Virus inactivation by grapes and wines.

Infusions and extracts of different grapes inactivated poliovirus; agents responsible for this property resided in the skin of the grape. Commercial grape juice at both natural and neutral pH inactivate various enteric viruses and herpes simplex virus; a 1,000-fold reduction in poliovirus infectivity occurred after incubation with grape juice, pH 7.0, for 24 h at 4 degrees C. A variety of wines were antiviral but to a lesser extent than grape juice; red wines were more antiviral than white. Antiviral activity was demonstrable in fractions of grape juice varying in molecular weight from less than 1,000 to greater than 30,000 as determined by membrane filtration. Some restoration of poliovirus infectivity from virus-grape juice complexes was achieved with 1% gelatin, 0.1% Tween 80, 0.5% polyvinyl pyrrolidone, and 0.5% polyethylene glycol.     

Antiviral effect of apple beverages.

A variety of apple beverages were tested for antiviral activity against poliovirus 1 or coxsackievirus B5. Freshly prepared apple juice was particularly antiviral, but its activity declined more readily than that of commercial juice in response to heat and storage. The component responsible for activity was located both in the pulp and skin; after ultrafiltration, activity was present in fractions greater and less than molecular weight 10,000. Virus infectivity was not restored from virus-apple juice complexes with gelatin, serum, Tween 80, or polyethylene glycol.     

Antiviral effect of apple beverages.

A variety of apple beverages were tested for antiviral activity against poliovirus 1 or coxsackievirus B5. Freshly prepared apple juice was particularly antiviral, but its activity declined more readily than that of commercial juice in response to heat and storage. The component responsible for activity was located both in the pulp and skin; after ultrafiltration, activity was present in fractions greater and less than molecular weight 10,000. Virus infectivity was not restored from virus-apple juice complexes with gelatin, serum, Tween 80, or polyethylene glycol.     

Analysis of wines, grape juices and cranberry juices forAlternaria toxins

Sixty six samples of red and white wine from Ontario (VQA), British Columbia (VQA), Québec (“vins artisanaux”), imported wines (from Italy, South America and USA) and Canadian and US grape and cranberry juices were analysed for theAlternaria mycotoxins alternariol (AOH) and alternariol monomethyl ether (AME). After cleanup on aminopropyl SPE columns, AOH and AME were initially determined by reversed phase LC with UV detection. Positive sample extracts were re-analysed by LC-tandem negative ion electrospray mass spectrometry (MS/MS) in multiple reaction mode. Overall mean method recoveries measured by LC-UV were 93% for AOH and 81% for AME. Limits of detection in wine (and juice) by LC-UV for AOH were 0.8 (0.4) ng/ml and for AME were 0.5 (0.4) ng/ml; they were below 0.01 ng/ml by LC-MS/MS. As determined by LC-MS/MS, AOH was found in 13/17 Canadian red wines at levels of 0.03 to 5.02 ng/ml and in 7/7 imported red wines at 0.27–19.4 ng/ml, usually accompanied by lower concentrations of AME. Red grape juices (5 positive/10 samples) contained only sub ng/ml levels of AOH or AME except for one sample (39 ng AME/ml). White wines (3/23 samples), white grape juices (0/4 samples) and cranberry juices (1/5 samples) contained little AOH/AME (≤1.5 ng/ml). Presented at the World Mycotoxin Forum, Noordwijk, The Netherlands, November 10–11, 2005     

Neutralization of poliovirus by cell receptors expressed in insect cells.

To examine the interaction of the poliovirus receptor (PVR) with virus and the role of the PVR in virus entry, the PVR was expressed in insect cells. Poliovirus bound to insect cells infected with a recombinant baculovirus (AcPVR) carrying cDNA encoding the PVR. Antibodies raised against PVR expressed in bacteria immunoprecipitated a 67-kilodalton polypeptide from cytoplasmic extracts of AcPVR-infected cells. Treatment of AcPVR-infected cells with tunicamycin revealed that the PVR is a glycoprotein containing N-glycosidic linkages and that carbohydrate accounts for nearly 50% of its molecular weight as estimated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. When PVR was solubilized from AcPVR-infected insect cells and incubated with poliovirus, viral infectivity was neutralized. Sedimentation analysis revealed that irreversibly altered 135S particles were formed after incubation of poliovirus at 37 degrees C with solubilized extracts of AcPVR-infected insect cells. These results demonstrate that poliovirus eclipse may result from interaction with the cell receptor at neutral pH in the absence of membranes and suggest that soluble receptors may be effective antiviral agents against picornaviruses.     

