Tag Archives: wine

Fantastic Fungi Futures: a multi-night ArtSci Salon event in late November/early December 2019 in Toronto

In fact, I have two items about fungi and I’m starting with the essay first.

Giving thanks for fungi

These foods are all dependent on microorganisms for their distinctive flavor. Credit: margouillat photo/Shutterstock.com

Antonis Rokas, professor at Venderbilt University (Nashville, Tennessee, US), has written a November 25, 2019 essay for The Conversation (h/t phys.org Nov.26.19) featuring fungi and food, Note: Links have been removed),

I am an evolutionary biologist studying fungi, a group of microbes whose domestication has given us many tasty products. I’ve long been fascinated by two questions: What are the genetic changes that led to their domestication? And how on Earth did our ancestors figure out how to domesticate them?

The hybrids in your lager

As far as domestication is concerned, it is hard to top the honing of brewer’s yeast. The cornerstone of the baking, brewing and wine-making industries, brewer’s yeast has the remarkable ability to turn the sugars of plant fruits and grains into alcohol. How did brewer’s yeast evolve this flexibility?

By discovering new yeast species and sequencing their genomes, scientists know that some yeasts used in brewing are hybrids; that is, they’re descendants of ancient mating unions of individuals from two different yeast species. Hybrids tend to resemble both parental species – think of wholpins (whale-dolphin) or ligers (lion-tiger).

… What is still unknown is whether hybridization is the norm or the exception in the yeasts that humans have used for making fermented beverages for millennia.

To address this question, a team led by graduate student Quinn Langdon at the University of Wisconsin and another team led by postdoctoral fellow Brigida Gallone at the Universities of Ghent and Leuven in Belgium examined the genomes of hundreds of yeasts involved in brewing and wine making. Their bottom line? Hybrids rule.

For example, a quarter of yeasts collected from industrial environments, including beer and wine manufacturers, are hybrids.

The mutants in your cheese

Comparing the genomes of domesticated fungi to their wild relatives helps scientists understand the genetic changes that gave rise to some favorite foods and drinks. But how did our ancestors actually domesticate these wild fungi? None of us was there to witness how it all started. To solve this mystery, scientists are experimenting with wild fungi to see if they can evolve into organisms resembling those that we use to make our food today.

Benjamin Wolfe, a microbiologist at Tufts University, and his team addressed this question by taking wild Penicillium mold and growing the samples for one month in his lab on a substance that included cheese. That may sound like a short period for people, but it is one that spans many generations for fungi.

The wild fungi are very closely related to fungal strains used by the cheese industry in the making of Camembert cheese, but look very different from them. For example, wild strains are green and smell, well, moldy compared to the white and odorless industrial strains.

For Wolfe, the big question was whether he could experimentally recreate, and to what degree, the process of domestication. What did the wild strains look and smell like after a month of growth on cheese? Remarkably, what he and his team found was that, at the end of the experiment, the wild strains looked much more similar to known industrial strains than to their wild ancestor. For example, they were white in color and smelled much less moldy.

… how did the wild strain turn into a domesticated version? Did it mutate? By sequencing the genomes of both the wild ancestors and the domesticated descendants, and measuring the activity of the genes while growing on cheese, Wolfe’s team figured out that these changes did not happen through mutations in the organisms’ genomes. Rather, they most likely occurred through chemical alterations that modify the activity of specific genes but don’t actually change the genetic code. Such so-called epigenetic modifications can occur much faster than mutations.

Fantastic Fungi Futures (FFF) Nov. 29, Dec. 1, and Dec. 4, 2019 events in Toronto, Canada

The ArtSci Salon emailed me a November 23, 2019 announcement about a special series being presented in partnership with the Mycological Society of Toronto (MST) on the topic of fungi,

Fantastic Fungi Futures a discussion, a mini exhibition, a special screening, and a workshop revolving around Fungi and their versatile nature.

NOV 29 [2019], 6:00-8:00 PM Fantastic Fungi Futures (FFF): a roundtable discussion and popup exhibition.

Join us for a roundtable discussion. what are the potentials of fungi? Our guests will share their research, as well as professional and artistic practice dealing with the taxonomy and the toxicology, the health benefits and the potentials for sustainability, as well as the artistic and architectural virtues of fungi and mushrooms. The Exhibition will feature photos and objects created by local and Canadian artists who have been working with mushrooms and fungi.

