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Sample records for wine volatile composition

  1. Volatile composition of Merlot wine from different vine water status.

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    Qian, Michael C; Fang, Yu; Shellie, Krista

    2009-08-26

    The impact of deficit irrigation during berry development on Merlot wine volatile composition was investigated in this study. Own-rooted Merlot vines grown in a commercial vineyard in Idaho were supplied with 100 or 35% of their estimated crop evapotranspiration needs throughout the berry development. Wines were produced from those grapes from the 2002, 2003, and 2004 growing seasons. Volatile compounds in the wines were analyzed using the stir bar sorptive extraction-gas chromatography-mass spectrometry technique. The results demonstrated that despite vintage differences in volatile composition, in each of 3 years of this study, deficit irrigation during berry development had a consistent effect on wine volatile composition. Wine produced from deficit-irrigated vines had increased amounts of vitispiranes, beta-damascenone, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, and 4-vinylguaiacol relative to wine produced from well-watered vines. Deficit irrigation had no effect on the concentrations of other measured volatiles such as esters and terpenes.

  2. Volatile sulphur compounds composition of monovarietal white wines

    OpenAIRE

    Moreira, Nathalie; Pinho, Paula Guedes de; Santos, Cristina; Vasconcelos, Isabel

    2010-01-01

    The sulphur compounds composition of wines produced experimentally from six white cultivars (Alvarinho, Loureiro, Trajadura, Pedernã, Azal Branco and Avesso) was evaluated during two consecutive vintages. Results show that wines could be differentiated according to their sulphur compounds content. In general, Loureiro, Trajadura and Pedernã cultivars led to wines with low concentrations of sulphur compounds; however, Loureiro wines were characterised by significant amounts of dimethyl sulphon...

  3. CHANGES IN VOLATILE COMPOSITION OF KRALJEVINA WINES BY CONTROLLED MALOLACTIC FERMENTATION

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    Ana JEROMEL

    2008-11-01

    Full Text Available The effect of malolactic fermentation (MLF on the volatile composition of white wines made from autochtonous grape variety Kraljevina was studied by inoculation with selected lactic acid bacteria. At the end of malolactic fermentation, after the decomposition of the malic acid present in wine the non volatile compounds were analyzed by HPLC, while volatile compounds were analyzed by gas chromatography. All wines were also sensory analyzed. Results showed changes in acetaldehyde, some higher alcohols, ethyl esters, free and bound monoterpenes and some organic acids that contribute to enhance the sensory properties and quality of Kraljevina wines that underwent malolactic fermentation.

  4. Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production.

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    Forde, Ciarán G; Cox, Agnieszka; Williams, Emlyn R; Boss, Paul K

    2011-03-23

    The sensory properties of wine are influenced by the chemical composition of the grapes used to produce them. Identification of grape and wine chemical markers associated with the attributes perceived by the consumer of the wine will enable better prediction of the potential of a parcel of grapes to produce wine of a certain flavor. This study explores the relationships between Cabernet Sauvignon grape volatile composition and wine volatile profiles with the sensory properties of wines. Twenty grape samples were obtained from nine vineyard sites across three vintages and wines vinified from these parcels using controlled winemaking methods. The volatile composition of the grapes were analyzed by SBSE-GCMS, the wines were analyzed by SPME-GCMS, and these data sets were compared to that obtained from the sensory analysis of the wines. Statistical treatment of the data to account for vintage and region effects allowed underlying relationships to be seen between wine sensory attributes and wine or grape volatile components. The observed associations between grape or wine volatile compounds and wine sensory attributes has revealed target compounds and pathways whose levels may reflect the biochemical effects on grape composition by differing growth conditions during berry development and ripening. The compounds identified in this study may be useful grape or wine markers for potential wine sensory characteristics.

  5. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.

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    Schelezki, Olaf J; Šuklje, Katja; Boss, Paul K; Jeffery, David W

    2018-09-01

    This study extends previous work on Cabernet Sauvignon wines of lowered alcohol concentrations produced by pre-fermentatively substituting proportions of juice from an overripe crop with "green harvest wine" or water to adjust initial sugar concentrations. Resulting wines were assessed for their volatile compositions and sensory characteristics to evaluate the suitability of this winemaking approach to managing wine alcohol concentrations in warm viticulture regions. Wines from water or green harvest wine substitution were also compared to wines of similar alcohol content produced from earlier harvested grapes. Implementation of water substitution in particular resulted in minor alterations of wine volatile composition compared to the control, and positive aroma and flavour characteristics were preserved. However, overripe sensory attributes such as 'hotness' and 'port wine' were conserved whereas they were absent in wines of similar alcohol level made from earlier harvested grapes, thereby emphasising the relevance of grape (over)maturity when producing lower alcohol wines. Copyright © 2018 Elsevier Ltd. All rights reserved.

  6. Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines.

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    Talaverano, Inmaculada; Ubeda, Cristina; Cáceres-Mella, Alejandro; Valdés, María Esperanza; Pastenes, Claudio; Peña-Neira, Álvaro

    2018-02-01

    Controlled water deficits affect grape berry physiology and the resulting wines, with volatile composition being the one of the affected parameters. However, there is a potential disconnect between aromatic maturity and sugar accumulation. Accordingly, the effects of three different water status levels over two growing seasons (2014 and 2015) and two different harvest dates on the aroma compounds from Cabernet Sauvignon wines were studied. Volatile compounds were determined using headspace solid phase microextraction coupled with gas chromatoghraphy/mass spectrometry. Around 45 volatile compounds were determined in the wines and, among these, esters were affected the most, presenting lower concentrations when the most restrictive water treatment was applied in both years. By contrast, volatile acids presented the highest concentrations when the lowest level of irrigation was applied. On the other hand, a delay in harvesting produced an increase in the total amount of volatile compounds in samples from the most restrictive water treatment. These results are coincident with a principal component analysis that indicated a great separation between years, deficit irrigation treatments and harvest dates. The results of the present study suggest that a low water supply had a negative effect on the aromatic potential of wines at a similar ripening stage. However, this effect could be countered by harvesting at a later date. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  7. Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.

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    Feng, Hui; Skinkis, Patricia A; Qian, Michael C

    2017-01-01

    The impacts of fruit zone leaf removal on volatile and anthocyanin compositions of Pinot noir wine were investigated over two growing seasons. Wine volatiles were analyzed by multiple techniques, including headspace solid phase microextraction-GC-MS (HS-SPME-GC-MS), headspace-GC-FID (HS-GC-FID) and stir bar sorptive extraction-GC-MS (SBSE-GC-MS). Fruit zone leaf removal affected the concentration of many grape-derived volatile compounds such as terpene alcohols and C13-norisoprenoids in wine, although the degree of impact depended on the vintage year and severity of leaf removal. Fruit zone leaf removal resulted in greater concentrations of linalool, α-terpineol and β-damascenone but had no impact on other terpene alcohols or β-ionone. Fruit zone leaf removal had no consistent impact on C6 alcohols, volatile phenols, lactones, fermentation-derived alcohols, acids, or most esters. Fruit zone leaf removal increased anthocyanins in final wine. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.

    Science.gov (United States)

    Beltran, Gemma; Novo, Maite; Guillamón, José M; Mas, Albert; Rozès, Nicolas

    2008-01-31

    The temperature of a wine fermentation strongly affects lipid metabolism and thus, aromatic profiles. Most of the metabolic studies are done in well-controlled laboratory conditions, yet wine is produced in less-reproducible industrial conditions. The aim of this study is to analyse the effect of fermentation temperature (13 degrees C and 25 degrees C) and culture media (synthetic media and grape must) on yeast lipid composition and volatile compounds in wine. Our results show that yeast viability was better at 13 degrees C than at 25 degrees C whichever growth medium is used, but that the complexity of the grape must enabled cells to reach higher viable population size. Viability was also related to the incorporation of linoleic acid and beta-sitosterol, which were present in the grape must. A lower temperature modified the cellular lipid composition of yeast, increasing the degree of unsaturation at the beginning of fermentation and decreasing the chain length as fermentation progressed. We also found that medium-chain fatty acids, mainly dodecanoic acid, were present in the cell phospholipids. Wines produced from grape must were more aromatic and had a lower volatile acidity content than those derived from a synthetic medium. Fermentations that were performed at the lower temperature also emphasized this feature.

  9. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.

    Science.gov (United States)

    Varela, C; Barker, A; Tran, T; Borneman, A; Curtin, C

    2017-07-03

    Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration. Both species produced laboratory-scale wines with markedly different volatile aroma compound composition relative to Saccharomyces cerevisiae. This work describes the volatile composition and sensory profiles of reduced-alcohol pilot-scale Merlot wines produced with M. pulcherrima and S. uvarum. Wines fermented with M. pulcherrima contained 1.0% v/v less ethanol than S. cerevisiae fermented wines, while those fermented with S. uvarum showed a 1.7% v/v reduction in ethanol. Compared to S. cerevisiae ferments, wines produced with M. pulcherrima showed higher concentrations of ethyl acetate, total esters, total higher alcohols and total sulfur compounds, while wines fermented with S. uvarum were characterised by the highest total concentration of higher alcohols. Sensorially, M. pulcherrima wines received relatively high scores for sensory descriptors such as red fruit and fruit flavour and overall exhibited a sensory profile similar to that of wine made with S. cerevisiae, whereas the main sensory descriptors associated with wines fermented with S. uvarum were barnyard and meat. This work demonstrates the successful application of M. pulcherrima AWRI3050 for the production of pilot-scale red wines with reduced alcohol concentration and highlights the need for rigorous evaluation of non-conventional yeasts with regard to their sensory impacts

  10. Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine.

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    Blazquez Rojas, Inmaculada; Smith, Paul A; Bartowsky, Eveline J

    2012-12-01

    Wine colour, phenolics and volatile fermentation-derived composition are the quintessential elements of a red wine. Many viticultural and winemaking factors contribute to wine aroma and colour with choice of yeast strain being a crucial factor. Besides the traditional Saccharomyces species S. cerevisiae, S. bayanus and several Saccharomyces interspecific hybrids are able to ferment grape juice to completion. This study examined the diversity in chemical composition, including phenolics and fermentation-derived volatile compounds, of an Australian Cabernet Sauvignon due to the use of different Saccharomyces strains. Eleven commercially available Saccharomyces strains were used in this study; S. cerevisiae (7), S. bayanus (2) and interspecific Saccharomyces hybrids (2). The eleven Cabernet Sauvignon wines varied greatly in their chemical composition. Nine yeast strains completed alcoholic fermentation in 19 days; S. bayanus AWRI 1375 in 26 days, and S. cerevisiae AWRI 1554 required 32 days. Ethanol concentrations varied in the final wines (12.7-14.2 %). The two S. bayanus strains produced the most distinct wines, with the ability to metabolise malic acid, generate high glycerol concentrations and distinctive phenolic composition. Saccharomyces hybrid AWRI 1501 and S. cerevisiae AWRI 1554 and AWRI 1493 also generated distinctive wines. This work demonstrates that the style of a Cabernet Sauvignon can be clearly modulated by choice of commercially available wine yeast.

  11. Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

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    Guanshen Yuan

    2016-10-01

    Full Text Available This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, β-ionone and methionol. However, fresh berry fermented wine possessed stronger chemical notes due to higher levels of 4-ethylphenol. Pressing treatment reduced the fruity and caramel odors in these fermented wines, and fresh berry free-run juice fermented wine exhibited the least floral aroma. Glycosidase addition did not alter the aromatic composition of wines. The principal component analysis indicated that goji raw material played a primary role in differentiating the aromatic profiles of the wines due to the difference on the content of 20 esters, nine benzenes, eight aldehydes/ketones, three acids, two alcohols and six other volatiles. The content differences on isopentyl alcohol, styrene, benzyl alcohol, 1-octanol, (E-5-decen-1-ol, 1-hexanol, and β-cyclocitral resulted in the segregation of the wines with and without the pressing treatment, especially for fresh berry fermented wine.

  12. Comparison of the physicochemical and volatile composition of wine fractions obtained by two different dealcoholization techniques.

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    Motta, Silvia; Guaita, Massimo; Petrozziello, Maurizio; Ciambotti, Aldo; Panero, Loretta; Solomita, Mauro; Bosso, Antonella

    2017-04-15

    Three wines (a Rosé wine, a Pelaverga and a Barbera red wines) were dealcoholized at 5% v/v ethanol with two different techniques: membrane contactor (MC) and distillation under vacuum (D). The influence of the treatments on the physicochemical composition and aromatic profile of the dealcoholized fractions was investigated. The main difference between the two techniques was the concentration grade reached by the dealcoholized fractions, which was 5-6times higher with D than with MC due to the concomitant loss of water. The main fixed compounds (organic acids, cations, polyphenols, anthocyanins) were not lost during the dealcoholization, while the losses of volatile compounds were relevant. Finally, the δ 18 O isotopic ratio was studied. The δ 18 O isotope ratio increased with D and decreased with MC. At the same time the δ 18 O isotope ratio fell within legal limits when the final ethanol content was adjusted to 2% by blending with dealcoholized fractions. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.

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    Arcari, Stefany Grützmann; Caliari, Vinicius; Sganzerla, Marla; Godoy, Helena Teixeira

    2017-11-01

    A methodology for the determination of volatile compounds in red wine using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/ mass spectrometry (GC-IT/MS) and flame ionization detector (GC -FID) was developed, validated and applied to a sample of Brazilian red wine. The optimization strategy was conducted using the Plackett-Burman design for variable selection and central composite rotational design (CCRD). The response surface methodology showed that the performance of the extraction of the volatile compounds using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber is improved with no sample dilution, the addition of 30% NaCl, applying an extraction temperature of 56°C and extraction time of 55min. The qualitative method allowed the extraction and identification of 60 volatile compounds in the sample studied, notably the classes of esters, alcohols, and fatty acids. Furthermore, the method was successfully validated for the quantification of 55 volatile compounds of importance in wines and applied to twelve samples of Merlot red wine from South of Brazil. The calculation of the odor activity value (OAV) showed the most important components of the samples aroma. Ethyl isovalerate, ethyl hexanoate, 1-hexanol, octanoic acid and ethyl cinnamate had the greatest contribution to the aroma of the wines analyzed, which is predominantly fruity with the presence of herbal and fatty odors. Copyright © 2017 Elsevier B.V. All rights reserved.

  14. Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters.

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    Kyraleou, Maria; Kallithraka, Stamatina; Chira, Kleopatra; Tzanakouli, Eleni; Ligas, Ioannis; Kotseridis, Yorgos

    2015-12-01

    The effects of both wood chips addition and contact time on phenolic content, volatile composition, color parameters, and organoleptic character of red wine made by a native Greek variety (Agiorgitiko) were evaluated. For this purpose, chips from American, French, Slavonia oak, and Acacia were added in the wine after fermentation. A mixture consisting of 50% French and 50% Americal oak chips was also evaluated. In an attempt to categorize wine samples, various chemical parameters of wines and sensory parameters were studied after 1, 2, and 3 mo of contact time with chips. The results showed that regardless of the type of wood chips added in the wines, it was possible to differentiate the samples according to the contact time based on their phenolic composition and color parameters. In addition, wood-extracted volatile compounds seem to be the critical parameter that could separate the samples according to the wood type. The wines that were in contact with Acacia and Slavonia chips could be separated from the rest mainly due to their distinct sensory characters. © 2015 Institute of Food Technologists®

  15. Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia.

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    Robinson, Anthony L; Boss, Paul K; Heymann, Hildegarde; Solomon, Peter S; Trengove, Robert D

    2011-04-13

    Understanding what factors are the major influences on wine composition will assist in the successful management of grape composition in the vineyard and/or variables in the winery to produce wines with specific sensory attributes. A recently developed analytical method [headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry] was employed to analyze over 350 volatile compounds in research scale wines and was combined with descriptive sensory analysis. Both compositional and sensory results showed significant differences among the wines, and in many cases, multiple factors influenced the abundance of wine volatile compounds. Site had the most significant influence on sensory scores and wine composition, followed by canopy management. Unexpectedly, yeast strain had no significant sensory effect despite the fact that a number of volatile compounds were significantly different in the wines made from different strains. PLS analysis, combining the sensory and chemical analyses, also supports the concept of volatile compound interactions contributing to the aroma characteristics of Cabernet Sauvignon wine.

  16. Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile.

    Science.gov (United States)

    Gutiérrez-Gamboa, G; Garde-Cerdán, T; Carrasco-Quiroz, M; Pérez-Álvarez, E P; Martínez-Gil, A M; Del Alamo-Sanza, M; Moreno-Simunovic, Y

    2018-02-09

    Carignan noir is one of the minor and ancient varieties from the Chilean wine scenario, which has had a resurgence due to its rediscovered oenological potential when cultivated under the conditions of the interior dryland area. Under these growing conditions Carignan noir wines stand out as fruit driven and fresh when compared to those coming from other growing areas. On the other hand, it is well known that wine aroma composition depends mainly on variety, viticultural management, and winemaking. Thus, the aim of this work was to study volatile composition of wines from Carignan noir grapes coming from ungrafted and grafted onto País grapevines, in ten sites of the Maule Valley (Chile) during two consecutive vintages. Higher alcohols were the most abundant volatile compounds whereas, ethyl esters and ß-damascenone were the most odoriferous compounds according to their OAV. The dominant factor in Carignan noir wine volatile composition was season, whereas rootstock did not have a significant effect in differentiating the wines. In terms of climate, cold nights during the month prior to harvest correlated with higher linalool, α-terpineol and trans-3-hexen-1-ol content. Biologically effective degree-days index was inversely correlated with isoamyl acetate and 2-phenylethyl acetate content. Huglin's Heliothermal and the Average Mean Temperature of the Warmest Month indexes were inversely correlated with ethyl vanillate, ethyl hexanoate and ethyl octanoate content. Site climate conditions were related to the accumulation of certain wine volatile compounds. This information may be useful for devising new Carignan noir vineyard management strategies in order to improve wine quality or to adjust site selection approaches in order to maximize grape/wine volatile composition according to wine style. This article is protected by copyright. All rights reserved.

  17. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.

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    Gómez García-Carpintero, E; Gómez Gallego, M A; Sánchez-Palomo, E; González Viñas, M A

    2012-09-15

    This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile was evaluated by experienced wine-testers. Oak chips were added to wines in two dose rates at different stages of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Moravia Agria wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids, ethyl, hexyl, isoamyl acetates and superior alcohols than the control wines. The higher concentrations of benzene compound, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF. The use of oak chips gives rise to a different sensorial profile of wines depending of the point of addition. Higher intensities of woody, coconut, vanilla and sweet spices descriptors were obtained when a large dose rate of chips was employed. Copyright © 2012 Elsevier Ltd. All rights reserved.

  18. Wine volatiles composition in the sensory evaluation of bouquet and flavour of two vine cultivars

    Czech Academy of Sciences Publication Activity Database

    Balík, J.; Goliáš, J.; Veverka, J.; Kyseláková, M.; Němcová, A.; Šuderlová, L.; Vejrosta, Jiří

    2002-01-01

    Roč. 29, č. 1 (2002), s. 4-11 ISSN 0862-867X R&D Projects: GA ČR GA525/99/1570 Institutional research plan: CEZ:AV0Z4031919 Keywords : wine%aromacompounds%supercritical fluid extraction Subject RIV: CB - Analytical Chemistry, Separation

  19. Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines.

    Science.gov (United States)

    Muñoz-González, Carolina; Martín-Álvarez, Pedro J; Moreno-Arribas, M Victoria; Pozo-Bayón, M Ángeles

    2014-01-08

    The impact of the nonvolatile wine matrix composition on the retronasal aroma release of four volatile compounds added to different types of wines has been evaluated. For this purpose, a tailor-made retronasal aroma trapping device (RATD) was used to entrap the exhaled breath of six panelists previously trained in a specific consumption procedure. Five wines of different composition (white wine, sparkling white wine, young red wine, aged red wine, and a sweet wine) were evaluated. Prior to the evaluation, with the exception of the sweet wine, the wines were adjusted to the same ethanol content and aromatized with a mixture of four target volatile compounds. Aroma release data were submitted to multivariate statistical analysis in order to relate wine chemical composition and aroma release during wine drinking. Results showed interindividual differences and a clustering of panelists among lower and higher aroma releasers, which was in agreement to the differences in their breathing capacity. A significant influence of the matrix composition in the low aroma releasers group during wine consumption was observed. The consumption of red wines provoked a significantly higher aroma release than the consumption of white and sweet wines. From the chemical composition determined in the wine samples (pH, total acidity, total polyphenols, neutral polysaccharides, residual sugar, and nitrogenous compounds), the amount of total polyphenols was better correlated with the observed effect.

  20. Volatile profile of wine Teran PTP

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    Helena BAŠA ČESNIK

    2015-11-01

    Full Text Available Teran PTP is a protected wine with a recognized traditional denomination produced from a grapevine variety ‘Refošk’ in winegrowing district Kras in Slovenia (European Union, 2009; Pravilnik, 2008. The aromatic profile of 82 Teran PTP wines produced in years 2011, 2012 and 2013 was monitored. Intotal the content of 16 volatile compounds was determined. The volatile compounds from wine were extracted following the liquid-liquid extraction and determined with a GC-MS method. The odour activity values and relative odour contributions were calculated for each volatile compound identified. Among sensorial important volatiles the highest odour activity values were determined for ethyl octanoate, ethyl hexanoate, isoamyl acetate and ethyl butyrate. Other research papers also showed, that all red wines investigated except one contained ethyl octanoate, ethyl hexanoate, isoamyl acetate and ethyl butyrate above sensory thresholds.

  1. Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airén white wine.

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    Cejudo-Bastante, María Jesús; Castro-Vázquez, Lucía; Hermosín-Gutiérrez, Isidro; Pérez-Coello, María Soledad

    2011-11-23

    The effects of the joint prefermentative maceration and hyperoxygenation of Airén white must and wine on the phenolic content, chromatic characteristics, volatile composition, and sensory characteristics, not previously described in combination, have been evaluated. A total of 20 phenolic and 149 volatile compounds have been identified and quantified for that purpose. As a consequence of the oxygen addition, the concentrations of hydroxycinnamic acid derivatives and flavan-3-ols decreased (above all t-GRP and (+)-catechin), leading to color stabilization, but also the concentrations of several volatile compounds with a great importance for quality aroma decreased. Prefermentative skin maceration, previously applied to the hyperoxygenation of Airén musts, provided the aforementioned color stabilization in the respective wine but also increased the content of short-chain fatty acid esters and terpenes and decreased the concentration of C(6) alcohols. That combination of prefermentative treatments (skin maceration followed by must hyperoxygenation) produced an improvement of the global impression of the final wine based on significantly better scores of tropical fruit, body, and herbaceous notes.

  2. Natural sparkling guava wine: volatile and physicochemical characterization

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    Silvana Maria Michelin Bertagnolli

    Full Text Available ABSTRACT: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. Volatile compounds were identified by gas chromatography coupled to mass spectrometry using the headspace solid-phase microextraction (HS-SPME technique on samples. Eighty-nine volatile compounds were detected, of which 51 were identified. Esters were the predominant class of volatile compounds (a total of 26, followed by alcohols (10, terpenes (9, ketones (3, and acids (3. Volatile compounds with possible odoriferous activity were reported in the beverage, including ethyl octanoate, ethyl 5-hexenoate, phenethyl acetate, (E-β-damascenone, (E-ethyl cinnamate, 2-methyl butyl acetate, 3-methylbutanol, ethyl 3-(E-hexenoate, and methyl 5-hexenoate. Natural sparkling guava wine produced showed a complex composition of fruity and floral aromas. Furthermore, the use of the champenoise method, traditionally applied to grapes, enabled the manufacture of a natural sparkling guava wine with physicochemical characteristics equivalent to those of sparkling wines made from grapes.

  3. Influence of the yeast autolysates addition on the volatile compounds of sparkling white wines

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    Pérez-Magariño Silvia

    2014-01-01

    Full Text Available During sparkling wine aging, different compounds such as polysaccharides can be released due to yeast autolysis that can cause important changes in wine composition. Yeast autolysis is a slow natural process that takes long time, and the addition of some products could improve the quality of these wines. The aim of this work was to study the effect of the addition of several commercial yeast autolysates on the volatile composition of white sparkling wines (Godello and Verdejo, and aged on lees for 9 months. The discriminant analyses indicated that the sparkling wines treated with PCP2 showed the highest differences in the volatile composition of both sparkling wines studied, being the ethyl esters, terpenes, decanoic acid and some alcohols, the compounds that were affected in a greater extent. This fact could be due to PCP2 presenting the highest mannoprotein percentage that can interact with volatile compounds, modulating their volatility and perception.

  4. Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine.

    Science.gov (United States)

    Song, Jianqiang; Smart, Richard; Wang, Hua; Dambergs, Bob; Sparrow, Angela; Qian, Michael C

    2015-04-15

    The effect of canopy leaf removal and ultraviolet (UV) on Pinot noir grape and wine composition was investigated in this study. Limited basal leaf removal in the fruit zone was conducted, compared to shaded bunches. The UV exposure was controlled using polycarbonate screens to block UV radiation, and acrylic screens to pass the UV. The results showed that bunch sunlight and UV exposure significantly increased the Brix and pH in the grape juice, and increased substantially wine colour density, anthocyanins, total pigment, total phenolics and tannin content. Bunch sunlight and UV exposure affected terpene alcohols, C13-norisprenoids and other volatile composition of the wine differently. Sunlight exposure and UV resulted in increase of nerol, geraniol and citronellol but not linalool. Sunlight exposure slightly increased the concentration of β-ionone, but the increase was not statistically significant for UV treatment. Neither sunlight nor UV treatment showed any impact on the concentration of β-damascenone. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Relationship between volatile profile and sensory characteristics of Malvasia Fina and Gouveio monovarietal wines from Douro Valley

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    Vilela, Alice; Teixeira, Sílvia; Fradique, Sofia; M. Nunes, Fernando; Cosme, Fernanda

    2014-01-01

    White wines are, in general, fruitier and fresher than red wines. These descriptors depend on the wine grapes varieties and, with no less importance, on the winemaking technology. Nowadays, the use of wood barrels in the elaboration of quality white wines becomes common in winemaking, and some studies showed the influence of wood compounds on the white wine volatile composition [1, 2]. Flavour notes that are common descriptions of wines exposed to oak include caramel, cream, smoke, spice and ...

  6. Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

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    Sanja Šućur

    2016-10-01

    Full Text Available This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus Brettanomyces is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of Brettanomyces and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.

  7. Volatile phenolics in Teran PTP red wine

    Directory of Open Access Journals (Sweden)

    Helena BAŠA ČESNIK

    2016-04-01

    Full Text Available The volatile phenolics, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol were quantified in Teran PTP wines that were produced in the Kras winegrowing district. The compounds were determined by using gas chromatography coupled with mass spectrometry after extraction with diethylether. Three years monitoring (2011, 2012, 2013 vintages showed that all four undesirable compounds were identified in Teran PTP wines, however their content did not influence significantly the sensory characteristics of the wine. The average contents gained over the three-year period (2011-2013; n=82 were 153±193 µg L-1 for 4-ethylphenol, 1265±682 µg L-1 for 4-vinylphenol, 69±94 µg L-1 for 4-ethylguaiacol and 128±106 µg L-1 for 4-vinylguaiacol. 7.3 % of samples showed contents of 4-ethylphenol above the odour threshold values. For 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol that percentage was 98.8 %, 25.6 % and 91.5 %, respectively.

  8. Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae.

    Science.gov (United States)

    Varela, C; Torrea, D; Schmidt, S A; Ancin-Azpilicueta, C; Henschke, P A

    2012-12-15

    Oxygen or lipids are required to complete stressful alcoholic fermentation. Lack of these nutrients can inhibit sugar uptake and growth, which leads to incomplete or 'stuck' fermentation. Oxygen or lipids supplementation not only restores yeast fermentative activity and also affects formation of yeast volatile metabolites. To clarify the effect of oxygen and lipid supplementation on the formation of flavour active metabolites during wine fermentation, we evaluated the addition of these two nutrients to chemically defined grape juice and filter clarified Chardonnay must. Lipid addition increased the concentration of esters, higher alcohols and volatile acids, whereas oxygen increased the concentration of higher alcohols and altered the proportion of acetate to ethyl esters and the proportion of branch-chain acids to medium-chain fatty acids. Combined addition of lipids and oxygen showed an additive effect on concentration of higher alcohols whereas oxygen suppressed the enhancing effect of lipids on formation of esters and volatile acids. Our results demonstrate the potential of lipid and oxygen supplementation for the manipulation of wine aroma in white wine fermentation. Copyright © 2012 Elsevier Ltd. All rights reserved.

  9. Dependence of Oak-Related Volatile Compounds on the Physicochemical Characteristics of Barrel-Aged Wines

    Directory of Open Access Journals (Sweden)

    Pedro Rodríguez-Rodríguez

    2012-01-01

    Full Text Available This paper focuses on the effect of some of the physicochemical characteristics of wines such as volatile acidity, titratable acidity, pH, free SO2 and alcohol content on the accumulation of oak-related volatile compounds in barrel-aged wines, in order to give more light on the contradictory results found by other authors in this respect. For this, three different single variety wines were aged for twelve months in barrels with the same characteristics (same cooperage, wood origin, toasting level and volume, repeating the experiment in two consecutive years. Our results show that the percentage of wine alcohol and its titratable acidity positively correlated with the final concentration of vanillin and guaiacyl compounds in the oak-matured wines and negatively with the cis- and trans-β-methyl-γ-octalactone concentration. Therefore, when studying the effect of oak barrel variables (oak origin and seasoning, size of the barrel, number of uses, etc. on the concentration of oak-related volatile compounds in wine, the effect of the physicochemical variables of the wine, especially titratable acidity and alcohol content, should also be taken into account since the final wine aroma composition will also depend on these characteristics.

  10. Effect of terrains on the volatiles of Cabernet Sauvignon wines ...

    African Journals Online (AJOL)

    These odorants are associated with “fruity'' and ''ripe fruit'' odor descriptors. Wine from flat land with higher OAVs of ethyl octanoate and isoamyl acetate seems to have more intense fruity aromas (pineapple, pear and banana), with floral notes. Keywords: Cabernet Sauvignon wines, volatiles, terrains, Loess Plateau region, ...

  11. Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains

    Directory of Open Access Journals (Sweden)

    Florin VARARU

    2015-03-01

    Full Text Available The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed during alcoholic fermentation, in concordance with the yeast strain used. In order to highlight the influence of the yeast strain to the aroma composition of wines, wine samples from ‘Aligoté’ grape variety made with 8 different yeast strains were subjected to stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS analyses. Also, a sensorial analysis of the studied wines was performed by a tasting panel consisting of 15 tasters. 38 minor volatile compounds were quantified by SBSE-GC-MS technique. Different concentration of the same compound and different aroma compounds were identified and quantified in wines obtained with different yeast strains. A wine finger printing was obtained by multivariate data analyses of aroma compounds grouped by chemical families. The analytical and sensorial analysis of the wine samples confirms that there are differences in aroma composition of the wines made with different yeast strains.

  12. Effect of terrains on the volatiles of Cabernet Sauvignon wines ...

    African Journals Online (AJOL)

    user

    2012-04-24

    Apr 24, 2012 ... Volatile compounds of young Cabernet Sauvignon wines from the flat and slope lands grown in Loess. Plateau region (China) were investigated in this research. Among the volatile compounds analyzed by headspace solid phase microextraction (HS-SPME) with gas chromatography-mass spectrometry ...

  13. Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction.

    Science.gov (United States)

    Ubeda, C; Callejón, R M; Troncoso, A M; Peña-Neira, A; Morales, M L

    2016-09-15

    The volatile compositions of Charmat and traditional Chilean sparkling wines were studied for the first time. For this purpose, EG-Silicone and PDMS polymeric phases were compared and, afterwards, the most adequate was selected. The best extraction method turned out to be a sequential extraction in the headspace and by immersion using two PDMS twisters. A total of 130 compounds were determined. In traditional Chilean sparkling wines, ethyl esters were significantly higher, while acetic esters and ketones were predominant in the Charmat wines. PCA and LDA confirmed the differences in the volatile profiles between the production methods (traditional vs. Charmat). Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Effect of terrains on the volatiles of Cabernet Sauvignon wines ...

