Consumer engagement with sustainable wine: An application of the Transtheoretical Model.

Sustainable wine is an important emergent wine category for which there is limited research on levels of consumer engagement and the multifaceted drivers of that engagement. Here, I extend prior research largely limited to organic wine, and apply the Transtheoretical Model of Behavioural Change (TTM) for the first time to determine consumer engagement around eight sustainable wine behaviours, and the role of purchase motivators, wine involvement and demographic factors in predicting those behaviours. The online survey of 727 Canadian wine consumers determined the action stage for each sustainable wine behaviour (precontemplation, contemplation, preparation, or action), and multinomial logistic regressions assessed the drivers of both action and inaction (precontemplation). Results show that most consumers are in a change stage with respect to sustainable wine behaviours (i.e., contemplation or preparation), suggesting the need for both education and sustainable certification initiatives. Generally, neither gender, income, province of residence, education nor the importance of price in wine purchase decisions associated with action stage for behaviours. In contrast, wine involvement and the importance of sustainability cues in wine purchase were the strongest and most consistent predictors of both action and inaction, while age and the importance of both taste expectation and perceived quality were predictive for some behaviours. I conclude that TTM is a very useful construct for assessing the nuances of consumer behaviour toward sustainable products, and the findings provide guidance for stakeholders interested in promoting greater sustainability in the wine industry through influencing consumer choice behaviour.

Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base Wine.

The aim of this study was to determine the influence of caffeic and caftaric acid, fructose, and storage temperature on the formation of furan-derived compounds during storage of base wines. Base wines produced from Chardonnay grapes were stored at 15 and 30 °C for 90 days with additions of fructose, caffeic acid, and caftaric acid independently or in combinations. Wines were analyzed following 90 days of storage for: total hydroxycinnamic acids, degree of browning, caffeic acid and caftaric acid concentrations, and nine furan-derived compounds. Caffeic and caftaric acid additions increased homofuraneol concentration by 31% and 39%, respectively, at 15 °C (p < 0.05). Only the addition of caffeic acid increased furfural by 15% at 15 °C (p < 0.05). Results demonstrate that some furan derivatives over 90 days at 15 °C increased slightly with 5 mg/L additions of caffeic and caftaric acid. This is the first time the influence of hydroxycinnamic acids on furan-derived compounds has been reported during short-term aging of base wine at cellar temperature.

Use of crowdsourced images for determining 2D:4D and relationship to pro-environmental variables.

The primary purpose of this study was to examine whether 2D:4D ratios (a putative measure of prenatal androgen exposure) could be determined using participant-submitted hand images. The secondary purpose was to examine whether 2D:4D ratio was associated with pro-environmental behaviors, attitudes, and empathy, given the recent literature linking sex to environmental attitudes and actions. Participants (N = 1065) were asked via an online survey to submit a clear photograph of their right hand, palm side up. Participants also completed a questionnaire to assess (a) demographics, (b) dispositional empathy, and (c) environmental attitudes and behavior. A 2D:4D ratio was calculated for each participant, and the quality of each image was classified as poor, moderate, or good. We then examined the reliability of the 2D:4D image measurements, and the relationship between 2D:4D and our environmental measures. 2D:4D ratios fell somewhat outside of previously reported ranges, but the measurements did show acceptable intra-rater consistency. Although we did not find a sex difference in 2D:4D, we did find a sex by ratio interaction for both empathy and the number of pro-environmental behaviors in which individuals had engaged. Specifically, as 2D:4D ratio increased, males reported lower empathy and less engagement in pro-environmental behaviors, whereas females reported more engagement in pro-environmental behaviors (but no differences in empathy). These findings were contrary to expectations, as we anticipated that greater digit ratios (i.e., feminized) would be associated with greater empathy and pro-environmental behaviors. Overall, the findings of this study present a preliminary examination of the utility of measuring digit ratio with online samples. Furthermore, our results provide information regarding the complex relationship between sex and pro-environmental behaviors. Supplementary Information: The online version contains supplementary material available at 10.1007/s10211-022-00401-5.