This discussion is in anticipation of the special screening of Fantastic Fungi at the HotDocs Cinema on Dec 1 [2019] our guests:James Scott,Occupational & Environmental Health, Dalla Lana School of Public Health, UofT; Marshall Tyler, Director of Research, Field Trip, Toronto; Rotem Petranker, PhD student, Social Psychology, York University; Nourin Aman, PhD student, fungal biology and Systematics lab, Punjab University; Sydney Gram, PhD student, Ecology & Evolutionary Biology student researcher (UofT/ROM); [and] Tosca Teran, Interdisciplinary artist.

DEC. 1 [2019], 6:15 pm join us to the screening of Fantastic Fungi, at the HotDocs Cinemaget your tickets herehttps://boxoffice.hotdocs.ca/websales/pages/info.aspx?evtinfo=104145~fff311b7-cdad-4e14-9ae4-a9905e1b9cb0 afterward, some of us will be heading to the Pauper’s Pub, just across from the HotDocs Cinema

DEC. 4 [2019], 7:00-10:00PM Multi-species entanglements:Sculpting with Mycelium, @InterAccess, 950 Dupont St., Unit 1 

This workshop is a continuation of ArtSci Salon’s Fantastic Fungi Futures event and the HotDocs screening of Fantastic Fungi.this workshop is open to public to attend, however, pre-registration is required. $5.00 to form a mycelium bowl to take home.

During this workshop Tosca Teran introduces the amazing potential of Mycelium for collaboration at the intersection of art and science. Participants learn how to transform their kitchens and closets in to safe, mini-Mycelium biolabs and have the option to leave the workshop with a live Mycelium planter/bowl form, as well as a wide array of possibilities of how they might work with this sustainable bio-material. 

Bios

Nourin Aman is a PhD student at fungal biology and Systematics lab at Punjab University, Lahore, Pakistan. She is currently a visiting PhD student at the Mycology lab, Royal Ontario Museum. Her research revolves around comparison between macrofungal biodiversity of some reserve forests of Punjab, Pakistan.Her interest is basically to enlist all possible macrofungi of reserve forests under study and describe new species as well from area as our part of world still has many species to be discovered and named. She will be discussing factors which are affecting the fungal biodiversity in these reserve forests.

Sydney Gram is an Ecology & Evolutionary Biology student researcher (UofT/ROM)

Rotem Petranker- Bsc in psychology from the University of Toronto and a MA in social psychology from York University. Rotem is currently a PhD student in York’s clinical psychology program. His main research interest is affect regulation, and the way it interacts with sustained attention, mind wandering, and creativity. Rotem is a founding member oft the Psychedelic Studies Research Program at the University of Toronto, has published work on microdosing, and presented original research findings on psychedelic research in several conferences. He feels strongly that the principles of Open Science are necessary in order to do good research, and is currently in the process of starting the first lab study of microdosing in Canada.

James Scott– PhD, is a ARMCCM Professor and Head Division of Occupational & Environmental Health, Dalla Lana School of Public Health, University of TorontoUAMH Fungal Biobank: http://www.uamh.caUniversity Profile: http://www.dlsph.utoronto.ca/faculty-profile/scott-james-a/Research Laboratory: http://individual.utoronto.ca/jscottCommercial Laboratory: http://www.sporometrics.com

Marshall Tyler– Director of Research, Field Trip. Marshall is a scientist with a deep interest in psychoactive molecules. His passion lies in guiding research to arrive at a deeper understanding of consciousness with the ultimate goal of enhancing wellbeing. At Field Trip, he is helping to develop a lab in Jamaica to explore the chemical and biological complexities of psychoactive fungi.

Tosca Teran, aka Nanotopia, is an Multi-disciplinary artist. Her work has been featured at SOFA New York, Culture Canada, and The Toronto Design Exchange. Tosca has been awarded artist residencies with The Ayatana Research Program in Ottawa and The Icelandic Visual Artists Association through Sím, Reykjavik Iceland and Nes artist residency in Skagaströnd, Iceland. In 2019 she was one of the first Bio-Artists in residence at the Museum of Contemporary Art Toronto in partnership with the Ontario Science Centre as part of the Alien Agencies Collective. A recipient of the 2019 BigCi Environmental Award at Wollemi National Park within the UNESCO World Heritage site in the Greater Blue Mountains. Tosca started collaborating artistically with Algae, Physarum polycephalum, and Mycelium in 2016, translating biodata from non-human organisms into music.@MothAntler @nanopodstudio www.toscateran.com www.nanotopia.net8 

A trailer has been provided for the movie mentioned in the announcement (from the Fantastic Fungi screening webpage on the Mycological Society of Toronto website),

You can find the ArtSci Salon here and the Mycological Society of Toronto (MST) here.

