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Abstract An innovative Chardonnay wine flavored with black tea was prepared under optimal ultrasound conditions at 450.0 W for 22.6 min, and its physicochemical features, antioxidant power, total phenolic content, and volatile composition were systematically examined. A total of 165 phenolic and non-phenolic substances were characterized, including 27 newly formed phenolic substances and 10 non-phenolic substances that were not found in both black tea and Chardonnay wine. Catechin was found to be the phenolic compound with the largest amount detected, which was responsible for the potentiated antioxidant activities. The wine exhibited a profile of 44 volatile compounds, with 13 volatiles as odor-active compounds. Black tea infusion resulted in a decline in fruity, fermented and spicy aromas, but an increase in green and citrus odors, while ultrasound processing further intensified these odors. This study anticipated that ultrasound technology could hold promise for crafting flavored wines with heightened functionalities and appealing flavor profiles. Graphical Abstract Ultrasound-assisted infusion of black tea potentiated the antioxidant activity and enriched the volatile and phenolic profiles of Chardonnay wine.

Abstract The preferences of consumers for different flavours and aromas in wine are varied and may be explained by inherent factors such as cultural background, wine education and personal taste of the wine consumer. Wine flavour, as perceived in the mouth, includes aroma compounds released through the retronasal pathway, which are shaped by interactions with saliva. Saliva and wine interactions could provide an explanation as to why wine tasters express different preferences for wine. To test this hypothesis, 13 Western and 13 Chinese experienced wine tasters were recruited. Sensory evaluation was performed in formal surroundings to acquire free description-based and perceived sensory intensity data using the Pivot® Profile and continuous scale assessment, respectively. Participants’ saliva samples were collected before the sensory evaluation and spiked into a wine sample to investigate the impact on the wine’s volatile release using comprehensive two-dimensional gas chromatography–mass spectrometry (GC × GC–MS). Saliva samples were subjected to enzyme activity assays and protein composition profiling by Tandem Mass Tag (TMT) quantitative proteomics. The wine tasters showed differences in wine flavour perception, which was supported by the difference in wine volatile release resulting from the addition of saliva. The two groups of participants did not have significant differences in total salivary protein concentrations or the amounts of esterase and α-amylase. However, statistically significant variations in the concentrations of specific proteins (proline-rich proteins (PRPs) and lipocalin-1 (LCN-1); p

Background and Aims. Rootstocks are widely used in the viticulture industry to manage biotic stress, particularly the infestation of phylloxera, and to improve tolerance to abiotic stress. Grafting grapevines to rootstocks affects the berry quality and may influence the wine composition. This project investigated the impacts of 14 different rootstocks on the berry and wine chemical properties, phenolic profile, and volatile profile of grafted Vitis vinifera L. cv Pinot noir MV6. Methods and Results. This study was conducted at a commercial vineyard located in Mornington Peninsula, Victoria, Australia. The scions of V. vinifera L. cv Pinot noir clone MV6 were grafted onto 14 rootstocks, including 101-14 Millardet et de Grasset (101-14 Mgt), 1103 Paulsen, Selection Oppenheim (SO4), 110 Richter, Schwarzmann, 5C Teleki, 3309 Couderc (3309C), Merbein 5489, Merbein 6262, Merbein 5512, C20, C29, C113, and C114, with own-rooted vines acting as the control group. Berries were collected at harvest in the 2020 and 2021 vintages for small-scale winemaking. The pH, titratable acidity, phenolic content, and antioxidant activity of both the berries and wine were measured using conventional chemical analysis. The phenolic composition of the wine over the two vintages was identified and quantified by high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (HPLC-QTOF-MS/MS) and HPLC with diode-array detection (HPLC-DAD). The volatile composition was measured by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Grafting Pinot noir onto 3309C caused a reduction in the berry and wine pH without affecting the titratable acid. Several rootstocks, such as 1103 Paulsen, SO4, Schwarzmann, and 5C Teleki, reduced the total phenolic content (TPC) in both the berries and wine of Pinot noir. Conversely, Merbein 5489 increased the berry and wine TPC by 15% and 63%, respectively, compared to ungrafted Pinot noir MV6. A similar tendency was also found in the condensed tannin content (CTC), where Merbein 5489 increased the berry and wine CTC by 35% and 112%, respectively, compared to ungrafted vines. Several rootstocks, such as 3309C and Merbein 6262, increased the wine anthocyanin content (especially malvidin 3-O-glucoside), which may contribute to enhanced colour intensity. The concentrations of several ethyl ester compounds in wine responsible for the fruity aroma, including ethyl hexanoate, ethyl octanoate, and ethyl butanoate, were significantly higher in scions grafted to Schwarzmann, 3309C, Merbein 5489, and C29, compared to scions grafted to 101-14 Mgt, 1103 Paulsen, and ungrafted vines. This suggests that rootstock plays an important role in altering the texture and flavour of Pinot noir wine. Conclusions. Grafting Pinot noir to any rootstock in this study caused changes in the phenolic and volatile content of Pinot noir wine, likely affecting the perceived wine quality. Wine from Pinot noir grafted onto Merbein 5489, in particular, with relatively high CTC and anthocyanin content, as well as higher concentrations of volatile compounds contributing to the fruity aroma, represents an attractive option for grafting Pinot noir MV6 in cool climates. Significance of the Study. The present study provides results reflecting the impacts of grapevine rootstocks on Pinot noir berry and wine composition, supporting rootstock selection for Pinot noir. The findings offer guidance to vignerons in choosing suitable rootstocks to manage berry and wine acidity, phenolic accumulation and composition, and volatile profile, thereby improving the wine quality. Furthermore, the results could guide future studies in understanding the roles of rootstocks in regulating the metabolic pathways of phenolic and volatile production in the berries of grafted Pinot noir at the molecular level.

