The Mediterranean diet places fruit and vegetables as the basis of daily nutrition. Table grape is a typical fruit of the Mediterranean tradition and is consumed worldwide. The CREA Research Centre for Viticulture and Enology has conducted nutrigenomics studies in recent years to investigate the effects of table grapes on human health. This note summarises two trials in which healthy subjects ate the black seedless grape Autumn Royal for three consecutive weeks. For our first nutrigenomic study, we used the microarray technique to analyze thousands of genes' expressions simultaneously. The results showed that 463 genes were modulated, and one month after the end of the grape-rich diet, this number almost doubled, reaching 849 genes. Furthermore, more than 200 of these genes are non-coding RNAs important in regulating gene expression. The second nutrigenomic study was conducted to evaluate the effects of grape intake on the expression of microRNAs, identifying 20 circulating microRNAs modulated, most of which were implicated in cancer development. Our results showed that grape intake exerts beneficial effects by modulating genes involved in critical physiological processes such as the immune response, inflammation, autophagy, DNA repair, and mitochondrial functionality.

Grape (Vitis vinifera L.) is a fruit rich in polyphenols, bioactive compounds able to prevent cancer, reduce tumorigenesis, and influence critical cancer-related pathways. This research shows the main results obtained in our previous works: 1) the characterization of the polyphenolic content and antioxidant activity of two table grape skin extracts (GSEs), Autumn Royal, and Egnatia; 2) the GSEs effects on Caco2 colon cancer cell; 3) the effects of GSEs on the lipid composition and the fluidity of the cell membrane. These in vitro studies suggested that Autumn Royal and Egnatia contain high levels of polyphenols, possess antiproliferative activity on the Caco2 human colon carcinoma cell line and inhibit cell migration by acting on membrane fatty acids composition. Moreover, these results highlighted that the new grape variety Egnatia is an exciting source of phenolic compounds that could interest the food and pharmaceutical industries.

Wine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochemical and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes ‘Grechetto’, ‘Greco bianco’ and ‘Greco di tufo’. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2–containing, SO2-free and sparkling wines, with different amounts of compounds such as alcohols, esters, fatty acids, phenols and differences in sensorial properties. The ‘Grechetto’ wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2.

Using Human Gene Expression Microarrays (Agilent) technologies, we investigated changes of the level of gene expression in peripheral blood mononuclear cells of healthy subjects after 21 days of fresh table grape-rich diet and after an additional 28-day washout. Several hundreds of genes were differentially expressed after grape intake or after washout. The functional analysis of these genes detected significant changes in key processes such as inflammation and immunity, thrombosis, DNA and protein repair, autophagy and mitochondrial biogenesis. Moreover, fresh grape intake was found to influence the expression of many long non-coding RNA genes. The data can be valuable for researchers interested in nutrigenetics and nutrigenomics studies and are related to the research article “Gene expression signature induced by grape intake in healthy subjects reveals wide-spread beneficial effects on PBMCs” [1].

An amendment to this paper has been published and can be accessed via the original article.

Fourier-transform near infrared spectroscopy (FT-NIR) is a technique used in the compositional and sensory analysis of foodstuffs. In this work, we have measured the main maturity parameters for grape (sugars and acids) using hundreds of intact berry samples to build models for the prediction of these parameters from berries of two very different varieties: "Victoria" and "Autumn Royal". Together with the chemical composition in terms of sugar and acidic content, we have carried out a sensory analysis on single berries. Employing the models built for sugars and acids it was possible to learn the sweetness and acidity of each berry before the destructive sensory analysis. The direct correlation of sensory data with FT-NIR spectra is difficult; therefore, spectral data were exported from the spectrometer built-in software and analyzed with R software using a statistical analysis technique (Spearman correlation) which allowed the correlation of berry appreciation data with specific wavelengths that were then related to sugar and acidic content. In this article, we show how it is possible to carry out the analysis of single berries to obtain data on chemical composition parameters and consumer appreciation with a fast, simple, and non-destructive technique with a clear advantage for producers and consumers.