The Danish ‘Mini-mouth and wine

Denmark is not the first country that pops to mind when there’s mention of a nanosensor that mimics what happens in your mouth when you drink wine but that’s where the device was developed. From a Sept. 17, 2014 news item on ScienceDaily,

When wine growers turn their grapes into wine, they need to control a number of processes to bring out the desired flavour in the product that ends up in the wine bottle. An important part of the taste is known in wine terminology as astringency, and it is characteristic of the dry sensation you get in your mouth when you drink red wine in particular. It is the tannins in the wine that bring out the sensation that — otherwise beyond compare — can be likened to biting into an unripe banana. It is mixed with lots of tastes in the wine and feels both soft and dry.

Researchers at the Interdisciplinary Nanoscience Centre (iNANO ), Aarhus University, have now developed a nanosensor that is capable of measuring the effect of astringency in your mouth when you drink wine.

A Sept. 17, 2014 Aarhus University (Denmark) press release (also on EurekAlert), which originated the news item, provides a general description of the sensor,

… To put it simply, the sensor is a kind of mini-mouth that uses salivary proteins to measure the sensation that occurs in your mouth when you drink wine. The researchers are looking at how the proteins change in the interaction with the wine, and they can use this to describe the effect of the wine.

There is great potential in this – both for the wine producers and for research into the medicine of the future. Indeed, it is the first time that a sensor has been produced that not only measures the amount of proteins and molecules in your mouth when you drink wine, but also measures the effect of wine – or other substances – entering your mouth.

The wine producers’ perspective is introduced (from the news release),

The sensor makes it possible for wine producers to control the development of astringency during wine production because they can measure the level of astringency in the wine right from the beginning of the process. This can currently only be achieved when the wine is ready and only by using a professional tasting panel – with the associated risk of human inaccuracy. Using the sensor, producers can work towards the desired sensation of dryness before the wine is ready.

“We don’t want to replace the wine taster. We just want a tool that is useful in wine production. When you produce wine, you know that the finished product should have a distinct taste with a certain level of astringency. If it doesn’t work, people won’t drink the wine,” says PhD student Joana Guerreiro, first author of the scientific article in ACS NANO, which presents the sensor and its prospects.

Better Understanding of Astringency

There are many different elements in wine that create astringency, and this makes it difficult to measure because there are so many parameters. The sensor turns this upside down by measuring the molecules in your mouth instead.

“The sensor expands our understanding of the concept of astringency. The sensation arises because of the interaction between small organic molecules in the wine and proteins in your mouth. This interaction gets the proteins to change their structure and clump together. Until now, the focus has been on the clumping together that takes place fairly late in the process. With the sensor, we’ve developed a method that mimics the binding and change in the structure of the proteins, i.e. the early part of the process. It’s a more sensitive method, and it reproduces the effect of the astringency better,” says Joana Guerreiro.

There are also some technical details in the news release,

Quite specifically, the sensor is a small plate coated with nanoscale gold particles. On this plate, the researchers simulate what happens in your mouth by first adding some of the proteins contained in your saliva. After this they add the wine. The gold particles on the plate act as nano-optics and make it possible to focus a beam of light below the diffraction limit so as to precisely measure something that is very small – right down to 20 nanometres. This makes it possible to study and follow the proteins, and to see what effect the wine has. It is thereby possible to see the extent to which the small molecules have to bind together for the clumping effect on the protein to be set off.

The technique in itself is not new. What is new is using it to create a sensor that can measure an effect rather than just a number of molecules. In this case, the effect is the dry sensation you get in your mouth when you drink wine. However, it is also possible to use the sensor to measure other effects.

Here’s a look at the Mini-mouth,

PhD student Joana Guerreiro has taken part in developing a sensor, which - by using nanoscience - can measure how we experience the feeling of dryness in wine. Photo: Lars Kruse, Aarhus University.

PhD student Joana Guerreiro has taken part in developing a sensor, which – by using nanoscience – can measure how we experience the feeling of dryness in wine. Photo: Lars Kruse, Aarhus University.