    African Journals Online (AJOL)

    user

    2012-04-24

    Apr 24, 2012 ... monovarietial wines, with volatiles being extracted by. SPME and being detected by gas .... tightly capped with a PTFE-silicon septum and heated at 40°C for. 30 min on a heating platform agitation at 400 ... inserted into the headspace, where extraction was allowed to occur for 30 min with continued heating ...

  15. Volatile profile of Madeira wines submitted to traditional accelerated ageing.

    Science.gov (United States)

    Pereira, Vanda; Cacho, Juan; Marques, José C

    2014-11-01

    The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC-MS before and after heating at 45 °C for 3 months (standard) and at 70 °C for 1 month (overheating). One hundred and ninety volatile compounds were identified, 53 of which were only encountered in baked wines. Most chemical families increased after standard heating, especially furans and esters, up to 61 and 3-fold, respectively. On the contrary, alcohols, acetates and fatty acids decreased after heating. Varietal aromas, such as Malvasia's monoterpenic alcohols were not detected after baking. The accelerated ageing favoured the development of some volatiles previously reported as typical aromas of finest Madeira wines, particularly phenylacetaldeyde, β-damascenone and 5-ethoxymethylfurfural. Additionally, ethyl butyrate, ethyl 2-methylbutyrate, ethyl caproate, ethyl isovalerate, guaiacol, 5-hydroxymethylfurfural and γ-decalactone were also found as potential contributors to the global aroma of baked wines. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC x GC–TOFMS)

    NARCIS (Netherlands)

    Weldegergis, B.T.; Villiers, de A.; McNeish, C.; Seethapathy, S.; Mostafa, A.; Górecki, T.; Crouch, A.M.

    2011-01-01

    As part of the ongoing research into the chemical composition of the uniquely South African wine cultivar Pinotage, the volatile composition of nine young wines of this cultivar was investigated using comprehensive two-dimensional gas chromatography (GC × GC) in combination with time-of-flight mass

  17. Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.

    Science.gov (United States)

    Lu, Yuyun; Huang, Dejian; Lee, Pin-Rou; Liu, Shao-Quan

    2016-03-30

    Chemical compositions of durian wines fermented with Metschnikowia pulcherrima Flavia, Torulaspora delbrueckii Biodiva, Pichia kluyveri FrootZen and Kluyveromyces thermotolerans Concerto were investigated. Sucrose was not utilized by M. pulcherrima and P. kluyveri, resulting in little formation of ethanol (0.3-0.5%, v/v), while about 7% ethanol was produced by the other two yeasts. Volatiles such as esters and sulfur-containing compounds were synthesized or catabolized and distinctive differences existed among yeasts. Larger amounts of higher alcohols and ethyl esters were detected in wines fermented by T. delbrueckii and K. thermotolerans, whereas M. pulcherrima and P. kluyveri produced more acetate esters such as ethyl acetate (1034.43 and 131.05 mg L(-1) respectively) and isoamyl acetate (0.56 and 27.68 mg L(-1) respectively). Most endogenous sulfur volatiles such as disulfides declined to trace levels, but new ones such as thioesters were formed. Sulfur volatiles in wines fermented by T. delbrueckii accounted for 0.20% relative peak area (RPA), followed by K. thermotolerans (0.23% RPA), P. kluyveri (1.43% RPA) and M. pulcherrima (4.16% RPA). The findings showed that a more complex flavor could result from fermentation with different non-Saccharomyces yeasts and the typical durian odor would still remain. © 2015 Society of Chemical Industry.

  18. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.

    Science.gov (United States)

    Bindon, Keren; Varela, Cristian; Kennedy, James; Holt, Helen; Herderich, Markus

    2013-06-01

    The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were harvested at juice soluble solids from 20 to 26 °Brix which corresponded to a range of wine ethanol concentrations between 12% and 15.5%. Grape anthocyanin and skin tannin concentration increased as ripening progressed, while seed tannin declined. In the corresponding wines, monomeric anthocyanin and wine tannin concentration increased with harvest date, consistent with an enhanced extraction of skin-derived phenolics. In wines, there was an observed increase in yeast-derived metabolites, including volatile esters, dimethyl sulfide, glycerol and mannoproteins with harvest date. Wine volatiles which were significantly influenced by harvest date were isobutyl methoxypyrazine, C(6) alcohols and hexyl acetate, all of which decreased as ripening progressed. The implications of harvest date for wine composition is discussed in terms of both grape composition and yeast metabolism. Copyright © 2012 Elsevier Ltd. All rights reserved.

  19. Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca: profile of volatiles and aroma descriptors

    Directory of Open Access Journals (Sweden)

    Narciza Maria de Oliveira ARCANJO

    2018-03-01

    Full Text Available Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME and a total of 54 compounds were detected in red wine samples including esters (23, terpenes (12, alcohols (10, aldehydes and ketones (5 and amines (1 as well as 3 compounds belonging to other classes. Isabella and Ives red wines were sensorially characterized by 14 descriptors, through quantitative descriptive analysis (QDA. The PCAs fruity descriptors were the primary contributors to the aroma profile of the analyzed wines due to the presence of ethyl acetate and esters, especially in the wine coded as QM, which exhibited the highest variety of compounds. The differences observed in the principal components analysis, might have been influenced by the grape composition of each wine. Although the wines were from the same region, each came from a different winery and was subject to unique production processes.

  20. Nitrogen compounds in must and volatile profile of white wine: Influence of clarification process before alcoholic fermentation.

    Science.gov (United States)

    Burin, Vívian Maria; Caliari, Vinícius; Bordignon-Luiz, Marilde T

    2016-07-01

    The aim of this study was to investigate the effect of adding a fining agent to the must in relation to the fermentation kinetics and the volatile composition of the wine produced. Three fining agents, bentonite, pectinolytic enzyme and silica were applied, separately, to samples of Chardonnay must. It was observed that the addition of a fining agent had a significant influence on the must and wine composition. The must clarified with bentonite showed the lowest nitrogen content and the enzyme addition led to the highest nitrogen content. During the fermentation process, a difference in the consumption rate was observed for each amino acid in relation to the fining agent used in the process. In relation to the volatile composition, the wine produced had different characteristics according to the fining agent added to the must, which was confirmed by separation of the samples using principal component analysis. Copyright © 2016. Published by Elsevier Ltd.

  1. Volatile compounds responsible for aroma of Jutrzenka liquer wine.

    Science.gov (United States)

    Jeleń, Henryk H; Majcher, Małgorzata; Dziadas, Mariusz; Zawirska-Wojtasiak, Renata; Czaczyk, Katarzyna; Wąsowicz, Erwin

    2011-10-21

    Jutrzenka is a sweet liquer wine produced in Poland from the grape variety of the same name, developed in Poland to withstand the harsh climate of winery regions. Jutrzenka wine has a characteristic aroma with strong fruity and flowery notes, which make it unique among other liquer wines as demonstrated in sensory profile analysis. The work was aimed at characterization of volatile compounds in this wine, with the emphasis on characterization of compounds responsible for its unique aroma. Gas chromatography-olfactometry (GC-O) was applied to identify the key odorants using aroma extract dilution analysis (AEDA) approach. To facilitate free and bound terpenes and C(13)-norisoprenoids identification solid phase extraction (SPE) was used followed by GC/MS. Among identified key odorants β-damascenone was the compound having the highest FD (4096), followed by isoamyl alcohol, 4-mercapto-4-methyl-2-pentanone (FD=2048), methional, linalool, ethyl decanoate (FD=1024) and ethyl hexanoate, furaneol (FD=512). Other significant compounds were ethyl 2-methyl propanoate, ethyl 2-methylbutanoate and phenyl ethyl alcohol. Determination of odor activity values (OAV) showed the highest values for β-damascenone (566), 4-mercapto-4-methyl-2-pentanone (288) ethyl hexanoate (32) and linalool (7). Jutrzenka exhibited also a rich profile of free, and to lesser extent bound terpenes. Copyright © 2011 Elsevier B.V. All rights reserved.

  2. Lipid composition of lees from Sherry wine.

    Science.gov (United States)

    Gómez, Maria Ester; Igartuburu, José M; Pando, Enrique; Luis, Francisco Rodríguez; Mourente, Gabriel

    2004-07-28

    In this paper, we describe the study and characterization of the lipids from lees of Sherry wine, one of the main byproducts from the wine-making industry in the Jerez/Xeres/Sherry denomination of the origin zone in Jerez de la Frontera, Spain. The lipid content, extractability, classification, fatty acid composition, and its main chemical characteristics have been determined in order to evaluate their potential use as a food or food additive. Copyright 2004 American Chemical Society

  3. Chemometric investigation of the volatile content of young South African wines

    NARCIS (Netherlands)

    Weldegergis, B.T.; Villiers, de A.; Crouch, A.M.

    2011-01-01

    The content of major volatiles of 334 wines of six different cultivars (Sauvignon Blanc, Chardonnay, Pinotage, Shiraz, Cabernet Sauvignon and Merlot) and vintage 2005 was used to investigate the aroma content of young South African wines. Wines were sourced from six different regions and various

  4. 27 CFR 18.40 - Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar.

    Science.gov (United States)

    2010-04-01

    ... volatile fruit-flavor concentrate plant and bonded wine cellar. 18.40 Section 18.40 Alcohol, Tobacco... Qualification to alternate volatile fruit-flavor concentrate plant and bonded wine cellar. A proprietor of a volatile fruit-flavor concentrate plant operating a contiguous bonded wine cellar may alternate the use of...

  5. Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast.

    Science.gov (United States)

    Calabretti, A; La Cara, F; Sorrentino, A; Di Stasio, M; Santomauro, F; Rastrelli, L; Gabrielli, L; Limone, F; Volpe, M G

    2012-04-01

    Non-Saccharomyces yeasts are microorganisms that play an important role in the fermentation dynamics, compositions and flavour of wine. The aromatic compounds responsible for varietal aroma in wine are mainly terpenes, of which the most important group are the monoterpenes because of their volatility and odour if present in a free form. In fact, some terpenyl-glycosides do not contribute to the aroma unless they are hydrolysed. The glycosylated form of terpenes can be converted by hydrolysis with β-glycosidases produced by yeasts during the winemaking process, into aromatic compounds. In this study we utilized a non-Saccharomyces yeast, with a high extra-cellular glycosidase activity, isolated from grapes of cultivars typical of Irpinia region. This strain, identified as a Rhodotorula mucillaginosa (strain WLR12), was used to carry out an experimental winemaking process and the results were compared with those obtained with a commercial yeast starter. Chemical and sensorial analysis demonstrated that the wines produced with WLR12 strain had a more floral aroma and some sweet and ripened fruit notes compared to those obtained with commercial yeast. The data also showed an increasing of the free terpenes fraction that, however, did not significatively modify the bouquet of the wines.

  6. Headspace solid-phase microextraction for wine volatile analysis.

    Science.gov (United States)

    Azzi-Achkouty, Samar; Estephan, Nathalie; Ouaini, Naïm; Rutledge, Douglas N

    2017-07-03

    The most commonly used technique to prepare samples for the analysis of wine volatile is the headspace solid-phase microextraction (HS-SPME). This method has gained popularity in last few years, as it is a unique solventless preparation technique. In this paper, a summary of recently published studies using HS-SPME for the analysis of wine aromas, with special emphasis on the method developed, has been compiled. Several papers are discussed in detail, mainly with respect to the SPME conditions used. A brief summary of the reviews related to HS-SPME analysis is given and discussed. Several parameters affecting the HS-SPME, such as the salt concentration and the agitation conditions, are used in the same way as used in several papers. The HS-SPME extraction proved to be sufficiently sensitive to satisfy legislative requirements related to low detection and quantification limits as well as method accuracy and precision requirements. However, in order to achieve the best performance and precision, the protocol needs to be optimized for each case. The effect of different parameters must be well characterized to ensure correct extraction and desorption to ensure the transfer of extracted compounds into the analytical system. The operating parameters, such as time, temperature, and agitation, must then be kept constant for all the samples.

  7. Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.

    Science.gov (United States)

    Crump, Anna M; Johnson, Trent E; Wilkinson, Kerry L; Bastian, Susan E P

    2015-02-11

    Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribute significantly to production costs, so alternate oak maturation regimens have been introduced, particularly for wines at lower price points. To date, few studies have investigated consumers' acceptance of wines made using non-traditional oak treatments. In this study, two Cabernet Sauvignon wines were aged using traditional (i.e., barrel) and/or alternative (i.e., stainless steel or plastic tanks and vats, with oak wood added) maturation regimens. Chemical and sensory analyses were subsequently performed to determine the influence on wine composition and sensory properties, that is, the presence of key oak-derived volatile compounds and perceptible oak aromas and flavor. The quality of a subset of wines was rated by a panel of 10 wine experts using a 20-point scoring system, with all wines considered technically sound. Consumer acceptance of wines was also determined. Hedonic ratings ranged from 5.7 to 5.9 (on a 9-point scale), indicating there was no significant difference in consumers' overall liking of each wine. However, segmentation based on individual liking scores identified three distinct clusters comprising consumers with considerably different wine preferences. These results justify wine producers' use of alternative oak maturation regimens to achieve wine styles that appeal to different segments of their target market.

  8. Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis.

    Science.gov (United States)

    Ríos-Reina, Rocío; Morales, M Lourdes; García-González, Diego L; Amigo, José M; Callejón, Raquel M

    2018-03-01

    High-quality wine vinegars have been registered in Spain under protected designation of origin (PDO): "Vinagre de Jerez", "Vinagre de Condado de Huelva" and "Vinagre de Montilla-Moriles". The raw material, production and aging processes determine their quality and their aromatic composition. Vinegar volatile profile is usually analyzed by gas chromatography-mass spectrometry (GC-MS), being necessary a previous extraction step. Thus, three different sampling methods (Headspace solid phase microextraction "HS-SPME", Headspace stir bar sorptive extraction "HSSE" and Dynamic headspace extraction "DHS") were studied for the analysis of the volatile composition of Spanish PDO wine vinegars. Multivariate curve resolution (MCR) was used to solve chromatographic problems, improving the results obtained. Principal component analysis (PCA) showed that not all the sampling methods were equally suitable for the characterization and differentiation between PDOs and categories, being HSSE the technique that made able the best vinegar characterization. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels.

    Science.gov (United States)

    Hernández-Orte, P; Peña, A; Pardo, I; Cacho, J; Ferreira, V

    2012-04-01

    The aim of the present paper is to compare the behaviour of industrial lactic bacteria and indigenous bacteria of the cellar when malolactic fermentation was carried out in barrels. The effects of these bacteria on the concentration of metabolised amino acids during malolactic fermentation and on the composition of volatile compounds both before and after malolactic fermentation are studied. The experiment was performed with wines of the Tempranillo and Cabernet Sauvignon varieties. An analysis has been made of the easily extractable volatile compounds of the wood and the compounds from the grapes, and the action of the yeasts during the alcoholic fermentation. Acetoin and diacetyl decreased during the malolactic fermentation in barrels and the concentrations of furfural and its derivatives were up to 100 times higher in wines not subjected to malolactic fermentation. Most of the volatile phenols increased during the malolactic fermentation in wines of the Tempranillo variety, while only guaiacol (p < 0.05) and t-isoeugenol increased in the Cabernet Sauvignon wines. The decrease in amino acids during the malolactic fermentation depends much more on the variety than on the bacterial strain which carries out the malolactic fermentation.

  10. Detailed characterization of glycosylated sensory-active volatile phenols in smoke-exposed grapes and wine.

    Science.gov (United States)

    Noestheden, Matthew; Dennis, Eric G; Romero-Montalvo, Eduardo; DiLabio, Gino A; Zandberg, Wesley F

    2018-09-01

    The exposure of Vitis vinifera L. vines to smoke from wildland fires can alter the chemical composition of the berries, such that the resulting wine can possess a defect known as smoke-taint. This work constitutes a complete method for the analysis of simple volatile phenol glycosides (VP-glycosides) that can be elevated in berries and wine following smoke exposure. We synthesized 16 model VP-glycosides, four of which are not reported previously, to facilitate method development. Fragmentation analysis using high-resolution accurate-mass spectrometry demonstrated that the glycone and aglycone influenced the fragmentation pattern of VP-glycosides. Diagnostic fragmentation patterns for the synthesized VP-glycosides were applied to identify several VP-glycosides in smoke-exposed berries and wine. The fragmentation pattern of VP-disaccharides should facilitate the characterization of modified glycones. Putative non-VP glycosides elevated in smoke-exposed berries are demonstrated for the first time. In tandem with VP-glycosides, such compounds may contribute to the expression of smoke taint. Copyright © 2018 Elsevier Ltd. All rights reserved.

  11. The influence of Wickerhamomyces anomalus killer yeast on the fermentation and chemical composition of apple wines.

    Science.gov (United States)

    Satora, Pawel; Tarko, Tomasz; Sroka, Pawel; Blaszczyk, Urszula

    2014-08-01

    The aim of this study was to determine the influence of two different Wickerhamomyces anomalus strains, CBS 1982 and CBS 5759, on the chemical composition and sensory characteristics of Gloster apple wines. They were inoculated into unpasteurized as well as pasteurized apple musts together with a S. cerevisiae strain as a mixed culture. Fermentation kinetics, basic enological parameters, antioxidant properties as well as selected polyphenol, volatile compound, and organic acid contents were analyzed during the experiments. Apple wines obtained after spontaneous fermentation were characterized by high volatile acidity, increased concentrations of acetaldehyde, and volatile esters, as well as the lowest amounts of ethyl alcohol and higher alcohols compared with other samples. Addition of 0.05 g L(-1) W. anomalus killer strains to the unpasteurized must significantly changed the fermentation kinetics and chemical composition of apple wines. The value of volatile acidity was highly decreased, while the amount of higher alcohols and titratable acidity increased. Pasteurization of must improved the fermentation efficiency. Higher amounts of polyphenol compounds and lower amounts of malic acid were also detected. Application of W. anomalus strains together with S. cerevisiae yeast as a mixed culture positively influenced the chemical composition and sensory features of produced apple wines. © 2014 Federation of European Microbiological Societies. Published by John Wiley & Sons Ltd. All rights reserved.

  12. Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine

    Directory of Open Access Journals (Sweden)

    Carlo Nicolosi Asmundo

    2007-01-01

    Full Text Available The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin wine fermented with a cryotolerant strain of Saccharomyces uvarum, characterized by low levels of acetic acid production. In particular, experimental wine was tested for volatile acidity and for aromatic profile by gas chromatography and the results were compared with the same wine produced with a commercial strain of Saccharomyces cerevisiae. Sensory analysis was carried out to assess the identification of experimental wine as Malvasia delle Lipari by defining its sensory profile. Fermentation with S. uvarum gave a final product with lower volatile acidity, lower alcohol content and higher total acidity. Moreover, differences in the aroma profile could be ascribed to different characteristics of the yeasts. Concerning sensorial analysis, the panel assigned higher scores in positive attributes to the wine fermented with S. uvarum.

  13. Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine.

    Science.gov (United States)

    Martin, Damian; Grose, Claire; Fedrizzi, Bruno; Stuart, Lily; Albright, Abby; McLachlan, Andrew

    2016-11-01

    New Zealand Sauvignon blanc (SB) wines are characterised by a distinctive combination of tropical-fruity and green-herbaceous aromatic compounds. The influence of sunlight exposure of grape clusters on juice and wine composition was investigated, with the aim of manipulating aromatic compounds in SB wine. In the absence of basal leaf removal SB clusters naturally exposed to sunlight were riper than shaded clusters, evidenced by higher total soluble solids (TSS) and proline, and lower malic acid, 3-isobutyl-2-methoxypyrazine (IBMP) and arginine. Volatile thiols in wines did not differ between shaded and exposed clusters. At equivalent TSS, cluster exposure had little or no effect on malic acid concentration. Conversely, wine from shaded clusters had almost double the IBMP concentration of wine from exposed clusters at equivalent TSS. The effects on SB juice and wine composition of natural variations in cluster microclimate are not comparable with the effects of cluster exposure created through leaf removal. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology.

    Science.gov (United States)

    Song, Jianqiang; Smart, Richard E; Dambergs, Robert G; Sparrow, Angela M; Wells, Reuben B; Wang, Hua; Qian, Michael C

    2014-06-15

    The relationship between grapevine vigour and grape and wine composition was investigated in this study. Own-rooted Pinot Noir grapevines were grown in a commercial vineyard in Tasmania, Australia, with uniform vineyard management practices. Vine vigours were determined by plant cell density (PCD) obtained from aerial photography. As vine vigour decreased, total soluble solid in grapes, total phenolics and anthocyanins in wines increased, while titratable acidity and yield decreased. Wines from the ultra low vine vigour zone had the highest concentrations of esters and alcohols. Higher level of linalool, nerol, geraniol, vitispirane, and β-ionone were observed in ultra low vigour and low vigour zones, but there was no obvious trend for citronellol and β-damascenone. Principal component analysis and discriminant analysis of the volatiles illustrated the differences among wines from the four vine vigour zones. Copyright © 2013 Elsevier Ltd. All rights reserved.

  15. Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines

    Directory of Open Access Journals (Sweden)

    Maurizio Petrozziello

    2018-04-01

    Full Text Available Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remains a cutting-edge research topic in oenology. Oxygen consumption leads to complex and not univocal changes in wine composition, sometimes positive such as color stabilization, softening of mouthfeel, increase of aroma complexity. However, the variability of these effects, which depend both on the oxygenation conditions and the composition of the wine, require more efforts in this research field to effectively manage wine oxygen exposure. The present study is focused on the evolution of the chemical composition of four different Nebbiolo wines, each of them added with 4 different doses of oxygen (7, 14, 21, and 28 mg/L total intake during the first month of storage. In this perspective, the evolution over time of wine color and polyphenols was studied. Acetaldehyde, glyceraldehyde and glyoxylic acid were quantified by HPLC. These compounds can play a role in wine aging creating condensed colored and stable products involving anthocyanins with or without tannins. Moreover, some volatile aldehydes correlated with oxidized olfactory notes, including methional and (E-2-alkenals, have been quantified by GC-MS. Overall, during storage a decrease of color intensity, total and free anthocyanins and an increase in polymeric pigments (in particular the contribution to the red color of pigments not-bleachable by SO2 or dTAT% and some minor aldehydes was observed. Nevertheless, the differences in color parameters between the samples with different doses of oxygen were modest. These evidences were in contrast with an evident and detectable increase of free acetaldehyde content at increasing doses of oxygen measured after 60 days of storage. The effect of oxygen on color and production of SO2 non-bleachable pigments

  16. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

    DEFF Research Database (Denmark)

    Liu, Jing; Arneborg, Nils; Toldam-Andersen, Torben

    2017-01-01

    in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. RESULTS......: The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola...... in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains. CONCLUSION: Knowledge on the influence of indigenous non-Saccharomyces strains and grape...

  17. Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry

    Directory of Open Access Journals (Sweden)

    Darren J. Caven-Quantrill

    2017-12-01

    Full Text Available Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS, to compare semi-quantitative concentrations of the volatile constituents of stainless steel tank-fermented/matured Huxelrebe, Ortega, Schönburger and Siegerrebe varietal wines from a commercial English vineyard, with corresponding wines produced by oak cask (‘barrel’ fermentation/maturation. Aroma profiles of tank and barrel wines were different, with more volatiles detected and net concentrations being higher in barrel wines. Long chain ethyl carboxylate esters were generally more abundant in barrel wines, whereas acetate esters were generally more prominent in tank wines. By conducting a short (~7 month maturation period in secondhand (third or fourth fill casks, it was possible to make wines with more complex aromas, but without obvious oak aroma.

  18. Oxygen and SO2Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition.

    Science.gov (United States)

    Carrascón, Vanesa; Bueno, Mónica; Fernandez-Zurbano, Purificación; Ferreira, Vicente

    2017-11-01

    This Article addresses the study of O 2 and SO 2 consumption rates of white and rosé wines, their relationship to the initial chemical composition, and their effects on the chemical changes experienced by wine during oxidation. Eight wines were subjected to five consecutive air-saturation cycles. O 2 was monitored periodically; SO 2 , color, and antioxidant indexes were determined after each cycle, and the initial and final compositions of the wines were thoroughly determined. Wines consumed oxygen at progressively decreasing rates. In the last cycles, after a strong decrease, consistent increases of oxygen levels were seen. Oxygen consumption rates were satisfactorily modeled, being proportional to wine copper, quercetin, and kaempherol contents and negatively proportional to cinnamic acids. SO 2 consumption rates were highly diverse between wines and were positively related to free SO 2 , Mn, and pH, among others. In the last saturations, SO 2 consumption took place regardless of O 2 consumption, implying that SO 2 should reduce chemical species oxidized in previous saturations. Some volatile phenols seem to be the end point of radical-mediated oxidation of polyphenols taking place preferably in the first saturation.

  19. Changes in aroma composition of blackberry wine during ...

    African Journals Online (AJOL)

    academics

    number of aroma components in raw material (55 in numbers), raw wine (54 in numbers), and aging wine (50 in numbers) were ..... Wang et al. 16509. Table 1. The main aroma compositions in blackberry fruit juice after primary and secondary fermentation. Alcohol. Molecular formula. Molecular weight. Percentage (%). 1#.

  20. Changes in aroma composition of blackberry wine during ...

    African Journals Online (AJOL)

    The study aimed at investigating the influence of fermentation (primary and secondary) on aroma composition of blackberry wine. Gas chromatography-mass spectrometry (GC-MS) was applied to quantify the compounds relevant to sparkling wine aroma. Investigation on this study revealed that a number of aroma ...

  1. Impact of yeast starter formulations on the production of volatile compounds during wine fermentation.

    Science.gov (United States)

    Romano, Patrizia; Pietrafesa, Rocchina; Romaniello, Rossana; Zambuto, Marianna; Calabretti, Antonella; Capece, Angela

    2015-01-01

    The most diffused starter formulation in winemaking is actually represented by active dry yeast (ADY). Spray-drying has been reported as an appropriate preservation method for yeast and other micro-organisms. Despite the numerous advantages of this method, the high air temperatures used can negatively affect cell viability and the fermentative performance of dried cells. In the present study, 11 wine S. cerevisiae strains (both indigenous and commercial) were submitted to spray-drying; different process conditions were tested in order to select the conditions allowing the highest strain survival. The strains exhibited high variability for tolerance to spray-drying treatment. Selected strains were tested in fermentation at laboratory scale in different formulations (free fresh cells, free dried cells, immobilized fresh cells and immobilized dried cells), in order to assess the influence of starter formulation on fermentative fitness of strains and aromatic quality of wine. The analysis of volatile fraction in the experimental wines produced by selected strains in different formulations allowed identification of > 50 aromatic compounds (alcohols, esters, ketones, aldehydes and terpenes). The results obtained showed that the starter formulation significantly influenced the content of volatile compounds. In particular, the wines obtained by strains in dried forms (as both free and immobilized cells) contained higher numbers of volatile compounds than wines obtained from fresh cells. Copyright © 2014 John Wiley & Sons, Ltd.

  2. Effect of packaging material on enological parameters and volatile compounds of dry white wine.

    Science.gov (United States)

    Revi, M; Badeka, A; Kontakos, S; Kontominas, M G

    2014-01-01

    The enological parameters and volatile compounds of white wine packaged in dark coloured glass and two commercial bag-in-box (BIB) pouches (low density polyethylene - LDPE and ethylene vinyl acetate - EVA lined) were determined for a period of 6 months at 20 °C. Parameters monitored included: titratable acidity, volatile acidity, pH, total SO2, free SO2, colour, volatile compounds and sensory attributes. The BIB packaging materials affected the titratable acidity, total and free SO2 and colour of wine. A substantial portion of the wine aroma compounds was adsorbed by the plastic materials or lost to the environment through leakage of the valve fitment. Between the two plastics, the LDPE lined pouch showed a considerably higher aroma sorption as compared to EVA. Wine packaged in glass retained the largest portion of its aroma compounds. Sensory evaluation showed that white wine packaged in both plastics was of acceptable quality for 3 months vs. at least 6 months for that in glass bottles. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection.

    Science.gov (United States)

    Siebert, Tracey E; Solomon, Mark R; Pollnitz, Alan P; Jeffery, David W

    2010-09-08

    Volatile sulfur compounds can be formed at various stages during wine production and storage, and some may impart unpleasant "reduced" aromas to wine when present at sensorially significant concentrations. Quantitative data are necessary to understand factors that influence the formation of volatile sulfur compounds, but their analysis is not a trivial undertaking. A rapid and selective method for determining 10 volatile sulfur-containing aroma compounds in wine that have been linked to "off-odors" has been developed. The method utilizes static headspace injection and cool-on-column gas chromatography coupled with sulfur chemiluminescence detection (GC-SCD). Validation demonstrated that the method is accurate, precise, robust, and sensitive, with limits of quantitation around 1 microg/L or better, which is below the aroma detection thresholds for the analytes. Importantly, the method does not form artifacts, such as disulfides, during sample preparation or analysis. To study the contribution of volatile sulfur compounds, the GC-SCD method was applied to 68 commercial wines that had reductive sensory evaluations. The analytes implicated as contributors to reductive characters were hydrogen sulfide, methanethiol, and dimethyl sulfide, whereas carbon disulfide played an uncertain role.

  4. Aroma release in the oral cavity after wine intake is influenced by wine matrix composition.

    Science.gov (United States)

    Esteban-Fernández, Adelaida; Muñoz-González, Carolina; Jiménez-Girón, Ana; Pérez-Jiménez, María; Pozo-Bayón, María Ángeles

    2018-03-15

    The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a "wine intake-like" situation. Aroma released after exposing the oral cavity of three individuals to different wines (n=12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact. This effect was dependent on their chemical structure. Some phenolic acids (e.g. hippuric, caffeic) were associated to an increase in the intra-oral release of certain odorants (e.g. linalool, β-ionone), while flavonoids showed the opposite effect, decreasing the intra-oral release of aliphatic esters (ethyl hexanoate). This work shows for the first time, the impact of wine composition on oral-mucosa interactions under physiological conditions. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Factors influencing the aroma composition of Chardonnay wines.

    Science.gov (United States)

    Gambetta, Joanna M; Bastian, Susan E P; Cozzolino, Daniel; Jeffery, David W

    2014-07-16

    Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of commercial importance for the world's wine-producing nations. It is an extremely flexible variety that has adapted to different regions with varied weather and soil characteristics. Somewhat uniquely among white wines, Chardonnay lends itself to a wide variety of production styles, which can be tailored to the target market. Techniques such as skin maceration, barrel and stainless steel fermentation, use of selected or indigenous yeasts, malolactic fermentation, and aging in barrels with or without lees are all applicable and lead to different compositional outcomes. A number of research papers have been published with a view to understanding Chardonnay composition and quality as well as the impact of different enological techniques on the final product. This review summarizes current knowledge, explaining the influence of viticultural and production techniques on aroma composition, and poses directions for further research into Chardonnay wines.

  6. The Influence of Yeast Strains on the Composition and Sensory Quality of Gewürztraminer Wine

    Directory of Open Access Journals (Sweden)

    Mojca Jenko

    2013-01-01

    Full Text Available The aim of this study is to evaluate the influence of yeast strains on the composition and sensory quality of Gewürztraminer wine. Three different commercial yeast strains were examined on the microvinification scale. In the wines, the chemical parameters and the concentration of free volatile monoterpene alcohols were measured and a descriptive sensory analysis was performed. Significantly more geraniol and nerol were detected in the fermentation conducted with reference Saccharomyces cerevisiae strain and more citronellol was found in the fermentation conducted with a hybrid of S. cerevisiae hybrid and S. paradoxus. However, more α-terpineol and linalool were found in the wine fermented with a combination of Saccharomyces and Torulaspora delbrueckii strains. The best wine flavour of tropical fruits was obtained using a hybrid of S. cerevisiae hybrid and S. paradoxus, and the best wine quality was achieved with a combination of Saccharomyces and T. delbrueckii strains. The selection of yeast strains for the fermentation of Gewürztraminer must significantly influenced the concentration of free volatile monoterpene alcohols and the sensory quality of the wine. With the selected hybrid of S. cerevisiae hybrid and S. paradoxus or the combination of Saccharomyces and T. delbrueckii strains either a better flavour or overall wine quality than with the reference strain can be achieved.

  7. Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine.