An amendment to this paper has been published and can be accessed via the original article.

Using a transcriptomic approach, we performed a pilot study in healthy subjects to evaluate the changes in gene expression induced by grape consumption. Blood from twenty subjects was collected at baseline (T0), after 21 days of grape-rich diet (T1) and after one-month washout (T2). Gene expression profiling of peripheral blood mononuclear cells from six subjects identified 930 differentially expressed transcripts. Gene functional analysis revealed changes (at T1 and/or T2) suggestive of antithrombotic and anti-inflammatory effects, confirming and extending previous finding on the same subjects. Moreover, we observed several other favourable changes in the transcription of genes involved in crucial processes such as immune response, DNA and protein repair, autophagy and mitochondrial biogenesis. Finally, we detected significant changes in many long non-coding RNAs genes, whose regulatory functions are being increasingly appreciated. Altogether, our data suggest that a grape diet may exert its beneficial effects by targeting different strategic pathways.

Currently, the analysis of bioactive compounds is easily carried out by modern chromatographic and spectrometric techniques, but the success of the procedure still depends on the efficiency of the extraction methods. This work aimed at finding the optimal conditions for ultrasonic-assisted extraction (UAE) of phenolic antioxidants from grape skin using single-factor experimentation combined with response-surface methodology. Our extraction parameters were ethanol concentration, time and temperature. Total phenolic content (TPC and TPC-280), 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and oxygen radical absorbance capacity (ORAC) were dependent variables. A second-order polynomial model satisfactorily described the experimental data. Optimized extraction conditions for UAE from grape skin were: 59.5% ethanol, 113.6 min and 66.8 °C for TPC extraction; 61.1% ethanol, 99.4 min and 66.1 °C for TPC-280 extraction; 57.1% ethanol, 99.5 min and 66.8 °C for DPPH radical-scavenging activity; 60.2% ethanol, 82.4 min and 66.8 °C for ORAC value. Our work provides detailed and useful information to optimize the extraction of grape skin phenols, which are widely used as dietary supplements and nutraceuticals.

The antifungal activity of unripe grape extracts from agro-industrial wastes has been evaluated against several strains of Candida spp. and dermatophytes. All the extracts tested showed antifungal activity. The geometric mean MIC ranged from 53.58 to 214.31 mu g/mL for Candida spp. and from 43.54 to 133.02 mu g/mL for dermatophytes. The chemical analyses have been carried out using Liquid Chromatograph equipped with a DAD and MS detectors. Flavan-3-ols were the main metabolites within all samples ranged from 3.3 to 6.8 mg/g fresh weight. For Candida spp. highest negative significant correlation has been found between MICs and polymeric flavan-3-ols (r = -0.842; p < 0.001) and for dermatophytes between MICs and caffeoyl derivatives (r = -0.962; p < 0.01). The results indicate that total extracts obtained from unripe grapes, a large source of waste material derived from the wine industry, could be used as a cheap source of value-added products. [GRAPHICS] .

Alcoholic fermentation is a key step in wine production. Indeed, a wide range of compounds, which strongly affect the sensory properties of wine, is produced during this process. While Saccharomyces cerevisiae yeast cultures are commonly employed in winemaking to carry on the fermentation process, some non-Saccharomyces species have recently gained attention due to their ability to produce various metabolites of oenological interest. The use of different yeasts strains usually results in wines with different sensory properties, despite being obtained from the same grape variety. In this paper, we tested the feasibility of using near-infrared spectroscopy (NIR) to discriminate among red wines from three different grape varieties produced with pure S. cerevisiae or by mixed fermentation with a promising non-Saccharomyces yeast, namely the Starmeriella bacillaris, which usually yields wines with significant amounts of glycerol and low levels of ethanol, acetic acid, and acetaldehyde. A principal component analysis (PCA) performed on the NIR spectra was used to search for differences in the samples. The NIR results have been compared with both basic wine parameters and sensory analysis data.