Here’s a link to and a citation for the paper,

Multifunctional Biosensor Based on Localized Surface Plasmon Resonance for Monitoring Small Molecule–Protein Interaction by Joana Rafaela Lara Guerreiro, Maj Frederiksen, Vladimir E. Bochenkov, Victor De Freitas, Maria Goreti Ferreira Sales, and Duncan Steward Sutherland. ACS Nano, 2014, 8 (8), pp 7958–7967 DOI: 10.1021/nn501962y Publication Date (Web): July 8, 2014

Copyright © 2014 American Chemical Society

This paper is behind a paywall.

ETA Sept. 19, 2014: Dexter Johnson provides some insight into the field of ‘artificial mouths’ in his Sept. 18, 2014 posting (Nanoclast blog on the IEEE [Institute of Electrical and Electronics Engineers] about the work in Denmark.

600 BCE (before the common era) was a very good year for French wine

It’s quite the detective story, almost 20 years to unravel the mystery of where and when viniculture started in France. A Penn Museum June 3 (?), 2013 news release (also found on EurekAlert) provides some fascinating detail about the detective work and about wine,

9,000-year-old ancient Near Eastern ‘wine culture,’ traveling land and sea, reaches southern coastal France, via ancient Etruscans of Italy, in 6th-5th century BCE

Imported ancient Etruscan amphoras and a limestone press platform, discovered at the ancient port site of Lattara in southern France, have provided the earliest known biomolecular archaeological evidence of grape wine and winemaking—and point to the beginnings of a Celtic or Gallic vinicultural industry in France circa 500-400 BCE. Details of the discovery are published as “The Beginning of Viniculture in France” in the June 3, 2013 issue of Proceedings of the National Academy of Sciences (PNAS). Dr. Patrick McGovern, Director of the Biomolecular Archaeology Laboratory at the University of Pennsylvania Museum of Archaeology and Anthropology and author of Ancient Wine: The Search for the Origins of Viniculture (Princeton University Press, 2006) is the lead author on the paper, which was researched and written in collaboration with colleagues from France and the United States.

For Dr. McGovern, much of whose career has been spent examining the archaeological data, developing the chemical analyses, and following the trail of the Eurasian grapevine (Vitis vinifera) in the wild and its domestication by humans, this confirmation of the earliest evidence of viniculture in France is a key step in understanding the ongoing development of what he calls the “wine culture” of the world—one that began in the Turkey’s Taurus Mountains, [sic[ the Caucasus Mountains, and/or the Zagros Mountains of Iran about 9,000 years ago.

“Now we know that the ancient Etruscans lured the Gauls into the Mediterranean wine culture by importing wine into southern France. This built up a demand that could only be met by establishing a native industry, likely done by transplanting the domesticated vine from Italy, and enlisting the requisite winemaking expertise from the Etruscans.”

The news release provides a high level (general with too few details for my taste) description of the technology used for this research,

After sample extraction, ancient organic compounds were identified by a combination of state-of-the-art chemical techniques, including infrared spectrometry, gas chromatography-mass spectrometry, solid phase microextraction, ultrahigh-performance liquid chromatography tandem mass spectrometry, and one of the most sensitive techniques now available, used here for the first time to analyze ancient wine and grape samples, liquid chromatography-Orbitrap mass spectrometry.

All the samples were positive for tartaric acid/tartrate (the biomarker or fingerprint compound for the Eurasian grape and wine in the Middle East and Mediterranean), as well as compounds deriving from pine tree resin. Herbal additives to the wine were also identified, including rosemary, basil and/or thyme, which are native to central Italy where the wine was likely made. (Alcoholic beverages, in which resinous and herbal compounds are more easily put into solution, were the principle medications of antiquity.)

Nearby, an ancient pressing platform, made of limestone and dated circa 425 BCE, was discovered. Its function had previously been uncertain. Tartaric acid/tartrate was detected in the limestone, demonstrating that the installation was indeed a winepress. Masses of several thousand domesticated grape seeds, pedicels, and even skin, excavated from an earlier context near the press, further attest to its use for crushing transplanted, domesticated grapes and local wine production. Olives were extremely rare in the archaeobotanical corpus at Lattara until Roman times. This is the first clear evidence of winemaking on French soil.