Sauvignon blanc metabolomics: grape juice metabolites affecting the development of varietal thiols and other aroma compounds in wines

The pathway for the biogenesis of varietal thiols, such as 3-mercaptohexanol (3MH), 3-mercaptohexyl acetate (3MHA) and 4-mercapto-4-methylpentan-2-one (4MMP) in Sauvignon blanc (SB) wines is still an open question. Varietal thiol development requires yeast activity, but poor correlation has been found between thiols and their putative respective precursors. This research is the first application of metabolomics to unravel metabolites in the grape juice that affect the production of varietal thiols in wines. Comprehensive metabolite profiling of 63 commercially harvested SB juices were performed by combining gas chromatography–mass spectrometry and nuclear magnetic resonance spectroscopy. These juices were fermented under controlled laboratory conditions using a commercial yeast strain (EC1118) at 15 °C. Correlation of thiol concentration in the wines with initial metabolite profiles identified 24 metabolites that showed positive correlation (R > 0.3) with both 3MH and 3MHA, while only glutamine had positive correlation with 4MMP. Subsequently, we carried out juice manipulation experiments by adding subsets of these 24 metabolites in a 2011 SB grape juice in order to validate the hypotheses generated by metabolomics. The juice manipulation results confirmed metabolomics hypotheses and revealed grape juice metabolites that significantly impact on the development of three major varietal thiols and other aroma compounds of SB wines.     

The use of commercial enzymes in white grape juice clarification

A commercial pectinase from Aspergillus niger containing various polysaccharases clarified the white grape juice to an extent of 98–99% and also degraded the grape mash by 25–30%. This was achieved by optimising the grape mash treatment with 0.048% of enzyme at 27–30°C for 30 min without changing the mash pH. After pectinolytic juice clarification, both juice viscosity and total phenols were reduced by 25% and 32% respectively.     

Antiviral effects on bacteriophages and rotavirus by cranberry juice

Studies were undertaken to investigate the antiviral effects of comestible juices, especially cranberry juice, on non-related viral species. After exposure of bacteriophage T2 to a commercially available cranberry (Vaccinium macrocarpon) juice cocktail (CJ), virus infectivity titer was no longer detectible. After a 60-min exposure to orange (OJ) and grapefruit juices (GJ), phage infectivity was reduced to 25-35% of control, respectively. Similar data were observed for the bacteriophage T4. CJ inactivation of phage T4 was rapid, dose-dependent, and occurred at either 4 or 23 degrees C. Neither pH nor differences in sugar/carbohydrate levels among the juices may be ascribed to the recognized antiviral effects. Further studies were performed to identify the occurrence of antiviral activity by CJ to a mammalian enteric virus. The treatment of the simian rotavirus SA-11 with a 20% CJ suspension was sufficient to inhibit hemagglutination. Under scanning and transmission electron microscopy, CJ was observed to inhibit the adsorption of phage T4 to its bacterial host cells and prevented the replication of rotavirus in its monkey kidney (MA-104) host cells, respectively. The data suggest, for the first time, a non-specific antiviral effect towards unrelated viral species (viz., bacteriophages T2 and T4 and the simian rotavirus SA-11) by a commercially available cranberry fruit juice drink.     

Production and Characterization of Wine from Mango Fruit (Mangifera indica L)

Summary Mango (Mangifera indica L) is the most popular and the choicest fruit of India. A major portion (nearly 60–70%) of the total quantity produced is locally consumed and a sizable portion is exported to other countries. In the present study, six varieties of mango, which are abundantly available in the region were selected for wine production and the conditions for juice extraction were optimized. It was found that the mango juices were similar to grape juice in terms of sugar and acidity. After fermentation, the ethanol concentration was 7–8.5% w/v, the methanol concentration was slightly higher than that of grape wines and other volatile compounds were present in comparable amounts. From the physicochemical characteristics of the mango wine produced, it was observed that aromatic components were comparable in concentration to those of grape wine.     

Managing high-density commercial scale wine fermentations

AIMS: To investigate the effects of grape juice dilution and different temperature/nitrogen addition regimes on commercial-scale, high-density Shiraz and Chardonnay fermentations. METHODS AND RESULTS: Duplicated fermentations (30 hl) were conducted at two temperatures for Shiraz and for Chardonnay. Two additional tanks of Chardonnay and Shiraz were diluted. Nitrogen was added once at inoculation or in aliquots over several days. Yeast concentration and viability was determined by flow cytometry. Fermentation chemistry was monitored by Fourier transform infrared spectroscopy. Fermentations arrested in both of the undiluted, higher temperature duplicate tanks of Shiraz. Different fermentation temperature resulted in sensorially different Shiraz, but not Chardonnay, wines made from undiluted musts. The converse was observed for wines made from diluted musts. CONCLUSIONS: High-density musts can be fermented completely using reduced fermentation temperature coupled with incremental nitrogen addition. SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first study in duplicated, commercial-scale, high-density grape juice fermentations to address temperature, nitrogen addition, and juice dilution effects on stuck fermentation potential and wine sensory properties.     