In recent years the wine sector has been characterized by an increased focus on the diversification of wine products. This change has been welcomed by consumers. In fact, today's consumers are willing to experiment with new products and unusual combinationswhich has stimulated research aimed at the discovery of native grape varieties suitable for for winemaking. In this context, particular attention are receiving vines for the production of dessert wines. Many regions have made efforts in the search for varieties and techniques able to better promote the drying process. At CREA-VE Turi-BA, there is an ongoing recovery and exploitation of indigenous grape varieties in the regions of Southern Italy and today more than 3,000 accessions of wine grapes are preserved. In the present work we have investigate the possibility of the use of certain accessions of Vitis vinifera varieties (collection CREA-VE Turi-BA) deemed attractive for the production of dessert wines. Accessions presenting a good sugar content and a good titratable acidity were selected; namely, Greco bianco b. (named Q19) and Mantonico bianco b. (named R8) were compared to the cv of Malvasia di Lipari b. Ampelographic and ampelometric analyses, followed by molecular analysis, were carried out for varietal assessment. A rate of the grapes were fermented immediately after harvest with standard procedure, in comparison to rates vinified after withering. The latter was made in a greenhouse type structure with parts of natural and unforced air, without any additional energy expense. At the end of the process, a loss in weight of the grapes equal to 30–35% was realized. The grapes are then stemmed, crushed, pressed and fermented by selected yeast under controlled temperature. Upon completion of the fermentation and subsequent stabilization, the wines were analyzed for the most important enological parameters and subjected to evaluation by a panel of expert tasters. Chemical analysis of wines showed that an alcohol content ranging to 11–12% volume was reached with in the standard wine-making; whilst, for the vinification of dried grapes the alcohol content was equal to 16% vol for Mantonico bianco b. and 18% vol. for and Greco bianco. Organoleptic analysis of the wines showed a greater appreciation for both of dessert wines. The best ratings were given for the olfactory characteristics (floral and fruity aromas) and taste characteristics. In particular, the Greco bianco b. had excellent scores slightly lower than Malvasia di Lipari b. Therefore, the tested varieties have shown a good potential for the production of dessert wines related to typicality of the grape and the region. Dessert wines produced, have a complex flavor profile and interesting for the high acidic component, which improved the taste perception of wine and attenuated the sensation of sweetness. That feature could allow a good wine aging, too.

Due to health concerns, techniques to substitute sulfite (SO2) in winemaking, without compromising high quality wines production, have been encouraged in the last years. In this work, two white wines, Chardonnay and Pinot, and one red wine, Montepulciano, were produced by using ascorbic acid, lysozyme and oenological tannins in the winemaking process instead of SO2. Oenological parameters, volatile profile and sensory quality were evaluated. The results showed that replacement of SO2 with ascorbic acid, lysozyme and tannins influenced the chemical composition of wines by altering volatile composition, the sensorial quality and the concentration of non-volatile compounds such as tartaric, malic, lactic and shikimic acids. Wines fermented with SO2 showed higher total volatile alcohol concentrations, while the presence of ascorbic acid, lysozyme and oenological tannins increased the level of volatile esters. Finally, on the basis of descriptive sensory analysis, Chardonnay showed the most significant increment in qualitative parameters followed by Pinot and Montepulciano. Overall, from gathered findings it can be concluded that replacing sulfites with lysozyme, ascorbic acid and tannins, during the winemaking, might positively contribute to production of good quality wine.