    Science.gov (United States)

    Moreno, Jorge J; Cerpa-Calderón, Fiorella; Cohen, Seth D; Fang, Yu; Qian, Michael; Kennedy, James A

    2008-08-15

    This study was conducted in order to improve our understanding of how phenolics and aroma compounds change in wine grapes during postharvest dehydration. Pinot noir grapes grown in the Willamette Valley of Oregon were harvested at 22.0 and 24.0°Brix. Grapes harvested at 22.0°Brix were divided into three equal lots with one lot immediately used for wine production, and the remaining two lots placed inside an air tunnel with an air speed of 1.0-1.8ms(-1), 38% relative humidity and a temperature of 22°C. The soluble solids content and weight loss were measured daily and wines were made from grapes when they reached 24.8 and 26.7°Brix. The soluble solids of grapes increased about 1°Brix per day; therefore, on the third and fourth day the berries reached the desired concentration; weight loss was 14 and 16%, respectively. Results from berry phenolic analysis indicated that per berry anthocyanin amount remained unchanged during dehydration. The composition of proanthocyanidins isolated from berries changed during dehydration. Volatile compounds in wines made from dehydrated grapes contained more terpenes and norisoprenoids (β-ionone, β-damascenone) when compared to wine made from the original fruit. Wines made from increasingly dehydrated grapes tended to resemble the composition and flavour profile of wines made from grapes left on the vine (i.e. with extended ripening). The results of this study suggest that postharvest flavour changes consistent with changes during fruit ripening can occur in grapes when harvested early and allowed to dehydrate under controlled conditions prior to fermentation. Copyright © 2008 Elsevier Ltd. All rights reserved.

  8. Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines.

    Science.gov (United States)

    Paula Barros, Elisabete; Moreira, Nathalie; Elias Pereira, Giuliano; Leite, Selma Gomes Ferreira; Moraes Rezende, Claudia; Guedes de Pinho, Paula

    2012-11-15

    An automated headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-ion trap/mass spectrometry (GC-IT/MS) was developed in order to quantify a large number of volatile compounds in wines such as alcohols, ester, norisoprenoids and terpenes. The procedures were optimized for SPME fiber selection, pre-incubation temperature and time, extraction temperature and time, and salt addition. A central composite experimental design was used in the optimization of the extraction conditions. The volatile compounds showed optimal extraction using a DVB/CAR/PDMS fiber, incubation of 5 ml of wine with 2g NaCl at 45 °C during 5 min, and subsequent extraction of 30 min at the same temperature. The method allowed the identification of 64 volatile compounds. Afterwards, the method was validated successfully for the most significant compounds and was applied to study the volatile composition of different white wines. Copyright © 2012 Elsevier B.V. All rights reserved.

  9. Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine

    Directory of Open Access Journals (Sweden)

    Paul K. Boss

    2015-04-01

    Full Text Available Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C9 and C12 compounds that potentially influence ethyl ester synthesis during fermentation were studied using a model grape juice medium. It was shown that the addition of free fatty acids, their methyl esters or acyl-carnitine and acyl-amino acid conjugates can increase ethyl ester production in fermentations. The stimulation of ethyl ester production above that of the control was apparent when lower concentrations of the C9 compounds were added to the model musts compared to the C12 compounds. Four amino acids, which are involved in CoA biosynthesis, were also added to model grape juice medium in the absence of pantothenate to test their ability to influence ethyl and acetate ester production. β-Alanine was the only one shown to increase the production of ethyl esters, free fatty acids and acetate esters. The addition of 1 mg∙L−1 β-alanine was enough to stimulate production of these compounds and addition of up to 100 mg∙L−1 β-alanine had no greater effect. The endogenous concentrations of β-alanine in fifty Cabernet Sauvignon grape samples exceeded the 1 mg∙L−1 required for the stimulatory effect on ethyl and acetate ester production observed in this study.

  10. Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines

    Directory of Open Access Journals (Sweden)

    Shu-Xun Liu

    2015-11-01

    Full Text Available Phenolic compounds determine the color quality of fruit wines. In this study, the phenolic compound content and composition, color characteristics and changes during 6 months of bottle aging were studied in wines fermented with bog bilberry syrup under three different pHs. The total anthocyanins and total phenols were around 15.12–16.23 mg/L and 475.82 to 486.50 mg GAE/L in fresh wines and declined 22%–31% and about 11% in bottle aged wines, respectively. In fresh wines, eight anthocyanins, six phenolic aids and 14 flavonols, but no flavon-3-ols were identified; Malvidin-3-O-glucoside, petunidin-3-O-glucoside and delphinium-3-O-glucoside were the predominant pigments; Chlorogentic acid was the most abundant phenolic acid, and quercetin-3-O-galactoside and myricetin-3-O-galactoside accounted for nearly 90% of the total flavonols. During 6 months of bottle storage, the amounts of all the monomeric anthocyanins and phenolic acids were reduced dramatically, while the glycosidyl flavonols remained constant or were less reduced and their corresponding aglycones increased a lot. The effects of aging on blueberry wine color were described as the loss of color intensity with a dramatic change in color hue, from initial red-purple up to final red-brick nuances, while the pH of the fermentation matrix was negatively related to the color stability of aged wine.

  11. Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

    OpenAIRE

    Gobert, Antoine; Tourdot-Maréchal, Raphaëlle; Morge, Christophe; Sparrow, Céline; Liu, Youzhong; Quintanilla-Casas, Beatriz; Vichi, Stefania; Alexandre, Hervé

    2017-01-01

    Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact ...

  12. Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.

    Science.gov (United States)

    Ye, Dong-Qing; Zheng, Xiao-Tian; Xu, Xiao-Qing; Wang, Yun-He; Duan, Chang-Qing; Liu, Yan-Lin

    2016-07-01

    The evolution of volatile sulfur compounds (VSCs) in Cabernet Sauvignon wines from seven regions of China during maturation in oak barrels was investigated. The barrels were made of different wood grains (fine and medium) and toasting levels (light and medium). Twelve VSCs were quantified by GC/FPD, with dimethyl sulfide (DMS) and methionol exceeding their sensory thresholds. Most VSCs tended to decline during the aging, while DMS was found to increase. After one year aging, the levels of DMS, 2-methyltetrahy-drothiophen-3-one and sulfur-containing esters were lower in the wines aged in oak barrels than in stainless steel tanks. The wood grain and toasting level of oak barrels significantly influenced the concentration of S-methyl thioacetate and 2-methyltetrahy-drothiophen-3-one. This study reported the evolution of VSCs in wines during oak barrel aging for the first time and evaluated the influence of barrel types, which would provide wine-makers with references in making proposals about wine aging. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels

    Directory of Open Access Journals (Sweden)

    Nikolina Jedrejčić

    2015-01-01

    Full Text Available To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L. white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to standard wines, the investigated samples contained higher levels of dry extract, volatile acidity, lactic acid, phenols, colour intensity, antioxidant activity, majority of monoterpenes, C13-norisoprenoids, methanol, higher alcohols, ethyl acetate, branched-chain esters and esters of hydroxy and dicarboxylic acids, ethylphenols, furans, and acetals, as well as lower levels of malic acid, β-damascenone, straight-chain fatty acids, ethyl and acetate esters. It was estimated that maceration had a stronger influence on phenols, and maturation on volatile aromas. Despite different vintages and technological details, the investigated wines showed a relative homogeneity in the composition, representing a clear and distinctive type.

  14. Fortification and Elevated Alcohol Concentration Affect the Concentration of Rotundone and Volatiles in Vitis vinifera cv. Shiraz Wine

    Directory of Open Access Journals (Sweden)

    Pangzhen Zhang

    2017-06-01

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

  15. Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review

    Directory of Open Access Journals (Sweden)

    Sara Canas

    2017-11-01

    Full Text Available The freshly distilled wine spirit has a high concentration of ethanol and many volatile compounds, but is devoid of phenolic compounds other than volatile phenols. Therefore, an ageing period in the wooden barrel is required to attain sensory fullness and high quality. During this process, several phenomena take place, namely the release of low molecular weight phenolic compounds and tannins from the wood into the wine spirit. Research conducted over the last decades shows that they play a decisive role on the physicochemical characteristics and relevant sensory properties of the beverage. Their contribution to the antioxidant activity has also been emphasized. Besides, some studies show the modulating effect of the ageing technology, involving different factors such as the barrel features (including the wood botanical species, those imparted by the cooperage technology, and the barrel size, the cellar conditions, and the operations performed, on the phenolic composition and related properties of the aged wine spirit. This review aims to summarize the main findings on this topic, taking into account two featured barrel characteristics—the botanical species of the wood and the toasting level.

  16. Interactions Between Industrial Yeasts and Chemical Contaminants in Grape Juice Affect Wine Composition Profile

    Directory of Open Access Journals (Sweden)

    Etjen Bizaj

    2014-01-01

    Full Text Available The interaction between four industrial wine yeast strains and grape juice chemical contaminants during alcoholic fermentation was studied. Industrial strains of Saccharomyces cerevisiae (AWRI 0838, S. cerevisiae mutant with low H2S production phenotype (AWRI 1640, interspecies hybrid of S. cerevisiae and S. kudriavzevii (AWRI 1539 and a hybrid of AWRI 1640 and AWRI 1539 (AWRI 1810 were exposed separately to fungicides pyrimethanil (Pyr, 10 mg/L and fenhexamid (Fhx, 10 mg/L, as well as to the most common toxin produced by moulds on grapes, ochratoxin A (OTA, 5 μg/L, during alcoholic fermentation of Vitis vinifera L. cv. Sauvignon blanc juice. Contaminants were found to strongly impair fermentation performance and metabolic activity of all yeast strains studied. The chemical profile of wine was analyzed by HPLC (volatile acidity, concentrations of ethanol, fructose, glucose, glycerol and organic acids and the aromatic profile was analyzed using a stable isotope dilution technique using GC/MS (ethyl esters, acetates and aromatic alcohols and Kitagawa tubes (H2S. The chemical composition of wine with added contaminants was in all cases significantly different from the control. Of particular note is that the quantity of aromatic compounds produced by yeast was significantly lower. Yeast’s capacity to remove contaminants from wine at the end of the alcoholic fermentation, and after extended contact (7 days was determined. All the strains were able to remove contaminants from the media, moreover, after extended contact, the concentration of contaminants was in most cases lower.

  17. Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts

    Directory of Open Access Journals (Sweden)

    Pin-Rou Lee

    2013-01-01

    Full Text Available The impact of the addition of fusel oil or amino acids on the volatile compounds in papaya wine fermented with a mixed culture of Saccharomyces cerevisiae var. bayanus R2 and Williopsis saturnus var. mrakii NCYC 2251 at a ratio of 1:1000 was studied. Fusel oil addition increased the fraction of alcohols and promoted the production of isoamyl octanoate, isoamyl decanoate and isobutyl decanoate, while decreased the fraction of ethyl acetate and 2-phenylethyl acetate. The addition of amino acids enhanced the formation of total volatile fatty acids, 2-phenylethanol and some ethyl esters. The papaya wine with added amino acids possessed more acidic and buttery notes than the control, while that with added fusel oil had an overall aroma profile comparable to that of the control. This study suggests that papaya juice fermentation with mixed yeasts in conjunction with the added fusel oil or selected amino acids may be another method of modulating the flavour of papaya wine.

  18. New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR).

    Science.gov (United States)

    Genisheva, Z; Quintelas, C; Mesquita, D P; Ferreira, E C; Oliveira, J M; Amaral, A L

    2018-04-25

    This work aims to explore the potential of near infrared (NIR) spectroscopy to quantify volatile compounds in Vinho Verde wines, commonly determined by gas chromatography. For this purpose, 105 Vinho Verde wine samples were analyzed using Fourier transform near infrared (FT-NIR) transmission spectroscopy in the range of 5435 cm -1 to 6357 cm -1 . Boxplot and principal components analysis (PCA) were performed for clusters identification and outliers removal. A partial least square (PLS) regression was then applied to develop the calibration models, by a new iterative approach. The predictive ability of the models was confirmed by an external validation procedure with an independent sample set. The obtained results could be considered as quite good with coefficients of determination (R 2 ) varying from 0.94 to 0.97. The current methodology, using NIR spectroscopy and chemometrics, can be seen as a promising rapid tool to determine volatile compounds in Vinho Verde wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Loss and formation of malodorous volatile sulfhydryl compounds during wine storage.

    Science.gov (United States)

    Kreitman, Gal Y; Elias, Ryan J; Jeffery, David W; Sacks, Gavin L

    2018-02-16

    Volatile sulfur compounds (VSCs), particularly low molecular weight sulfhydryls like hydrogen sulfide (H 2 S) and methanethiol (MeSH), are often observed in wines with sulfurous off-aromas. Recent work has shown both H 2 S and MeSH can increase up to a few µM (> 40 µg/L) during anoxic storage, but the identity of the latent sources of these sulfhydryls is still disputed. This review critically evaluates the latent precursors and pathways likely to be responsible for the loss and formation of these sulfhydryls during wine storage based on the existing enology literature as well as studies from food chemistry, geochemistry, biochemistry, and synthetic chemistry. We propose that three precursor classes have sufficient concentration and metastability to serve as latent sulfhydryl precursors in wine: 1) transition metal-sulfhydryl complexes, particularly those formed following Cu(II) addition, which are released under anoxic conditions through an unknown mechanism; 2) asymmetric disulfides, polysulfanes, and (di)organopolysulfanes formed through transition-metal mediated oxidation (e.g., Cu(II)) of sulfhydryls or pesticide degradation, and released through sulfitolysis, metal-catalyzed thiol-disulfide exchange or related reactions; 3) S-alkylthioacetates, primarily formed during fermentation, and releasable hydrolytically. Some evidence also exists for S-amino acids serving as precursors. Based on these findings, we propose a "decision tree" approach to choosing appropriate strategies for managing wines with sulfurous off-aromas.

  20. Regulated deficit irrigation on Malbec and Syrah grape and wine volatiles

    Science.gov (United States)

    Previous studies have shown that water deficit influenced physiological parameters of the vine, changed berry composition and improved sensory attribute of wines by increasing fruity aroma and decreasing vegetal aromas. The objective of this study is to determine the influence of water stress on gra...

  1. Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.

    Science.gov (United States)

    Lukić, Igor; Budić-Leto, Irena; Bubola, Marijan; Damijanić, Kristijan; Staver, Mario

    2017-06-01

    The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating (POH). PHP wine contained the highest amounts of esters, fatty acids and anthocyanins, and the lowest content of other phenols. Alternative treatments decreased higher alcohols in relation to control C. CPM treatment lowered the extraction of seed tannins, exhibited the highest acetaldehyde, ethyl acetate and C 6 -compounds levels, and had increased ester levels in relation to control C. POH wine contained the highest concentration of total phenols, flavonoids, monomeric, oligomeric and polymeric flavanols, and color intensity and hue. S and PHT wines contained lower amount of total phenols, but higher than in C and CPM wines. The calculated Odor Activity Values were used to establish significant differences between the treatments. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. Yeast effects on Pinot noir wine phenolics, color, and tannin composition.

    Science.gov (United States)

    Carew, Anna L; Smith, Paul; Close, Dugald C; Curtin, Chris; Dambergs, Robert G

    2013-10-16

    Extraction and stabilization of wine phenolics can be challenging for wine makers. This study examined how yeast choice affected phenolic outcomes in Pinot noir wine. Five yeast treatments were applied in replicated microvinification, and wines were analyzed by UV-visible spectrophotometry. At bottling, yeast treatment Saccharomyces cerevisiae RC212 wine had significantly higher concentrations of total pigment, free anthocyanin, nonbleachable pigment, and total tannin and showed high color density. Some phenolic effects were retained at 6 months' bottle age, and RC212 and S. cerevisae EC1118 wines showed increased mean nonbleachable pigment concentrations. Wine tannin composition analysis showed three treatments were associated with a higher percentage of trihydroxylated subunits (skin tannin indicator). A high degree of tannin polymerization was observed in wines made with RC212 and Torulaspora delbruekii , whereas tannin size by gel permeation chromatography was higher only in the RC212 wines. The results emphasize the importance of yeast strain choice for optimizing Pinot noir wine phenolics.

  3. A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties.

    Science.gov (United States)

    Tominaga, T; Blanchard, L; Darriet, P; Dubourdieu, D

    2000-05-01

    The chemical compound 2-furanmethanethiol (2FM), with a strong roast coffee aroma, has been identified in sweet white wines made from the Petit manseng grape variety, and in certain red Bordeaux wines (made from the Merlot, Cabernet franc, and Cabernet sauvignon grape varieties). This was done by extracting specific volatile thiols using p-hydroxymercuribenzoate. The 2FM has also been found in toasted oak used in barrel-making. All the Petit manseng sweet white wines and some of the red Bordeaux wines analyzed contained between a few ng/L and several dozen ng/L of 2FM. Taking into account its very low perception threshold (0.4 ng/L in a model hydro alcoholic environment), 2FM could therefore contribute to the roast coffee aroma of certain wines.

  4. Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration

    Directory of Open Access Journals (Sweden)

    Rosa Perestrelo

    2018-02-01

    Full Text Available The flavoring of vinegars with aromatic fruits and medicinal herbs is a practice with increasing trend mostly in countries with oenological tradition, resulting in a product of improved quality and consumer attractiveness. This study was directed towards the evaluation of the impact of the maceration process on the volatile signature of wine-based aromatic vinegars (WBAVs. The evaluation was performed using solid phase microextraction (SPME combined with gas chromatography combined with mass spectrometry (GC-MS. Experimental parameters influencing headspace solid (HS-SPME extraction efficiency, were optimized using an univariate experimental design. The best results were achieved using a polydimethylsiloxane (PDMS fiber, 10 mL of vinegar sample, at 50 °C for 30 min of extraction. This way One hundred and three volatile organic compounds (VOCs, belonging to different chemical families including ethyl esters (37, higher alcohols (20, fatty acids (10, terpenoids (23, carbonyl compounds (six, lactones (five and volatile phenols (two, were identified in wine vinegar (control and WBAV. As far as we know, 34 of these VOCs are reported for the first time in macerated vinegars. Higher alcohols and lactones are the major chemical families in WBAV macerated with apple, whereas terpenoids are predominant in WBAV macerated with banana. The obtained data represent a suitable tool to guarantee the authenticity and genuineness of WBAV, as well as to promote the production of WBAV with improved sensorial and organoleptic properties. To the best of our knowledge, there are no reported studies dealing with the volatile signature of WBAV enriched with banana, passion fruit, apple and pennyroyal.

  5. Phenolic composition, colour and antioxidant activity of Vranec, Merlot and Cabernet Sauvignon wines from R. Macedonia

    OpenAIRE

    Ivanova, Violeta; Boros, Borbala; Hermosín-Gutiérrez, Isidro; Stefova, Marina; Stafilov, Trajče; Vojnoski, Borimir; Dimovska, Violeta; Dörnyei, Ágnes; Kilár, Ferenc

    2011-01-01

    Wine quality largely depends on the phenolic compounds, which contribute to the wine colour, bitterness and astringency. Furthermore, phenolic compounds demonstrate the antioxidant potential of wines, which is mainly due to the flavonoids. In this study, phenolic composition, colour and antioxidant activity of Vitis Vinifera red wines Vranec, Merlot and Cabernet Sauvignon from three vintages, 2006, 2007 and 2008, produced in the Republic of Macedonia, have been evaluated. Separation of the in...

  6. Phenolic Composition, Colour and Antioxidant Activity of Vranec, Merlot and Cabernet Sauvignon Wines from R. Macedonia

    OpenAIRE

    Ivanova, Violeta; Boros, Borbala; Hermosín-Gutiérrez, Isidro; Stefova, Marina; Stafilov, Trajče; Vojnoski, Borimir; Dörnyei, Ágnes; Kilár, Ferenc

    2011-01-01

    Wine quality largely depends on the phenolic compounds, which contribute to the wine colour, bitterness and astringency. Furthermore, phenolic compounds demonstrate the antioxidant potential of wines, which is mainly due to the flavonoids. In this study, phenolic composition, colour and antioxidant activity of Vitis Vinifera red wines Vranec, Merlot and Cabernet Sauvignon from three vintages, 2006, 2007 and 2008, produced in the Republic of Macedonia, have been evaluated. Separation of the in...

  7. Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack

    International Nuclear Information System (INIS)

    Lee, Kyung Haeng; Yun, Hyejeong; Lee, Ju Woon; Ahn, Dong Uk; Lee, Eun Joo; Jo, Cheorun

    2012-01-01

    Irradiation is the most efficient non-thermal technology for improving hygienic quality and extending the shelf-life of food products. One of the adverse effects of food irradiation, however, is off-flavor production, which significantly affects the sensory preferences for certain foods. In this study, garlic (5%, w/w) and red wine (1:1, w/w) were added to ground beef to increase the radiation sensitivity of pathogens and improve meat odor/flavor. Samples were irradiated at 0 or 5 kGy in the presence of charcoal pack. SPME-GC–MS analysis was performed to measure the changes in the volatile compounds and sensory characteristics of the samples. The amount of total volatile compounds produced from ground beef was greater when the sample was irradiated. When garlic and red wine were added to the ground beef, the amount of volatile compounds significantly increased, and the amount of volatile compounds increased even further after irradiation. However, when the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly. Sensory evaluation indicated that charcoal pack significantly increased the odor preferences for both irradiated and non-irradiated ground beef added with garlic. These results indicated that addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation, and this effect was consistent even when certain additives such as garlic and red wine were added. - Highlights: ► Garlic and red wine were added to ground beef and irradiated at 5 kGy in the presence of charcoal pack. ► When the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly and it affected sensory score. ► Thus, addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation. ► This effect was consistent when additives, such as garlic and red wine, were added into ground beef.

  8. Nutrient composition, volatile fatty acids production, digestible ...

    African Journals Online (AJOL)

    Nutrient composition, volatile fatty acids production, digestible organic matter and anti-nutrtional factors of some agro-industrial by-products of Ethiopia. ... Because of high NDF and lignin, BB and coffee parchment (CPa) had low DOM (507±30 and 322±4 g/kg DM, respectively). CPa and SW had low ME (< 6.6±0.3 MJ/kg ...

  9. Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris

    DEFF Research Database (Denmark)

    Zhang, Shujuan; Petersen, Mikael Agerlin; Liu, Jing

    2015-01-01

    maceration, and skin fermentation) on the volatile profile, chemical, and sensory properties of Solaris wines were investigated. Cold maceration treatment for 24 h and fermentation on skin led to wines with lower acidity and higher glycerol and total polyphenol indexes. Sensory analysis showed that cold...... maceration enhanced "apricot" and "apple" flavor while skin fermentation gave rise to increased "rose" and "elderflower" flavor. The PLS regression model revealed that fruity flavor of cold macerated wines was related to a combination of esters while β-damascenone and linalool were correlated to the "rose......Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster press, cold...

  10. Vine vigor components and its variability - relationship to wine composition

    Science.gov (United States)

    Lafontaine, Magali; Tittmann, Susanne; Stoll, Manfred

    2015-04-01

    It was pointed out that a high spatial variability for canopy size and yield would exist within a vineyard but a high temporal stability over the years was observed. Furthermore, a greater variability in grape phenolics than in sugars and pH was detected within a vineyard. But the link between remote sensing indices and quality parameters of grapes is still unclear. Indeed, though in red grape varieties anthocyanins content was spatially negatively correlated to vigor parameters, it seemed that yield, Normalized Difference Vegetation Index (NDVI) and Plant Cell Density (PCD) indices were poorly correlated. Moreover, the link to quality parameters of wines remains uncertain. It was shown that more vigorous vines would lead to wines with less tannins while anthocyanins in wines would be highest when the vines were balanced but the question is if vine size or architecture, yield or nitrogen assimilation would play major contribution to those differences. The general scope of our project was to provide further knowledge on the relationship between vigor parameters and wine composition and relate these to the information gained by remote sensing. Variability in a 0.15 ha vineyard of Pinot noir planted in 2003 and grafted on SO4 rootstock at Geisenheim (Germany) was followed. Vine vigor was assessed manually for each of the 400 vines (cane number, pruning weight, trunk diameter) together with yield parameters (number of bunches per vine, crop yield). Leaf composition was assessed with a hand-held optical sensor (Multiplex3® [Mx3] (Force-A, Orsay, France) based on chlorophyll fluorescence screening providing information on leaf chlorophyll (SFR_G) and nitrogen (NBI_G) content. A micro-scale winemaking of single vines with a 3 factorial design on yield (L low, M middle, H high), SFRG (L, M, H) and canopy size (pruning weight, trunk diameter) (L, M, H) was performed for 2013 and 2014 to completely reflect variability. Wine tannin concentration represented the highest

  11. Untargeted metabolomic analysis using liquid chromatography quadrupole time-of-flight mass spectrometry for non-volatile profiling of wines

    Energy Technology Data Exchange (ETDEWEB)

    Arbulu, M. [Department of Analytical Chemistry, Faculty of Pharmacy, University of the Basque Country, 01006 Vitoria-Gasteiz (Spain); Sampedro, M.C. [Central Service of Analysis, SGIker, University of the Basque Country, 01006 Vitoria-Gasteiz (Spain); Gómez-Caballero, A.; Goicolea, M.A. [Department of Analytical Chemistry, Faculty of Pharmacy, University of the Basque Country, 01006 Vitoria-Gasteiz (Spain); Barrio, R.J., E-mail: r.barrio@ehu.es [Department of Analytical Chemistry, Faculty of Pharmacy, University of the Basque Country, 01006 Vitoria-Gasteiz (Spain)

    2015-02-09

    Highlights: • An untargeted metabolomic method for the non-volatile profile of the Graciano wine was developed. • 411 different metabolites in Graciano Vitis vinifera red wine were identified. • 15 compounds could serve to differentiate Graciano and Tempranillo wines. • An enological database (WinMet) with 2080 compounds was constructed. - Abstract: The current study presents a method for comprehensive untargeted metabolomic fingerprinting of the non-volatile profile of the Graciano Vitis vinifera wine variety, using liquid chromatography/electrospray ionization time of flight mass spectrometry (LC–ESI-QTOF). Pre-treatment of samples, chromatographic columns, mobile phases, elution gradients and ionization sources, were evaluated for the extraction of the maximum number of metabolites in red wine. Putative compounds were extracted from the raw data using the extraction algorithm, molecular feature extractor (MFE). For the metabolite identification the WinMet database was designed based on electronic databases and literature research and includes only the putative metabolites reported to be present in oenological matrices. The results from WinMet were compared with those in the METLIN database to evaluate how much the databases overlap for performing identifications. The reproducibility of the analysis was assessed using manual processing following replicate injections of Vitis vinifera cv. Graciano wine spiked with external standards. In the present work, 411 different metabolites in Graciano Vitis vinifera red wine were identified, including primary wine metabolites such as sugars (4%), amino acids (23%), biogenic amines (4%), fatty acids (2%), and organic acids (32%) and secondary metabolites such as phenols (27%) and esters (8%). Significant differences between varieties Tempranillo and Graciano were related to the presence of fifteen specific compounds.

  12. Untargeted metabolomic analysis using liquid chromatography quadrupole time-of-flight mass spectrometry for non-volatile profiling of wines

    International Nuclear Information System (INIS)

    Arbulu, M.; Sampedro, M.C.; Gómez-Caballero, A.; Goicolea, M.A.; Barrio, R.J.

    2015-01-01

    Highlights: • An untargeted metabolomic method for the non-volatile profile of the Graciano wine was developed. • 411 different metabolites in Graciano Vitis vinifera red wine were identified. • 15 compounds could serve to differentiate Graciano and Tempranillo wines. • An enological database (WinMet) with 2080 compounds was constructed. - Abstract: The current study presents a method for comprehensive untargeted metabolomic fingerprinting of the non-volatile profile of the Graciano Vitis vinifera wine variety, using liquid chromatography/electrospray ionization time of flight mass spectrometry (LC–ESI-QTOF). Pre-treatment of samples, chromatographic columns, mobile phases, elution gradients and ionization sources, were evaluated for the extraction of the maximum number of metabolites in red wine. Putative compounds were extracted from the raw data using the extraction algorithm, molecular feature extractor (MFE). For the metabolite identification the WinMet database was designed based on electronic databases and literature research and includes only the putative metabolites reported to be present in oenological matrices. The results from WinMet were compared with those in the METLIN database to evaluate how much the databases overlap for performing identifications. The reproducibility of the analysis was assessed using manual processing following replicate injections of Vitis vinifera cv. Graciano wine spiked with external standards. In the present work, 411 different metabolites in Graciano Vitis vinifera red wine were identified, including primary wine metabolites such as sugars (4%), amino acids (23%), biogenic amines (4%), fatty acids (2%), and organic acids (32%) and secondary metabolites such as phenols (27%) and esters (8%). Significant differences between varieties Tempranillo and Graciano were related to the presence of fifteen specific compounds

  13. Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety.

    Science.gov (United States)

    Mylona, A E; Del Fresno, J M; Palomero, F; Loira, I; Bañuelos, M A; Morata, A; Calderón, F; Benito, S; Suárez-Lepe, J A

    2016-09-02

    Schizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters. Copyright © 2016 Elsevier B.V. All rights reserved.

  14. Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack

    Science.gov (United States)

    Lee, Kyung Haeng; Yun, Hyejeong; Lee, Ju Woon; Ahn, Dong Uk; Lee, Eun Joo; Jo, Cheorun

    2012-08-01

    Irradiation is the most efficient non-thermal technology for improving hygienic quality and extending the shelf-life of food products. One of the adverse effects of food irradiation, however, is off-flavor production, which significantly affects the sensory preferences for certain foods. In this study, garlic (5%, w/w) and red wine (1:1, w/w) were added to ground beef to increase the radiation sensitivity of pathogens and improve meat odor/flavor. Samples were irradiated at 0 or 5 kGy in the presence of charcoal pack. SPME-GC-MS analysis was performed to measure the changes in the volatile compounds and sensory characteristics of the samples. The amount of total volatile compounds produced from ground beef was greater when the sample was irradiated. When garlic and red wine were added to the ground beef, the amount of volatile compounds significantly increased, and the amount of volatile compounds increased even further after irradiation. However, when the samples were irradiated with charcoal pack, the amount of volatile compounds decreased significantly. Sensory evaluation indicated that charcoal pack significantly increased the odor preferences for both irradiated and non-irradiated ground beef added with garlic. These results indicated that addition of charcoal pack to ground beef could reduce off-odor problems induced by irradiation, and this effect was consistent even when certain additives such as garlic and red wine were added.

  15. The Impact of Wine Style and Sugar Addition in liqueur d’expedition (dosage Solutions on Traditional Method Sparkling Wine Composition

    Directory of Open Access Journals (Sweden)

    Belinda Kemp

    2017-01-01

    Full Text Available The purpose of this study was to investigate the effect of wine style and cane sugar addition in the liqueur d’expedition (dosage solution on volatile aroma compounds (VOCs in traditional method sparkling wine. There were 24 bottles of each treatment produced. Treatments were sparkling wine zero dosage (ZD; NV sparkling wine + sugar (BS; unoaked still Chardonnay wine + sugar (UC; Pinot noir 2009 sparkling wine + sugar (PN; Niagara produced Brandy + sugar (B and Icewine (IW. The control treatment in the sensory analysis was an oaked still Chardonnay wine + sugar (OC because the zero-dosage wine was not suitable for a difference test that compared wines with sugar to one without. Standard wine chemical parameters were analysed before disgorging and after liqueur d’expedition was added and included; pH, titratable acidity (TA g/L, alcohol (v/v %, residual sugar (RS g/L, free and total SO2 and total phenolics (A.U.. Volatile aroma compounds (VOCs analysed by Headspace Solid- Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS included two alcohols, and six ethyl esters. ZD wines had the highest foam height and highest dissolved oxygen level. Sugar affected VOC concentrations in all treatments at five weeks post-disgorging, but by 15 weeks after liqueur d’expedition addition, the wine with added sugar had similar VOC concentrations to the ZD wines. The type of wines used in the dosage solutions had more influence on VOC concentrations than sugar addition.

  16. Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis

    Directory of Open Access Journals (Sweden)

    Maria João Cabrita

    2012-03-01

    Full Text Available The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography (HPLC-DAD was used to quantify the phenolic acids, and gas chromatography (GC coupled to a FID detector was used to quantify volatile phenols using a novel analytical methodology that does not require sample derivatization. Identification was achieved by gas chromatography-mass detection (GC-MS. The results show that phenolic acids concentration decreases while volatile phenols concentration increases. The proportion of caffeic acid taken up by Dekkera bruxellensis is lower than that for p-coumaric or ferulic acid; therefore less 4-ethylcatechol is formed. More important, 4-ethylcathecol synthesis by Dekkera bruxellensis in wine has never been demonstrated so far. These results contribute decisively to a better understanding of the origin of the volatile phenols in wines. The accumulation of these compounds in wine is nowadays regarded as one of the key factors of quality control.