Background and Aims. Rootstocks are widely utilised in viticulture industry to prevent the infestation of phylloxera, but they may affect the growth and performance of the scion. This project investigated the impacts of 14 different rootstocks on the phenological, physiological, and nutritional performance of the scion using Vitis vinifera L. cv. Pinot noir MV6. Methods and Results. Two commercial vineyards located in the Mornington Peninsula wine region of Victoria, Australia, reflect two types of mesoclimate. At both vineyards, the scions of V. vinifera L. cv. Pinot noir clone MV6 were grafted onto 14 rootstocks including 101-14 Millardet et de Grasset (101-14 Mgt), 1103 Paulsen, SO4, 110 Richter, Schwarzmann, 5C Teleki, 3309C, Merbein 5489, Merbein 6262, Merbein 5512, C20, C29, C113, and C114, with own roots acting as a control group. Anthesis time, veraison time, pruning mass, external leaf area index (LAI), plant hormone, and petiole nutrients were measured over three growing seasons from 2018 to 2021. Most rootstocks showed earlier anthesis compared to own roots at both vineyards. Rootstocks 110 Richter and Merbein 5512 had a 40% reduction in the leaf area index and more than 60% reduction in pruning mass compared to the control group at the Robinson Vineyard. Notably, the pruning mass of grafted vines was positively correlated with the concentration of indole-3-acetic acid in roots and salicylic acid in leaves in the present study. Rootstocks demonstrated a clear influence on the nutrient status of the grafted vines. All rootstocks, especially 3309C, C113, and C114, inhibited the accumulation of phosphorus in petioles compared to ungrafted vines. Rootstocks 3309C and C20 increased the potassium content in the petioles of grafted scions by 15% and 31%, respectively, while Merbein 5489 and Merbein 5512 reduced potassium content in petiole by 54% and 48%, respectively, compared to ungrafted vines at both vineyards during the three growing seasons. Conclusions. Grafting Pinot noir onto the observed rootstocks in this study affected the phenological progress, physiological performance, and petiole nutrient status. Rootstocks 101-14 Mgt and Schwarzmann showed a similar progress of anthesis to own-rooted Pinot noir, slightly earlier progress of veraison, limited impact on canopy density and pruning mass, and no deficiency of nutrients in the petiole. Thus, these two rootstocks are considered vigorous options for Pinot noir MV6 in cool climates. The performance of Pinot noir grafted to C-series rootstocks (C20, C29, C113, and C114) needs further evaluation due to their younger age in both vineyards. Significance of the Study. The present study provided results reflecting the impacts of grapevine rootstocks on Pinot noir scion performance, which support rootstock selection for Pinot noir. The results of this study provided guidance to vignerons in selecting suitable rootstock to manage grapevine’s phenological development, vegetative growth, and nutrient status in cool clime regions.

Rootstocks are used in viticulture to manage plant pests and diseases, particularly phylloxera and root-knot nematodes, and to improve grape and wine production. A wide range of rootstocks are commercially available, making selecting the optimal rootstock a difficult decision. In particular, distinct rootstock genotypes may manifest varying degrees of tolerance or resistance to abiotic stress, necessitating meticulous consideration during the rootstock selection process. This article reviews characteristics of various commercial rootstocks, as well as rootstocks being developed in recent years. This review further discusses responses of rootstocks to drought, soil nutrients, and soil pH. This review mainly focuses on influence of rootstocks on physiology characteristics of grafted scions rather than berry yield and quality. The breadth of this review benefits both researchers and practitioners by providing comprehensive summery of rootstocks to inform selection and to guide future research.