According to the CODEX STAN 255 (2007), table grapes can be harvested when the refractometric index reaches at least 16° Brix. Grapes with a lower refractometric index are accepted provided the sugar/acid ratio (Total Soluble Solids/Tritatable Acidity – TSS/TA) is at least equal to 20:1 if the Brix level is comprised between 12.5° and 14° Brix, 18:1 if the Brix level is comprised between 14° and 16° Brix. Some table grapes grown in Mediterranean climate can accumulate TSS higher than 16° Brix, with low levels of acidity, thus leading to a TSS/AT ratio even greater than 30: 1. Grapes that accumulate TSS less than 12.5° Brix and low TA levels, hardly reach the recommended ratio TSS/TA of 20:1, rather stopping at lower values. Based on these considerations in 2012 an experimental trial of four years started on a total of 103 table grape cvs. Phenological phases in relation to the acidic and sugar content were measured in order to assess the TSS/TA ratio and build regression lines with TSS. Almost all cvs. showed a significant linear regression, with R2 values higher than 0.80 and a standard error between 00.18 and 1.74. TSS values of 103 cvs. at TSS/TA ratio of 20:1, predicted by means of linear regression equations, , were subjected to cluster analysis based on Euclidean Distance. We identified nine clusters, of which the first two with the predicted TSS between 10.04° and 11.77° Brix (7 cvs.) and 12.08° and 12.62° Brix (7 cvs.), respectively. Some of the cvs. showing TSS values below 12.5° Brix at the TSS/TA of 20: 1, were subjected to a test panel of 24 tasters, who were asked to indicate the acceptability of these grapes on hedonic scale of 9 points. Preliminary results showed that for some table grapes with TSS below 12.5° Brix, a SST/AT ratio lower than the recommended 20:1 can be proposed, while preserving an acceptability by the consumer. These results suggest a more modern perspective on grapes nutritional intake, which takes into account the real needs of Western countries where diabetes, hyperglycemia, obesity and cardiovascular diseases are the main dismetabolisms arising from a diet too rich in calories. These grapes thus represent a new frontier and an opportunity for producers of table grapes, who want to enterprise a market share on “grape diet”, and represent a genetic basis for breeding aimed at obtaining new hypocaloric grape cultivars.

According to the CODEX STAN 255 (2007), table grapes can be harvested when the refractometric index reaches at least 16. Brix. Grapes with a lower refractometric index are accepted provided the sugar/acid ratio (Total Soluble Solids/Tritatable Acidity - TSS/TA) is at least equal to 20:1 if the Brix level is comprised between 12.5. and 14. Brix, 18:1 if the Brix level is comprised between 14. and 16. Brix. Some table grapes grown in Mediterranean climate can accumulate TSS higher than 16. Brix, with low levels of acidity, thus leading to a TSS/AT ratio even greater than 30:1. Grapes that accumulate TSS less than 12.5. Brix and low TA levels, hardly reach the recommended ratio TSS/TA of 20:1, rather stopping at lower values. Based on these considerations in 2012 an experimental trial of four years started on a total of 103 table grape cvs. Phenological phases in relation to the acidic and sugar content were measured in order to assess the TSS/TA ratio and build regression lines with TSS. Almost all cvs. showed a significant linear regression, with R2 values higher than 0.80 and a standard error between 00.18 and 1.74. TSS values of 103 cvs. at TSS/TA ratio of 20:1, predicted by means of linear regression equations,, were subjected to cluster analysis based on Euclidean Distance. We identified nine clusters, of which the first two with the predicted TSS between 10.04. and 11.77. Brix (7 cvs.) and 12.08. and 12.62. Brix (7 cvs.), respectively. Some of the cvs. showing TSS values below 12.5. Brix at the TSS/TA of 20: 1, were subjected to a test panel of 24 tasters, who were asked to indicate the acceptability of these grapes on hedonic scale of 9 points. Preliminary results showed that for some table grapes with TSS below 12.5. Brix, a SST/AT ratio lower than the recommended 20:1 can be proposed, while preserving an acceptability by the consumer. These results suggest a more modern perspective on grapes nutritional intake, which takes into account the real needs of Western countries where diabetes, hyperglycemia, obesity and cardiovascular diseases are the main dismetabolisms arising from a diet too rich in calories. These grapes thus represent a new frontier and an opportunity for producers of table grapes, who want to enterprise a market share on "grape diet", and represent a genetic basis for breeding aimed at obtaining new hypocaloric grape cultivars.