  17. Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

    Science.gov (United States)

    Gobert, Antoine; Tourdot-Maréchal, Raphaëlle; Morge, Christophe; Sparrow, Céline; Liu, Youzhong; Quintanilla-Casas, Beatriz; Vichi, Stefania; Alexandre, Hervé

    2017-01-01

    Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we studied the use of amino acids and ammonium by three strains of non-Saccharomyces yeasts (Starmerella bacillaris, Metschnikowia pulcherrima, and Pichia membranifaciens) in grape juice. We first determined which nitrogen sources were preferentially used by these yeasts in pure cultures at 28 and 20°C (because few data are available). We then carried out sequential fermentations at 20°C with S. cerevisiae, to assess the impact of the non-Saccharomyces yeasts on the availability of assimilable nitrogen for S. cerevisiae. Finally, 22 volatile compounds were quantified in sequential fermentation and their levels compared with those in pure cultures of S. cerevisiae. We report here, for the first time, that non-Saccharomyces yeasts have specific amino-acid consumption profiles. Histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris, aspartic acid was assimilated very slowly by M. pulcherrima, and glutamine was not assimilated by P. membranifaciens. By contrast, cysteine appeared to be a preferred nitrogen source for all non-Saccharomyces yeasts. In sequential fermentation, these specific profiles of amino-acid consumption by non-Saccharomyces yeasts may account for some of the

  18. Non-SaccharomycesYeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile.

    Science.gov (United States)

    Gobert, Antoine; Tourdot-Maréchal, Raphaëlle; Morge, Christophe; Sparrow, Céline; Liu, Youzhong; Quintanilla-Casas, Beatriz; Vichi, Stefania; Alexandre, Hervé

    2017-01-01

    Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non- Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non- Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With a view to improving the use of non- Saccharomyces yeasts in winemaking, we studied the use of amino acids and ammonium by three strains of non- Saccharomyces yeasts ( Starmerella bacillaris, Metschnikowia pulcherrima , and Pichia membranifaciens ) in grape juice. We first determined which nitrogen sources were preferentially used by these yeasts in pure cultures at 28 and 20°C (because few data are available). We then carried out sequential fermentations at 20°C with S. cerevisiae , to assess the impact of the non- Saccharomyces yeasts on the availability of assimilable nitrogen for S. cerevisiae . Finally, 22 volatile compounds were quantified in sequential fermentation and their levels compared with those in pure cultures of S. cerevisiae . We report here, for the first time, that non- Saccharomyces yeasts have specific amino-acid consumption profiles. Histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris , aspartic acid was assimilated very slowly by M. pulcherrima , and glutamine was not assimilated by P. membranifaciens . By contrast, cysteine appeared to be a preferred nitrogen source for all non- Saccharomyces yeasts. In sequential fermentation, these specific profiles of amino-acid consumption by non- Saccharomyces yeasts may account for

  19. Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review.

    Science.gov (United States)

    Drappier, Julie; Thibon, Cécile; Rabot, Amélie; Geny-Denis, Laurence

    2017-10-24

    Weather conditions throughout the year have a greater influence than other factors (such as soil and cultivars) on grapevine development and berry composition. Temperature affects gene expression and enzymatic activity of primary and secondary metabolism which determine grape ripening and wine characteristics. In the context of the climate change, temperatures will probably rise between 0.3°C and 1.7°C over the next 20 years. They are already rising and the physiology of grapevines is already changing. These modifications exert a profound shift in primary (sugar and organic acid balance) and secondary (phenolic and aromatic compounds) berry metabolisms and the resulting composition of wine. For example, some Bordeaux wines have a tendency toward reduced freshness and a modification of their ruby color. In this context it is necessary to understand the impact of higher temperatures on grape development, harvest procedures, and wine composition in order to preserve the typicity of the wines and to adapt winemaking processes.

  20. Quantitating Volatile Phenols in Cabernet Franc Berries and Wine after On-Vine Exposure to Smoke from a Simulated Forest Fire.

    Science.gov (United States)

    Noestheden, Matthew; Dennis, Eric G; Zandberg, Wesley F

    2018-01-24

    Smoke-taint is a wine defect linked to organoleptic volatile phenols (VPs) in Vitis vinifera L. berries that have been exposed to smoke from wildland fires. Herein, the levels of smoke-taint-associated VPs are reported in Cabernet Franc berries from veraison to commercial maturity and in wine after primary fermentation following on-vine exposure to simulated wildland fire smoke. VPs increased after smoke exposure were rapidly stored as acid-labile conjugates, and the levels of both free VPs and conjugated forms remained constant through ripening to commercial maturity. An increase in total VPs after primary fermentation suggested the existence of VP-conjugates other than the acid-labile VP-glycosides already reported. This conclusion was supported with base hydrolysis on the same samples. Relative to published results, the data suggested a multifactorial regional identity for smoke-taint and they inform efforts to produce a predictive model for perceptible smoke-taint in wine based on the chemical composition of smoke-exposed berries.

  1. Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste.

    Science.gov (United States)

    Roda, Arianna; Lucini, Luigi; Torchio, Fabrizio; Dordoni, Roberta; De Faveri, Dante Marco; Lambri, Milena

    2017-08-15

    Vinegar is an inexpensive commodity, and economic considerations require that a relatively low-cost raw material be used for its production. An investigation into the use of a new, alternative substrate - pineapple waste - is described. This approach enables the utilization of the pineapple's (Ananas comosus) peels and core, which are usually discarded during the processing or consumption of the fruit. Using physical and enzymatic treatments, the waste was saccharified, and the resulting substrate was fermented with Saccharomyces cerevisiae for 7-10days under aerobic conditions at 25°C. This resulted in an alcohol yield of approximately 7%. The alcoholic medium was then used as a seed broth for acetic fermentation using Acetobacter aceti as the inoculum for approximately 30days at 32°C to obtain 5% acetic acid. Samples were analyzed at the beginning and end of the acetification cycle to assess the volatile and fixed compounds by GC-MS and UHPLC-QTOF-MS. The metabolomic analysis indicated that l-lysine, mellein, and gallic acid were significantly more concentrated in the pineapple vinegar than in the original wine. Higher alcohols, aldehydes, and ketones characterized the aroma of the final pineapple vinegar, whilst off-flavors were significantly reduced relative to the initial wine. This study is the first to highlight the metabolite profile of fruit vinegar with a slight floral aroma profile derived from pineapple waste. The potential to efficiently reduce the post-harvest losses of pineapple fruits by re-using them for products with added food values is also demonstrated. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Importance of chip selection and elaboration process on the aromatic composition of finished wines.

    Science.gov (United States)

    Rodríguez-Bencomo, Juan J; Ortega-Heras, Miriam; Pérez-Magariño, Silvia; González-Huerta, Carlos; González-San José, M Luisa

    2008-07-09

    The evolution of volatile compounds extracted from wood while being macerated for 1 month with four different commercial chips (different geographical origins and toasting degrees) was studied. Furthermore, the effect of the microoxygenation process between alcoholic and malolactic fermentation also was studied. The wood volatile compounds in wines macerated with the four types of chips evolved in the same way. However, the amounts of compounds extracted depended on the type of chip used. There were differences in the levels of vanillin, cis-whiskey lactone, furfural, trans-isoeugenol, and cis-isoeugenol in wines in accordance with the type of wood chips (French or American), and the last two compounds along with 5-methyl furfural presented differences that were directly related to the toast level. However, no effects of microoxygenation treatment on the extraction of volatile compounds extracted from chips were observed. Therefore, the results obtained in this study highlight the importance of chip selection on the aromatic characteristics of finished wines.

  3. Botrytized wines – current perspectives

    Directory of Open Access Journals (Sweden)

    Magyar I

    2016-10-01

    Full Text Available Ildikó Magyar, János Soós Department of Oenology, Institute of Viticulture and Oenology, Szent István University, Budapest, Hungary Abstract: Botrytized wines are wine specialties made of overripe grapes infected by Botrytis cinerea with the form “noble rot”. Due to the particular characteristics of the noble rotted grape, these wines (eg, Tokaji Aszú, Sauternes, Trockenbeerenauslese types, etc have many characteristic features, including higher or lower residual sugar content and unique aroma composition. The technology, biochemistry, and special characteristics of botrytized wines have been researched for a long time. This review outlines the main directions of the current studies, giving a brief overview on the recent findings. Beside the traditional wine types, noble rot is increasingly utilized in making newer sweet wine styles and straw (passito wines, which generates a series of new interesting experimental results. The fungus–grape interactions during the noble rot, the induced botrytization, the microbial communities of botrytized wines, and the volatile compounds having key roles in the distinct aroma of these wine styles are being focused on in the current studies in this field. Keywords: Botrytis, noble rot, sweet wines, passito wine, aroma

  4. The influence of apical and basal defoliation on the canopy structure and biochemical composition of Vitis vinifera cv. Shiraz grapes and wine

    Science.gov (United States)

    Zhang, Pangzhen; Wu, Xiwen; Needs, Sonja; Liu, Di; Fuentes, Sigfredo; Howell, Kate

    2017-07-01

    Defoliation is a commonly used viticultural technique to balance the ratio between grapevine vegetation and fruit. Defoliation is conducted around the fruit zone to reduce the leaf photosynthetic area, and to increase sunlight exposure of grape bunches. Apical leaf removal is not commonly practiced, and therefore its influence on canopy structure and resultant wine aroma is not well studied. This study quantified the influences of apical and basal defoliation on canopy structure parameters using canopy cover photography and computer vision algorithms. The influence of canopy structure changes on the chemical compositions of grapes and wines was investigated over two vintages (2010-11 and 2015-16) in Yarra Valley, Australia. The Shiraz grapevines were subjected to five different treatments: no leaf removal (Ctrl); basal (TB) and apical (TD) leaf removal at veraison and intermediate ripeness, respectively. Basal leaf removal significantly reduced the leaf area index and foliage cover and increased canopy porosity, while apical leaf removal had limited influences on canopy parameters. However, the latter tended to result in lower alcohol level in the finished wine. Statistically significant increases in pH and decreases in TA was observed in shaded grapes, while no significant changes in the color profile and volatile compounds of the resultant wine were found. These results suggest that apical leaf removal is an effective method to reduce wine alcohol concentration with minimal influences on wine composition.

  5. Tracing changes in atmospheric sources of lead contamination using lead isotopic compositions in Australian red wine.

    Science.gov (United States)

    Kristensen, Louise Jane; Taylor, Mark Patrick; Evans, Andrew James

    2016-07-01

    Air quality data detailing changes to atmospheric composition from Australia's leaded petrol consumption is spatially and temporally limited. In order to address this data gap, wine was investigated as a potential proxy for atmospheric lead conditions. Wine spanning sixty years was collected from two wine regions proximal to the South Australian capital city, Adelaide, and analysed for lead concentration and lead and strontium isotopic composition for source apportionment. Maximum wine lead concentrations (328 μg/L) occur prior to the lead-in-air monitoring in South Australia in the later 1970s. Wine lead concentrations mirror available lead-in-air measurements and show a declining trend reflecting parallel reductions in leaded petrol emissions. Lead from petrol dominated the lead in wine ((206)Pb/(207)Pb: 1.086; (208)Pb/(207)Pb: 2.360) until the introduction of unleaded petrol, which resulted in a shift in the wine lead isotopic composition closer to vineyard soil ((206)Pb/(207)Pb: 1.137; (208)Pb/(207)Pb: 2.421). Current mining activities or vinification processes appear to have no impact with recent wine samples containing less than 4 μg/L of lead. This study demonstrates wine can be used to chronicle changes in environmental lead emissions and is an effective proxy for atmospherically sourced depositions of lead in the absence of air quality data. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

    Directory of Open Access Journals (Sweden)

    Zhenwen Zhang

    2010-12-01

    Full Text Available In order to elucidate the aroma components of wine produced in the Loess Plateau region of China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the new ecological region were investigated for the first time in this research. Among the volatile compounds analyzed by HS-SPME with GC-MS, a total of 45, 44 and 42 volatile compounds were identified and quantified in Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. In the volatiles detected, alcohols formed the most abundant group in the aroma compounds of the three wines, followed by esters and fatty acids. According to their odor active values (OAVs, 18 volatile compounds were always present in the three wines at concentrations higher than their threshold values, but ethyl octanoate, ethyl hexanoate, and isoamyl acetate were found to jointly contribute to 92.9%, 93.3%, and 98.7%, of the global aroma of Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. These odorants are associated with “fruity’’ and ‘‘ripe fruit’’ odor descriptors.

  7. Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china.

    Science.gov (United States)

    Jiang, Bao; Zhang, Zhenwen

    2010-12-10

    In order to elucidate the aroma components of wine produced in the Loess Plateau region of China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the new ecological region were investigated for the first time in this research. Among the volatile compounds analyzed by HS-SPME with GC-MS, a total of 45, 44 and 42 volatile compounds were identified and quantified in Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. In the volatiles detected, alcohols formed the most abundant group in the aroma compounds of the three wines, followed by esters and fatty acids. According to their odor active values (OAVs), 18 volatile compounds were always present in the three wines at concentrations higher than their threshold values, but ethyl octanoate, ethyl hexanoate, and isoamyl acetate were found to jointly contribute to 92.9%, 93.3%, and 98.7%, of the global aroma of Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. These odorants are associated with "fruity'' and ''ripe fruit'' odor descriptors.

  8. Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

    Directory of Open Access Journals (Sweden)

    Ana Ljevar

    2016-01-01

    Full Text Available Fruit wines contain a wide range of phenolic compounds with biological effects, but their composition and potential benefits to human health have been studied to the much lesser extent compared to grape wines. The aim of this research is to study the phenolic profile of different types of fruit wines and to evaluate their antioxidant and biological potential. Commercially available fruit wines from blackberry, cherry, raspberry, blackcurrant, strawberry and apple produced in Croatia were analyzed. To the best of our knowledge, this study represents the first comprehensive screening of Croatian fruit wines. The phenolic characterization was performed by spectrophotometry and HPLC-PDA/MS analysis. The antioxidant capacity was determined using ABTS and FRAP assays, while in vitro biological activity was analyzed by the cytotoxicity assay on human breast (MCF-7, colon (CaCo-2 and cervical (HeLa cancer cell lines. Among the studied fruit wines, blackberry, cherry and blackcurrant wines contained the highest amount of total phenolics, while the last two also contained the highest amount of total anthocyanins. The analysis of individual phenolic compounds showed distinctive phenolic composition of each type of fruit wine, notably as regards anthocyanins. Blackberry, followed by cherry, raspberry and blackcurrant wines also had a significantly higher antioxidant capacity than strawberry and apple wines. Fruit wines inhibited the growth of human cancer cells in vitro in a dose-dependent manner with differing susceptibility among tested cancer cells. Blackberry, cherry, raspberry and blackcurrant wines in the volume ratio of 10 and 20 % showed to be the most effective anti-proliferative agents, with higher susceptibility in HeLa and MCF-7 cells than CaCo-2 cells.

  9. Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine

    Directory of Open Access Journals (Sweden)

    Bruno Fedrizzi

    2011-01-01

    Full Text Available The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered grapes. A comparative analysis of wines obtained from manually selected healthy and botrytized grapes was done. Aroma analysis revealed that most compounds varied significantly according to the percentage of botrytized berries utilized. Botrytized wines contained less fatty acids and more fruity acetates than healthy wines. A positive correlation between the content of N-(3-methylbutylacetamide, sherry lactone and an unidentified compound and the level of fungal infection was also observed. The results indicate that noble rot can significantly modify important aroma components of Amarone wine.

  10. Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency.

    Science.gov (United States)

    Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M

    2018-03-01

    "Brett character" is a negative sensory attribute acquired by red wines when contaminating Dekkera/Brettanomyces yeasts produce 4-ethylphenol and 4-ethylguaiacol, known as volatile phenols (VPs), from cinnamic acid precursors. In this study, chitins and chitosans with different structural features, namely deacetylation degree (5-91%) and molecular weight (24-466kDa) were used for the reduction of this sensory defect. Chitins and chitosans decreased 7-26% of the headspace abundance of VPs without changing their amounts in wines. The efficiency of reduction increased with the deacetylation degree and applied dose. Reduction of headspace abundance of VPs by chitosans enabled significant decreases in the negative phenolic and bitterness attributes and increased positive fruity and floral attributes. Results show that chitosan with high deacetylation degrees, including fungal chitosan, which is already approved for use in wines, is an efficient approach for reducing the negative sensory impact of VPs in red wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Instrumental and sensory characterisation of Solaris white wines in Denmark

    DEFF Research Database (Denmark)

    Liu, Jing; Toldam-Andersen, Torben Bo; Petersen, Mikael Agerlin

    2015-01-01

    This study aimed to investigate the volatile and non-volatile compositions as well as sensory properties of the most common monovarietal white wine (var. Solaris) in Denmark. Using dynamic headspace sampling (DHS) coupled to gas chromatography-mass spectrometry (GC-MS), 79 volatile compounds were...

  12. Optimization and Composition of Volatile Oil from Polygonatum ...

    African Journals Online (AJOL)

    Methods: Supercritical CO2 extraction technology was adopted in this experiment to study the process of extraction of volatile oil from Polygonatum odoratum while gas chromatograph-mass spectrometer (GC-MS) technique was employed to analyze the chemical composition of the volatile oil. Response surface ...

  13. GC/MS for profiling volatile constituents of red wine and their changes during radiation processing

    International Nuclear Information System (INIS)

    Gupta, Sumit; Variyar, Prasad S.; Sharma, Arun

    2013-01-01

    The aim of present study was therefore to investigate the effect of radiation processing of grape berries on the quality of Shiraz wines. In order to obtain this objective, wines prepared from control and irradiated grapes were analyzed for total antioxidant potential, total phenolic contents and aroma analysis by HS-SPME and GC/MS

  14. Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.

    Science.gov (United States)

    Šuklje, Katja; Zhang, Xinyi; Antalick, Guillaume; Clark, Andrew C; Deloire, Alain; Schmidtke, Leigh M

    2016-02-03

    Berry shriveling is an often reported occurrence in the Shiraz (Vitis vinifera L.) cultivar. This study investigated the effect of berry shriveling occurring in a high yielding (18.6 ± 1.6 kg/vine) Shiraz vineyard in relation to a temporal investigation of grape and wine composition using three harvest dates. Berry shriveling resulted in delayed total soluble solids and amino acid accumulation into the berry, however differences between treatments diminished or became smaller by the third harvest date. Similarly, ethyl esters of fatty acids and higher alcohol acetates were lower in wines from shriveled berries from the first two harvests; anthocyanins were reduced in wines from shriveled berries at all harvest dates, whereas terpenes were unaltered. Wines made from shriveled berries had higher γ-nonalactone and β-damascenone concentrations. This study provides novel information on the chemical alterations of grapes and wines made from grapes affected by shriveling.

  15. Gas chromatography and isotope ratio mass spectrometry of Pinot Noir wine volatile compounds (δ13C) and solid residues (δ13C, δ15N) for the reassessment of vineyard water-status.

    Science.gov (United States)

    Spangenberg, Jorge E; Vogiatzaki, Maria; Zufferey, Vivian

    2017-09-29

    This paper describes a novel approach to reassess the water status in vineyards based on compound-specific isotope analysis (CSIA) of wine volatile organic compounds (δ 13 C VOC/VPDB ) and bulk carbon and nitrogen isotopes, and the C/N molar ratios of the wine solid residues (δ 13 C SR/VPDB , δ 15 N SR/Air-N2 ). These analyses link gas chromatography/combustion and elemental analysis to isotope ratio mass spectrometry (GC/C/IRMS, EA/IRMS). Field-grown cultivars of Pinot Noir grapevines were exposed during six growing seasons (2009-2014) to controlled soil water availability, while maintaining identical the other environmental variables and agricultural techniques. Wines were produced from the grapes by the same oenological protocol. This permitted for the assessment of the effects in the biochemistry of wines solely induced by the changes in the plant-soil water status. This mimicked the more recurrent and prolonged periods of soil water deficiency due to climate changes. Water stress in grapevine was assessed by the measurement of the predawn leaf water potential (Ψ pd ) and the stable carbon isotope composition of the berry sugars during harvest (must sugars). For quantitation purposes and the normalization of the measured stable carbon isotope ratios of the VOCs, the wine samples were spiked with three standard compounds with known concentration and δ 13 C VPDB values. VOCs were extracted by liquid-liquid extraction and analyzed by gas chromatography/flame ionization detection (GC/FID), gas chromatography/mass spectrometry (GC/MS), and GC/C/IRMS. δ 13 C values were obtained for eighteen VOCs. The solid residues were obtained by freeze-drying wine aliquots and were analyzed for their C and N content and isotope composition by EA/IRMS. All the isotopic ratios (δ 13 C SR , δ 15 N SR , δ 13 C VOC ) are highly correlated with the Ψ pd values, indicating that the proposed gas chromatography and isotope ratio mass spectrometry approach is a useful tool to

  16. A simple, cheap and reliable method for control of 4-ethylphenol and 4-ethylguaiacol in red wines. Screening of fining agents for reducing volatile phenols levels in red wines.

    Science.gov (United States)

    Milheiro, Juliana; Filipe-Ribeiro, Luís; Cosme, Fernanda; Nunes, Fernando M

    2017-01-15

    Brettanomyces/Dekkera produces 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) from hydroxycinnamic acids that affect the wine aroma and overall quality. A simple, cheap, fast and reliable quantitation method is needed for routine quality control of wines. In this work a simple method based on one simple liquid-liquid extraction with pentane/diethyl ether (2:1) and analysis by GC-MS allow to obtain very good recoveries (98-102%) and low quantification limits (24 and 11μg/L for 4-EP and 4-EG, respectively), well below the sensory threshold for these volatile phenols and with an adequate measurement uncertainty: 70, 1.75 and 78, 1.95 and 1.35μg/L for levels of 1000, 25μg/L for 4-EP and 1000, 25 and 10μg/L for 4-EG, respectively. In addition a screening of eight fining agents (mineral, protein and polysaccharide based) for reducing the levels of these volatile phenols in red wines was performed, and the impact on the physicochemical characteristics of red wines was evaluated. At the levels used, activated carbon was the most efficient fining agent in removing 4-ethylphenol and 4-ethylguaiacol from red wines (57%) resulting in a 75% decrease of headspace concentration of these volatile phenols. Lower reductions were observed when using egg albumin (19%) resulting in a 30% decrease in the headspace concentration. Other fining agents although not reducing the total amount of the volatile phenols present in wine decreased their concentrations in the headspace like isinglass (27%), carboxymethylcellulose (15%) and chitosan (27%). All of these fining agents could be a possibility for treating wine contaminated with 4-ethylphenol and 4-ethylguaiacol. Copyright © 2016 Elsevier B.V. All rights reserved.

  17. Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan.

    Science.gov (United States)

    Xu, Xiao-Qing; Cheng, Guo; Duan, Liang-Liang; Jiang, Ren; Pan, Qiu-Hong; Duan, Chang-Qing; Wang, Jun

    2015-08-15

    C6 and C9 volatiles, originated from fatty acids, are important volatiles for 'Cabernet Sauvignon' grapes and wines. This study evaluated the influence of different training systems including Modified Vertical Shoot Positioned, (M-VSP); Fan training system with two trunks (F-TT); Fan training system with multiple trunks (F-MT) on these volatiles and the long-chain fatty acids (>C12) of grape berries and wines in the northwest of China. The expression profiles of genes from associated metabolic pathway were also analyzed. F-MT training resulted in lower vine vigor, larger yield, higher content of unsaturated fatty acids in grapes and lower C6 esters in wines in comparison with M-VSP and F-TT. M-VSP and F-TT enhanced C6 volatiles in grape berries. The concentrations of C6 volatiles were positively correlated with the expression of VvLOXA and VvHPL1. The results expanded the knowledge of the influence of training systems on fatty acids and their derived volatiles of grapes and wines. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines.

    Science.gov (United States)

    Suriano, S; Alba, V; Di Gennaro, D; Basile, T; Tamborra, M; Tarricone, L

    2016-08-01

    In red winemaking de-stemming is crucial since the stems contain polymeric phenolic compounds responsible for the astringency of wine. Wine such as Primitivo has low phenolic constituents and tannins and stems affect aroma, taste body and olfactory characteristics. The aim of the study was to evaluate the effects of presence of stems during fermentation on polyphenolic, volatile compounds and sensory characteristics of wine. Primitivo grapes vinified in presence of different percentage of stems: 100 % de-stemmed (D100), 75 % de-stemmed (D75) and 50 % de-stemmed (D50). Results confirmed that the wines vinified in presence of stems were higher in tannins, flavans, to vanillin and proanthocyanidins, colour intensity with lower anthocyanins. The presence of stems during fermentation conferred more structure and flavour to wines. They facilitated must aeration thus promoting synthesis of higher alcohols and ethyl esters by yeast. In particular, a higher content of hexan-1-ol, hex-3-en-1-ol and 2-phenyl ethanol in D50 and D75 gave the wines that suggest green grass, herb and floral. Wine from D75 seemed to be better than D50 in terms of volatile compounds as well as fruity, floral and balsamic components preserved, without any unpleasant taste of long chain fatty acids found in D50.

  19. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.

    Science.gov (United States)

    Gürbüz, Ozan; Rouseff, June M; Rouseff, Russell L

    2006-05-31

    Seventy-four aroma active compounds were observed in Merlot and Cabernet Sauvignon wines produced in California and Australia. Volatiles were sampled using solid phase microextraction and analyzed using time-intensity gas chromatography-olfactometry and gas chromatography-mass spectrometry (GC-MS). The most intense odorants were 3-methyl-1-butanol, 3-hydroxy-2-butanone, octanal, ethyl hexanoate, ethyl 2-methylbutanoate, beta-damascenone, 2-methoxyphenol, 4-ethenyl-2-methoxy-phenol, ethyl 3-methylbutanoate, acetic acid, and 2-phenylethanol. Aroma compounds were classified according to their aroma descriptor similarity and summed into nine distinct categories consisting of fruity, sulfury, caramel/cooked, spicy/peppery, floral, earthy, pungent/chemical, woody, and green/vegetative/fatty. Both Merlot and Cabernet Sauvignon wines were characterized by high fruity, caramel, green, and earthy aroma totals. Although there were distinct quantitative differences between Merlot and Cabernet wines, the relative aroma category profiles of the four wines were similar. Of the 66 volatiles identified by GC-MS, 28 were esters and 19 were minor alcohols. Between 81 and 88% of the total MS total ion chromatogram peak areas from each wine type were produced from only eight compounds: ethanol, ethyl octanoate, ethyl decanoate, ethyl acetate, 3-methyl-1-butanol, ethyl hexanoate, diethyl succinate, and 2-phenylethanol. Merlot wines from both Australia and California contained 4-5 times more ethyl octanoate than Cabernet Sauvignon wines from the same sources.

  20. The effect of red and white wine on color changes of nanofilled and nanohybrid resin composites.

    Science.gov (United States)

    Tanthanuch, Saijai; Kukiattrakoon, Boonlert; Peerasukprasert, Thanwalee; Chanmanee, Nilobon; Chaisomboonphun, Parnchanok; Rodklai, Apisara

    2016-05-01

    This study investigated the effect of red and white wine on color changes of nanofilled and nanohybrid resin composite. Sixty specimens of each resin composite were prepared. Baseline data color values were recorded using a spectrophotometer. Three groups of discs (n = 20) were then alternately immersed in red, white wine, and deionized water (as a control) for twenty five minutes and artificial saliva for five minutes for four cycles. Specimens were then stored in artificial saliva for twenty two hours. This process was repeated for five days following immersion in artificial saliva for two days. Subsequently, the process was repeated again. Data were analyzed by two-way repeated ANOVA, one-way ANOVA, and Tukey's HSD. Red wine caused significantly higher color change (ΔE(*) > 3.3) than did white wine and deionized water (p white wine on the color changes of resin composite restorative materials depended upon the physical and chemical composition of the restorative materials and the types of wine.

  1. Meta-analysis of the core aroma components of grape and wine aroma

    Directory of Open Access Journals (Sweden)

    Tina Ilc

    2016-09-01

    Full Text Available Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin: grape, fermentation and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursors from 82 profiling experiments. We compiled a list of 141 common grape and wine volatiles and quantitatively compared 43 of them. Our work offers insight into complex relationships between biosynthesis of aroma in grapes and the changes during the winemaking process. Monoterpenes are one of the largest and most researched wine aroma compounds. We show that their diversity in wines is mainly due to the oxidative metabolism of linalool in grapes. Furthermore, we demonstrate that most of the linalool produced in grapes is converted to these oxidized derivatives.

  2. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.

    Science.gov (United States)

    Bindon, Keren; Holt, Helen; Williamson, Patricia O; Varela, Cristian; Herderich, Markus; Francis, I Leigh

    2014-07-01

    A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and 15.5% v/v. A multidisciplinary approach, combining sensory analysis, consumer testing and detailed chemical analysis was used to better define the relationship between grape maturity, wine composition and sensory quality. The sensory attribute ratings for dark fruit, hotness and viscosity increased in wines produced from riper grapes, while the ratings for the attributes red fruit and fresh green decreased. Consumer testing of the wines revealed that the lowest-alcohol wines (12% v/v) were the least preferred and wines with ethanol concentration between 13% v/v and 15.5% v/v were equally liked by consumers. Partial least squares regression identified that many sensory attributes were strongly associated with the compositional data, providing evidence of wine chemical components which are important to wine sensory properties and consumer preferences, and which change as the grapes used for winemaking ripen. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Effects of ‘hoja de malvón’ disease on the composition, sensory properties and preference of Malbec wines from Mendoza, Argentina

    Directory of Open Access Journals (Sweden)

    F Casassa

    2010-08-01

    Full Text Available F Casassa1, S Sari1, S Avagnina1, V Longone2, C Césari2, G Escoriaza2, C Catania1, M Gatica21Centro de Estudios de Enología; 2Laboratorio de Fitopatología, EEA Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA, San Martín 3853 (5507 Luján de Cuyo, Mendoza, ArgentinaAbstract: ‘Hoja de malvón’ is a grapevine wood disease widespread in Argentina that decreases vineyard productivity and longevity. This study was conducted during two consecutive vintages to assess its influence on the general composition, sensory attributes and preference of Vitis vinifera L. cv Malbec wines. Batches of 120 kg of grapes harvested from vines with different degrees of (visual symptoms of the disease were separately vinified. Grapes were grouped in three treatments: T1, grapes from vines with no symptoms; T2, grapes from vines with 10%–50% symptoms; and T3, grapes from vines with 50%–100% symptoms. Basic analyses of the grapes prior to crushing, and basic wine analysis were undertaken, together with spectrophotometric analyses of the wines after three months of bottle aging. The kinetics of alcoholic fermentation (AF was followed daily and additionally the wines were assessed by a sensory panel. T3 grapes were characterized by comparatively lower initial sugar contents and higher titratable acidity. The AF kinetics were unaffected in the wines arising from the diseased grapes. There was no clear-cut effect of the disease on the wines’ pH, volatile acidity, and total acidity; however, the later spectrophotometric analyses showed that the total phenolic index was the highest in T2 wines for both vintages. In 2005, the color index (CI was higher in T3 and showed the lowest value in 2006. The sensory properties of the wines were different in the two vintages. In 2005, T2 and T3 wines were perceived as having higher color intensity, violet hue and spicy notes, T2 being the most preferred wine. In 2006, T1 and T2 showed a much better sensory

  4. Chemical composition and technological characteristics of wines from red grape varieties, selected in Bulgaria

    Directory of Open Access Journals (Sweden)

    V. Haygarov

    2017-03-01

    Full Text Available Abstract. Chemical analysis of grapes and technological characterization of wines from red varieties Storgoziya, Kaylashky rubin, Trapezitza, Rubin and Bouquet, created by the method of intraspecific and interspecific hybridization at the Institute of Viticulture and Enology – Pleven, Bulgaria were made. The technological maturity of the grapes as raw material for producing quality red wines was determined. Rubin variety was with the highest sugar content - 3 23.10±0.73 %, titratable acids - 6.18±0.34 g/dm and pH 3.40±0.71. The other varieties were with optimal condition for the production of red wines in terms of sugars and titratable acids. The chemical composition and organoleptic characteristics of the experimental wine samples were established. The ethyl alcohol content in the produced wines was in the range from 12.33±0.23 vol. % (Bouquet to 13.31±0.34 vol. % (Kaylashky rubin. The content of titratable acids was in 3 3 the range of 5.33±0.43 g/dm (Trapezitza up to 6.88±0.21 g/dm (Kaylashky rubin. There were no significant differences in the analyzed indicators and taste evaluation between experimental wines and wine of Vitis vinifera – Pinot noir grape variety used as control sample

  5. Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers.