The Maillard reaction in traditional method sparkling wine.

The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods, Maillard-associated products including thiazoles, furans, and pyrazines have been identified in aged sparkling wines, with associated bready, roasted, and caramel aromas. Sparkling wines produced in the bottle-fermented traditional method (Méthode Champenoise) have been the primary focus of studies related to Maillard-associated compounds in sparkling wine, and these wines undergo two sequential fermentations, with the second taking place in the final wine bottle. Due to the low temperature (15 ± 3°C) and low pH (pH 3-4) conditions during production and aging, we conclude that Maillard interactions may not proceed past intermediate stages. Physicochemical factors that affect the Maillard reaction are considered in the context of sparkling wine, particularly related to pH-dependent reaction pathways and existing literature pertaining to low temperature and/or low pH Maillard activity. A focus on the origins and composition of precursor species (amino acids and sugars) in sparkling wines is presented, as well as the potential role of metal ions in accelerating the Maillard reaction. Understanding the contributions of individual physicochemical factors to the Maillard reaction in sparkling wine enables a clearer understanding of reaction pathways and sensory outcomes. Advancements in analytical techniques for monitoring the Maillard reaction are also described, and important areas of future research on this topic are identified.

Advancing Mental heaLth Provision In PHarmacY (AMPLIPHY): A feasibility study.

BACKGROUND: Specifically-designed community pharmacy-based services represent opportunities to support people with their mental health. As few such services exist worldwide, the Advancing Mental HeaLth Provision In PharmacY (AMPLIPHY) was designed with stakeholders. The purpose was to support people with their mental health when initiated on new prescription or change in drug, dose or quantity of antidepressant, through a series of consultations (up to 3 months). OBJECTIVE(S): The aim was to evaluate the feasibility of the AMPLIPHY service. The objectives were to: i) pilot the service; ii) examine anonymous consultation data to understand patients' characteristics, priorities and consultation focus and iii) Evaluate pharmacists' experiences. METHODS: This service evaluation involved a concurrent mixed methods design. Patient characteristics were extracted from consultation notes and descriptive statistics applied. Content analysis was used to summarise consultation foci and comparisons between patients' priorities with consultation content were made. Pharmacists were interviewed at the start (n = 10) and end (n = 4) of the pilot with themes identified using thematic analysis. RESULTS: Seventy-six patients participated (63% of recruitment target). The median age was 39 (IQR 28-47) and 62% were female. Seventy percent of patients had one consultation, 26% had two and 4% had three. Prescription for new antidepressant was the most common reason for entry (74%) and sertraline was most prescribed (46%). Consultations commonly focussed on life experience (n = 51), medication (n = 47), health (n = 42), support (n = 36) and patients' expression of their feelings (n = 31). The pharmacists' experiences were summarised in three themes: i) Motivation, ii) Practicalities and iii) Experience and Outcomes. CONCLUSIONS: Pharmacists were motivated to deliver this novel service and some patients were willing to join the service. Analysis of patient demographics, consultation notes and interviews provide insight into the strengths and challenges of the service and provides a blueprint for future service developments.

Lifestyle decisions and climate mitigation: current action and behavioural intent of youth.

Youth carry the burden of a climate crisis not of their making, yet their accumulative lifestyle decisions will help determine the severity of future climate impacts. We surveyed 17-18 year old's (N = 487) to establish their action stages for nine behaviours that vary in efficacy of greenhouse gas emission (GGE) reduction and the explanatory role of climate change (CC) knowledge, sociodemographic and belief factors. Acceptance of CC and its anthropogenic origins was high. However, the behaviours with the greatest potential for GGE savings (have no children/one less child, no car or first/next car will be electric, eat less meat) have the lowest uptake. Descriptive normative beliefs predicted intent to adopt all high-impact actions, while environmental locus of control, CC scepticism, knowledge of the relative efficacy of actions, religiosity and age were predictive of action stage for several mitigation behaviours (multinomial logistic regression). These findings inform policy and communication interventions that seek to mobilise youth in the global climate crisis response. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s11027-021-09963-4.