Here’s what the ancient wine press looks like,

Caption: This is an ancient pressing platform from Lattara, seen from above. Note the spout for drawing off a liquid. It was raised off the courtyard floor by four stones. Masses of grape remains were found nearby. Credit: Photograph courtesy of Michael Py, copyright l'Unité de Fouilles et de Recherches Archéologiques de Lattes.

Caption: This is an ancient pressing platform from Lattara, seen from above. Note the spout for drawing off a liquid. It was raised off the courtyard floor by four stones. Masses of grape remains were found nearby.
Credit: Photograph courtesy of Michael Py, copyright l’Unité de Fouilles et de Recherches Archéologiques de Lattes.

Here’s how McGovern describes his work and its relationship to the history of viniculture in Europe and the ancient Near East, from the news release,

For nearly two decades, Dr. McGovern has been following the story of the origin and expansion of a worldwide “wine culture”—one that has its earliest known roots in the ancient Near East, circa 7000-6000 BCE, with chemical evidence for the earliest wine at the site of Hajji Firiz in what is now northern Iran, circa 5400-5000 BCE. Special pottery types for making, storing, serving and drinking wine were all early indicators of a nascent “wine culture.”

Viniculture—viticulture and winemaking—gradually expanded throughout the Near East. From the beginning, promiscuous domesticated grapevines crossed with wild vines, producing new cultivars. Dr. McGovern observes a common pattern for the spreading of the new wine culture: “First entice the rulers, who could afford to import and ostentatiously consume wine. Next, foreign specialists are commissioned to transplant vines and establish local industries,” he noted. “Over time, wine spreads to the larger population, and is integrated into social and religious life.”

Wine was first imported into Egypt from the Levant by the earliest rulers there, forerunners of the pharaohs, in Dynasty 0 (circa 3150 BCE). By 3000 BCE the Nile Delta was being planted with vines by Canaanite viniculturalists. As the earliest merchant seafarers, the Canaanites were also able to take the wine culture out across the Mediterranean Sea. Biomolecular archaeological evidence attests to a locally produced, resinated wine on the island of Crete by 2200 BCE.

“As the larger Greek world was drawn into the wine culture, “ McGovern noted, “the stage was set for commercial maritime enterprises in the western Mediterranean. Greeks and the Phoenicians—the Levantine successors to the Canaanites—vied for influence by establishing colonies on islands and along the coasts of North Africa, Italy, France, and Spain. The wine culture continued to take root in foreign soil—and the story continues today.”

Where wine went, so other cultural elements eventually followed—including technologies of all kinds and social and religious customs—even where another fermented beverage made from different natural products had long held sway. In the case of Celtic Europe, grape wine displaced a hybrid drink of honey, wheat/barley, and native wild fruits (e.g., lingonberry and apple) and herbs (such as bog myrtle, yarrow, and heath

I wonder why wine displaced Celtic Europe’s hybrid honey drink. Did wine taste better and/or did get folks drunk faster?

For anyone who’s interested in the research, here’s a link to and a citation for the paper,

Beginning of viniculture in France by Patrick E. McGovern, Benjamin P. Luley, Nuria Rovira, Armen Mirzoiand, Michael P. Callahane, Karen E. Smithf, Gretchen R. Halla, Theodore Davidsona, and Joshua M. Henkina. Published online before print June 3, 2013, doi: 10.1073/pnas.1216126110 PNAS June 3, 2013

The paper is behind a paywall.

Bio-inspired electronic tongue replaces sommelier?

Researchers in Spain have developed a bio-inspired electronic tongue that can distinguish between different wine cavas. From the July 28, 2011 news item on Nanowerk,

In order to design the electronic tongue, researchers from the UAB [Universitat Autònoma de Barcelona] Group of Sensors and Biosensors, led by professor Manel del Valle, identified different cava samples using voltammetric measurements. Thanks to a combination of chemical measurement systems and advanced mathematical procedures – principal component analysis (PCA), discrete wavelet transform (DWT), and artificial neural network (ANN) – researchers achieved to copy the human taste system and distinguish between different types of cava, thus obtaining a classification similar to that of a sommelier. Through the use of the second order standard addition method (SOSAM) it was possible to quantify the amount of sugar added in the cava production process, demonstrating the efficiency of these processing tools.

The electronic tongue currently can identify three types of cava: Brut, Brut Nature and Medium-Dry. However, with proper training it will be able to identify all types available on the market.

The news item does not explain how the current system for wine production would be improved by introducing electronic tongues.