Abstract Human saliva contains diverse bacterial communities, reflecting health status, dietary patterns and contributing to variability in the sensory perception of food. Many descriptions of the diversity of the salivary microbiome have focused on the changes induced by certain diseased states, but the commonalities and differences within healthy saliva have not been fully described. Here, we define and explore the core membership of the human salivary microbial community by collecting and re-analysing raw 16S rRNA amplicon sequencing data from 47 studies with 2206 saliva samples. We found 68 core bacterial taxa that were consistently detected. Differences induced by various host intrinsic and behaviour factors, including gender, age, geographic location, tobacco usage and alcohol consumption were evident. The core of the salivary microbiome was verified by collecting and analysing saliva in an independent study. These results suggest that the methods used can effectively define a core microbial community in human saliva. The core salivary microbiome demonstrated both stability and variability among populations. Geographic location was identified as the host factor that is most associated with the structure of salivary microbiota. The independent analysis confirmed the prevalence of the 68 core OTUs we defined from the global data and provides information about how bacterial taxa in saliva varies across human populations.

In the current era, there is a growing emphasis on the circular economy and the valorization of waste products. Bean processing industries generate substantial nutrient-rich waste laden with valuable phytochemicals. Understanding the leaching patterns and kinetics of major phytochemicals is key to designing better processes leading to increased sustainability. This review investigates phytochemical leaching mechanisms and kinetic modeling methods. Firstly we lay the foundation with a broad theoretical framework, and later deal with kinetic modeling approaches and promising areas for future research. Currently, the composition of industrial-scale bean wastewater remains undocumented in the open literature. Nonetheless, drawing from existing studies and general bean composition knowledge, we proposed a multi-phase leaching process. We hypothesize three distinct phases: initial leaching of phytochemicals from the outer seed coat, followed by a second phase involving polysaccharides, and concluding with a third phase wherein phenolic acids within the cotyledons leach into the hydration water. This review aims to shed light on the complex process of phytochemical leaching from common beans during hydration. By combining theoretical insights and practical modeling strategies, this work seeks to enhance our understanding of this phenomenon and ultimately contribute to the optimization of food processing methods with reduced environmental impact.

Wine producers perform early wine quality prediction based on berry morphology, the taste of the berry and the measurement of basic chemical parameters. Incorporating analysis on grape and wine volatiles could potentially achieve a more accurate prediction of wine quality, but forming these models requires careful selection of grapes, controlled fermentations, and standardised quality assessment. Here, we present 3 models for the prediction of quality in Shiraz wine. Modelling was performed by general regression analysis with 4-fold cross-validation: Model 1 (R2 = 99.97% and 4-foldR2 = 97.61%) for prediction of wine quality from wine volatiles, Model 2 (R2 = 99.89% and 4-foldR2 = 98.42%) for early prediction of wine quality from free-bound and glycosidically bound grape volatiles, and Model 3 (R2 = 91.62% and 4-foldR2 = 80.21%) for the prediction of wine quality from free grape volatiles only. The accuracy of these models presents an advancement in the early prediction of wine quality and provides a valuable tool to assist grape growers and winemakers to support the understanding of quality in the vineyard to better direct scarce resources.

Background: Anxiety is one of the psychiatric disorders that disturbs routine life including moods and motivation. Excessive anxiety causes mental illnesses or anxiety disorders, which are commonly treated by synthetic medicines. Recently, there is a substantial increase in the studies of phytochemicals as alternatives to first-line conventional anxiolytic drugs. Yet there is insufficient information about the mechanisms of how these bioactive constitutes from plants manage anxiety disorders. This systematic review aims to answer the following research questions: (1) Which plant extracts and phytochemicals have anxiolytic effect? what is the mechanism of action? (2) Have human trials been conducted to confirm their anxiolytic effect? (3) If not, which plants/phytochemicals are recommended for further human trials? Methodology: To define and summarize such information, this systematic review consolidated in vitro, preclinical, and clinical studies that examine the anti-anxiety activity of plant extracts via oral administration, conducted through three scientific databases including PubMed, Scopus, and Google Scholar following the PRISMA protocol. Results and conclusion: Similar to synthetic drugs, most bioactive phytochemical compounds modulate anxiolytic activity through six main neurotransmitter pathways including acetylcholine (ACh), γ-aminobutyric acid (GABA), glutamate, serotonin (5-HT), dopamine (DA), and norepinephrine (NE). These bioactive compounds mainly belong to phenolics, alkaloids, and terpenoids, and they demonstrated effective therapeutic benefits against anxiety symptoms. Four plants, including Aloysia polystachya, Lavandula angustifolia, Matricaria chamomilla L. and Humulus lupulus, have been evaluated in human trials. However, studies on majority plants were performed using animal models, and among them, Tanacetum parthenium L. Schultz-Bip (Asreraceae), demethoxysudachitin, Albizzia julibrissin, Nelumbo nucifera Gaertn. leaves, Zizyphi spinosi semen seed extract, obovatol, Mangifera indica stem barks, Nectandra grandiflora Ness and Lavandula angustifolia, Bupleurum yinchowense roots, Citrus aurantium L. and Foeniculum vulgare exhibited the most significant anxiolytic effect at dosage of 30 mg/kg/day or lower. Further human trials are recommended to validate the efficacy and safety of these plants/plant extracts/phytochemicals in managing psychiatric disorders.