Prevalence and Management of Alkyl-Methoxypyrazines in a Changing Climate: Viticultural and Oenological Considerations.

Alkyl-methoxypyrazines are an important class of odor-active molecules that contribute green, 'unripe' characters to wine and are considered undesirable in most wine styles. They are naturally occurring grape metabolites in many cultivars, but can also be derived from some Coccinellidae species when these 'ladybugs' are inadvertently introduced into the must during harvesting operations. The projected impacts of climate change are discussed, and we conclude that these include an altered alkyl-methoxypyrazine composition in grapes and wines in many wine regions. Thus, a careful consideration of how to manage them in both the vineyard and winery is important and timely. This review brings together the relevant literatures on viticultural and oenological interventions aimed at mitigating alkyl-methoxypyrazine loads, and makes recommendations on their management with an aim to maintaining wine quality under a changing and challenging climate.

A Review of Ladybug Taint in Wine: Origins, Prevention, and Remediation.

Ladybug taint (also known as ladybird taint) is a relatively recently recognized fault that has been identified in wines from a wide range of terroirs. Alkyl-methoxypyrazines-particularly 2-isopropyl-3-methoxypyrazine-have been determined as the causal compounds, and these are introduced into grape must during processing, when specific species of vineyard-dwelling Coccinellidae are incorporated into the harvested fruit. Coccinella septempunctata, and especially the invasive Harmonia axyridis, are the beetles implicated, and climate change is facilitating wider dispersal and survivability of H. axyridis in viticultural regions worldwide. Affected wines are typically characterized as possessing excessively green, bell pepper-, and peanut-like aroma and flavor. In this paper, we review a range of vineyard practices that seek to reduce Coccinellidae densities, as well as both "standard" and novel wine treatments aimed at reducing alkyl-methoxypyrazine load. We conclude that while prevention of ladybug taint is preferable, there are several winery interventions that can remediate the quality of wine affected by this taint, although they vary in their relative efficacy and specificity.

Thermal Taster Subgroups and Orosensory Responsiveness Dataset.

Thermal taste is a phenomenon whereby some individuals, known as thermal tasters (TT) experience taste sensations when their tongue is warmed or cooled. It was first reported in 2000 by Cruz and Green [1] and since then, most research has focused on comparing TT to thermal non-tasters (TnT; individuals who do not experience thermally-elicited sensations). As TT rate the intensity of taste stimuli higher than TnT, understanding the nature of this difference may help inform how individual differences in taste perception impact consumer liking and consumption of food and beverages. However, as the mechanism(s) underlying thermal tasting are yet to be fully elucidated, it is unclear if TT should be considered a homogeneous group or if subgroups exist. We created a dataset to help determine if the orosensory advantage is universal across all TT, or if it is mainly attributable to one or more subgroups of TT. To this end, the thermal taste screening data of 297 TT from 12 previous recruitment drives ('cohorts') was combined. This created the largest dataset of TT reported to date in a single study, allowing for an in-depth analysis of the differences between TT. After training on appropriate scale use, participants were familiarized with common taste and chemesthetic stimuli (sweet, sour, salty, bitter, umami, astringent and metallic). Using a sip-and-spit protocol, participants rinsed with the stimuli and rated the maximum intensity each stimulus elicited on a generalized Visual Analogue Scale (gVAS) or a generalized Labeled Magnitude Scale (gLMS). To account for minor methodological differences between the cohorts, ratings from each cohort were first converted to z-scores before being combined into the overall dataset. Next, participants underwent a series of 12 trials that assessed response to a thermal elicitation device during which each combination of two temperature regimes (warming and cooling) and three lingual sites (tongue tip, 1 cm to left, 1 cm to the right) were examined in duplicate. Participants were asked to rate the maximum intensity of any sensations experienced during each trial. TT were classified into subgroups based on the type of thermally-elicited taste reported (typically sweet, sour, salty, bitter, metallic), the temperature regime during which the sensation was elicited (warming or cooling) and the location on the tongue tested at which the sensation was experienced. Figures are provided that show the mean intensity ratings of aqueous solutions of chemical stimuli and corresponding standard errors for each of the TT subgroups. In addition, the TT Subgroup Naming Conventions provided should allow for a consistent and clear use of terminology across future thermal taste research. Readers are referred to Homogeneity of thermal tasters and implications for mechanisms and classification[2] for a full discussion of how these findings inform our understanding of the mechanism(s) underlying thermal taste and the practical implications of methodological differences in determining thermal taste status.