    Science.gov (United States)

    Zapata, Julián; Mateo-Vivaracho, Laura; Lopez, Ricardo; Ferreira, Vicente

    2012-03-23

    An automatic headspace in-tube extraction (ITEX) method for the accurate determination of acetaldehyde, ethyl acetate, diacetyl and other volatile compounds from wine and beer has been developed and validated. Method accuracy is based on the nearly quantitative transference of volatile compounds from the sample to the ITEX trap. For achieving that goal most methodological aspects and parameters have been carefully examined. The vial and sample sizes and the trapping materials were found to be critical due to the pernicious saturation effects of ethanol. Small 2 mL vials containing very small amounts of sample (20 μL of 1:10 diluted sample) and a trap filled with 22 mg of Bond Elut ENV resins could guarantee a complete trapping of sample vapors. The complete extraction requires 100 × 0.5 mL pumping strokes at 60 °C and takes 24 min. Analytes are further desorbed at 240 °C into the GC injector under a 1:5 split ratio. The proportion of analytes finally transferred to the trap ranged from 85 to 99%. The validation of the method showed satisfactory figures of merit. Determination coefficients were better than 0.995 in all cases and good repeatability was also obtained (better than 7% in all cases). Reproducibility was better than 8.3% except for acetaldehyde (13.1%). Detection limits were below the odor detection thresholds of these target compounds in wine and beer and well below the normal ranges of occurrence. Recoveries were not significantly different to 100%, except in the case of acetaldehyde. In such a case it could be determined that the method is not able to break some of the adducts that this compound forms with sulfites. However, such problem was avoided after incubating the sample with glyoxal. The method can constitute a general and reliable alternative for the analysis of very volatile compounds in other difficult matrixes. Copyright © 2012 Elsevier B.V. All rights reserved.

  6. Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor.

    Science.gov (United States)

    Pons, Alexandre; Mouakka, Nadia; Deliere, Laurent; Crachereau, Jean Christophe; Davidou, Ludivine; Sauris, Pierre; Guilbault, Pascal; Darriet, Philippe

    2018-01-15

    This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made with grapes infected and wilted by brown rot (Plasmopara viticola). Must made from withered grapes had green aromas while red wines were marked by intense odor reminiscent of green, herbaceous notes but also figs and cooked fruit. Thanks to GC-O and GC-MS analysis, cooked fruit notes were identified as 3-methyl-2,4-nonanedione, γ-nonalactone and γ-decalactone, whereas herbaceous and green aromas were identified as (Z)-1,5-octadien-3-one and 3-isobutyl-2-methoxypyrazine. We show that the organoleptic impact of P. viticola is more pronounced in Merlot wines compared to Cabernet Sauvignon ones. The highest levels of 3-methyl-2,4-nonanedione (75.3ng/L) were found in old Merlot wines made with 20% infected berries, suggesting the incidence of berry quality on the ability of a wine to age. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Effect of Wood Aging on Wine Mineral Composition and87Sr/86Sr Isotopic Ratio.

    Science.gov (United States)

    Kaya, Ayse D; Bruno de Sousa, Raúl; Curvelo-Garcia, António S; Ricardo-da-Silva, Jorge M; Catarino, Sofia

    2017-06-14

    The evolution of mineral composition and wine strontium isotopic ratio 87 Sr/ 86 Sr (Sr IR) during wood aging were investigated. A red wine was aged in stainless steel tanks with French oak staves (Quercus sessiliflora Salisb.), with three industrial scale replicates. Sampling was carried out after 30, 60, and 90 days of aging, and the wines were evaluated in terms of general analysis, phenolic composition, total polysaccharides, multielement composition, and Sr IR. Li, Be, Mg, Al, Sc, Ti, V, Mn, Co, Ni, Cu, Zn, Ga, Ge, As, Rb, Sr, Y, Zr, Mo, Sb, Cs, Ba, Pr, Nd, Sm, Eu, Dy, Ho, Er, Yb, Lu, Tl, and Pb elements and 87 Sr/ 86 Sr were determined by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS) and Na, K, Ca, and Fe by flame atomic absorption spectrometry (FAAS). Two-way ANOVA was applied to assess wood aging and time effect on Sr IR and mineral composition. Wood aging resulted in significantly higher concentrations of Mg, V, Co, Ni, and Sr. At the end of the aging period, wine exhibited statistically identical Sr IR compared to control. Study suggests that wood aging does not affect 87 Sr/ 86 Sr, not precluding the use of this parameter for wine traceability purposes.

  8. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines.

    Science.gov (United States)

    Rodrigues, Heber; Sáenz-Navajas, María-Pilar; Franco-Luesma, Ernesto; Valentin, Dominique; Fernández-Zurbano, Purificación; Ferreira, Vicente; De La Fuente Blanco, Arancha; Ballester, Jordi

    2017-09-01

    The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from the right bank. Methanethiol, involved in shellfish aroma, was significantly higher in wines from the left (more mineral) than from the right bank. Contrary, copper levels, related to lower levels of free MeSH, and norisoprenoids, responsible for white fruit and floral aromas, were higher in wines from the right bank (less mineral). Copyright © 2017. Published by Elsevier Ltd.

  9. Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice.

    Science.gov (United States)

    Xu, Enbo; Li, Hongyan; Wu, Zhengzong; Wang, Fang; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan

    2015-01-01

    Volatile compounds in enzymatic extruded rice, produced under different conditions of varying barrel temperature (BT), α-amylase concentration (AC) and moisture content (MC), were extracted and identified by headspace solid phase microextraction (HS-SPME) and gas chromatography-linked mass spectrometry (GC-MS). Statistical analyses reflected that the Maillard reaction could be inhibited both by the mild extrusion conditions and the enhanced hydrolysis caused by thermostable α-amylase. Relative amounts of total volatiles in enzymatic extruded rice were far less than those in severe processed extruded rice. Reverse-phase high-performance liquid chromatography (RP-HPLC) showed that the amino acids (AAs) involved in Maillrad reaction were utmostly preserved in extruded rice with highest amylase concentration by comparison of total AA content of different extrudates. These results suggest that enzymatic extrusion liquefaction is an effective way to control the generation of volatiles from extruded rice for Chinese rice wine production. © 2014 Institute of Food Technologists®

  10. Chemical composition in relation to the quality of wines produced ...

    African Journals Online (AJOL)

    red) and Eugenia owariensis (green) apples obtained from determined. Musts of the two apple species were fermented for six days into wines and allowed to age for twelve months. The fat, protein, tannin and total acidity were significantly low ...

  11. Influence of Yeast on Polyphenol Composition of Wine

    Directory of Open Access Journals (Sweden)

    Andrea Caridi

    2004-01-01

    Full Text Available Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p<0.01 differences were observed for colour intensity, total polyphenols, and non-anthocyanic flavonoids. Moreover, significant (p<0.05 differences were observed for colour and monomeric anthocyanins.

  12. Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine.

    Science.gov (United States)

    Neves, Ana C; Spranger, Maria I; Zhao, Yuqing; Leandro, Maria C; Sun, Baoshan

    2010-11-24

    The effect of addition of grape seed tannins on the phenolic composition, chromatic characteristics, and antioxidant activity of red wine was studied. Two highly pure commercial grape seed tannins (GSE100 and GSE300) were selected, and their phenolic compositions were determined. Two types of red wines were made with Castelão/Tinta Miúda (3/2, w/w) grapevine varieties by fermentation on skin using two different maceration times, which correspond to the wines rich and poor in polyphenols, respectively. Each of these wines was used for experimentation with the addition of GSE100 and GSE300 before and immediately after alcoholic fermentation. Phenolic composition, chromatic characteristics, and antioxidant activity of the finished red wines were analyzed by HPLC-DAD, CIElab 76 convention, and DPPH radical test, respectively. The results showed that the addition of grape seed tannins had obvious effects of increasing color intensity and antioxidant activity only in the wines poor in polyphenols. Although GSE300 contained much higher amounts of di- and trimer procyanidins and a lower amount of polymeric proanthocyanidins, it provided effects of increasing the color intensity and antioxidant activity of the wines poor in polyphenols similar to those of GSE100. Furthermore, GSE100 released more gallic acid to wines than GSE300, although no gallic acid was detected in GSE100. Tannins added after alcoholic fermentation had a better effect on phenolic composition of red wine than tannins added before alcoholic fermentation.

  13. Seasonal variation in chemical composition, aroma volatiles and ...

    African Journals Online (AJOL)

    This study was conducted to investigate compositional changes and antioxidant capacities of pomegranate fruit ('Bhagwa' and 'Ruby') at five distinct stages of maturity over two growing seasons. Total soluble solids (TSS), pH, titratable acidity (TA), phenolic concentrations, antioxidant capacity and aroma volatile ...

  14. Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

    Directory of Open Access Journals (Sweden)

    Yiming Feng

    2015-11-01

    Full Text Available Background: Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty acids. However, little is known about aromatic compounds of the wines produced from these three fruits. Methods: The aromatic composition of fruit wines produced from raspberry, strawberry, mulberry, and red grape was analyzed by GC-MS. Odor activity values (OAVs and relative odor contributions (ROCs were used to estimate the sensory contribution of the aromatic compounds to the overall flavor of the wines. Results: In strawberry, raspberry, and mulberry wines, 27, 30, and 31 odorants were detected, respectively. Alcohols formed the most abundant group, followed by esters and acids. The grape wine contained a wider variety (16 types of alcohols, and 4-methyl-2-pentanol and 2,3-butanediol were not present in the three fruit wines. The quantity of esters in raspberry (1.54% and mulberry wines (2.08% were higher than those of strawberry wine (0.78%, and mulberry wine contained more types of esters. There were no significant differences of acids between the three fruit wines and the control wine. In addition, 2-heptanone, 2-octanone, 2-nonanone, and 2-undecanone were unique to raspberry wine, and nonanal was present only in mulberry wine. The indistinguishable aroma of the three fruit wines was attributed to the dominance of fruity and floral odor components derived from ethyl esters of fatty acids and their contributions to the global aroma of the three fruit wines. Conclusion: The present study demonstrated that there were significant differences in the volatile components of fruit wines made from raspberry, strawberry, and mulberry. The aroma compounds were more abundant in the raspberry and mulberry wines than in the strawberry wine, but the quality of strawberry wine was

  15. Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines

    Directory of Open Access Journals (Sweden)

    Tomić Antonija

    2018-09-01

    Full Text Available The aim of this study was to determine concentrations of individual o rganic acids, polyphenolic and aromatic compounds in blackberry wine, and to define the influence of different yeast strains (Uvaferm BDX and Lalvin 71B and pectolytic enzymes (L allzyme OE and Lallzyme EX-V on the chemical composition and quality of the wine. Blackberry wines were produced in five variants, depending on yeasts and enzymes used: BDX OE, BDX EX-V, 71B OE, 71B EX-V, and Control without the addition of selected yeasts and enzymes. All blackberry wine variants were defined by a relatively high sum of organic acids. The citric acid was the predominant one, which concentrations ranged from 5.42 to 7.31 g/L. The concentration of gallic acid ranged from 19 to 37 mg/L and was in dependence of the yeast strain used. The concentration of procyanidin B2 which was the predominant flavan-3-ol compound, ranged from 103 to 117 mg/L, and there were no significant differences between individual wine variants in the experiment. Rutin is the predominant compound in the flavonol group, followed by quercetin-3-O-glucoside. The predominant one among the anthocyanins was cyanidin-3-O-glucoside whose concentrations ranged from 134 to 229 mg/L. According to the obtained results, the yeast strain and pectolytic enzymes had a significant impact on the concentration of individual anthocyanins in the analyzed wines. The predominant group of aromatic compounds was monoterpenes, among which linalool was the most prominent in all of blackberry wine variants, except in Control.

  16. A procedure for the measurement of Oxygen Consumption Rates (OCRs) in red wines and some observations about the influence of wine initial chemical composition.

    Science.gov (United States)

    Marrufo-Curtido, Almudena; Carrascón, Vanesa; Bueno, Mónica; Ferreira, Vicente; Escudero, Ana

    2018-05-15

    The rates at which wine consumes oxygen are important technological parameters for whose measurement there are not accepted procedures. In this work, volumes of 8 wines are contacted with controlled volumes of air in air-tight tubes containing oxygen-sensors and are further agitated at 25 °C until O 2 consumption is complete. Three exposure levels of O 2 were used: low (10 mg/L) and medium or high (18 or 32 mg/L plus the required amount to oxidize all wine SO 2 ). In each oxygen level, 2-4 independent segments following pseudo-first order kinetics were identified, plus an initial segment at which wine consumed O 2 very fast. Overall, multivariate data techniques identify six different Oxygen-Consumption-Rates (OCRs) as required to completely define wine O 2 consumption. Except the last one, all could be modeled from the wine initial chemical composition. Total acetaldehyde, Mn, Cu/Fe, blue and red pigments and gallic acid seem to be essential to determine these OCRs. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock.

    Science.gov (United States)

    Gutiérrez-Gamboa, G; Carrasco-Quiroz, M; Martínez-Gil, A M; Pérez-Álvarez, E P; Garde-Cerdán, T; Moreno-Simunovic, Y

    2018-03-01

    Nitrogen compounds play a key role on grape and wine quality. Their composition in grapes depends mainly on variety, viticultural management, and terroir, and affects fermentation kinetics and the volatile compound formation. The aim of this work was to study grape and wine amino acid composition of ungrafted or grafted onto cv. País Carignan grapevines growing under rainfed conditions in ten sites of the Maule Valley (Chile). The results showed that proline was the most abundant amino acid in grapes and wines. In general, Carignan noir grapevines grafted over País showed lower grape amino acid content respect to ungrafted vines. Cool night index (CI) was inversely correlated to several amino acids, showing that their plant synthesis or accumulation increased with lower minimum temperatures during the last month before harvest. Truquilemu (Tru) and Ciénaga de Name (Cdn) sites showed the highest concentration for several amino acids and total amino acid content in grapes, which led to a faster alcoholic fermentation. Copyright © 2017. Published by Elsevier Ltd.

  18. Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition.

    Science.gov (United States)

    López de Lerma, N; Peinado, R A

    2011-01-31

    The must from Tempranillo dried grapes was divided into four batches to produce sweet wine. The first one was fortified with ethanol up to 12% (v/v) to avoid fermentation (traditional way). Other two batches were partially fermented with two osmoethanol tolerant Saccharomyces cerevisiae strains (X4 and X5). The last one was fermented with native yeast by spontaneous fermentation. Wines fermented partially with the strains X4 and X5 show high volatile acidity values (above 2g/L expressed as acetic acid), and a glycerol concentration around 20 g/L. Both strains also produce high amount of carboxylic acids and therefore the wines show a high ethyl ester concentration. Aromatic series were obtained for all the wines by grouping aroma compounds according to their odor descriptors. The series of the fermented wines with higher values in relation with the control wine were fruity, sweet and fatty, emphasizing the fruity series in the samples fermented with the X4 and X5 strains. The sensorial analysis of the wine samples by a tasting panel put in evidence that the musts fermented with the osmoethanol tolerant yeasts were better valued than the rest of the wine samples. The must fermented with the X4 strain obtained the maximum score in terms of aroma and flavour. So, the use of these osmoethanol tolerant S. cerevisiae strains could be a suitable alternative to produce sweet wines from must with high sugar concentration. The wines obtained this way are chemically and organoleptically more complex than those elaborated traditionally. Copyright © 2010 Elsevier B.V. All rights reserved.

  19. Genetic analysis of the wild strawberry (Fragaria vesca) volatile composition.

    Science.gov (United States)

    Urrutia, María; Rambla, José L; Alexiou, Konstantinos G; Granell, Antonio; Monfort, Amparo

    2017-12-01

    The volatile composition of wild strawberry (Fragaria vesca) fruit differs from that of the cultivated strawberry, having more intense and fruity aromas. Over the last few years, the diploid F. vesca has been recognized as a model species for genetic studies of cultivated strawberry (F. x ananassa), and here a previously developed F. vesca/F. bucharica Near Isogenic Line collection (NIL) was used to explore genetic variability of fruit quality traits. Analysis of fruit volatiles by GC-MS in our NIL collection revealed a complex and highly variable profile. One hundred compounds were unequivocally identified, including esters, aldehydes, ketones, alcohols, terpenoids, furans and lactones. Those in a subset, named key volatile compounds (KVCs), are likely contributors to the special aroma/flavour of wild strawberry. Genetic analysis revealed 50 major quantitative trait loci (QTL) including 14 QTL for KVCs, and one segregating as a dominant monogenetic trait for nerolidol. The most determinant regions affecting QTLs for KVCs, were mapped on LG5 and LG7. New candidate genes for the volatile QTL are proposed, based on differences in gene expression between NILs containing specific fragments of F. bucharica and the F. vesca recurrent genome. A high percentage of these candidate genes/alleles were colocalized within the boundaries of introgressed regions that contain QTLs, appearing to affect volatile metabolite accumulation acting in cis. A NIL collection is a good tool for the genetic dissection of volatile accumulation in wild strawberry fruit and a source of information for genes and alleles which may enhance aroma in cultivated strawberry. Copyright © 2017 The Authors. Published by Elsevier Masson SAS.. All rights reserved.

  20. Analysis of aroma compounds of pitaya fruit wine

    Science.gov (United States)

    Gong, Xiao; Ma, Lina; Li, Liuji; Yuan, Yuan; Peng, Shaodan; Lin, Mao

    2017-12-01

    In order to analyze the volatile components in red pitaya fruit wine, the study using headspace solid phase microextractionand gas chromatography-mass spectrometry technology of pitaya fruit juice and wine aroma composition analysis comparison. Results showed that 55 volatile components were detected in red pitaya fruit wine, including 12 kinds of alcohol (18.16%), 18 kinds of esters (66.17%), 7 kinds of acids (5.94%), 11 kinds of alkanes (4.32%), one kind of aldehyde (0.09%), 2 kinds of olefins (0.09%) and 3 kinds of other volatile substances (0.23%). Relative contents among them bigger have 11 species, such as decanoic acid, ethyl ester (22.92%), respectively, diisoamylene (20.75%), octanoic acid, ethyl ester (17.73%), etc. The red pitaya fruit wine contained a lot of aroma components, which offer the products special aroma like brandy, rose and fruit.

  1. The influence of climate variability on chemical composition of European wines: a regional scale study (Italy and Slovenia)

    Science.gov (United States)

    Barbante, Carlo; Polo, Fabio; Cozzi, Giulio; Ogrinc, Nives; Turetta, Clara

    2016-04-01

    Climate change is having an increasing influence on vine phenology and grape composition, affecting vinifications, wine chemistry and the quality of productions. Wine grape cultivation provides a good test case for measuring indirect impacts mediated by changes in agriculture, because viticulture is sensitive to climate and is concentrated in Mediterranean climate regions that are global biodiversity hotspots. Moreover, on a regional level and on a shorter time scale, the seasonal weather conditions modify the quality of yields determining the final properties of wine. In the present research, we studied wines from Italy and Slovenia with the purpose of differentiating them by the different vintages (from 2009 to 2012), which are supposed to be influenced by temperature and rain during each year's growing season. Specific chemical techniques were used, in particular mass spectrometry (ICP-MS) and isotopic mass spectrometry (IRMS), both of which are usually employed to detect wine adulterations and to establish the geographical provenance of wines. In particular, we investigated the relationship between macro- and micro-elements, Rare Earth Elements and stable isotopes [δ13C, δ18O, (D/H)I, (D/H)II]. The datasets were examined via statistical techniques to show their relation to weather conditions as well as their mutual connection. Italian and Slovenian wines were distinguished, with the exception of few samples, by both TEs and REEs results. This separation, due to different elemental compositions, may be justified as being part of two distinct environmental and geographical belongings (terroir) but also to the processes of wine production, from the harvest to the bottling, which have certainly interfered and characterized the products. In the case of Italian wines the weather conditions were evidenced with an important separation of stable isotopes which they confirmed to be very sensitive Regarding Slovenian wines, the studied regions were characterized of

  2. Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate.

    Science.gov (United States)

    Antalick, Guillaume; Šuklje, Katja; Blackman, John W; Meeks, Campbell; Deloire, Alain; Schmidtke, Leigh M

    2015-05-13

    The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested at two different stages of maturity and triplicate wines were vinified. Grape analyses focused on nitrogen and lipid composition by measuring 18 amino acids by HPLC-FLD, 3 polyunsaturated fatty acids, and 6 C6-compounds derived from lipid degradation by GC-MS. Twenty esters and four higher alcohols were analyzed in wines by HS-SPME-GC-MS. Concentrations of the ethyl esters of branched acids were significantly affected by grape maturity, but the variations were inconsistent between cultivars. Small relative variations were observed between wines for ethyl esters of fatty acids, whereas higher alcohol acetates displayed the most obvious differences with concentrations ranging from 1.5- to 26-fold higher in Shiraz than in Cabernet Sauvignon wines regardless of the grape maturity. Grape analyses revealed the variations of wine ester composition might be related to specific grape juice nitrogen composition and lipid metabolism. To the authors' knowledge the present study is the first to investigate varietal differences in the ester profiles of Shiraz and Cabernet Sauvignon wines made with grapes harvested at different maturity stages.

  3. Surface roughness and erosion of nanohybrid and nanofilled resin composites after immersion in red and white wine.

    Science.gov (United States)

    Tantanuch, Saijai; Kukiattrakoon, Boonlert; Peerasukprasert, Thanwalee; Chanmanee, Nilobon; Chaisomboonphun, Parnchanok; Rodklai, Apisara

    2016-01-01

    This study aimed to investigate the effects of red and white wine on the surface roughness and erosion of nanohybrid and nanofilled resin composites. Sixty specimens of each resin-based composite (RBC) were prepared. Before immersion, baseline data roughness values were recorded using a profilometer. Three groups of discs (n = 20) were then alternately immersed in red wine, white wine, and deionized water (as a control) for 25 min and artificial saliva for 5 min over four cycles. The specimens were then stored in artificial saliva for 22 h. This process was repeated for 5 days following immersion in artificial saliva for 2 days. Subsequently, the process was repeated. After immersion, the specimens were evaluated and data were analyzed by two-way repeated analysis of variance (ANOVA) and Tukey's honestly significant difference (HSD) (α = 0.05). Red wine caused significantly greater roughness and erosion than did white wine and deionized water (P white wine on the surface roughness and erosion of resin composite restorative materials depended upon the physical and chemical composition of the restorative materials and the types of wine.

  4. Effect of Temperature on the Prevalence ofSaccharomycesNoncerevisiaeSpecies against aS. cerevisiaeWine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition.

    Science.gov (United States)

    Alonso-Del-Real, Javier; Lairón-Peris, María; Barrio, Eladio; Querol, Amparo

    2017-01-01

    Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii ) or their hybrids ( S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii ) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts. However, S . cerevisiae can competitively displace other yeast species from wine fermentations, therefore the use of these new starters requires an analysis of their behavior during competition with S. cerevisiae during wine fermentation. In the present study we analyzed the survival capacity of non- cerevisiae strains in competition with S. cerevisiae during fermentation of synthetic wine must at different temperatures. First, we developed a new method, based on QPCR, to quantify the proportion of different Saccharomyces yeasts in mixed cultures. This method was used to assess the effect of competition on the growth fitness. In addition, fermentation kinetics parameters and final wine compositions were also analyzed. We observed that some cryotolerant Saccharomyces yeasts, particularly S. uvarum , seriously compromised S. cerevisiae fitness during competences at lower temperatures, which explains why S. uvarum can replace S. cerevisiae during wine fermentations in European regions with oceanic and continental climates. From an enological point of view, mixed co-cultures between S. cerevisiae and S. paradoxus or S. eubayanus , deteriorated fermentation parameters and the final product composition compared to single S. cerevisiae inoculation. However, in co-inoculated synthetic must in which S. kudriavzevii or S. uvarum coexisted with S. cerevisiae , there were

  5. Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?

    Science.gov (United States)

    Parr, Wendy V; Valentin, Dominique; Breitmeyer, Jason; Peyron, Dominique; Darriet, Philippe; Sherlock, Robert; Robinson, Brett; Grose, Claire; Ballester, Jordi

    2016-09-01

    The study aimed to determine the relationship between perceived mineral character in wine and wine chemical composition. We investigated the sensory properties and chemical composition of sauvignon blanc wines from two major sauvignon-producing countries, New Zealand and France. Sensory experiments employing 16 wines (8 French, 8 New Zealand) were conducted in Marlborough, New Zealand and in three regions of France, namely Bordeaux, Burgundy, and the Sancerre/Loire region. Wine professionals (31 New Zealanders and 32 French professionals) sensorially characterised the 16 wines under three conditions, bouquet only (ortho-nasal olfaction), palate only (nose clip condition), and full tasting (global condition: ortho-nasal olfaction, retronasal olfaction, taste, trigeminal stimulation). Sensory data from the global condition only are reported in this article. Physical and chemical analyses conducted on all wines included wine standard parameters, elemental composition, volatile aroma composition, and measures of organic acids. Major results demonstrate that (i) on average French and New Zealand wines were perceived similarly in intensity of mineral character, although judgments to individual wines differed as a function of participant culture; (ii) French and NZ participants drew on different information to make their sensory judgments; and (iii) several aspects of wine composition associated positively with perception of mineral character while others associated negatively, the significant associations differing as a function of participant culture. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Effect of Fermentation Temperature on the Volatile Composition of Kimchi.

    Science.gov (United States)

    Hong, Sang Pil; Lee, Eun Joo; Kim, Young Ho; Ahn, Dong Uk

    2016-10-17

    This study was conducted to evaluate the effect of fermentation temperature on the volatile composition in Kimchi. Kimchi was fermented at 2 temperature conditions (4 and 20 °C). Volatile compounds of Kimchi samples were analyzed during the fermentation periods using the dynamic headspace gas chromatography-mass spectrometry method. The optimum ripening time for the Kimchi fermented at 4 °C was 35 d, and that of 20 °C was 2 d. The pH at the optimum ripening time was 4.97 and 4.41, and the titratable acidity was 0.59% and 0.76% for the Kimchi fermented at 4 and 20 °C, respectively. Forty different types of volatile compounds, including alcohol, aldehyde, ester, and sulfur compounds, were identified. The Kimchi fermented at 20 °C produced greater amounts of volatile compounds than that at 4 °C. The amounts of most volatiles increased as the fermentation time increased, but those of aldehydes decreased rapidly during both 4 and 20 °C fermentation. Organic acids, ester, and nitriles were detected only in Kimchi fermented at 20 °C. The amounts of dimethyl disulfide, methyl-2-propenyl disulfide, and di-2-propenyl disulfide produced from the Kimchi fermented at 20 °C were more than 2-times of those at 4 °C. Therefore, it is concluded that the strong pungent odor of Kimchi fermented at 20° C is probably due to the high amount of organic acids (low pH) and sulfur compounds (dimethyl disulfide, methyl-2-propenyl disulfide, and di-2-propenyl disulfide) between the 2 Kimchi. © 2016 Institute of Food Technologists®.

  7. Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines.

    Science.gov (United States)

    Avizcuri-Inac, José-Miguel; Gonzalo-Diago, Ana; Sanz-Asensio, Jesús; Martínez-Soria, María-Teresa; López-Alonso, Miguel; Dizy-Soto, Marta; Echávarri-Granado, José-Federico; Vaquero-Fernández, Luis; Fernández-Zurbano, Purificación

    2013-02-06

    The overall objective of this study was to investigate the effect of manual cluster thinning (CT) and the application of the growth regulator Prohexadione calcium (ProCa) on the phenolic composition and the sensory profile of Tempranillo and Grenache wines produced from treated vines in La Rioja (Spain). ProCa was applied at preblooming and CT was carried out at veraison in two consecutive years. Different physicochemical parameters and analyses of phenolic compounds were carried out in control, CT and ProCa grapes and wines and wine sensory was performed. Thinning treatments decreased crop yield, besides ProCa application reduced berry size, and berry weight. Color and phenolic composition of Grenache and Tempranillo wines in general were affected by thinning treatments, with an increase in anthocyanin, flavanol and flavonol concentrations. In sensory analysis, wines obtained from thinned vines presented higher values for several aromatic (e.g., white and yellow fruits, fresh flowers) and taste attributes (i.e., astringency, bitternes, persistence). CT and ProCa treatments resulted in an improvement in wine quality. In general, similar results in phenolic composition, sensory properties and quality of wines were obtained by manual and chemical cluster thinning. ProCa as a growth regulator may be an option for a quality vitiviniculture.

  8. The Volatile Composition of Portuguese Propolis Towards its Origin Discrimination

    Directory of Open Access Journals (Sweden)

    Soraia I. Falcão

    2016-03-01

    Full Text Available The volatiles from thirty six propolis samples collected from six different geographical locations in Portugal (mainland, Azores archipelago and Madeira Island were evaluated. Populus x canadensis Moenchen leaf-buds and Cistus ladanifer L. branches essential oils were comparatively analysed. The essential oils were isolated by hydrodistillation and analysed by Gas Chromatography (GC and Gas Chromatography-Mass Spectrometry (GC-MS. Cluster analysis based on propolis samples volatiles chemical composition defined three main clusters, not related to sample site collection. Cluster I grouped 28 samples with high relative amounts of oxygen-containing sesquiterpenes (20-77%, while cluster II grouped 7 samples rich in oxygen-containing monoterpenes (9-65% and the only sample from cluster III was monoterpene hydrocarbons rich (26%. Although Populus x canadensis and Cistus ladanifer were associated as resin sources of Portuguese propolis, other Populus species as well as plants like Juniperus genus may contribute to the resin in specific geographical locations.

  9. Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls

    Energy Technology Data Exchange (ETDEWEB)

    Zapata, Julian; Mateo-Vivaracho, Laura; Cacho, Juan [Laboratory for Flavor Analysis and Enology, Institute of Engineering of Aragon, I3A, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza (Spain); Ferreira, Vicente, E-mail: vferre@unizar.es [Laboratory for Flavor Analysis and Enology, Institute of Engineering of Aragon, I3A, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza (Spain)

    2010-02-15

    This work presents a comparative study of the analytical characteristics of two methods for the analysis of carbonyl compounds in wine, both based on the derivatization with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA). In the first method derivatives are formed in the solid phase extraction (SPE) cartridge in which the analytes have been previously isolated, while in the second method derivatives are formed in a solid phase microextraction (SPME) fibre saturated with vapors of the reagent and exposed to the sample headspace. In both cases detection has been carried out by electron impact (EI) or negative chemical ionization (NCI) mass spectrometry. The possibility of determining haloanisols simultaneously has been also considered. The method based on SPE presents, in general, better analytical properties than the SPME one. Although linearity was satisfactory for both methods (R{sup 2} > 0.99), repeatability of the SPE method (RSD < 10%) was better than that obtained with SPME (9% < RSD < 20%). Detection limits obtained with EI are better for the SPE method except for trihaloanisols, while with NCI detection limits for both strategies are comparable, although the SPME strategy presents worse results for ketones and methional. Detection limits are always lower with NCI, being the improvement most notable for SPME. Recovery experiments show that in the case of SPE, uncertainties are lower than 12% in all cases, while with the SPME method the imprecision plus the existence of matrix effects make the global uncertainty to be higher than 15%.