ObjectiveNigella sativa (N. sativa) from the family Ranunculaceae has medicinal properties. Previous studies have reported promising findings showing that N. sativa may benefit cardiometabolic health; however, current evidence on its cardiometabolic effects on those with prediabetes and type 2 diabetes mellitus (T2DM) is still unclear. Hence, we conducted a systematic review and meta-analysis to assess the efficacy of N. sativa on cardiometabolic parameters in population with prediabetes and T2DM.MethodsPubMed/Medline, ISI Web of Science, Scopus, and Cochrane library were systematically searched up to June 20, 2022. Meta-analyses using random-effects models were used.ResultsEleven randomized controlled trials (RCTs) were included in the meta-analysis. N. sativa intervention resulted in significant changes in fasting plasma glucose (FPG), hemoglobin A1c (HbA1c), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), c-reactive protein (CRP), and malondialdehyde (MDA), without overall changes in glucose levels after oral glucose tolerance test (OGTT), fasting insulin, homeostatic model assessment of insulin resistance (HOMA-IR), triglyceride, high-density lipoprotein cholesterol (HDL-C), and body mass index (BMI) when compared with the control group. In subgroup analyses, N. sativa supplementation enhanced serum levels of HDL-C in subjects with baseline HDL-C lower than 40 mg/dL. Furthermore, HOMA-IR and BMI values decreased in the N. sativa-supplemented group compared with the control group, when the length of follow-up was more than 8 weeks and the dose was more than 1 g/day for N. sativa supplementation, respectively.ConclusionOur findings indicate that N. sativa supplementation may effectively improve cardiometabolic profiles in individuals with prediabetes and T2DM.

Abstract Kava is a beverage made from the ground roots of the plant Piper Methysticum. Active compounds of Kava have previously been demonstrated to exert an antiproliferative effect through cell cycle arrest and promotion of apoptosis. Our aim was to investigate the in vitro effects of the main constituents derived from Kava on oral squamous cell carcinoma (OSCC) activity. Gas chromatography mass spectrometry (GCMS) was used to characterise the main constituents of two Kava preparations. Cell proliferation was assessed in two human OSCC cell lines (H400 and BICR56) and in normal oral keratinocytes (OKF6) treated with the identified Kava constituents, namely Flavokawain A (FKA), Flavokawain B (FKB), yangonin, kavain and methysticin using an MTS in vitro assay. Cell migration at 16 h was assessed using a Transwell migration assay. Cell invasion was measured at 22 h using a Matrigel assay. Cell adhesion was assessed at 90 min with a Cytoselect Adhesion assay. The two Kava preparations contained substantially different concentrations of the main chemical constituents. Treatment of malignant and normal oral keratinocyte cell lines with three of the identified constituents, 10 μg/ml FKA, 2.5 μg/ml FKB and 10 μg/ml yangonin, showed a significant reduction in cell proliferation in both H400 and BICR56 cancer cell lines but not in normal OKF6 cells. Remarkably, the same Kava constituents induced a significant reduction of OSCC cell migration and invasion. We have demonstrated, for the first time, that Kava constituents, FKA, FKB and yangonin have potential anticancer effects on OSCC. This highlights an avenue for further research of Kava constituents in the development of future cancer therapies to prevent and treat OSCC.