Monomeric and polymeric flavan-3-ols (proanthocyanidins) content in grapes is higher in seeds compared to berry skins. Monomeric flavan-3-ols are more astringent, however, they can combine with other monomer, with anthocyanins and with mannoproteins released by yeast and therefore lose their harsh features in wines. Proanthocyanidins extracted during fermentation and maceration processes in red wines, are important for the organoleptic characteristics of the product and for its aging. There is a difference between skins and seeds proanthocyanidins, with the latter being perceived as more harsh and astringent. One of the most important purposes of refinement and aging of red wines very rich in polyphenols is the slow loss of bitterness. Instead, for wines ready to drink seeds tannins can give bitter overtones, therefore reducing their quality since consumers generally prefer a reduced astringency and attenuated bitterness. This paper investigates the possibility of employ some new seedless grapes crossings of Vitis vinifera L., obtained in recent breeding programs carried out at the CREA-VE of Turi, for the production of improved red and rosé wines made with traditionally red winemaking.

In recent years the wine sector has been characterized by an increased focus on the diversification of wine products. This change has been welcomed by consumers. In fact, today's consumers are willing to experiment with new products and unusual combinationswhich has stimulated research aimed at the discovery of native grape varieties suitable for for winemaking. In this context, particular attention are receiving vines for the production of dessert wines. Many regions have made efforts in the search for varieties and techniques able to better promote the drying process. At CREA-VE Turi-BA, there is an ongoing recovery and exploitation of indigenous grape varieties in the regions of Southern Italy and today more than 3,000 accessions of wine grapes are preserved. In the present work we have investigate the possibility of the use of certain accessions of Vitis vinifera varieties (collection CREA-VE Turi-BA) deemed attractive for the production of dessert wines. Accessions presenting a good sugar content and a good titratable acidity were selected; namely, Greco bianco b. (named Q19) and Mantonico bianco b. (named R8) were compared to the cv of Malvasia di Lipari b. Ampelographic and ampelometric analyses, followed by molecular analysis, were carried out for varietal assessment. A rate of the grapes were fermented immediately after harvest with standard procedure, in comparison to rates vinified after withering. The latter was made in a greenhouse type structure with parts of natural and unforced air, without any additional energy expense. At the end of the process, a loss in weight of the grapes equal to 30-35% was realized. The grapes are then stemmed, crushed, pressed and fermented by selected yeast under controlled temperature. Upon completion of the fermentation and subsequent stabilization, the wines were analyzed for the most important enological parameters and subjected to evaluation by a panel of expert tasters. Chemical analysis of wines showed that an alcohol content ranging to 11-12% volume was reached with in the standard winemaking; whilst, for the vinification of dried grapes the alcohol content was equal to 16% vol for Mantonico bianco b. and 18% vol. for and Greco bianco. Organoleptic analysis of the wines showed a greater appreciation for both of dessert wines. The best ratings were given for the olfactory characteristics (floral and fruity aromas) and taste characteristics. In particular, the Greco bianco b. had excellent scores slightly lower than Malvasia di Lipari b. Therefore, the tested varieties have shown a good potential for the production of dessert wines related to typicality of the grape and the region. Dessert wines produced, have a complex flavor profile and interesting for the high acidic component, which improved the taste perception of wine and attenuated the sensation of sweetness. That feature could allow a good wine aging, too.

Grape seed extracts are commonly utilized as dietary supplements for their antioxidant properties, even from cancer patients. However, whether these natural extracts interfere with chemotherapeutics utilized in colon cancer treatment is still poorly investigated. The cytotoxicity of extracts from Italia and Palieri cultivars either alone or in combination with oxaliplatin was evaluated in colon cancer cells. Grape seed extracts displayed anti-proliferative activity depending on the concentration utilized through apoptosis induction. In combination, they affected the activation of Erk1/2 and counteracted the intrinsic and the extrinsic pathway of apoptosis, the DNA damage and the generation of ROS induced by oxaliplatin. Noteworthy grape seed extracts strongly enhanced the uptake of oxaliplatin into all cells, by affecting the cell transport system of platinum. The addition of these natural extracts to oxaliplatin strongly reduced the cellular response to oxaliplatin and allowed a huge accumulation of platinum into cells. Here, we shed light on the chemical biology underlying the combination of grape seed extracts and oxaliplatin, demonstrating that they might be detrimental to oxaliplatin effectiveness in colon cancer therapy.