Homogeneity of thermal tasters and implications for mechanisms and classification.

Thermal tasting, an important type of individual variation in orosensation, is a phenomenon by which some individuals perceive thermally-induced taste sensations simply by having the tip of their tongue warmed or cooled. These individuals, known as thermal tasters, report a variety of thermally-elicited tastes (typically sweet, sour, salty, bitter, metallic) and the tastes reported can vary with the temperature regime used (warming or cooling) and location on the tongue tested. Importantly, when compared to thermal non-tasters, thermal tasters are more responsive to aqueous solutions of basic tastants and to beverages. The mechanism(s) underlying thermal tasting are not well understood and it is unknown if the increased orosensory responsiveness of thermal tasters is universal or if it is driven by a subgroup of thermal tasters. Thermal taste data from 12 previous studies was combined to obtain a large sample of thermal tasters (n = 254) who were divided into subgroups based on the type of thermally-elicited taste reported and the temperature regime/location at which it was experienced. Sweet thermal tasters (n = 77) were 9 times more likely than non-sweet thermal tasters (n = 177) to experience thermally-elicited sensations during lingual warming (p < 0.0001). Similarly, sour thermal tasters (n = 89) were 8 times more likely than non-sour thermal tasters (n = 165) to report thermally induced tastes during cooling (p<0.0001). However, no differences in orosensory responsiveness based on these or other subgroups were identified, suggesting that the heightened orosensory responsiveness of thermal tasters may be centrally-mediated. We discuss how these findings inform our understanding of the mechanism(s) underlying thermal taste and the identification of thermal taste subgroups, along with practical implications of methodological differences in determining thermal taste status.

The role of taste in alcohol preference, consumption and risk behavior.

Alcohol consumption is widespread, and high levels of use are associated with increased risk of developing an alcohol use disorder. Thus, understanding the factors that influence alcohol intake is important for disease prevention and management. Additionally, elucidating the factors that associate with alcohol preference and intake in non-clinical populations allows for product development and optimisation opportunities for the alcoholic beverage industry. The literature on how taste (orosensation) influences alcohol behavior is critically appraised in this review. Ethanol, the compound common to all alcoholic beverages, is generally aversive as it primarily elicits bitterness and irritation when ingested. Individuals who experience orosensations (both taste and chemesthetic) more intensely tend to report lower liking and consumption of alcoholic beverages. Additionally, a preference for sweetness is likely associated with a paternal history of alcohol use disorders. However, conflicting findings in the literature are common and may be partially attributable to differences in the methods used to access orosensory responsiveness and taste phenotypes. We conclude that while taste is a key driver in alcohol preference, intake and use disorder, no single taste-related factor can adequately predict alcohol behaviour. Areas for further research and suggestions for improved methodological and analytical approaches are highlighted.

Influence of biological, experiential and psychological factors in wine preference segmentation.

BACKGROUND AND AIMS: We sought to determine the influence of selected biological, experiential and psychological variables on self-reported liking and consumption of wine in a sample of 329 Ontario wine consumers. METHODS AND RESULTS: Cluster analysis revealed three distinct groups, representing plausible market segments: wine lovers; dry table wine likers/sweet dislikers; and sweet wine likers/fortified dislikers. These groups differ in level of wine expertise, wine adventurousness, alcohol intake, bitterness from 6-n-propylthiouracil (PROP), and several demographic variables. PROP hypo-tasters (n=113) and PROP hyper-tasters (n=112) differed in liking scores for nine of the 11 wine styles [ANCOVA, P(F)<0.05]. When wines were grouped according to their dominant sensory properties (dry, sweet, carbonation and heat), liking scores for PROP hyper-tasters were higher than those of PROP hypo-tasters for all classes. Scores also varied with age, expertise and gender for some products. Effect sizes (eta-squared) were generally greatest for age, and those for PROP responsiveness were of similar magnitude as those for gender. As expected, wine consumption frequency was higher for men and experts, and increased with age. CONCLUSIONS: Age is the most robust and consistent driver of wine liking and intake of the variables examined. Taste phenotype also contributes significantly to variation in wine liking. SIGNIFICANCE OF THE STUDY: Ontario wine consumers fall into one of three wine liking clusters, which differ in experiential, biological, psychological and demographic features that can be targeted through branding and marketing strategies.