Urea-lysine method for recovery of enteroviruses from sludge.

Enteroviruses added to sludge and indigenous viruses present in sludge were recovered by treating the sludge flocs with a 4 M urea solution buffered at pH 9 with 0.5 M lysine. Eluted viruses were absorbed to aluminum hydroxide flocs and collected by centrifugation. The flocs were solubilized with 0.1 M ethylenediaminetetraacetic acid-3% beef extract at pH 9. After dialysis to remove the ethylenediaminetraacetic acid, viruses were further concentrated by organic flocculation. Approximately 40% of poliovirus and coxsackievirus B-3 added to 500 to 1,000 ml of sludge could be recovered in final sample volumes of less than 10 ml. Polioviruses, echoviruses, and coxsackieviruses were recovered from different samples of wastewater sludge.     

Origin of (−)-Geosmin on Grapes: On the Complementary Action of Two Fungi, <Emphasis Type="Italic">Botrytis Cinerea</Emphasis> and <Emphasis Type="Italic">Penicillium Expansum</Emphasis>

One of the consequences of rot on grapes is the development of volatile compounds giving fungal, mouldy or earthy odours. Among these compounds, (−)-geosmin (trans-1,10-dimethyl-trans-9-decalol), a powerful aromatic compound with an earthy smell is a persistent defect in grape juice and wines made with at least partially rotten grapes. A microbiota analysis of rotten grapes containing (−)-geosmin was carried out on sites from four French regions from 1999 to 2002, to clarify the involvement in geosmin appearance of Streptomyces spp. and Penicillium spp., two types of microorganisms present on grape, that are known for their ability to produce geosmin. In earthy grapes, Botrytis cinerea was largely present. Different species of Streptomyces were also isolated, but their pH sensitivity was an extremely limiting parameter for their development on grape juice, grapes or stem, and consequently for their potentiality to generate geosmin in the vineyard. Penicillium expansum, producing geosmin on a model medium, was omnipresent. Penicillium carneum, which is also a geosmin producer, was represented by a single colony during the 4 years of this study. P. expansum alone was able to produce geosmin on a model medium but not on grapes. However, after 7 days’ pre-culture of some B. cinerea strains on grape juice, this juice became favourable to geosmin production by P. expansum. We demonstrated the necessary and complementary action of B. cinerea and P. expansum in geosmin production in grape juice and in crushed grape berries.     

Detection of low levels of enteric viruses in metropolitan and airplane sewage.

To detect less prevalent viruses, such as wild-type polioviruses in sewage from a highly immunized community, a method was developed to efficiently recover viruses and remove PCR inhibitors. The method consisted of initial separation of solids from liquid, followed by solvent extractions, polyethylene glycol precipitations, Sephadex G-200 chromatography, and guanidinium isothiocyanate (GIT) extraction. To elute viruses from the separated solids, 0.5 M threonine (pH 7.5) was as efficient as 3% beef extract but conferred no PCR inhibition. In samples that were concentrated approximately 1,000-fold, 21% of the initially seeded viruses were recovered. When poliovirus type 3 (PV3) Sabin strain at low levels and PV1 LSc strain at high levels were seeded in raw sewage, PV3 was specifically detected in the final sample concentrates at sensitivities of 14 PFU by direct PCR and 0.7 PFU by GIT extraction-PCR. While applying the method to international airplane sewage, which contains high levels of solids as well as commercial sanitizers, 44% (7 of 16) of the samples were found to harbor enteroviruses by both cell culture infectivity and pan-enterovirus PCR analyses. Nucleotide sequencing of the PCR products revealed that multiple enterovirus genotypes were amplified from each final sewage concentrate, whereas the fewer virus genotypes detected by cell culture infectivity were probably the better growing strains. By this method, we demonstrated that air travel may contribute to the intercontinental dissemination of enteric pathogens.     