Altering cellular structure by reducing the particle size and applying heat may enhance the release of polyphenols from the plant cell matrix. The released polyphenols could ameliorate the impacts of a high-fat diet. Using a pig model in a 2 × 2 cross-over trial, we tested the effects of processing on the bioaccessibility of polyphenols in the diet, using low- and high-fat diets supplemented with raw and diced or cooked and pureed black carrots. Raw diced black carrots resulted in higher average particle size in the digesta of all gastrointestinal compartments and higher total and major short chain fatty acids in the descending colon. Supplementing the diet with raw and diced carrots also increased the colonic bacterial counts but with limited effects on gut microbiome diversity. The presence of carrots did not mitigate the negative impacts of decreased plasma antioxidant capacity and high atherogenic index induced by a high-fat diet.

Consumption of areca nut alone, or in the form of betel quid (BQ), has negative health effects and is carcinogenic to humans. Indonesia is one of the largest producers of areca nuts worldwide, yet little is known about the biomolecular composition of Indonesian areca nuts and BQs. We have recently shown that phenolic and alkaloid content of Indonesian BQs exhibits distinct geographical differences. Here, we profiled for the first time the metabolomics of BQ constituents from four regions of Indonesia using non-targeted gas chromatography–mass spectrometry (GC–MS) analysis. In addition to well-known alkaloids, the analysis of small-molecule profiles tentatively identified 92 phytochemicals in BQ. These included mainly benzenoids and terpenes, as well as acids, aldehydes, alcohols, and esters. Safrole, a potentially genotoxic benzenoid, was found abundantly in betel (Piper betle) inflorescence from West Papua and was not detected in areca nut samples from any Indonesian region except West Papua. Terpenes were mostly detected in betel leaves and inflorescence/stem. Areca nut, husk, betel leaf, the inflorescence stem, and BQ mixture expressed distinctive metabolite patterns, and a significant variation in the content and concentration of metabolites was found across different geographical regions. In summary, this was the first metabolomic study of BQs using GC–MS. The results demonstrate that the molecular constituents of BQs vary geographically and suggest that the differential disease-inducing capacity of BQs may reflect their distinct chemical composition.

This review provides a comprehensive summary of phenolic compounds in Lycium berry, focusing on their composition, functionalities, potential health benefits, industrial applications and their incorporation into different food products. This review summarizes 186 phenolic compounds in the Lycium berry, featuring the most abundant classes of flavonoids, phenolic acids and their derivatives. According to in vivo and in vitro studies, these phenolic compounds display potent antioxidant activities, anti-diabetic, anti-inflammatory, neuroprotective, anti-cancer effects and gut microbiota modulating effect. In the food industry, dried Lycium berry is the most common commodity, where different pretreatments and drying methods are implemented to preserve the fruit, in the meantime, play an important role to modify the phenolics composition and product quality. Recent industrial advances include incorporating Lycium berry into other food products, which could enhance the nutritional value, improve the sensory properties and attract consumers by meeting their health and organoleptic demands.

Sorghum (Sorghum bicolor) grain is a rich source of bioactive phenolic compounds and understanding the phenolic profile of different sorghum genotypes is an important step towards the selection of the most appropriate genotype for industrial applications. The free and bound phenolic compounds of sorghum bran and kernel fractions from five Australian-grown sorghum genotypes (1 white, 2 red, 1 brown and 1 black coloured grain) were identified/tentatively identified by HPLC-DAD-ESI-QTOF-MS/MS and quantified/semi-quantified by HPLC-DAD. Firstly, MS chromatograms of sorghum samples and standards and the MS/MS spectra of individual detected compounds and standards are presented. Then quantification data of these compounds is provided. This dataset is supplementary to the research paper “Comprehensive profiling of phenolic compounds by HPLC-DAD-ESI-QTOF-MS/MS to reveal their location and form of presence in different sorghum grain genotypes” [1].

ABSTRACT The flavors of fermented plant foods and beverages are formed by microorganisms, and in the case of wine, the location and environmental features of the vineyard site also imprint the wine with distinctive aromas and flavors. Microbial growth and metabolism play an integral role in wine production, by influencing grapevine health, wine fermentation, and the flavor, aroma, and quality of finished wines. The contributions by which microbial distribution patterns drive wine metabolites are unclear, and while flavor has been correlated with fungal and bacterial composition for wine, bacterial activity provides fewer sensorially active biochemical conversions than fungi in wine fermentation. Here, we collected samples across six distinct wine-growing areas in southern Australia to investigate regional distribution patterns of fungi and bacteria and the association with wine chemical composition. Results show that both soil and must microbiota distinguish wine-growing regions. We found a relationship between microbial and wine metabolic profiles under different environmental conditions, in particular measures of soil properties and weather. Fungal communities are associated with wine regional distinctiveness. We found that the soil microbiome is a source of grape- and must-associated fungi and suggest that weather and soil could influence wine characteristics via the soil fungal community. Our report describes a comprehensive scenario of wine microbial biogeography where microbial diversity responds to the surrounding environment and correlates with wine composition and regional characteristics. These findings provide perspectives for thoughtful human practices to optimize food composition through understanding fungal activity and abundance. IMPORTANCE The composition of soil has long been thought to provide wine with characteristic regional flavors. Here, we show that for vineyards in southern Australia, the soil fungal communities are of primary importance for the aromas found in wines. We propose a mechanism by which fungi can move from the soil through the vine.