Orosensory responsiveness and alcohol behaviour.

Consumption of alcoholic beverages is widespread through much of the world, and significantly impacts human health and well-being. We sought to determine the contribution of orosensation ('taste') to several alcohol intake measures by examining general responsiveness to taste and somatosensory stimuli in a convenience sample of 435 adults recruited from six cohorts. Each cohort was divided into quantiles based on their responsiveness to sweet, sour, bitter, salty, umami, metallic, and astringent stimuli, and the resulting quantiles pooled for analysis (Kruskal-Wallis ANOVA). Responsiveness to bitter and astringent stimuli was associated in a non-linear fashion with intake of all alcoholic beverage types, with the highest consumption observed in middle quantiles. Sourness responsiveness tended to be inversely associated with all measures of alcohol consumption. Regardless of sensation, the most responsive quantiles tended to drink less, although sweetness showed little relationship between responsiveness and intake. For wine, increased umami and metallic responsiveness tended to predict lower total consumption and frequency. A limited examination of individuals who abstain from all alcohol indicated a tendency toward higher responsiveness than alcohol consumers to sweetness, sourness, bitterness, and saltiness (biserial correlation), suggesting that broadly-tuned orosensory responsiveness may be protective against alcohol use and possibly misuse. Overall, these findings confirm the importance of orosensory responsiveness in mediating consumption of alcohol, and indicate areas for further research.

Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in Wine.

Alkylmethoxypyrazines (MPs) are a class of compounds that can elicit undesirable aroma and flavor characteristics in wine, and resist remediation using traditional wine making approaches. MPs are grape-derived constituents as well as contaminants from Coccinellidae beetles present during wine processing; the latter eliciting an off-flavor referred to as 'ladybug taint'. In this study we investigated the capacity of two plastic polymers-one silicone-based, the other polylactic acid-based-applied with varying surface areas to reduce concentrations of isopropylmethoxypyrazine (IPMP), sec-butylmethoxypyrazine (SBMP) and isobutylmethoxypyrazine (IBMP) in a Merlot wine using multi-dimensional gas chromatography coupled with mass spectrometry and headspace solid phase microextraction (SPME-MDGCMS). The impact of treatments on the sensory characteristics of the wine (descriptive analysis) and volatile aroma compounds (VOCs) (SPME-MDGCMS) was also investigated. Results showed substantial reductions for all of the target odorants: up to 38%, 44% and 39% for IPMP, SBMP and IBMP, respectively, for the silicone polymer, and up to 75%, 78% and 77% for IPMP, SBMP and IBMP, respectively, for the polylactic acid polymer. These polymers had no or minimal effect on VOCs at applications of 200 cm²/L for silicone or for all polylactic acid treatments. Sensory impacts were less clear, but generally showed minimal effect from the treatments. Taken overall, the data confirm the utility of both polylactic acid and silicone polymers in reducing elevated levels of grape-derived MPs, as well as potentially improving wine contaminated by ladybug taint.

Application of plastic polymers in remediating wine with elevated alkyl-methoxypyrazine levels.