  10. Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls

    International Nuclear Information System (INIS)

    Zapata, Julian; Mateo-Vivaracho, Laura; Cacho, Juan; Ferreira, Vicente

    2010-01-01

    This work presents a comparative study of the analytical characteristics of two methods for the analysis of carbonyl compounds in wine, both based on the derivatization with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA). In the first method derivatives are formed in the solid phase extraction (SPE) cartridge in which the analytes have been previously isolated, while in the second method derivatives are formed in a solid phase microextraction (SPME) fibre saturated with vapors of the reagent and exposed to the sample headspace. In both cases detection has been carried out by electron impact (EI) or negative chemical ionization (NCI) mass spectrometry. The possibility of determining haloanisols simultaneously has been also considered. The method based on SPE presents, in general, better analytical properties than the SPME one. Although linearity was satisfactory for both methods (R 2 > 0.99), repeatability of the SPE method (RSD < 10%) was better than that obtained with SPME (9% < RSD < 20%). Detection limits obtained with EI are better for the SPE method except for trihaloanisols, while with NCI detection limits for both strategies are comparable, although the SPME strategy presents worse results for ketones and methional. Detection limits are always lower with NCI, being the improvement most notable for SPME. Recovery experiments show that in the case of SPE, uncertainties are lower than 12% in all cases, while with the SPME method the imprecision plus the existence of matrix effects make the global uncertainty to be higher than 15%.

  11. Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults.

    Science.gov (United States)

    Steel, Christopher C; Blackman, John W; Schmidtke, Leigh M

    2013-06-05

    Bunch rot of grape berries causes economic loss to grape and wine production worldwide. The organisms responsible are largely filamentous fungi, the most common of these being Botrytis cinerea (gray mold); however, there are a range of other fungi responsible for the rotting of grapes such as Aspergillus spp., Penicillium spp., and fungi found in subtropical climates (e.g., Colletotrichum spp. (ripe rot) and Greeneria uvicola (bitter rot)). A further group more commonly associated with diseases of the vegetative tissues of the vine can also infect grape berries (e.g., Botryosphaeriaceae, Phomopsis viticola ). The impact these fungi have on wine quality is poorly understood as are remedial practices in the winery to minimize wine faults. Compounds found in bunch rot affected grapes and wine are typically described as having mushroom, earthy odors and include geosmin, 2-methylisoborneol, 1-octen-3-ol, 2-octen-1-ol, fenchol, and fenchone. This review examines the current state of knowledge about bunch rot of grapes and how this plant disease complex affects wine chemistry. Current wine industry practices to minimize wine faults and gaps in our understanding of how grape bunch rot diseases affect wine production and quality are also identified.

  12. Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage.

    Science.gov (United States)

    Avizcuri, José-Miguel; Sáenz-Navajas, María-Pilar; Echávarri, José-Federico; Ferreira, Vicente; Fernández-Zurbano, Purificación

    2016-12-15

    Sixteen commercial red wines, selected to cover a different range of color and total polyphenols index (TPI), were stored at 25°C during 6months under controlled and different oxygen additions (0, 1.1, 3.1, 10.6 and 30.4mgL(-1)) during the bottling process. Changes in color and the anthocyanic composition were evaluated using transmittance spectra and UPLC-MS-UV/Vis respectively. Results reveal a general pattern in the evolution of wines. However, different patterns of evolution related to initial wine composition, especially to TPI, were observed. Wines with higher TPI had a lower evolution, whereas wines with lower TPI showed a higher evolution and greater variability in behavior. In general, oxygen seemed to accelerate all changes observed during aging although the oxygen effect was more limited than the effect of the storage time. These results are relevant for wine experts and help explain the evolution of wine at the bottling stage. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Caracterization of phenolic composition of altitude tropical wines in the Brazilian Northeast

    Directory of Open Access Journals (Sweden)

    Nascimento Antonio Mendes de Souza

    2016-01-01

    Full Text Available The main goal of the study was to evaluate the phenolic composition of red wines from grapes cultivated in a tropical of altitud región at 1,100 m, in the Northeast of Brazil, called Chapada Diamantina, in Morro do Chapéu city. The región is located in Bahia Estate at 11∘ 33′ 11′′ S and 41∘ 09′ 27′′ W. Vineyard was planted in 2011 in randomized blocks, spaced 2.5 m between rows and 1 m between plants. Vines were grafted onto Paulsen 1103 rootstock and irrigated by drip. Pinot Noir, Cabernet Franc, Malbec and Cabernet Sauvignon (Vitis vinífera L. cultivars were vinified separately, in the Laboratory of Enology at Embrapa in Petrolina, Pernambuco Estate, Brazil. Means evaluated for color intensity (420 nm + 520 nm + 620 nm, total anthocyanins (by different pH, total polyphenol index (at 280 nm, total phenolics (Folin-Ciocalteau and antioxidante capacity (DPPH were compared by Tukey testa t 5% probability. Wines showed different phenolic composition, and can be used to elaborate different quality wines.

  14. Predicting the Composition of Red Wine Blends Using an Array of Multicomponent Peptide-Based Sensors

    Directory of Open Access Journals (Sweden)

    Eman Ghanem

    2015-05-01

    Full Text Available Differential sensing using synthetic receptors as mimics of the mammalian senses of taste and smell is a powerful approach for the analysis of complex mixtures. Herein, we report on the effectiveness of a cross-reactive, supramolecular, peptide-based sensing array in differentiating and predicting the composition of red wine blends. Fifteen blends of Cabernet Sauvignon, Merlot and Cabernet Franc, in addition to the mono varietals, were used in this investigation. Linear Discriminant Analysis (LDA showed a clear differentiation of blends based on tannin concentration and composition where certain mono varietals like Cabernet Sauvignon seemed to contribute less to the overall characteristics of the blend. Partial Least Squares (PLS Regression and cross validation were used to build a predictive model for the responses of the receptors to eleven binary blends and the three mono varietals. The optimized model was later used to predict the percentage of each mono varietal in an independent test set composted of four tri-blends with a 15% average error. A partial least square regression model using the mouth-feel and taste descriptive sensory attributes of the wine blends revealed a strong correlation of the receptors to perceived astringency, which is indicative of selective binding to polyphenols in wine.

  15. Aroma composition of red wines by different extraction methods and Gas Chromatography-SIM/MASS spectrometry analysis.

    Science.gov (United States)

    Genovese, Alessandro; Dimaggio, Rosa; Lisanti, Maria Tiziana; Piombino, Paola; Moio, Luigi

    2005-06-01

    One hundred and one volatile compounds, reported in literature as powerful odorants of wine, were quantified by Gas Chromatography-Selective Ion Monitoring/Mass Spectrometry (GC-SIM/MS) in Primitivo, Aglianico, Merlot and Cabernet Sauvignon red wines. Wine samples were extracted by 3 different extraction methods: 1) separation of the alcoholic fraction from the aqueous phase by salting-out and subsequent extraction by liquid-liquid micro-extraction with 1,1,2-trichlorotrifluoroethane (Freon 113); 2) extraction by liquid-liquid micro-extraction with dichloromethane; 3) solid phase extraction (SPE cartridge: 800 mg of LiChrolut EN resin) with pentane-dichloromethane (20:1) and dichloromethane. The selection of the ion fragments used for quantification was directly performed on a red wine sample. For each compound the area of the corresponding peak was normalized respect to the peak of the internal standard and then interpolated in a calibration curve obtained analysing a model wine solution (water, ethanol, tartaric acid and known amounts of analytes and of internal standard). The methods showed a good linearity: r2>0.990, except for farnesol (isomer a and c), octanal, decanal, furaneol and phenylacetic acid with 0.966 furaneol and sotolon. The Aglianico wines were characterised by the major fermentation compounds (esters, fatty acids and 2-phenylethanol), beta-damascenone, beta-ionone and linalool. The Primitivo wines were characterized by furaneol, methoxypyrazine, gamma-nonalactone and acetaldehyde, while Cabernet Sauvignon and Merlot wines principally by cask derivates (vanillin, (Z) 3-methyl-gamma-octalactone [(Z) wiskylactone], maltol and eugenol), some aldehydes and 3-isopropyl-2-methoxypyrazine.

  16. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.

    Science.gov (United States)

    Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Rial-Otero, Raquel; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

    2015-01-01

    Dessert sweet wines from Europe and North America are described in this review from two points of view: both their aroma profile and also their sensorial description. There are growing literature data about the chemical composition and sensory properties of these wines. Wines were grouped according to the production method (concentration of sugars in grapes) and to the aging process of wine (oxidative, biological, or a combination of both and aging in the bottle). It was found that wines natively sweets and wines fortified with liquors differ in their volatile compounds. Sensory properties of these wines include those of dried fruit (raisins), red berries, honey, chocolate and vanilla, which is contributing to their growing sales. However, there is still a need for scientific research on the understanding of the mechanisms for wine flavor enhancement.

  17. Quantitative analysis of free and bonded forms of volatile sulfur compouds in wine. Basic methodologies and evidences showing the existence of reversible cation-complexed forms.

    Science.gov (United States)

    Franco-Luesma, Ernesto; Ferreira, Vicente

    2014-09-12

    This paper examines first some basic aspects critical to the analysis of Volatile Sulfur Compounds (VSCs), such as the analytical characteristics of the GC-pFPD system and the stability of the different standard solutions required for a proper calibration. Following, a direct static headspace analytical method for the determination of exclusively free forms of VSCs has been developed. Method repeatability is better than 4%, detection limits for main analytes are below 0.5μgL(-1), and the method dynamic linear range (r(2)>0.99) is expanded by controlling the split ratio in the chromatographic inlet to cover the natural range of occurrence of these compounds in wines. The method gives reliable estimates of headspace concentrations but, as expected, suffers from strong matrix effects with recoveries ranging from 0 to 100% or from 60 to 100 in the cases of H2S and the other mercaptans, respectively. This demonstrates the existence of strong interactions of these compounds with different matrix components. The complexing ability of Cu(2+) and to a lower extent Fe(2+) and Zn(2+) has been experimentally checked. A previously developed method in which the wine is strongly diluted with brine and the volatiles are preconcentrated by HS-SPME, was found to give a reliable estimation of the total amount (free+complexed) of mercaptans, demonstrating that metal-mercaptan complexes are reversible. The comparative analysis of different wines by the two procedures reveals that in normal wines H2S and methanethiol can be complexed at levels above 99%, with averages around 97% for H2S and 75% for methanethiol, while thioethers such as dimethyl sulfide (DMS) are not complexed. Overall, the proposed strategy may be generalized to understand problems caused by VSCs in different matrices. Copyright © 2014 Elsevier B.V. All rights reserved.

  18. Tannat grape composition responses to spatial variability of temperature in an Uruguay's coastal wine region

    Science.gov (United States)

    Fourment, Mercedes; Ferrer, Milka; González-Neves, Gustavo; Barbeau, Gérard; Bonnardot, Valérie; Quénol, Hervé

    2017-09-01

    Spatial variability of temperature was studied in relation to the berry basic composition and secondary compounds of the Tannat cultivar at harvest from vineyards located in Canelones and Montevideo, the most important wine region of Uruguay. Monitoring of berries and recording of temperature were performed in 10 commercial vineyards of Tannat situated in the southern coastal wine region of the country for three vintages (2012, 2013, and 2014). Results from a multivariate correlation analysis between berry composition and temperature over the three vintages showed that (1) Tannat responses to spatial variability of temperature were different over the vintages, (2) correlations between secondary metabolites and temperature were higher than those between primary metabolites, and (3) correlation values between berry composition and climate variables increased when ripening occurred under dry conditions (below average rainfall). For a particular studied vintage (2013), temperatures explained 82.5% of the spatial variability of the berry composition. Daily thermal amplitude was found to be the most important spatial mode of variability with lower values recorded at plots nearest to the sea and more exposed to La Plata River. The highest levels in secondary compounds were found in berries issued from plots situated as far as 18.3 km from La Plata River. The increasing knowledge of temperature spatial variability and its impact on grape berry composition contributes to providing possible issues to adapt grapevine to climate change.

  19. Compositing water samples for analysis of volatile organic compounds

    Science.gov (United States)

    Lopes, T.J.; Fallon, J.D.; Maluk, T.L.

    2000-01-01

    Accurate mean concentrations of volatile organic compounds (VOCs) can easily and economically be obtained from a single VOC analysis by using proven methods of collecting representative, discrete water samples and compositing them with a gas-tight syringe. The technique can be used in conjunction with chemical analysis by a conventional laboratory, field-portable equipment, or a mobile laboratory. The type of mean concentration desired depends on the objectives of monitoring. For example, flow-weighted mean VOC concentrations can be used to estimate mass loadings in wastewater and urban storm water, and spatially integrated mean VOC concentrations can be used to assess sources of drinking water (e.g., reservoirs and rivers). The mean error in a discrete sample due to compositing is about 2% for most VOC concentrations greater than 0.1 ??g/L. The total error depends on the number of discrete samples comprising the composite sample and precision of the chemical analysis.Accurate mean concentrations of volatile organic compounds (VOCs) can easily and economically be obtained from a single VOC analysis by using proven methods of collecting representative, discrete water samples and compositing them with a gas-tight syringe. The technique can be used in conjunction with chemical analysis by a conventional laboratory, field-portable equipment, or a mobile laboratory. The type of mean concentration desired depends on the objectives of monitoring. For example, flow-weighted mean VOC concentrations can be used to estimate mass loadings in wastewater and urban storm water, and spatially integrated mean VOC concentrations can be used to assess sources of drinking water (e.g., reservoirs and rivers). The mean error in a discrete sample due to compositing is about 2% for most VOC concentrations greater than 0.1 ??g/L. The total error depends on the number of discrete samples comprising the composite sample and precision of the chemical analysis.Researchers are able to derive

  20. Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries.

    Science.gov (United States)

    Ju, Yan-Lun; Liu, Min; Zhao, Hui; Meng, Jiang-Fei; Fang, Yu-Lin

    2016-10-12

    The anthocyanin composition, fatty acids, and volatile aromas are important for Cabernet Sauvignon grape quality. This study evaluated the effect of exogenous abscisic acid (ABA) and methyl jasmonate (MeJA) on the anthocyanin composition, fatty acids, lipoxygenase activity, and the volatile compounds of Cabernet Sauvignon grape berries. Exogenous ABA and MeJA improved the content of total anthocyanins (TAC) and individual anthocyanins. Lipoxygenase (LOX) activity also increased after treatment. Furthermore, 16 fatty acids were detected. The linoleic acid concentration gradually increased with ABA concentration. The fatty acid content decreased with increasing MeJA concentration and then increased again, with the exception of linoleic acid. After exogenous ABA and MeJA treatment, the C6 aroma content increased significantly. Interestingly, the exogenous ABA and MeJA treatments improved mainly the content of 1-hexanol, hexanal, and 2-heptanol. These results provide insight into the effect of plant hormones on wine grapes, which is useful for grape quality improvement.

  1. Does osmotic distillation change the isotopic relation of wines?

    Directory of Open Access Journals (Sweden)

    Schmitt Matthias

    2014-01-01

    Full Text Available Currently partial alcohol reduction of wine is in the focus of research worldwide. There are several technologies available to achieve this target. These techniques are either based on distilling or membrane processes. Osmotic distillation, one of the possibilities, is a quite modern membrane process that can be used. During that process, wine is pumped in counter flow to water along a micro porous, hydrophobic membrane. The volatile components of the wine can permeate that membrane and are dissolved in water. The driving force of that process is the vapor pressure difference between the volatiles on the wine and water side of the membrane. The aim of this work was to determine if the alcohol reduction by osmotic distillation can change the isotopic relation in a wine. Can this enological practice change the composition of a wine in a way that an illegal water addition is simulated? Different wines were reduced by 2% alcohol v/v with varying process parameters. The isotopic analysis of the O 16/18 ratio in the wine were performed according to the OIV methods (353/2009 These analyses showed that the isotopic ratio is modified by an alcohol reduction of 2% v/v in a way that corresponds to an addition of 4–5% of external water.

  2. Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques.

    Science.gov (United States)

    Aleixandre-Tudo, Jose Luis; Nieuwoudt, Helene; Aleixandre, Jose Luis; du Toit, Wessel

    2018-01-01

    The wine industry requires reliable methods for the quantification of phenolic compounds during the winemaking process. Infrared spectroscopy appears as a suitable technique for process control and monitoring. The ability of Fourier transform near infrared (FT-NIR), attenuated total reflectance mid infrared (ATR-MIR) and Fourier transform infrared (FT-IR) spectroscopies to predict compositional phenolic levels during red wine fermentation and aging was investigated. Prediction models containing a large number of samples collected over two vintages from several industrial fermenting tanks as well as wine samples covering a varying number of vintages were validated. FT-NIR appeared as the most accurate technique to predict the phenolic content. Although slightly less accurate models were observed, ATR-MIR and FT-IR can also be used for the prediction of the majority of phenolic measurements. Additionally, the slope and intercept test indicated a systematic error for the three spectroscopies which seems to be slightly more pronounced for HPLC generated phenolics data than for the spectrophotometric parameters. However, the results also showed that the predictions made with the three instruments are statistically comparable. The robustness of the prediction models was also investigated and discussed. Copyright © 2017 Elsevier B.V. All rights reserved.

  3. The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines.

    Science.gov (United States)

    Liu, Yue; Zhang, Bo; He, Fei; Duan, Chang-Qing; Shi, Ying

    2016-07-01

    In this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation. Moreover, the addition of gallic acid contributed to the concentration of total phenolic acids. However, it had a negative effect on the concentrations of flavonols and flavan-3-ols in the final wines. Thus, the prefermentative addition of gallic acid at appropriate levels might be a promising enological technology to obtain wines with high color quality and aging potential. © 2016 Institute of Food Technologists®

  4. Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content.

    Science.gov (United States)

    Gutiérrez-Gamboa, Gastón; Garde-Cerdán, Teresa; Portu, Javier; Moreno-Simunovic, Yerko; Martínez-Gil, Ana M

    2017-06-01

    Wine quality greatly depends on its chemical composition. Among the most important wine chemical compounds, flavonoids are the major contributors to wine organoleptic properties while amino acids have a huge impact on fermentation development and wine volatile profile. Likewise, nitrogen applications are known to have an impact on wine composition. Therefore, the aim of this work was to study the effects of foliar nitrogen applications on wine flavonoid and amino acid composition. The experiment involved five foliar nitrogen applications at veraison time: urea (Ur), urea plus sulphur (Ur+S), arginine (Arg), and two commercial fertilizers Nutrimyr Thiols (NT) and Basfoliar Algae (BA). The results showed that nitrogen foliar treatments decreased wine flavonoid content although the effect varied according to each treatment. This could be related to a low vine nitrogen requirement, since must yeast assimilable nitrogen (YAN) was above acceptable threshold values for all samples. With regard to wine amino acid content, all treatments except for Ur increased its values after the applications. Finally, foliar nitrogen treatments greatly influenced wine composition. Among them, urea seemed to exert the most negative effect on both phenolics and amino acids. In addition, an inverse relationship between wine amino acid content and flavonol concentration was exhibited. Copyright © 2017. Published by Elsevier Ltd.

  5. Chemical composition of volatile constituents from the leaves of Aloe ...

    African Journals Online (AJOL)

    AJB SERVER

    2006-09-18

    Sep 18, 2006 ... Volatile compounds oils play a significant role in perfumery, cosmetic, medicinal and pharmaceutical industries. In our protracted research for new useful essential oils, a volatile oil from Aloe ferox was obtained by prolonged hydrodistillation. This volatile oil was subjected to GC/MS analysis to identify.

  6. Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level.

    Science.gov (United States)

    Hunter, Jacobus J; Volschenk, Cornelis G

    2018-05-01

    The study aimed to unravel vineyard row orientation (NS, EW, NE-SW, NW-SE) and grape ripeness level (23, 25, 27 °Balling) implications for grape and wine composition and sensory properties/style (non-wooded/wooded wines) of Vitis vinifera L. cv. Shiraz (rootstock 101-14 Mgt). Soluble solid/titratable acidity ratios were lowest for EW, whereas warmer canopy sides (NW, N, NE) advanced grape ripening. Skin anthocyanins and phenolics generally decreased with ripening. NW-SE rows and S, SE, E and NE canopy sides showed highest skin total anthocyanins and phenolics. Wine total anthocyanins and phenolics increased with grape ripening; EW had lower values. Wine phenolic contents differed between canopy sides; N, NE, E and SE tended higher. Wine sensory profiles increased with grape ripening. For non-wooded wines, NW-SE and NE-SW row orientations generally resulted in highest scores, followed by NS. For EW rows, the N side presented better wines. Wood addition enhanced specific sensory descriptor perceptions. A large collection of wine styles surfaced in the same vineyard and terroir, increasing options to contribute positively to sustainable products. The study generated globally applicable, novel information vital for unlocking and valorising terroir/site potential for grape and wine chemical composition and wine sensory/style properties. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  7. Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.

    Science.gov (United States)

    García-Estévez, Ignacio; Alcalde-Eon, Cristina; Puente, Víctor; Escribano-Bailón, M Teresa

    2017-11-23

    Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others) or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ellagitannins) and condensed tannins, on the evolution of color and pigment composition of two different types of model systems containing the five main grape anthocyanins was studied. In addition, the effect of the addition of an enological tannin on the color and pigment composition of red wines made from Vitis vinifera L. cv Tempranillo grapes was also studied by high-performance liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-MS). Results showed that, in model systems, the addition of the enological tannin favored the formation of anthocyanin-derived pigments, such as A-type and B-type vitisins and flavanol-anthocyanin condensation products, provided that the yeast precursors were previously supplied. Moreover, model systems containing the enological tannins were darker and showed higher values of chroma at the end of the study than control ones. The higher formation of these anthocyanin-derived pigments was also observed in the red wines containing the enological tannin. Moreover, these wine also showed lower lightness (L*) values and higher chroma (C* ab ) values than control wines, indicating a higher stabilization of color.

  8. Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability

    Directory of Open Access Journals (Sweden)

    Claudio Cassino

    2016-01-01

    Full Text Available This study correlates the antioxidant composition profiles and the overall antioxidant capacities of 36 Italian red wine samples. The samples were fully characterized by chromatographic and spectrophotometric techniques. The overall antioxidant capacity was determined by titrating a solution of the semistable free radical DPPH (1,1-diphenyl-2-picrylhydrazyl with each wine sample followed by Electron Paramagnetic Resonance (EPR spectroscopy and then measuring the resulting decrease in DPPH-signal. The antioxidant activities of the samples were expressed as (+-catechin equivalents and related to their antioxidant composition profiles. Samples with a high polyphenol content showed a high DPPH scavenging ability as well. Seven well-defined groups, mainly constituted by wines coming from the same cultivar, were evidenced by PCA analysis. Alcohol content and pH did not influence the wine DPPH scavenging ability. The most important variables contributing to the wines’ antioxidant power are total flavonoid, total phenol, and proanthocyanidin indices together with fertaric acid, trans-caftaric acid, trans-coutaric acid, and both quercetin glucoside and quercetin glucuronide. EPR is demonstrated to be faster than the other analytical methods (spectrophotometric and chromatographic analyses to determine the wine overall antioxidant activity.

  9. Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products

    Directory of Open Access Journals (Sweden)

    Ignacio García-Estévez

    2017-11-01

    Full Text Available Enological tannins are widely used in the winemaking process either to improve different wine characteristics (color stability, among others or to compensate for low tannin levels. In this work, the influence of the addition of two different enological tannins, mainly composed of hydrolysable (ellagitannins and condensed tannins, on the evolution of color and pigment composition of two different types of model systems containing the five main grape anthocyanins was studied. In addition, the effect of the addition of an enological tannin on the color and pigment composition of red wines made from Vitis vinifera L. cv Tempranillo grapes was also studied by high-performance liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-MS. Results showed that, in model systems, the addition of the enological tannin favored the formation of anthocyanin-derived pigments, such as A-type and B-type vitisins and flavanol-anthocyanin condensation products, provided that the yeast precursors were previously supplied. Moreover, model systems containing the enological tannins were darker and showed higher values of chroma at the end of the study than control ones. The higher formation of these anthocyanin-derived pigments was also observed in the red wines containing the enological tannin. Moreover, these wine also showed lower lightness (L* values and higher chroma (C*ab values than control wines, indicating a higher stabilization of color.

  10. Solid phase extraction in combination with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry for the detailed investigation of volatiles in South African red wines

    NARCIS (Netherlands)

    Weldegergis, B.T.; Crouch, A.M.; Górecki, T.; Villiers, de A.

    2011-01-01

    Comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry (GC × GC–TOFMS) has been applied for the analysis of volatile compounds in three young South African red wines. In spite of the significant benefits offered by GC × GC–TOFMS for the separation and

  11. Effect of Maceration Conditions on Chemical Composition and Colour Characteristics of Merlot Wines

    Directory of Open Access Journals (Sweden)

    Ancuța Moldovan

    2015-05-01

    Full Text Available Due to their complex composition, Merlot cultivar red grapes were subjected to maceration-fermentation as an important stage for the natural pigments and aroma compounds extraction. The purpose of this paper was the assessment of three pre-fermentation maceration techniques in order to improve wine's characteristics. For the experiment were used Merlot cultivar red grapes. The grapes were removed from their clusters, crushed and than transferred to three maceration techniques: microwave maceration at 650 W for 15 minutes, thermal maceration by heating the grape grains at 70 ⁰C for 20 minutes and classical maceration for 7 days at 20 ⁰C. During the process of maceration and fermentation all the samples were monitored considering the yeast cell count and alcohol content. The wine samples were evaluated in terms of colour, by spectrophotometric method. The evaluation of technological index, the evolution of the yeast cells and the fermentation parameters from the three samples indicate that the most advantageous fermentation procedure was classical maceration-fermentation.

  12. Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables.

    Science.gov (United States)

    González-Sáiz, J M; Esteban-Díez, I; Rodríguez-Tecedor, S; Pérez-Del-Notario, N; Arenzana-Rámila, I; Pizarro, C

    2014-12-15

    The aim of the present work was to evaluate the effect of the main factors conditioning accelerated ageing processes (oxygen dose, chip dose, wood origin, toasting degree and maceration time) on the phenolic and chromatic profiles of red wines by using a multivariate strategy based on experimental design methodology. The results obtained revealed that the concentrations of monomeric anthocyanins and flavan-3-ols could be modified through the application of particular experimental conditions. This fact was particularly remarkable since changes in phenolic profile were closely linked to changes observed in chromatic parameters. The main strength of this study lies in the possibility of using its conclusions as a basis to make wines with specific colour properties based on quality criteria. To our knowledge, the influence of such a large number of alternative ageing parameters on wine phenolic composition and chromatic attributes has not been studied previously using a comprehensive experimental design methodology. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain

    Directory of Open Access Journals (Sweden)

    Eugenio Revilla

    2016-07-01

    Full Text Available Single cultivar wines made with two different red grape cultivars from AOC Valdeorras (Galicia, NW Spain, Mencia and Alicante Bouschet, were studied with the aim of determining their color and phenolic composition. Two sets of analyses were made on 30 wine samples of 2014 vintage, after malolactic fermentation took place, to evaluate several physicochemical characteristics from these wines related to color and polyphenols. Several parameters related with color and the general phenolic composition of wines (total phenols index, color intensity, hue, total anthocyans, total anthocyanins, colored anthocyanins, chemical age index, and total tannins were determined by UV-VIS spectrophotometry. Those analyses revealed that Alicante Bouschet wines presented, in general, a higher content of polyphenols and a more intense color than Mencia wines. Using HPLC-DAD, five anthocyanin monoglucosides and nine acylated anthocyanins were identified in both types of wine; each type of wine showed a distinctive anthocyanin fingerprint, as Alicante Bouschet wines contained a higher proportion of cyanidin-derived anthocyanins. Multivariate statistic studies were performed to both datasets to explore relationships among variables and among samples. These studies revealed relationships among several variables considered, and were capable to group the samples in two different classes using principal component analysis (PCA.

  14. Difference in volatile composition between the pericarp tissue and inner tissue of tomato (Solanum lycopersicum) fruit

    Science.gov (United States)

    Numerous studies have reported the volatile profiles in the whole fruit or pericarp tissue of tomato (Solanum lycopersicum) fruit; however, information is limited on the volatile composition in the inner tissue and its contribution to tomato aroma. For this, the pericarps and inner tissues of “Money...

  15. Phenolic compositions of grapes and wines from cultivar cAbernet Sauvignon produced in Chile and their relationship to commercial value.

    Science.gov (United States)

    Cáceres, Alejandro; Peña-Neira, Alvaro; Galvez, Andrés; Obreque-Slier, Elías; López-Solís, Remigio; Canals, Joan Miquel

    2012-09-05

    The phenolic composition of wine depends on, among other factors, the grapes used to make it. In this sense, knowledge of the chemical composition of grapes and its association with the resulting wines is an important tool to determine if there is a relationship between the phenolic composition of grapes and the price that these wines obtain in the market. For this purpose, grape skins and seeds from the cultivar Cabernet Sauvignon from the central region of Chile, in 2009 and 2010 vintages from two ripening points, were subjected to chemical and phenolic analyses, as were the wines made from these grapes. Grapes and the corresponding wines from three retail price wine categories, U.S. $6-8, U.S. $28-30, and U.S. $150-160, were evaluated. No differences were found across the price categories in the chemical analysis of grapes. Berry skins and wines from the higher price categories presented a higher concentration only of total tannins, and the differences in their concentrations were only among the different fractions of proanthocyanidins in the skins, seeds, and wines; there were no differences in their proportions. A seasonal effect influenced the concentrations of certain compounds in grapes and led to a decrease in the concentration of total phenols, total tannins, and total anthocyanins between sampling dates as harvesting moved toward the common commercial grape harvest in Chilean viticulture.

  16. Light-induced changes in bottled white wine and underlying photochemical mechanisms.

    Science.gov (United States)

    Grant-Preece, Paris; Barril, Celia; Schmidtke, Leigh M; Scollary, Geoffrey R; Clark, Andrew C

    2017-03-04

    Bottled white wine may be exposed to UV-visible light for considerable periods of time before it is consumed. Light exposure may induce an off-flavor known as "sunlight" flavor, bleach the color of the wine, and/or increase browning and deplete sulfur dioxide. The changes that occur in bottled white wine exposed to light depend on the wine composition, the irradiation conditions, and the light exposure time. The light-induced changes in the aroma, volatile composition, color, and concentrations of oxygen and sulfur dioxide in bottled white wine are reviewed. In addition, the photochemical reactions thought to have a role in these changes are described. These include the riboflavin-sensitized oxidation of methionine, resulting in the formation of methanethiol and dimethyl disulfide, and the photodegradation of iron(III) tartrate, which gives rise to glyoxylic acid, an aldehyde known to react with flavan-3-ols to form yellow xanthylium cation pigments.

  17. Annual variation of yield and chemical composition of volatile components of Siparuna guianensis Aublet

    OpenAIRE

    Valentini, Carla Maria Abido; Silva, Luiz Everson da; Maciel, Eduardo Nunes; Franceschini, Elton; Sousa Jr., Paulo Teixeira de; Dall'Oglio, Evandro Luiz; Coelho, Maria de Fátima Barbosa

    2010-01-01

    This work describes the volatile composition obtained by hidrodistillation of fresh leaves of Siparuna guianensis Aublet collected from Cuiabá (MT), Brazil. The composition of DCM extract of hydrolate was determined by GC-MS analysis and the results showed that the specie present a range of components according to their phenology and period of the leaves were collects. The highest volatile components yield was obtained during the reproductive period and the principal compound was the siparuno...

  18. Volatile Composition of Smoked and Non-Smoked Iranian Rice

    Directory of Open Access Journals (Sweden)

    Leontina Lipan

    2016-11-01

    Full Text Available In this work, the volatile profiles of smoked and non-smoked Iranian rice were identified, and their relative abundance was calculated and compared. Headspace solid-phase microextraction together with gas chromatography-mass spectrometry (SPME-GC-MS were used to extract and identify the volatile compounds. The main groups of volatiles in Iranian rice were aldehydes, ketones, phenol derivatives, furans, linear hydrocarbons, esters and terpenes. The chemical family aldehydes was the most abundant one in the profile of non-smoked rice, while phenol derivatives and furans predominated in smoked samples. This study is the first one reporting comparative data of volatile compounds between smoked and non-smoked Iranian rice.

  19. Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperature.