Oral submucous fibrosis (OSF) is a potentially malignant condition of the oral cavity characterized by progressive fibrosis of the submucosal tissues. OSF is typically associated with the use of betel quid (BQ), a chewing package made of natural products (e.g., areca nut, betel leaves), with or without smokeless tobacco. BQ ingredients contain pro-carcinogenic bioactive compounds, but also potentially protective biomolecules, and we have shown recently that the chemical properties of different BQ recipes vary, which may explain the unequal prevalence of OSF and oral cancer in BQ users in different geographical regions. Hence, this scoping review was aimed at evaluating the existing literature regarding different BQ compounds and their association with OSF. The repository of the National Library of Medicine (MEDLINE/PubMed), medRxiv databases, Google scholar, Baidu scholar, CNKI, and EBSCO were used to search for publications that investigated the association between BQ chewing and OSF up to November 2021. The search terminology was constructed using the keywords “betel quid” and “oral submucous fibrosis”, and their associated terms, with the use of Boolean operators. The search was conducted under Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) guidelines, together with clear inclusion and exclusion criteria. The review showed that the risk of developing OSF varied between different BQ recipes, and that chewing BQ mixtures containing betel inflorescence (BI) significantly increased the risk of OSF, as did the addition of tobacco. Conversely, the use of betel leaf in the mixture was likely to be protective, which may be due to the presence of polyphenols. Although further research is needed to determine the effect of individual BQ ingredients in the development of OSF, our pilot results provide the scope and rationale for informing future chemopreventive strategies for OSF and oral cancer in BQ chewers.

Oral submucous fibrosis (OSMF) is a chronic oral potentially malignant disorder (OPMD). It is described as a scarring disease of the oral mucosa associated with excess oxidants and insufficient antioxidants. While it is becoming increasingly accepted that oxidative stress results in excessive accumulation of collagen and progressive fibrosis of the submucosal tissues, there is limited data regarding the moderation of oxidative stress to initiate or prevent OSMF. To assess the scope for mechanism-based approaches to prevent or reverse OSMF, we systematically evaluated the existing literature and investigated the role of oxidative stress in the pathogenesis and chemoprevention of OSMF. A search for relevant articles on PubMed and Scopus was undertaken using pre-defined inclusion and exclusion criteria. A total of 78 articles were selected in accordance with Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) guidelines. The articles eligible for assessment investigated both OSMF and/or oxidative stress biomarkers or specific antioxidants. Both in vitro and human studies consistently demonstrated variations in oxidative stress biomarker levels in OSMF and revealed an increase in oxidative stress, paralleling the development of the disease. Furthermore, the use of antioxidant supplements was overall associated with an improvement in clinical outcomes. Having identified the significance of oxidative stress in OSMF and the therapeutic potential of antioxidant supplements, this scoping review highlights the need for further well-designed studies in the development of mechanism-based interventions for managing OSMF.

A 39-day field experiment was conducted to assess the effect of grape marc (GM) feeding on sheep productivity, health, and environmental sustainability. Forty merino sheep were divided into two dietary groups, each having five replications (n = 4 sheep/replication). Experimental diet consisted of: (i) control: 55% lucerne hay + 40% wheat grain + 5% faba bean; (ii) GM treatment: control diet with 20% replaced by GM on a dry matter (DM) basis. The GM treatment contained 2–10% higher phytochemical contents than the control. The DMI from the GM treatment was 15% higher than the control (p < 0.001). No difference was found in sheep live weight gain, behaviour, and quality between groups (p > 0.05). No difference was found in total faecal production, faecal organic matter, and nitrogen contents (p > 0.05) and parasitic egg count. The GM treatment led to higher nitrogen intake (23.1 vs. 27.2 g/d) and faecal nitrogen excretion (6.3 vs. 8.7 g/d) compared to the control. Urinary creatinine, allantoin, and purine derivatives were lower in the GM treatment than control (p < 0.05). However, both groups had similar purine derivatives/DMI (i.e., indicator of rumen microbial protein synthesis efficiency; p > 0.05). Overall, the results showed that GM can replace 20% of the control ration to maintain sheep productivity, health, and environmental sustainability.