3-Alkyl-2-methoxypyrazines (MPs) are odour-active compounds that elicit atypical green aromas and flavours in some wines, and are resilient to removal using traditional wine-making approaches. They originate either as contaminants from Coccinellidae beetles inadvertently introduced during wine processing ("ladybug taint") or as grape-derived constituents that are undesirable at elevated levels. In this study we investigated the capacity of a selection of plastic polymers to reduce concentrations of three MPs: isopropyl methoxypyrazine (IPMP), secbutyl methoxypyrazine (SBMP) and isobutyl methoxypyrazine (IBMP). In Trial 1, red wine was spiked with IPMP (20 ng/l), SBMP (20 ng/l) and IBMP (20 ng/l), then separately treated with 13 plastic polymers (surface area 350 cm(2)/l). Three polymers were then identified for further testing based on the results from Trial 1: silicone, ethylene and vinyl acetate (EVA) and a poly-lactic acid-based biodegradable polymer. In Trial 2, the efficacy of these selected polymers to reduce MP levels in red wine was tested as a function of contact time. Solid-phase micro-extraction multi-dimensional GC-MS was used to measure MP levels before and after treatment with the polymers. Results showed significant reductions in all target odorants after 24 h treatment: silicone reduced IPMP and IBMP by 96% and 100%, respectively, while the biodegradable polymer decreased IPMP and IBMP concentrations by 52% and 36%, respectively. EVA was less effective in lowering MP levels (7% IPMP and 23% IBMP after 24 h). Taken overall, the data suggest the potential for the use of poly-lactic acid and silicone in treating wines contaminated by ladybug taint, as well as in reducing high levels of grape-derived MPs.

Methoxypyrazine composition of Coccinellidae-tainted Riesling and Pinot noir wine from Germany.

BACKGROUND: Harmonia axyridis (multicolored Asian ladybeetle) and Coccinella septempunctata (seven-spot ladybeetle) (Coccinellidae) are found in many wine regions in Europe and the Americas, where they are responsible for a pronounced wine fault known as 'ladybug taint' when incorporated with grapes during harvest operations. Methoxypyrazines have been proposed in the literature as the compounds responsible for the taint. This study sought to expand on this identification and also determine the effectiveness of heating Coccinellidae-affected grape must prior to fermentation as a possible remedial intervention. Riesling and Pinot noir grapes were infested with H. axyridis or C. septempunctata at different densities and fermented to dryness. The Pinot noir was either must heated prior to fermentation or processed without heating (control). All wines were analyzed for 2-isopropyl-, 2-sec-butyl-, 2-isobutyl- and 2,5-dimethyl-3-methoxypyrazine using headspace solid phase microextraction/multidimensional gas chromatography/mass spectrometry. RESULTS: Concentrations of 2-isopropyl-3-methoxypyrazine increased with beetle density for both Coccinellidae species, while other methoxypyrazines showed inconsistent or no variation with infestations levels. Heating of Pinot noir grapes prior to fermentation resulted in a moderate decrease in all methoxypyrazines. CONCLUSION: These results provide direction for more targeted treatments aimed at remediating musts/wines affected by Coccinellidae and indicate that winegrowers do not need to differentiate between H. axyridis and C. septempunctata when making action threshold decisions in the vineyard or winery.

Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography-Mass Spectrometry.

Alkyl-methoxypyrazines (MPs) are important odour-active constituents of many grape cultivars and their wines. Recently, a new MP - 2,5-dimethyl-3-methoxypyrazine (DMMP) - has been reported as a possible constituent of wine. This study sought to develop a rapid and reliable method for quantifying DMMP, isopropyl methoxypyrazine (IPMP), secbutyl methoxypyrazine (SBMP) and isobutyl methoxypyrazine (IBMP) in wine. The proposed method is able to rapidly and accurately resolve all 4 MPs in a range of wine styles, with limits of detection between 1 and 2 ng L(-1) for IPMP, SBMP and IBMP and 5 ng L(-1) for DMMP. Analysis of a set of 11 commercial wines agrees with previously published values for IPMP, SBMP and IBMP, and shows for the first time that DMMP may be an important and somewhat common odorant in red wines. To our knowledge, this is the first analytical method developed for the quantification of DMMP in wine.

Inhibition of human lung cancer cell proliferation and survival by wine.