    Science.gov (United States)

    Tronchoni, Jordi; Rozès, Nicolas; Querol, Amparo; Guillamón, José Manuel

    2012-04-16

    Some species of the Saccharomyces genus have shown better adaptation at low temperature than the wine yeast Saccharomyces cerevisiae. That is the case of the cryophilic yeast Saccharomyces kudriavzevii. Several studies have revealed the importance of the lipid composition in the yeast adaptive response at different environmental temperatures. Thus we analysed the lipid composition of three S. kudriavzevii strains during growth at optimum (28°C) and low temperature (12°C), and compared them with different commercial strains; one S. cerevisiae strain and two hybrids between S. cerevisiae and S. kudriavzevii. Our results show a general increase in the medium-chain fatty acid, triacylglyceride, sterol esters and squalene and a decrease in the chain length of the fatty acids, in phosphatidic acid and in the ratio phosphatidylcholine/phosphatidylethanolamine at low temperatures. The S. kudriavzevii strains had higher percentages of medium-chain fatty acids and squalene and shorter chain lengths regardless of the growth temperature. This differential lipid composition may partially explain the better adaptation of S. kudriavzevii at low temperatures. We have also confirmed the better fermentation performance of the strains of this species at low temperature, being an appealing alternative to S. cerevisiae for cold fermentations. Copyright © 2012 Elsevier B.V. All rights reserved.

  20. Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis

    International Nuclear Information System (INIS)

    Rudnitskaya, A.; Schmidtke, L.M.; Delgadillo, I.; Legin, A.; Scollary, G.

    2009-01-01

    The influence of micro-oxygenation (MOX) and maceration with oak chips treatments on wine was studied on wine samples from three vintages produced in the Yarra Valley, Australia. A full factorial design was employed where two factors (MOX and oak chips treatments) had two levels and one factor (vintage) had three levels. Three replicated treatments were run for each factor's setting. Wine samples were analysed using conventional laboratory methods with respect to the phenolic wine compounds and colour attributes since the phenolic fraction of wine is most affected by both MOX and oak maceration treatments. The same wine samples were measured with an electronic tongue based on potentiometric chemical sensors. The significance of treatments and vintage effects on wine phenolic compounds was assessed using ANOVA and ANOVA-Simultaneous Component Analysis (ASCA). Cross-validation was used for the ASCA sub-model optimisations and permutation test for evaluations of the significance of the factors. Main effects of vintage and maceration with oak chips were found to be significant for both physicochemical and the ET data. Main effect of MOX treatment was also found significant for the physicochemical parameters. The largest effect on the phenolic composition of wine was due to its vintage, which accounted for 70% and 33% of total variance in the physicochemical and ET data respectively. The ET was calibrated with respect to the total phenolic content, colour density and hue and chemical ages 1 and 2 and could predict these parameters of wine with good precision.

  1. Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis

    Energy Technology Data Exchange (ETDEWEB)

    Rudnitskaya, A., E-mail: alisa.rudnitskaya@gmail.com [Chemistry Department, University of Aveiro, Aveiro 3810-193 (Portugal); Chemistry Department, St. Petersburg University, St. Petersburg 199034 (Russian Federation); Schmidtke, L.M., E-mail: lschmidtke@csu.edu.au [National Wine and Grape Industry Centre, School of Agricultural and Wine Science, Charles Sturt University, Wagga Wagga, New South Wales 2678 (Australia); Delgadillo, I. [Chemistry Department, University of Aveiro, Aveiro 3810-193 (Portugal); Legin, A. [Chemistry Department, St. Petersburg University, St. Petersburg 199034 (Russian Federation); Scollary, G. [School of Chemistry, University of Melbourne, Victoria 3010 (Australia)

    2009-05-29

    The influence of micro-oxygenation (MOX) and maceration with oak chips treatments on wine was studied on wine samples from three vintages produced in the Yarra Valley, Australia. A full factorial design was employed where two factors (MOX and oak chips treatments) had two levels and one factor (vintage) had three levels. Three replicated treatments were run for each factor's setting. Wine samples were analysed using conventional laboratory methods with respect to the phenolic wine compounds and colour attributes since the phenolic fraction of wine is most affected by both MOX and oak maceration treatments. The same wine samples were measured with an electronic tongue based on potentiometric chemical sensors. The significance of treatments and vintage effects on wine phenolic compounds was assessed using ANOVA and ANOVA-Simultaneous Component Analysis (ASCA). Cross-validation was used for the ASCA sub-model optimisations and permutation test for evaluations of the significance of the factors. Main effects of vintage and maceration with oak chips were found to be significant for both physicochemical and the ET data. Main effect of MOX treatment was also found significant for the physicochemical parameters. The largest effect on the phenolic composition of wine was due to its vintage, which accounted for 70% and 33% of total variance in the physicochemical and ET data respectively. The ET was calibrated with respect to the total phenolic content, colour density and hue and chemical ages 1 and 2 and could predict these parameters of wine with good precision.

  2. Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

    Directory of Open Access Journals (Sweden)

    Ángel Benito

    2016-01-01

    Full Text Available This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidification by L. thermotolerans. The acidification process caused a lactic acid increment of 3.18 g/L and a reduction of 0.22 in pH compared to the control fermentation, performed by S. cerevisiae.

  3. Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

    Directory of Open Access Journals (Sweden)

    Mónica Bueno

    2018-02-01

    Full Text Available The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to three different controlled O2 exposure conditions: low (10 mg L−1 and medium or high (the stoichiometrically required amount to oxidize all wine total SO2 plus 18 or 32 mg L−1, respectively. Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (<2 years-old bottled wines hardly accumulate any acetaldehyde regardless of the O2 consumed. In contrast, aged wines (>3 years-old bottled wines accumulated acetaldehyde while their content in SO2 was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO2, in epigallocatechin and to the mean degree of polymerization, and negatively to its content in Aldehyde Reactive Polyphenols (ARPs which, attending to our models, are anthocyanins and small tannins. The accumulation of Strecker aldehydes is directly proportional to the wine content in the amino acid precursor, being the proportionality factor much higher for aged wines, except for phenylacetaldehyde, for which the opposite pattern was observed. Models suggest that non-aromatic Strecker aldehydes share with acetaldehyde a strong affinity toward ARPs and that the specific pattern of phenylacetaldehyde is likely due to a much reduced reactivity toward ARPs, to the possibility that diacetyl induces Strecker degradation of phenyl alanine and to the potential higher reactivity of this amino acid to some

  4. Changes in soil water availability in vineyards can be traced by the carbon and nitrogen isotope composition of dried wines.

    Science.gov (United States)

    Spangenberg, Jorge E; Zufferey, Vivian

    2018-04-13

    The grapevine is one of the most important edible fruit plants cultivated worldwide, and it is highly sensitive to changes in the soil water content. We studied the total carbon and nitrogen contents and stable isotope compositions (C/N WSR , δ 13 C WSR and δ 15 N WSR values) of the solid residues obtained by freeze-drying wines produced from two white grapevine cultivars (Vitis vinifera L. cv Chasselas and Petite Arvine) field grown under different soil water regimes while maintaining other climatic and ecopedological conditions identical. These experiments simulated the more frequent and extended climate change-induced periods of soil water shortage. The wines were from the 2009-2014 vintages, produced using the same vinification procedure. The plant water status, reflecting soil water availability, was assessed by the predawn leaf water potential (Ψ pd ), monitored in the field during the growing seasons. For both wine varieties, the δ 13 C WSR values are highly correlated with Ψ pd values and record the soil water availability set by soil water holding capacity, rainfall and irrigation water supply. These relationships were the same as those observed for the carbon isotope composition of fruit sugars (i.e., must sugars) and plant water status. In Chasselas wines, the nitrogen content and δ 15 N WSR values decreased with soil water deficit, indicating control of the flux of soil-water soluble nutrients into plants by soil water availability. Such a correlation was not found for Petite Arvine, probably due to different N-metabolism processes in this genetically atypical cultivar. The results presented in this study confirm and generalize what was previously found for red wine (Pinot noir); the carbon isotope composition of wine solid residues is a reliable indicator of the soil and the plant water status and thus can be used to trace back local climatic conditions in the vineyard's region. In most wines (except Petite Arvine) the C/N WSR and δ 15 N WSR

  5. Reactivity of volatile thiols with polyphenols in a wine-model medium: impact of oxygen, iron, and sulfur dioxide.

    Science.gov (United States)

    Nikolantonaki, Maria; Chichuc, Igor; Teissedre, Pierre-Louis; Darriet, Philippe

    2010-02-15

    As volatile thiols are nucleophiles, they are capable of additional reactions with electrophiles. In enology, this concerns reactions between volatile or non-volatile thiols and oxidized phenolic compounds. Initial studies concerning the reactivity of volatile thiols with polyphenols showed that (+)-catechin played a detrimental role in the level of 3-sulfanylhexan-1-ol (3SH), in the absence of sulfur dioxide. Our experiment revealed that (-)-epicatechin was more reactive with volatile thiols than (+)-catechin. Furthermore, Fe (III) was shown to play a crucial role in catalyzing polyphenol oxidation reactions, by affecting the direct reaction of phenolic compounds with oxygen. It was noted that, even if the volatile thiols studied were members of the same chemical family, they exhibited a different behavior pattern under oxidation conditions. 2-furanmethanethiol (2FMT) was more reactive than 3-sulfanylhexan-1-ol with both (+)-catechin and (-)-epicatechin. In contrast, 4-methyl-4-sulfanylpentan-2-one (4MSP) was less reactive with these phenolics. Additionally, the vital role of sulfur dioxide in protecting 3-sulfanylhexan-1-ol, 2-furanmethanethiol, and 4-methyl-4-sulfanylpentan-2-one was demonstrated in the model medium. Copyright 2009 Elsevier B.V. All rights reserved.

  6. Volatility

    Directory of Open Access Journals (Sweden)

    María Sánchez

    2016-11-01

    Full Text Available The action consists of moving with small kicks a tin of cola refresh -without Brand-from a point of the city up to other one. During the path I avoid bollards, the slope differences between sidewalks, pedestrians, parked motorcycles, etc. Volatility wants to say exactly that the money is getting lost. That the money is losing by gentlemen and by ladies who are neither financial sharks, nor big businessmen… or similarly, but ingenuous people, as you or as me, who walk down the street.

  7. Melatonin treatment of pre-veraison grape berries to increase size and synchronicity of berries and modify wine aroma components.

    Science.gov (United States)

    Meng, Jiang-Fei; Xu, Teng-Fei; Song, Chang-Zheng; Yu, Yong; Hu, Fan; Zhang, Li; Zhang, Zhen-Wen; Xi, Zhu-Mei

    2015-10-15

    A comprehensive investigation was carried out to determine the effect of exogenous melatonin treatment of pre-veraison grapes on grape berries and its wines. Two melatonin treatments of pre-veraison grape berries increased the weight of the berries by approximately 6.6%. Meanwhile, this melatonin treatment could be beneficial in the reduction of underripe and overripe fruits and in enhancing the synchronicity of the berries. In addition, there were significant differences in the volatile compound composition between the wine produced from the melatonin-treated berries and the wines made from untreated berries. The wine from melatonin-treated pre-veraison grape berries had stronger fruity, spicy, and sweet sensory properties, compared to the wines made from untreated berries. Prolonging the treatment through repeated applications can enhance these effects and under different seasonal conditions, more pronounced effects on the grape quality and wine properties can be observed. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Macro-fiscal volatility and the composition of public spending

    Czech Academy of Sciences Publication Activity Database

    Riscado, S. M.; Stančík, Juraj; Välilä, T.

    2011-01-01

    Roč. 32, č. 4 (2011), s. 511-538 ISSN 0143-5671 R&D Projects: GA MŠk LC542 Institutional research plan: CEZ:AV0Z70850503 Keywords : tax volatility * public investment * public consumption Subject RIV: AH - Economics Impact factor: 0.486, year: 2011

  9. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

    OpenAIRE

    Belda Aguilar, Ignacio; Ruiz, Javier; Esteban Fernández, Adelaida; Navascués, Eva; Marquina Díaz, Domingo; Santos de la Sen, Antonio; Moreno Arribas, M. Victoria

    2017-01-01

    Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production ...

  10. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition.

    Science.gov (United States)

    Schelezki, Olaf J; Smith, Paul A; Hranilovic, Ana; Bindon, Keren A; Jeffery, David W

    2018-04-01

    A changing climate has led to winegrapes being harvested with increased sugar levels and at greater risk of berry shrivel. A suggested easy-to-adopt strategy to manage the associated rising wine alcohol levels is the pre-fermentative substitution of juice with either "green harvest wine" or water. Our study investigates the effects of this approach on Vitis vinifera L. cv. Cabernet Sauvignon wine quality attributes. Wines were also made from fruit collected at consecutive earlier harvest time points to produce wines comparable in alcohol to the substituted wines. Tannin concentrations and colour did not change significantly in the wines with modified alcohol content even at higher juice substitution rates. Differences in polysaccharide and tannin composition indicated variability in extraction dynamics according to substitution rate and type of blending component. In scenarios where berry shrivel is inevitable, the incorporation of water in particular offers much promise as part of a strategy to manage wine alcohol content. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Effect of egg albumin fining, progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of red varietal wines.

    Science.gov (United States)

    Martínez-Lapuente, Leticia; Guadalupe, Zenaida; Ayestarán, Belén

    2017-06-01

    The effect of egg albumin fining, progressive clarification and cross-flow microfiltration on the polysaccharide and proanthocyanidin composition of four red varietal wines was studied in this work. Discriminant analyses were applied to achieve a possible differentiation of the wines according to treatment or grape variety. Egg albumin fining did no produce a significant decrease in the content of wine polysaccharides. Progressive clarification caused a significant reduction of mannoproteins, homogalacturonans and polysaccharides rich in arabinose and galactose in Graciano wines. However, both treatments reduced the total content of proanthocyanidins in all varietal wines. Cross-flow microfiltration produced the highest retention of polysaccharides and proanthocyanidins in all the wines, mainly polysaccharides rich in arabinose and galactose, yeast mannoproteins and highly polymerized phenols. Polysaccharides rich in arabinose and mannoproteins were more retained on the ceramic membrane than polysaccharides rich in galactose and proanthocyanidins. Discriminant analyses allowed a clear differentiation of cross-flow microfiltrated wines from the rest of the wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Electronic Nose For Measuring Wine Evolution In Wine Cellars

    International Nuclear Information System (INIS)

    Lozano, J.; Santos, J. P.; Horrillo, M. C.; Cabellos, J. M.; Arroyo, T.

    2009-01-01

    An electronic nose installed in a wine cellar for measuring the wine evolution is presented in this paper. The system extract the aroma directly from the tanks where wine is stored and carry the volatile compounds to the sensors cell. A tin oxide multisensor, prepared with RF sputtering onto an alumina substrate and doped with chromium and indium, is used. The whole system is fully automated and controlled by computer and can be supervised by internet. Linear techniques like principal component analysis (PCA) and nonlinear ones like probabilistic neural networks (PNN) are used for pattern recognition. Results show that system can detect the evolution of two different wines along 9 months stored in tanks. This system could be trained to detect off-odours of wine and warn the wine expert to correct it as soon as possible, improving the final quality of wine.

  13. Tabique walls composite earth-based material characterization in the Alto Douro wine region, Portugal

    Directory of Open Access Journals (Sweden)

    Rui CARDOSO

    2015-12-01

    Full Text Available The Alto Douro Wine Region, located in the northeast of Portugal, a UNESCO World Heritage Site, presents a relevant tabique building stock, a traditional vernacular building technology. A technology based on a timber framed structure filled with a composite earth-based material. Meanwhile, previous research works have revealed that, principally in rural areas, this Portuguese heritage is highly deteriorated and damaged because of the rareness of conservation and strengthening works, which is partly related to the non-engineered character of this technology and to the growing phenomenon of rural to urban migration. Those aspects associated with the lack of scientific studies related to this technology motivated the writing of this paper, whose main purpose is the physical and chemical characterization of the earth-based material applied in the tabique buildings of that region. Consequently, an experimental work was conducted and the results obtained allowed, among others, the proposal of a particle size distribution envelope in respect to this material. This information will provide the means to assess the suitability of a given earth-based material in regard to this technology. The knowledge from this study could be very useful for the development of future normative documents and as a reference for architects and engineers that work with earth to guide and regulate future conservation, rehabilitation or construction processes helping to preserve this fabulous legacy.

  14. Garnacha Tintorera-based sweet wines: detailed phenolic composition by HPLC/DAD-ESI/MS analysis.

    Science.gov (United States)

    Figueiredo-González, M; Regueiro, J; Cancho-Grande, B; Simal-Gándara, J

    2014-01-15

    Sweet wines are traditionally elaborated in Galicia (the N.W. corner of Spain). The denomination of origin (DO) Valdeorras, one of the five DOs in Galicia, wants to promote the production and marketing of new sweets wines. The first one is made with dried red grapes Vitis vinifera L. Garnacha Tintorera (GNSW); this cultivar is a teinturier cultivar which has excellent potential to produce wines from raisined grapes. The second one, a fortified sweet wine aged in oak barrels (GFSW). Additionally a dry young wine (GBW) was produced from the same variety. Their aroma profiles and chromatic characteristics (determined by simple spectrophotometric methods) have been previously established. Now, proanthocyanidins, flava-3-ol monomers, anthocyanins, phenolic acids, flavonols and resveratrol were determined by HPLC, for the same three wines. The highest concentration of total proanthocyanidins (PAs) was evaluated in the GBW (525mgL(-1)), which was about 2-fold the concentration in the GNSW (236mgL(-1)) and about more 10-fold the concentration in the GFSW (44mgL(-1)). No apparent difference in the aDP (mean degree of polymerisation) was observed for the GBW (1.9) and the GNSW (2.1), whereas a slightly lower value was obtained for the GFSW (1.5). Total anthocyanin concentration was described as follow as GBW: 390mgL(-1)≫GNSW: 57mgL(-1)>GFSW: 25mgL(-1), which indicates that sweet wines were polymerised in great extent. Only vitisin A and B were found the main concentration in GFSW when compared to GBW by the ageing process. In sweet wines, phenolic acids (hydroxybenzoic and hydroxycinnamic acids) and flavonols were lowest when compared to GBW and resveratrol not was found in sweet wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

  15. Influence of Saccharomyces cerevisiae Strains on General Composition and Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño

    Directory of Open Access Journals (Sweden)

    Mar Vilanova

    2005-01-01

    Full Text Available Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on the composition and sensorial properties of Albariño wine. The must obtained from Albariño grapes was inoculated with 12 different yeast strains isolated from a single winery in Galicia, Spain. Chemical and sensorial analyses were performed on the final wines, which differed depending on the yeast strain used.

  16. Heating on the volatile composition and sensory aspects of extra-virgin olive oil

    Directory of Open Access Journals (Sweden)

    Cleiton Antônio Nunes

    2013-12-01

    Full Text Available The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C. The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated to higher temperatures, which might have occurred because of color alterations and mainly changes in the volatile composition of the oil.

  17. Chlorination of antimony and its volatilization treatment of waste antimony-uranium composite oxide catalyst

    International Nuclear Information System (INIS)

    Sawada, K.; Enokida, Y.

    2011-01-01

    For the waste antimony-uranium composite oxide catalyst, the chlorination of antimony and its volatilization treatment were proposed, and evaluated using hydrogen chloride gas at 873-1173 K. During the treatment, the weight loss of the composite oxide sample, which resulted from the volatilization of antimony, was confirmed. An X-ray diffraction analysis showed that uranium oxide, U 3 O 8 , was formed during the reaction. After the treatment at 1173 K for 1 h, almost all the uranium contained in the waste catalyst was dissolved by a 3 M nitric acid solution at 353 K within 10 min, although that of the non-treated catalyst was less than 0.1%. It was found that the chlorination and volatilization treatment was effective to separate antimony from the composite oxide catalyst and change uranium into its removable form. (orig.)

  18. Chemical composition and seasonality variability of the Spiranthera odoratissima volatile oils leaves

    Directory of Open Access Journals (Sweden)

    Sônia J.O. de Souza

    Full Text Available ABSTRACT Spiranthera odoratissima A. St.-Hil., Rutaceae, known as “manacá” is a shrub native of the Brazilian Cerrado. Their leaves and roots are popularly used to treat rheumatism, infection and abdominal pain. This study analyzed the chemical composition of volatile oils from leaves of S. odoratissima and verified the seasonal variability of its chemical composition. The volatile oils were obtained by hydrodistillation using a Clevenger type apparatus and analyzed by gas chromatography coupled to mass spectrometry. The main chemical components found in samples of volatile oils were β-caryophyllene, bicyclogermacrene, δ-cadinene, amorphous-4,7(11-diene, α-epi-muurolol, α-cadinol, α-muurolol and γ-cadinene. The hierarchical clustering identified three groups: the first was characterized by α-epi-muurolol, the second by amorphous-4,7(11-diene and the third group was characterized by α-muurolol. The discriminant canonical analysis was used to differentiate between clusters on the basis of oil composition. The results suggest that the rainfall presented a relationship with the chemical composition of the volatile oil. This is the first study conducted on the seasonal behavior of the chemical constituents in volatile oil from leaves of S. odoratissima.

  19. In vitro antioxidant activity and phenolic composition of Georgian, Central and West European wines

    Czech Academy of Sciences Publication Activity Database

    Tauchen, J.; Maršík, Petr; Kvasnicová, Marie; Maghradze, D.; Kokoška, L.; Vaněk, Tomáš; Landa, Přemysl

    2015-01-01

    Roč. 41, AUG 2015 (2015), s. 113-121 ISSN 0889-1575 R&D Projects: GA MŠk(CZ) LD11005 Grant - others:OP Praha Konkurenceschopnost(XE) CZ.2.16/3.1.00/24014; project CIGA(CZ) 20142012; COST Action(CZ) FA1003 Institutional support: RVO:61389030 Keywords : Red wine * White wine * Antioxidant activity Subject RIV: GM - Food Processing Impact factor: 2.780, year: 2015

  20. In Arabidopsis thaliana codon volatility scores reflect GC3 composition rather than selective pressure

    Directory of Open Access Journals (Sweden)

    O'Connell Mary J

    2012-07-01

    Full Text Available Abstract Background Synonymous codon usage bias has typically been correlated with, and attributed to translational efficiency. However, there are other pressures on genomic sequence composition that can affect codon usage patterns such as mutational biases. This study provides an analysis of the codon usage patterns in Arabidopsis thaliana in relation to gene expression levels, codon volatility, mutational biases and selective pressures. Results We have performed synonymous codon usage and codon volatility analyses for all genes in the A. thaliana genome. In contrast to reports for species from other kingdoms, we find that neither codon usage nor volatility are correlated with selection pressure (as measured by dN/dS, nor with gene expression levels on a genome wide level. Our results show that codon volatility and usage are not synonymous, rather that they are correlated with the abundance of G and C at the third codon position (GC3. Conclusions Our results indicate that while the A. thaliana genome shows evidence for synonymous codon usage bias, this is not related to the expression levels of its constituent genes. Neither codon volatility nor codon usage are correlated with expression levels or selective pressures but, because they are directly related to the composition of G and C at the third codon position, they are the result of mutational bias. Therefore, in A. thaliana codon volatility and usage do not result from selection for translation efficiency or protein functional shift as measured by positive selection.

  1. Variation in the chemical composition of cone volatiles within the African cycad genus Encephalartos.

    Science.gov (United States)

    Suinyuy, Terence N; Donaldson, John S; Johnson, Steven D

    2013-01-01

    Volatiles play a key role in attraction of pollinators to cycad cones, but the extent to which volatile chemistry varies among cycad species is still poorly documented. Volatile composition of male and female cones of nineteen African cycad species (Encephalartos; Zamiaceae) was analysed using headspace technique and gas chromatography-mass spectrometry (GC-MS). A total of 152 compounds were identified among the species included in this study, the most common of which were monoterpenes, nitrogen-containing compounds and unsaturated hydrocarbons. Male and female cones emitted similar volatile compounds which varied in relative amounts with two unsaturated hydrocarbons (3E)-1,3-octadiene and (3E,5Z)-1,3,5-octatriene present in the volatile profile of most species. In a multivariate analysis of volatile profiles using non-metric multidimensional scaling (NMDS), a number of species clusters were identified according to shared emission of unsaturated hydrocarbons, pyrazines, benzenoids, aldehydes, alkanes and terpenoids. In comparison, terpenoids are common in Zamia and dominant in Macrozamia species (both in the family Zamiaceae) while benzenoids, esters, and alcohols are dominant in Cycas (Cycadaceae) and in Stangeria (Stangeriaceae). It is likely that volatile variation among Encephalartos species reflects both phylogeny and adaptations to specific beetle pollinators. Copyright © 2012 Elsevier Ltd. All rights reserved.

  2. Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

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    Heinrich du Plessis

    2017-12-01

    Full Text Available The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB have not received much attention. This study investigated the interactions of seven non-Saccharomyces yeast strains of the genera Candida, Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in combination with S. cerevisiae and three malolactic fermentation (MLF strategies in a Shiraz winemaking trial. Standard oenological parameters, volatile composition and sensory profiles of wines were investigated. Wines produced with non-Saccharomyces yeasts had lower alcohol and glycerol levels than wines produced with S. cerevisiae only. Malolactic fermentation also completed faster in these wines. Wines produced with non-Saccharomyces yeasts differed chemically and sensorially from wines produced with S. cerevisiae only. The Candida zemplinina and the one L. thermotolerans isolate slightly inhibited LAB growth in wines that underwent simultaneous MLF. Malolactic fermentation strategy had a greater impact on sensory profiles than yeast treatment. Both yeast selection and MLF strategy had a significant effect on berry aroma, but MLF strategy also had a significant effect on acid balance and astringency of wines. Winemakers should apply the optimal yeast combination and MLF strategy to ensure fast completion of MLF and improve wine complexity.

  3. Volatile composition and sensory characteristics of onion powders prepared by convective drying.

    Science.gov (United States)

    Choi, So Mang; Lee, Dong-Jin; Kim, Jong-Yea; Lim, Seung-Taik

    2017-09-15

    Volatile composition and sensory characteristics of onion powders prepared by convective drying at different temperatures (50, 70, and 90°C) were investigated. Dipropyl disulfide was the major volatile compound in fresh onion (77.70% of total volatile compounds). However it was considerably lost during drying, reaching 6.93-32.25µg/g solids. Dipropyl disulfide showed a positive correlation with green sensory attribute perceived by descriptive sensory analysis. Thiophenes, which were responsible for caramel and sweet attributes, were produced by drying especially when the drying temperature was high. Aldehydes, another type of volatile compound found in fresh onion, showed a positive correlation with humidity. The aldehyde content in dried onion was the highest at the lowest drying temperature, possibly because the aldehydes were produced by the residual enzymes in fresh onion. Using a low temperature for drying was ideal to retain the aroma of fresh onion. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Comparison of the Profile and Composition of Volatiles in Coniferous Needles According to Extraction Methods

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    Yonjin Jun

    2016-03-01

    Full Text Available The enantiomeric distribution and profile of volatiles in plants, which affect the biological and organoleptic properties, can be varied depending on extraction methods as well as their cultivars. The secondary volatile components of the needles of three conifer cultivars (Chamaecyparispisifera, Chamaecyparisobtusa, and Thujaorientalis were compared. Furthermore, the effects of three different extraction methods—solid-phase microextraction (SPME, steam distillation (SD, and solvent extraction (SE—on the composition and enantiomeric distribution of those volatiles were elucidated. Monoterpene hydrocarbons predominated in all samples, and the compositions of sesquiterpenes and diterpenes differed according to the cultivar. In particular, the yields of oxygenated monoterpenes and sesquiterpenes were greatest for SD, whereas those of sesquiterpenes and diterpenes were highest for SE. On the other hand, more monoterpenes with higher volatility could be obtained with SPME and SD than when using SE. In addition, the enantiomeric composition of nine chiral compounds found in three cultivars differed according to their chemotype. There were also some differences in the yielded oxygenated monoterpenes and sesquiterpene hydrocarbons, but not monoterpene hydrocarbons, according to the extraction method. These results demonstrate that the extraction methods used as well as the cultivars influence the measured volatile profiles and enantiomeric distribution of coniferous needle extracts.

  5. Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L. Grape Berries

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    Yan-Lun Ju

    2016-10-01

    Full Text Available The anthocyanin composition, fatty acids, and volatile aromas are important for Cabernet Sauvignon grape quality. This study evaluated the effect of exogenous abscisic acid (ABA and methyl jasmonate (MeJA on the anthocyanin composition, fatty acids, lipoxygenase activity, and the volatile compounds of Cabernet Sauvignon grape berries. Exogenous ABA and MeJA improved the content of total anthocyanins (TAC and individual anthocyanins. Lipoxygenase (LOX activity also increased after treatment. Furthermore, 16 fatty acids were detected. The linoleic acid concentration gradually increased with ABA concentration. The fatty acid content decreased with increasing MeJA concentration and then increased again, with the exception of linoleic acid. After exogenous ABA and MeJA treatment, the C6 aroma content increased significantly. Interestingly, the exogenous ABA and MeJA treatments improved mainly the content of 1-hexanol, hexanal, and 2-heptanol. These results provide insight into the effect of plant hormones on wine grapes, which is useful for grape quality improvement.

  6. Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA.

    Science.gov (United States)

    Ledauphin, Jérôme; Le Milbeau, Claude; Barillier, Daniel; Hennequin, Didier

    2010-07-14

    A total of 207 volatile compounds were identified in extracts of four French labeled brandies: Armagnac, Cognac, Calvados, and Mirabelle. Relative levels of all components were determined using GC-MS after integration of a selected peak of the mass spectrum of each. Each type of brandy could be clearly discriminated using PLS-DA statistical analyses based on these levels. French Mirabelle spirit, which was studied for the first time, was characterized by higher levels of many aldehydes and acetals and by the presence of compounds having an odd number of carbons together with benzaldehyde and some of its derivatives. Many possible derivatives of acrolein and high amounts of butan-2-ol were rather specific for the volatile composition of Calvados. The most important difference between the two wine-based samples seemed to be directly linked to the distillation system used. Many furanic compounds are specific to Cognac, whereas two or three compounds such as 1-(ethoxyethoxy)-2-methylbutane and gamma-eudesmol were specific to Armagnac. These two brandies presented rather high distributions of isobutanol and isopentanols, whereas Mirabelle and Calvados compositions offer more concentrated aliphatic linear alcohols.

  7. Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine.

    Science.gov (United States)

    Oberholster, A; Carstens, L M; du Toit, W J

    2013-06-01

    The effect of fining and cross-flow microfiltration on the phenolic composition of red wine was investigated. Both gelatine (G) and egg albumin (EA) fining decreased the mean degree of polymerisation (mDP) of tannin significantly by 26.4% and 25.2%, respectively, compared to the control (C). Cross-flow microfiltration (CF) also decreased the mDP significantly by 25%. Thus, the fining agents and cross-flow microfiltration selectively removed the highly polymerised phenols. After 3.5 months of bottle ageing, differences between the different treatments and the control decreased. CF had the most significant effect on the flavan-3-ol and polymeric phenol (tannin) content of the wines compared to the control followed by G fining. CF and EA treatments significantly decreased the total pigment content compared to C. CF was also the only treatment that could be distinguished from the other treatments by sensory analysis. All treatments improved clarity of the wines with cross-flow microfiltration having the largest effect. Copyright © 2012 Elsevier Ltd. All rights reserved.

  8. Potential of high pressure homogenization to induce autolysis of wine yeasts.

    Science.gov (United States)

    Comuzzo, Piergiorgio; Calligaris, Sonia; Iacumin, Lucilla; Ginaldi, Federica; Palacios Paz, Anthony Efrain; Zironi, Roberto

    2015-10-15

    High pressure homogenization (HPH) was tested for inducing autolysis in a commercial strain of Saccharomyces bayanus for winemaking. The effects on cell viability, the release of soluble proteins, glucidic colloids and amino acids in wine-like medium and the volatile composition of the autolysates were investigated after processing, in comparison with thermolysis. HPH seemed a promising technique for inducing autolysis of wine yeasts. One pass at 150 MPa was the best operating conditions. Soluble colloids, proteins and free amino acids were similar after HPH and thermolysis, but the former gave a more interesting volatile composition after processing, with higher concentrations of ethyl esters (fruity odors) and lower fatty acids (potential off-flavors). This might allow different winemaking applications for HPH, such as the production of yeast derivatives for wine ageing. In the conditions tested, HPH did not allow the complete inactivation of yeast cells; the treatment shall be optimized before winemaking use. Copyright © 2015 Elsevier Ltd. All rights reserved.