Five Vitis vinifera L. cultivars Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris at different E-L development stages were harvested in two experimental vintages. Temperature and rainfall data of the growing period were obtained from the Australian Government Bureau of Meteorology. Free terpene concentrations of all harvested grape samples were analysed using HS-SPME-GC-MS. One-way ANNOVA was performed to evaluate the significance of changes in terpene concentrations at different maturation stages. More analysis of the data is provided in “Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars” [1]. Keywords: Shiraz, Cabernet Sauvignon, Riesling, Chardonnay, Pinot Gris, terpene, Evolution, SPME-GC-MS

Wine production is a complex process from the vineyard to the winery. On this journey, microbes play a decisive role. From the environment where the vines grow, encompassing soil, topography, weather and climate through to management practices in vineyards, the microbes present can potentially change the composition of wine. Introduction of grapes into the winery and the start of winemaking processes modify microbial communities further. Recent advances in next-generation sequencing (NGS) technology have progressed our understanding of microbial communities associated with grapes and fermentations. We now have a finer appreciation of microbial diversity across wine producing regions to begin to understand how diversity can contribute to wine quality and style characteristics. In this review, we highlight literature surrounding wine-related microorganisms and how these affect factors interact with and shape microbial communities and contribute to wine quality. By discussing the geography, climate and soil of environments and viticulture and winemaking practices, we claim microbial biogeography as a new perspective to impact wine quality and regionality. Depending on geospatial scales, habitats, and taxa, the microbial community respond to local conditions. We discuss the effect of a changing climate on local conditions and how this may alter microbial diversity and thus wine style. With increasing understanding of microbial diversity and their effects on wine fermentation, wine production can be optimised with enhancing the expression of regional characteristics by understanding and managing the microbes present.

Terpenoids were extracted from grape vine bunches during plant development and analysed by GC-MSD. The grapevines analysed were from a commercial harvest of Vitis vinifera cv. Shiraz. The terpenoids were analysed from 4 weeks post flowering (wpf) to harvest in one season. The data are presented with the structure of the compound and aroma profile and semi-quantified. The sub-class of sesquiterpenes was given special attention, and this data set describes the first analysis of these compounds during ripening of this important economic crop. Sesquiterpenes may have a hitherto described contribution to wine aroma. This data set may provide insight into biosynthetic pathways and aroma chemistry. Interpretation of our data and further discussion can be found in “Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes” (Zhang et al., 2016) [1]. Keywords: Rotundone, Terpene, Sesquiterpene, Grape ripening

Diabetes is a global health challenge. Currently, an effective treatment for diabetes is to reduce the postprandial hyperglycaemia by inhibiting the carbohydrate hydrolysing enzymes in the digestive system. In this study, we investigated the in vitro α-glucosidase and α-amylase inhibitory effects of free and bound phenolic extracts, from the bran and kernel fractions of five sorghum grain genotypes. The results showed that the inhibitory effect of sorghum phenolic extracts depended on the phenolic concentration and composition. Sorghum with higher phenolic contents generally had higher inhibitory activity. Among the tested extracts, the brown sorghum (IS131C)-bran-free extract (BR-bran-free, half-maximal inhibitory concentration (IC50) = 18 ± 11 mg sorghum/mL) showed the strongest inhibition against α-glucosidase which was comparable to that of acarbose (IC50 = 1.39 ± 0.23 mg acarbose/mL). The red sorghum (Mr-Buster)-kernel-bound extract (RM-kernel-bound, IC50 = 160 ± 12 mg sorghum/mL) was the most potent in inhibiting α-amylase but was much weaker compared to acarbose (IC50 = 0.50 ± 0.03 mg acarbose/mL).