Effect of light exposure on linalool biosynthesis and accumulation in grape berries

Linalool is an important compound that contributes to the floral aroma in wines. This study showed the effect of light exposure on linalool accumulation in berries. The grape bunches were covered with films that block the full light spectrum (Shade) and the UV spectrum (UV-block), and a transparent film (Control). The linalool content was significantly higher in juice from Control-covered berries than in juice from Shade- and UV-block-covered berries, and the expression levels of the representative genes in linalool biosynthesis in Shade- and UV-block-covered berries were markedly lower than in Control-covered berries. These findings suggest that exposing berries to light is essential for linalool biosynthesis. To reflect sunlight onto grape clusters, reflective sheets were placed on the ground of a vineyard. The linalool content in berries exposed to sunlight reflected from the reflective sheets was higher than those in the control.     

Poliovirus concentration from tap water with electropositive adsorbent filters

Simple, reliable, and efficient concentration of poliovirus from tap water was obtained with two types of electropositive filter media, one of which is available in the form of a pleated cartridge filter (Virozorb 1MDS). Virus adsorption from tap water between pH 3.5 and 7.5 was more efficient with electropositive filters than with Filterite filters. Elution of adsorbed viruses was more efficient with beef extract in glycine, pH 9.5, than with glycine-NaOH, pH 11.0. In paired comparative studies, electropositive filters, with adsorption at pH 7.5 and no added polyvalent cation salts, gave less variable virus concentration efficiencies than did Filterite filters with adsorption at pH 3.5 plus added MgCl2. Recovery of poliovirus from 1,000-liter tap water volumes was approximately 30% efficient with both Virozorb 1MDS and Filterite pleated cartridge filters, but the former were much simpler to use. The virus adsorption behavior of these filters appears to be related to their surface charge properties, with more electropositive filters giving more efficient virus adsorption from tap water at higher pH levels.     

Poliovirus concentration from tap water with electropositive adsorbent filters.

Simple, reliable, and efficient concentration of poliovirus from tap water was obtained with two types of electropositive filter media, one of which is available in the form of a pleated cartridge filter (Virozorb 1MDS). Virus adsorption from tap water between pH 3.5 and 7.5 was more efficient with electropositive filters than with Filterite filters. Elution of adsorbed viruses was more efficient with beef extract in glycine, pH 9.5, than with glycine-NaOH, pH 11.0. In paired comparative studies, electropositive filters, with adsorption at pH 7.5 and no added polyvalent cation salts, gave less variable virus concentration efficiencies than did Filterite filters with adsorption at pH 3.5 plus added MgCl2. Recovery of poliovirus from 1,000-liter tap water volumes was approximately 30% efficient with both Virozorb 1MDS and Filterite pleated cartridge filters, but the former were much simpler to use. The virus adsorption behavior of these filters appears to be related to their surface charge properties, with more electropositive filters giving more efficient virus adsorption from tap water at higher pH levels.     

Wine fermentations using membrane processed hydrolyzed whey

A process for the utilization of modified whey syrups in wine alcohol fermentations is described. Palatable wines containing 10–12.5% alcohol were produced when various strains of S. cerevisiae var. ellipsoideus were fermented with hydrolyzed whey permeate syrups and grape juice concentrates. Experimental control of final alcohol and residual sugar levels in the wines by various chaptalization techniques is discussed. The possibility of utilizing this process in areas where both whey and grapes are abundant is mentioned.     

A low-cost procedure for production of fresh autochthonous wine yeast

A low-cost procedure was designed for easy and rapid response-on-demand production of fresh wine yeast for local wine-making. The pilot plant produced fresh yeast culture concentrate with good microbial quality and excellent oenological properties from four selected wine yeasts. The best production yields were obtained using 2% sugar beet molasses and a working culture volume of less than 60% of the fermenter capacity. The yeast yield using 2% sugar grape juice was low and had poor cell viability after freeze storage, although the resulting yeast would be directly available for use in the winery. The performance of these yeasts in commercial wineries was excellent; they dominated must fermentation and improved its kinetics, as well as improving the physicochemical parameters and the organoleptic quality of red and white wines.     

Concentration of poliovirus from tap water onto membrane filters with aluminum chloride at ambient pH levels.

A method is described for the concentration of an enterovirus from large volumes of tap water by addition of small amounts of aluminum chloride to enhance virus removal by membrane filters. Tap water treated with 2 X 10(-5) M aluminum chloride showed a slight decrease in pH (less than 0.5), a slight increase in turbidity, and enhanced removal of poliovirus by membrane filters. Virus was quantitatively recovered by treating the filters with a basic buffer, and this eluate was reconcentrated to a small volume by adsorption to aluminum hydroxide flocs. Using these procedures, virus from 1,000 liters of water was reduced to a final eluate of 20 to 80 ml with a mean recovery of 70%.