BACKGROUND: Compounds of plant origin and food components have attracted scientific attention for use as agents for cancer prevention and treatment. Wine contains polyphenols that were shown to have anti-cancer and other health benefits. The survival pathways of Akt and extracellular signal-regulated kinase (Erk), and the tumor suppressor p53 are key modulators of cancer cell growth and survival. In this study, we examined the effects of wine on proliferation and survival of human Non-small cell lung cancer (NSCLC) cells and its effects on signaling events. METHODS: Human NSCLC adenocarcinoma A549 and H1299 cells were used. Cell proliferation was assessed by thymidine incorporation. Clonogenic assays were used to assess cell survival. Immunoblotting was used to examine total and phosphorylated levels of Akt, Erk and p53. RESULTS: In A549 cells red wine inhibited cell proliferation and reduced clonogenic survival at doses as low as 0.02%. Red wine significantly reduced basal and EGF-stimulated Akt and Erk phosphorylation while it increased the levels of total and phosphorylated p53 (Ser15). Control experiments indicated that the anti-proliferative effects of wine were not mediated by the associated contents of ethanol or the polyphenol resveratrol and were independent of glucose transport into cancer cells. White wine also inhibited clonogenic survival, albeit at a higher doses (0.5-2%), and reduced Akt phosphorylation. The effects of both red and white wine on Akt phosphorylation were also verified in H1299 cells. CONCLUSIONS: Red wine inhibits proliferation of lung cancer cells and blocks clonogenic survival at low concentrations. This is associated with inhibition of basal and EGF-stimulated Akt and Erk signals and enhancement of total and phosphorylated levels of p53. White wine mediates similar effects albeit at higher concentrations. Our data suggest that wine may have considerable anti-tumour and chemoprevention properties in lung cancer and deserves further systematic investigation in animal models of lung cancer.

Modifying bitterness in functional food systems.

The functional foods sector represents a significant and growing portion of the food industry, yet formulation of these products often involves the use of ingredients that elicit less than desirable oral sensations, including bitterness. Promising new functional ingredients, including polyphenolics, may be more widely and readily employed in the creation of novel functional foods if their aversive bitter taste can be significantly reduced. A number of approaches are used by the industry to improve the taste properties and thus the acceptance of conventional foods that elicit excessive bitterness. This article reviews the most commonly employed techniques, including the use of bitter-modifying additives, which may prove useful for successfully introducing new functional ingredients into this rapidly growing sector.

Occurrence and contribution of alkyl methoxypyrazines in wine tainted by Harmonia axyridis and Coccinella septempunctata.

BACKGROUND: Ladybug taint (LBT) is a wine fault caused by the inadvertent incorporation of ladybeetles to the wine during the winemaking process. Harmonia axyridis, also known as the multicolored Asian lady-beetle (MALB), was the only species considered responsible for causing the taint. A second species, Coccinella septempunctata (7 Spot), has recently also been implicated. The main objectives of this study were to identify and quantify the compounds associated with ladybug taint of white and red wine from these two Coccinellidae species (Harmonia axyridis and Coccinella septempunctata), and determine the most odor-active compounds in LBT-affected wines. RESULTS: Results show that Coccinellidae can contribute dimethyl, isopropyl, secbutyl and isobutyl methoxypyrazine to wine when they are processed with grapes, and that the methoxypyrazine composition varies between MALB and 7 Spot. Isopropyl methoxypyrazine is the major contributor to LBT in wines produced with these ladybeetle species, although secbutyl and isobutyl methoxypyrazine may contribute in MALB- and 7 Spot-affected wines, respectively. Finally, dimethyl methoxypyrazine is reported for the first time in wines not affected by Coccinellidae; the global significance and prevalence of this compound in wine remains to be determined. CONCLUSION: Both Harmonia axyridis and Coccinella septempunctata can contribute alkyl methoxypyrazines, and particularly isopropyl methoxypyrazine, to wine at concentrations that can have a negative impact on wine quality. These findings will allow grape growers and winemakers to be more aware of the risks posed by 7 Spot beetles, and to take the appropriate preventative and remedial actions. Furthermore, this is the first time dimethyl methoxypyrazine is reported in wine, either as an endogenous or Coccinellidae-derived odorant.