Terpenes contribute to the desirable flavour and aroma of grapes and wine. The biosynthesis of these plant secondary metabolites is influenced by both physiological and environmental factors, such as grapevine phenological stage and sunlight exposure. In this study, we investigated the influence of ultraviolet (UV) at different grapevine phenological stages on free terpenes in grape at harvest. Two types of transparent polymer films were applied to grape bunches to eliminate both UV-A and UV-B or only eliminate UV-B, followed by the identification and quantification of terpenes using headspace solid-phase microextraction with gas chromatography–mass spectrometry (HS–SPME–GC–MS) analysis. In all, 27 free terpenes were identified, including eight monoterpenes/monoterpenoids, four norisoprenoids and fifteen sesquiterpenes. Higher concentrations of γ-terpinene, linalool and β-damascenone were observed in grapes with UV-B attenuation compared to the naturally exposed grape bunches. Elevated α-muurolene was observed in UV-attenuated grapes from pre-veraison to harvest, while higher concentrations of γ-cadinene were observed in naturally exposed grapes. The impacts of UV exclusion on grape terpenes at harvest were specific to phenological stages, where applying UV films from veraison to intermediate ripeness reduced the concentrations of key terpenes in grape harvest and UV attenuation from intermediate ripeness to harvest promoted the accumulation of α-muurolene and γ-cadinene. This study provides information for viticulturists to better manage grape terpene composition through UV shading.

Defoliation is a commonly used viticultural technique to balance the ratio between grapevine vegetation and fruit. Defoliation is conducted around the fruit zone to reduce the leaf photosynthetic area, and to increase sunlight exposure of grape bunches. Apical leaf removal is not commonly practiced, and therefore its influence on canopy structure and resultant wine aroma is not well-studied. This study quantified the influences of apical and basal defoliation on canopy structure parameters using canopy cover photography and computer vision algorithms. The influence of canopy structure changes on the chemical compositions of grapes and wines was investigated over two vintages (2010–2011 and 2015–2016) in Yarra Valley, Australia. The Shiraz grapevines were subjected to five different treatments: no leaf removal (Ctrl); basal (TB) and apical (TD) leaf removal at veraison and intermediate ripeness, respectively. Basal leaf removal significantly reduced the leaf area index and foliage cover and increased canopy porosity, while apical leaf removal had limited influences on canopy parameters. However, the latter tended to result in lower alcohol level in the finished wine. Statistically significant increases in pH and decreases in TA was observed in shaded grapes, while no significant changes in the color profile and volatile compounds of the resultant wine were found. These results suggest that apical leaf removal is an effective method to reduce wine alcohol concentration with minimal influences on wine composition.

Rotundone is a sesquiterpene that gives grapes and wine a desirable 'peppery' aroma. Previous research has reported that growing grapevines in a cool climate is an important factor that drives rotundone accumulation in grape berries and wine. This study used historical data sets to investigate which weather parameters are mostly influencing rotundone concentration in grape berries and wine. For this purpose, wines produced from 15 vintages from the same Shiraz vineyard (The Old Block, Mount Langi Ghiran, Victoria, Australia) were analysed for rotundone concentration and compared to comprehensive weather data and minimal temperature information. Degree hours were obtained by interpolating available temperature information from the vineyard site using a simple piecewise cubic hermite interpolating polynomial method (PCHIP). Results showed that the highest concentrations of rotundone were consistently found in wines from cool and wet seasons. The Principal Component Analysis (PCA) showed that the concentration of rotundone in wine was negatively correlated with daily solar exposure and grape bunch zone temperature, and positively correlated with vineyard water balance. Finally, models were constructed based on the Gompertz function to describe the dynamics of rotundone concentration in berries through the ripening process according to phenological and thermal times. This characterisation is an important step forward to potentially predict the final quality of the resultant wines based on the evolution of specific compounds in berries according to critical environmental and micrometeorological variables. The modelling techniques described in this paper were able to describe the behaviour of rotundone concentration based on seasonal weather conditions and grapevine phenological stages, and could be potentially used to predict the final rotundone concentration early in future growing seasons. This could enable the adoption of precision irrigation and canopy management strategies to effectively mitigate adverse impacts related to climate change and microclimatic variability, such as heat waves, within a vineyard on wine quality.

Rotundone is a key aromatic compound for cool-climate Shiraz. This compound is produced in the skin of grape berries and extracted into wine during fermentation. This project investigated the influence of fermentation techniques on the concentration of rotundone in the resultant wine. Wine was fortified with ethanol and sucrose on the 1st and 5th days of fermentation and rotundone, volatile aroma compounds and colour were assessed in the resultant wine. The relationship between the concentration of rotundone and alcoholic strength during fermentation process was also investigated. Wine alcoholic strength and skin–wine contact time were two factors affecting rotundone extraction rate from grapes into wine. Fortification significantly enhanced rotundone extraction rate, and improved wine colour and phenolics and affects the concentration of ethyl acetate, 3-methylbutyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, methyl nonanoate, isopentanol and phenylethyl alcohol in the resultant wine. Understanding how ethanol produced during fermentation can change the extraction of skin-bound aroma compounds and the colour and flavour of wine allows greater control of fermentation parameters to produce quality wine.