  9. Formation and accumulation of acetaldehyde and Strecker aldehydes during red wine oxidation

    Science.gov (United States)

    Bueno, Mónica; Marrufo-Curtido, Almudena; Carrascón, Vanesa; Fernández-Zurbano, Purificación; Escudero, Ana; Ferreira, Vicente

    2018-02-01

    The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to three different controlled O2 exposure conditions: low (10 mg L-1) and medium or high (the stoichiometrically required amount to oxidize all wine total SO2 plus 18 or 32 mg L-1, respectively). Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (3 years-old bottled wines) accumulated acetaldehyde while their content in SO2 was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO2, in epigallocatechin and to the mean degree of polymerization, and negatively to its content in Aldehyde Reactive Polyphenols (ARPs) which, attending to our models, are anthocyanins and small tannins. The accumulation of Strecker aldehydes is directly proportional to the wine content in the amino acid precursor, being the proportionality factor much higher for aged wines, except for phenylacetaldehyde, for which the opposite pattern was observed. Models suggest that non-aromatic Strecker aldehydes share with acetaldehyde a strong affinity towards ARPs and that the specific pattern of phenylacetaldehyde is likely due to a much reduced reactivity towards ARPs, to the possibility that diacetyl induces Strecker degradation of phenyl alanine and to the potential higher reactivity of this amino acid to some quinones derived from catechin. All this makes that this aldehyde accumulates with intensity, particularly in young wines, shortly after wine

  10. Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

    Science.gov (United States)

    Bueno, Mónica; Marrufo-Curtido, Almudena; Carrascón, Vanesa; Fernández-Zurbano, Purificación; Escudero, Ana; Ferreira, Vicente

    2018-01-01

    The main aim of the present work is to study the accumulation of acetaldehyde and Strecker aldehydes (isobutyraldehyde, 2-methylbutanal, isovaleraldehyde, methional, phenylacetaldehyde) during the oxidation of red wines, and to relate the patterns of accumulation to the wine chemical composition. For that, eight different wines, extensively chemically characterized, were subjected at 25°C to three different controlled O2 exposure conditions: low (10 mg L−1) and medium or high (the stoichiometrically required amount to oxidize all wine total SO2 plus 18 or 32 mg L−1, respectively). Levels of volatile aldehydes and carbonyls were then determined and processed by different statistical techniques. Results showed that young wines (3 years-old bottled wines) accumulated acetaldehyde while their content in SO2 was not null, and the aged wine containing lowest polyphenols accumulated it throughout the whole process. Models suggest that the ability of a wine to accumulate acetaldehyde is positively related to its content in combined SO2, in epigallocatechin and to the mean degree of polymerization, and negatively to its content in Aldehyde Reactive Polyphenols (ARPs) which, attending to our models, are anthocyanins and small tannins. The accumulation of Strecker aldehydes is directly proportional to the wine content in the amino acid precursor, being the proportionality factor much higher for aged wines, except for phenylacetaldehyde, for which the opposite pattern was observed. Models suggest that non-aromatic Strecker aldehydes share with acetaldehyde a strong affinity toward ARPs and that the specific pattern of phenylacetaldehyde is likely due to a much reduced reactivity toward ARPs, to the possibility that diacetyl induces Strecker degradation of phenyl alanine and to the potential higher reactivity of this amino acid to some quinones derived from catechin. All this makes that this aldehyde accumulates with intensity, particularly in young wines, shortly after

  11. Sensory Impact of Polyphenolic Composition on the Oxidative Notes of Chardonnay Wines

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    Jordi Ballester

    2018-03-01

    Full Text Available Chardonnay wines have a long-standing reputation regarding their aging potential. However, in some cases, they face premature oxidation a few years after bottling. Scientific reports are, for now, multiparametric and unclear. Polyphenols seem to be an important factor involved in the oxidative stability of white wines, but their role has not yet been completely characterized. The present study aimed to investigate the link between polyphenol content and the emergence of oxidative odors of bottle-aged Chardonnay wines. In order to obtain samples with noticeable differences in polyphenol content, as well as in sensory oxidative notes, wines from two different vintages were used. For each vintage, three levels of must clarification and two wine closures were implemented. Polyphenol content was analyzed chemically, and the oxidative character was assessed sensorially by a trained panel using a specific intensity scale. The results showed significant effects for closure type and turbidity. However, these effects were strongly affected by vintage. Concerning the polyphenol content, a clear difference was also found between vintages, closures and turbidity levels. Significant linear regression models for REDOX scores pointed out Flavon-3-ols as the main negative predictor, and grape reaction product (GRP as the main positive predictor. The enological implications are discussed.

  12. The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition

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    Ángel Benito

    2017-05-01

    Full Text Available The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is used as an alternative to the classic malolactic fermentation. In this new methodology, Schizosaccharomyces pombe totally consumes malic acid, while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas such as Spain. This new methodology has been reported to be a positive alternative to malolactic fermentation in low acidity wines, since it has the advantage to produce wines with a more fruity flavor, less acetic acid, less ethyl carbamate originators and less biogenic amines than the traditional wines produced via conventional fermentation techniques. The study focuses on unexplored facts related to this novel biotechnology such as color and anthocyanin profile.

  13. Composition of the Volatile Oil of Achillea Wilhelmsii C. Koch from Iran

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    Katayoon Javidnia

    2004-07-01

    Full Text Available Composition of the volatile oil of the aerial parts of Achillea wilhelmsii C. Koch ( Compositae was investigated by GLC and GC-MS. Fifty-seven components representing 98.5% composition of the essential oil were characterized. The main components of the oil were carvacrol (25.1%, linalool (11.0%, 1,8-cineol ( 10.3%, E-nerolidol (9.0% and borneol (6.4%.

  14. Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257.

    Science.gov (United States)

    Salmerón, Ivan; Rozada, Raquel; Thomas, Keith; Ortega-Rivas, Enrique; Pandiella, Severino S

    2014-04-01

    Most of the commercialized lactic acid fermented products are dairy-based. Hence, the development of non-dairy fermented products with probiotic properties draws significant attention within the functional foods industry. The microorganisms used in such products have complex enzyme systems through which they generate diverse metabolites (volatile and non-volatile) that provide significant flavour attributes of importance for fermented foods. The correlation of the volatile flavour compounds of a malt beverage fermented with a Bifidobacterium breve strain with its unique sensory characteristics was performed. The volatile composition analysis exposed the presence of 12 components. Eight of these flavour volatiles were produced through the metabolic activity of the bifidobacteria strain. Notably acetic acid, of reported sour flavour characteristics, exhibited the greatest intensity. Four components of considerable organoleptic characteristics were identified as Maillard-derived products, namely maltol, pyranone, 2 (5H)-furanmethanol and 3-furanmethanol. The sensory evaluation exhibited that the fermented cereal beverage had a sour flavour with mild sweet and malty notes. These results indicate that the volatile compounds identified can be appointed as significant flavour markers of the novel fermented cereal beverage.

  15. Chemical composition and seasonal variation of the volatile oils from Trembleya phlogiformis leaves

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    Sarah R. Fernandes

    Full Text Available ABSTRACT Trembleya phlogiformis DC., Melastomataceae, is a shrub whose leaves are used as a dye for dyeing wool and cotton. The present article aimed to carry out the morphological description of the species, to study the chemical composition of volatile oils from the leaves and flowers and the seasonal variability from the leaves during a year. Macroscopic characterization was carried out with the naked eye and with a stereoscopic microscope. Volatile oils were isolated by hydrodistillation in Clevenger apparatus and analyzed by gas chromatography/mass spectrometry. The major components of the volatile oil of T. phlogiformis flowers were: n-heneicosane (33.5%, phytol (12.3%, n-tricosane (8.4% and linoleic acid (6.1%. It was verified the existence of a large chemical variability of the volatile oils from the leaves of T. phlogiformis over the months, with the majority compound (oleic alcohol, ranging from 5.7 to 26.8% present in all samples. A combination of Cluster Analysis and Principal Component Analysis showed the existence of three main clusters, probably related to the seasons. The results suggested that the volatile oils of T. phlogiformis leaves possess high chemical variability, probably related to variation associated with rainfall and the variation in the behavior of specimens throughout the year. This research provides insights for future studies on the volatile oils obtained from the T. phlogiformis leaves and flowers, mainly related to biological markers of applications monitored in the leaves and flowers of this species.

  16. Chemical Composition, Antimicrobial and Antioxidant Activities of the Volatile Oil of Ganoderma pfeifferi Bres

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    Mohamed Al-Fatimi

    2016-04-01

    Full Text Available In a first study of the volatile oil of the mushroom basidiomycete Ganoderma pfeifferi Bres., the chemical composition and antimicrobial and antioxidant activities of the oil were investigated. The volatile oil was obtained from the fresh fruiting bodies of Ganoderma pfeifferi Bres. By hydrodistillation extraction and analyzed by GC-MS. The antimicrobial activity of the oil was evaluated against five bacteria strains and two types of fungi strains, using disc diffusion and broth microdilution methods. In addition, the antioxidant activity of the oil was determined using DPPH assay. Four volatile compounds representing 90.5% of the total oil were identified. The majority of the essential oil was dominated by 1-octen-3-ol (amyl vinyl carbinol 1 (73.6% followed by 1-octen-3-ol acetate 2 (12.4%, phenylacetaldehyde 3 (3.0% and 6-camphenol 4 (1.5%. The results showed that the Gram-positive bacteria species are more sensitive to the essential oil than Gram-negative bacteria. The oil showed strong antimicrobial activity against Staphylococcus aureus as well as Candida albicans. Moreover, the oil exhibited strong radical scavenging activity in the DPPH assay. This first report on the chemical composition and biological properties of G. pfeifferi volatile oil makes its pharmaceutical uses rational and provides a basis in the biological and phytochemical investigations of the volatile oils of Ganodermataceae species.

  17. Chemical Composition, Antimicrobial and Antioxidant Activities of the Volatile Oil of Ganoderma pfeifferi Bres.

    Science.gov (United States)

    Al-Fatimi, Mohamed; Wurster, Martina; Lindequist, Ulrike

    2016-04-28

    In a first study of the volatile oil of the mushroom basidiomycete Ganoderma pfeifferi Bres., the chemical composition and antimicrobial and antioxidant activities of the oil were investigated. The volatile oil was obtained from the fresh fruiting bodies of Ganoderma pfeifferi Bres. By hydrodistillation extraction and analyzed by GC-MS. The antimicrobial activity of the oil was evaluated against five bacteria strains and two types of fungi strains, using disc diffusion and broth microdilution methods. In addition, the antioxidant activity of the oil was determined using DPPH assay. Four volatile compounds representing 90.5% of the total oil were identified. The majority of the essential oil was dominated by 1-octen-3-ol (amyl vinyl carbinol) 1 (73.6%) followed by 1-octen-3-ol acetate 2 (12.4%), phenylacetaldehyde 3 (3.0%) and 6-camphenol 4 (1.5%). The results showed that the Gram-positive bacteria species are more sensitive to the essential oil than Gram-negative bacteria. The oil showed strong antimicrobial activity against Staphylococcus aureus as well as Candida albicans . Moreover, the oil exhibited strong radical scavenging activity in the DPPH assay. This first report on the chemical composition and biological properties of G. pfeifferi volatile oil makes its pharmaceutical uses rational and provides a basis in the biological and phytochemical investigations of the volatile oils of Ganodermataceae species.

  18. Biological activity and phytochemical composition of the volatile oils from basilicum polystachyon

    International Nuclear Information System (INIS)

    Cui, H.X.; Cheng, F.R.

    2017-01-01

    This paper extracted and determined the chemical components of the volatile oil in Basilicum polystachyon, and measured and evaluated the bioactivity of the volatile oil in Basilicum polystachyon. The oils were obtained by hydrodistillation, and their chemical compositions were separated and determined by gas chromatography-mass spectrometry (GC-MS). Minimum inhibitory concentrations (MIC) were determined by using the 8 kinds of plant pathogenic fungi. The free radicals scavenging activity of its volatile oil for the IC/sub 50/ were investigated by using Trolox as the comparison and cytotoxicity by brine shrimp lethal bioassay. The results show that 64 constituents of oils isolated respectively from Basilicum polystachyon were identified. The appraised components take up 99.75% of the total peak area. The main composition of the volatile oil is sesquiterpenoids and monoterpene. The results exhibit that the volatile oil in Basilicum polystachyon has very strong bioactivity of antimicrobial, antioxidant and cytotoxicity. These results provided the reference for further understanding the chemical components and its bioactivity of this aromatic plant as well as its further development. (author)

  19. Volatile composition and sensory characters of commercial Galician orujo spirits.

    Science.gov (United States)

    Diéguez, Sandra C; de la Peña, M Luisa G; Gómez, Esperanza F

    2005-08-24

    Nineteen samples of commercial Galician orujo spirits were analyzed by gas chromatography and distinguished from one another on the basis of the concentrations of major volatile compounds (methanol, higher alcohols, esters, acetates, and aldehydes). The spirits were also sensorily analyzed to emphasize this differentiation and to establish a sensory profile as a function of the attributes defined by the tasters. The results show that the Galician orujo spirits present notably significant differences in the concentrations of 2-butanol, methanol, acetaldehyde, and ethyl lactate, whereas their ethylic esters contents are similar. Sensorily, the orujo spirits can be differentiated by taste but have similar characteristics of bouquet, the best of which are from the Godello variety. The descriptions employed to define the orujo spirits were herbaceous, floral, fruity, vegetal, alcohol, toasted, and "others". Floral and fruity were predominant in the Albariño orujo spirits; herbaceous was predominant in the plurivarietal orujo spirits, vegetal in the Godello spirits, and dried fruit or toasted in the Mencia spirits. The orujo spirits from Treixadura have the most diverse profile, with the participation of most of the attributes.

  20. Chemical composition and volatile compounds in the artisanal ...

    African Journals Online (AJOL)

    Araceli

    2012-09-27

    Sep 27, 2012 ... The initial composition of the musts was variable in sugars and nitrogen between artisanal factories and seasons of fermentation. The values indicate that agave plantations vary from field to field crop, and also from season to season of each harvest due to sugar concentration in the agave plants which can ...

  1. Composition of Non Volatile Oils and Antimicrobial Activities of ...

    African Journals Online (AJOL)

    The ethanol:dichloromethane (1:1) extract of the leaves of M. discolor showed four different components from those identified from root bark extracts among which heptacosane and tributylamine had percentage composition of (3.42%) and (0.34%),.respectively. The petroleum ether extract of the root bark of the undescribed ...

  2. Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures

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    Luís Filipe-Ribeiro

    2018-04-01

    Full Text Available Data in this article presents the changes on phenolic compounds and headspace aroma abundance of a red wine spiked with 4-ethylphenol and 4-ethylguaiacol and treated with a commercial crustacean chitin (CHTN, two commercial crustacean chitosans (CHTB, CHTD, one fungal chitosan (CHTF, one additional chitin (CHTNA and one additional chitosan (CHTC produced by alkaline deacetylation of CHTN and CHTB, respectively. Chitin and chitosans presented different structural features, namely deacetylation degree (DD, average molecular weight (MW, sugar and mineral composition (“Reducing the negative sensory impact of volatile phenols in red wine with different chitosan: effect of structure on efficiency” (Filipe-Ribeiro et al., 2018 [1]. Statistical data is also shown, which correlates the changes in headspace aroma abundance of red wines with the chitosans structural features at 10 g/h L application dose. Keywords: Red wine, 4-Ethylphenol, 4-Ethylguaiacol, Chitosan, Chitin, Chromatic characteristics, Phenolic compounds, Headspace aroma abundance

  3. Enhanced non-volatile and updatable holography using a polymer composite system.

    Science.gov (United States)

    Wu, Pengfei; Sun, Sam Q; Baig, Sarfaraz; Wang, Michael R

    2012-03-12

    Updatable holography is considered as the ultimate technique for true 3D information recording and display. However, there is no practical solution to preserve the required features of both non-volatility and reversibility which conflict with each other when the reading has the same wavelength as the recording. We demonstrate a non-volatile and updatable holographic approach by exploiting new features of molecular transformations in a polymer recording system. In addition, by using a new composite recording film containing photo-reconfigurable liquid-crystal (LC) polymer, the holographic recording is enhanced due to the collective reorientation of LC molecules around the reconfigured polymer chains.

  4. Influence of drying and irradiation on the composition of volatile compounds of thyme (Thymus vulgaris L.)

    International Nuclear Information System (INIS)

    Venskutonis, R.; Poll, L.; Larsen, M.

    1996-01-01

    An investigation of the influence of air-drying, freeze-drying, γ- and β-irradiation and storage for up to 10 months on the composition of volatile compounds in thyme herb (Thymus vulgaris L.) is presented. Altogether, 70 constituents were identified (53 positively and 17 tentatively), including those considered most important for thyme flavour. Quantitative results did not reveal significant differences in the composition of irradiated and non-irradiated samples, and the reduction of the amount of some volatile compounds after drying was comparable for air-dried and freeze-dried herb. The largest changes in flavour composition were observed during storage, especially the reduction in the concentration of monoterpene hydrocarbons

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

    Science.gov (United States)

    Kögel, Susanne; Botezatu, Andreea; Hoffmann, Christoph; Pickering, Gary

    2015-02-01

    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. 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. 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. © 2014 Society of Chemical Industry.

  6. Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine.

    Science.gov (United States)

    Wu, Yan-Yan; Xing, Kai; Zhang, Xiao-Xu; Wang, Hui; Wang, Yong; Wang, Fang; Li, Jing-Ming

    2017-06-02

    Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon ( Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality.

  7. Chemical compositions of the volatile extracts from seeds of Dendranthema nankingense and Borago officinalis

    Directory of Open Access Journals (Sweden)

    Shimin Wu

    2015-06-01

    Full Text Available Volatile extracts from the seeds of Dendranthema nankingense Hand.-Mazz. and Borago officinalis L. were prepared using simultaneous distillation and extraction, and analyzed with gas chromatography–mass spectrometry on two capillary gas chromatography columns of different polarity. Ninety-five volatile compounds were identified in D. nankingense seeds, with hexanal, benzeneacetaldehyde, borneol, (−-camphor, and 3-methyl-1-butanol being the predominant species. Sixty-five volatile compounds were identified in B. officinalis seeds, with 2-pentanone, 2,3-dihydro-benzofuran, 3-methyl butanal, and hexanal being the most abundant species. Thirty-three compounds, including short-chain aliphatic aldehydes, alcohols, and ketones, were common to both seeds. The volatile composition of both seeds varied significantly depending on their respective origins. The volatile terpenoids borneol and (−-camphor could be key bioactive contributors to the characteristic flavor and cooling effects of D. nankingense. For the first time, coumaran was identified as an abundant species in plant seeds.

  8. Volatile Composition of Some Cultivated and Wild Culinary-Medicinal Mushrooms from Hungary.

    Science.gov (United States)

    Csóka, Mariann; Geosel, Andras; Amtmann, Maria; Korany, Kornel

    2017-01-01

    The volatile constituents of the fruiting bodies of 4 culinary-medicinal mushroom species (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, and Hericium erinaceus) from Hungary were examined to review their aroma composition. Simultaneous distillation/extraction was applied to extract volatile compounds from fungi, and the values were measured with gas chromatography--mass spectrometry. Although the fragrances of fungi are not as characteristic as those of spices, several groups of volatile compounds have been found in mushrooms. The number of identified components ranged between 61 and 100, with a high ratio of 8-carbon volatiles generally occurring in fungi. Beyond common properties, individual attributes have been identified as well: an outstanding ratio of benzene compounds in champignons, numerous N-containing volatiles in boletes, carotenoid degradation products in chanterelles, and esters and fatty acids with a high carbon number in the lion's mane mushroom. The identification of these characteristic fragrance constituents can be very important in differentiating between species and confirming their presence in mushroom products.

  9. Volatile composition and sensory properties of Vanilla × tahitensis bring new insights for vanilla quality control.

    Science.gov (United States)

    Brunschwig, Christel; Rochard, Sophie; Pierrat, Alexandre; Rouger, Anne; Senger-Emonnot, Perrine; George, Gérard; Raharivelomanana, Phila

    2016-02-01

    Vanilla × tahitensis produced in French Polynesia has a unique flavour among vanilla species. However, data on volatiles and sensory properties remain limited. In this study, the volatile composition and sensory properties of V. × tahitensis from three Polynesian cultivars and two origins (French Polynesia/Papua New Guinea) were determined by gas chromatography-mass spectrometry and quantitative descriptive analysis, respectively, and compared to Vanilla planifolia. Vanilla species, origins and cultivars were differentiated by their volatile and sensory profiles using principal component analysis. The V. × tahitensis flavour from French Polynesia was characterized by a well-balanced sensory profile, having strong anise and caramel notes due to high levels of anisyl compounds. V. × tahitensis from Papua New Guinea was distinct from that of French Polynesia, having strong spicy, fruity, brown rum notes due to p-vinylguaiacol, p-cresol and esters. Vanilla planifolia showed stronger phenolic, woody, smoky notes due to guaiacol, creosol and phenol, which were found to be biomarkers of the species. Vanilla sensory properties were linked by partial least squares regression to key volatile compounds like guaiacol or creosol, which are indicators of lower quality. This study brings new insights to vanilla quality control, with a focus on key volatile compounds, irrespective of origin. © 2015 Society of Chemical Industry.

  10. Distribution of volatile composition in 'marion' ( rubus species hyb) blackberry pedigree.

    Science.gov (United States)

    Du, Xiaofen; Finn, Chad; Qian, Michael C

    2010-02-10

    The distribution of volatile constituents in ancestral genotypes of 'Marion' blackberry's pedigree was investigated over two growing seasons. Each genotype in the pedigree had a specific volatile composition. Red raspberry was dominated by norisoprenoids, lactones, and acids. 'Logan' and 'Olallie' also had a norisoprenoid dominance but at much lower concentrations. The concentration of norisoprenoids in other blackberry genotypes was significantly lower. Terpenes and furanones were predominant in wild 'Himalaya' blackberry, whereas terpenes were the major volatiles in 'Santiam'. 'Marion', a selection from 'Chehalem' and 'Olallie', contained almost all of the volatile compounds in its pedigree at moderate amount. The chiral isomeric ratios of 11 pairs of compounds were also studied. Strong chiral isomeric preference was observed for most of the chiral compounds, and each cultivar had its unique chiral isomeric distribution. An inherent pattern was observed for some volatile compounds in the 'Marion' pedigree. Raspberry and 'Logan' had a very high concentration of beta-ionone, but was reduced by half in 'Olallie' and by another half in 'Marion' as the crossing proceeded. A high content of linalool in 'Olallie' and a low content in 'Chehalem' resulted in a moderate content of linalool in their progeny 'Marion'. However, the concentration of furaneol in 'Marion' was higher than in its parents. A high content of (S)-linalool in 'Olallie' and a racemic content of (S)-,(R)-linalool in 'Chehalem' resulted in a preference for the (S)-form in 'Marion'.

  11. Wine producers’ perceptions of wine tourism

    OpenAIRE

    Sevil, Güven; Yüncü, Hilmi Rafet

    2010-01-01

    Wine tourism has generated tremendous interest over the last two decades from both, both, industrial and academic circles. Wine tourism is a hybrid activity that integrates wine and tourism industries. Many wine regions and wine producers promote their wine through visitations of wineries. Wine, wine region and wine producers are main elements of wine tourism product. A successful wine tourism experience depends on point of view of producers on visitation to wineries as well as quality of win...

  12. Effect of olive stoning on the volatile and phenolic composition of virgin olive oil.

    Science.gov (United States)

    Servili, Maurizio; Taticchi, Agnese; Esposto, Sonia; Urbani, Stefania; Selvaggini, Roberto; Montedoro, GianFrancesco

    2007-08-22

    Olive stoning during the virgin olive oil (VOO) mechanical extraction process was studied to show the effect on the phenolic and volatile composition of the oil. To study the impact of the constitutive parts of the fruit in the composition of olive pastes during processing, the phenolic compounds and several enzymatic activities such as polyphenoloxidase (PPO), peroxidase (POD), and lipoxygenase (LPO) of the olive pulp, stone, and seed were also studied. The olive pulp showed large amounts of oleuropein, demethyloleuropein, and lignans, while the contribution of the stone and the seed in the overall phenolic composition of the fruit was very low. The occurrence of crushed stone in the pastes, during malaxation, increased the peroxidase activity in the pastes, reducing the phenolic concentration in VOO and, at the same time, modifying the composition of volatile compounds produced by the lipoxygenase pathway. The oil obtained from stoned olive pastes contained higher amounts of secoiridoid derivatives such as the dialdehydic forms of elenolic acid linked to (3,4-dihydroxyphenyl)ethanol and (p-hydroxyphenyl)ethanol (3,4-DHPEA-EDA and p-HPEA-EDA, respectively) and the isomer of the oleuropein aglycon (3,4-DHPEA-EA) and, at the same time, did not show significant variations of lignans. The stoning process modified the volatile profile of VOO by increasing the C6 unsaturated aldehydes that are strictly related to the cut-grass sensory notes of the oil.

  13. A study on the composition of off-odor volatiles in irradiated pork

    International Nuclear Information System (INIS)

    Lin Ruotai; Geng Shengrong; Zhang Jinmu; Chen Yuxia; Liu Yangmin; Wang Liping; Wang Hong; Xu Ying; Yao Side

    2006-01-01

    The purpose of this study was to lay a foundation on generation mechanisms and removal method of off-odor of irradiated meat products. Vacuum-package and refrigerated raw pork samples were irradiated with 60 Co γ-rays. Off-odor volatiles from the irradiated pork samples were taken in by a vacuum system and were collected by a cooled vial in liquid nitrogen. At the same time, the source of off-odor generation was investigated. Main compositions of off-odor volatiles of the irradiated pork were analyzed with gas chromatograph mass spectrometry (GC-MS). The results showed that main compositions of the off-odor volatiles were dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, methanethiol and S-methyl thioacetate, and the off-odor volatiles came from sulfide-containing amino acid and thiamin of the irradiated pork. Sulfide-containing compounds increased with the dose in the range of 0-3 kGy, and decreased with the refrigeration time, but changed from different kinds of the package. The non-irradiated samples, however, contained just a little sulfide-containing compounds of dimethyl sulfide and vangardbt. (authors)

  14. Composition of the volatile fraction of a sample of Brazilian green propolic and its phytotoxic activity.

    Science.gov (United States)

    Fernandes-Silva, Caroline C; Lima, Carolina A; Negri, Giuseppina; Salatino, Maria L F; Salatino, Antonio; Mayworm, Marco A S

    2015-12-01

    Propolis is a resinous material produced by honeybees, containing mainly beeswax and plant material. Despite the wide spectrum of biological activity of propolis, to our knowledge no studies have been carried out about phytotoxic properties of Brazilian propolis and its constituents. The aims of this study were to analyze the chemical composition and to evaluate the phytotoxic activity of the volatile fraction of a sample of Brazilian green propolis. Main constituents are the phenylpropanoid 3-prenylcinnamic acid allyl ester (26.3%) and the sesquiterpene spathulenol (23.4%). Several other sesquiterpenes and phenylpropanoids, in addition to linalool and α-terpineol (monoterpenes), were also detected. The activity of solutions of the volatile fraction at 1.0, 0.5 and 0.1% was tested on lettuce seeds and seedlings. The solution at 1% inhibited completely the seed germination and solutions at 0.1 and 0.5% reduced the germination rate index. The solution at 0.5% reduced the growth of the hypocotyl-radicle axis and the development of the cotyledon leaf. The chemical composition of the volatile fraction of this Brazilian green propolis is different from those previously described, and these results may contribute to a better understanding about the chemical variations in propolis. The volatile fraction of Brazilian green propolis influences both germination of seed lettuce and the growth of its seedlings, showing an phytotoxic potential. © 2014 Society of Chemical Industry.

  15. Wine fraud

    OpenAIRE

    Holmberg, Lars

    2010-01-01

    Lars HolmbergFaculty of Law, University of Copenhagen, Copenhagen, DenmarkAbstract: Wine fraud may take several forms, of which two are discussed here: consumption fraud aimed at the wine market in general, and collector fraud aimed at the very top of the wine market. Examples of wine fraud past and present are given, and a suggestion about the extent of contemporary consumer fraud in Europe is provided. Technological possibilities for future detection and prevention of both forms of wine fra...

  16. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.

    Science.gov (United States)

    Pérez-Magariño, Silvia; Martínez-Lapuente, Leticia; Bueno-Herrera, Marta; Ortega-Heras, Miriam; Guadalupe, Zenaida; Ayestarán, Belén

    2015-06-17

    In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines.

  17. The complexity of wine: clarifying the role of microorganisms.

    Science.gov (United States)

    Tempère, Sophie; Marchal, Axel; Barbe, Jean-Christophe; Bely, Marina; Masneuf-Pomarede, Isabelle; Marullo, Philippe; Albertin, Warren

    2018-05-01

    The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, wine complexity is a multicomponent concept not easily defined. In this review, we first describe the actual knowledge regarding wine complexity, its perception, and wine chemical composition. In particular, we emphasize that, contrary to expectations, the perception of wine complexity is not related to wine chemical complexity. Then, we review the impact of wine microorganisms on wine complexity, with a specific focus on publications including sensory analyses. While microorganisms definitively can impact wine complexity, the underlying mechanisms and molecules are far from being deciphered. Finally, we discuss some prospective research fields that will help improving our understanding of wine complexity, including perceptive interactions, microbial interactions, and other challenging phenomena.

  18. Flavour-active wine yeasts.

    Science.gov (United States)

    Cordente, Antonio G; Curtin, Christopher D; Varela, Cristian; Pretorius, Isak S

    2012-11-01

    The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of 'flavour phenotypes' that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.

  19. Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels.

    Science.gov (United States)

    Yılmaz, Emin; Öğütcü, Mustafa; Yüceer, Yonca Karagül

    2015-09-01

    The purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective was to monitor the influence of storage on textural and oxidative stability and volatile composition of the organogels. The results show that organogels with beeswax had lower levels of solid fat content, melting point and firmness than sunflower wax counterparts. The microphotographs revealed that beeswax organogels had spherical crystals while sunflower wax organogels continued need-like crystals, but both organogels continued crystallized β' polymorph. All organogels maintained their oxidative stability during storage. Quantitative descriptive analysis results were consistent with these findings that the organogel structure and properties were similar to breakfast margarine. The main volatile components of the organogels with added strawberry aroma were ethyl acetate, ethyl butanoate, ethyl-2-methyl butanoate, D-limonene, ethyl caproate; banana-aroma were isoamyl acetate, isoamyl valerianate, ethyl acetate; and butter-aroma were 2,3-butanedione, 3-hydroxy-2-butanone. These volatile components were not only detected in the fresh samples but also at the end of the storage period. Sensory definition terms were matched with the sensory descriptors of the detected volatiles. In conclusion, the new organogels were shown to be suitable for food product applications. © 2015 Institute of Food Technologists®

  20. Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.

    Science.gov (United States)

    Figueiredo-González, M; Cancho-Grande, B; Simal-Gándara, J

    2013-09-01

    Valdeorras (the N.W. corner of Spain) wants to promote the production and marketing of new sweet wines. The present work represents the first study on sweet wines manufactured with red grapes Vitis vinifera L. Garnacha Tintorera, a teinturier cultivar. Two different red sweet wines were elaborated: the first one was made with dried grapes; Vitis vinifera L. Garnacha Tintorera has excellent potential to produce wines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels. Different red Garnacha Tintorera-based wines (a dry base wine, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized. Chromatic characteristics and phenolic compounds were established by spectrophotometric methods in order to assess the technology of Garnacha Tintorera-based sweet wines. High molecular weight brown polymers, produced during the grape drying process and isolated from sweet wines by the dialysis process, were responsible for the brown colour of sweet wines. As a consequence, yellowness of sweet wines was also higher which was confirmed by colorimetric indexes. With respect to phenolic content, GFSW presented the lowest content because the maceration-alcoholic fermentation was stopped through the addition of alcohol before the diffusion of red pigments from skins to must was complete. GNSW presented the highest phenolic content due to the concentration effect resulting from evaporation of water from the grapes. Anthocyanins of sweet wines were polymerised in great extent. The percentage of polymerised tannins was sufficient to guarantee the aging process of sweet wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition

    OpenAIRE

    Alonso-del-Real, Javier; Lairón-Peris, María; Barrio, Eladio; Querol, Amparo

    2017-01-01

    Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fer...

  2. Wine and Climate Change

    OpenAIRE

    Ashenfelter, Orley; Storchmann, Karl

    2014-01-01

    In this article we provide an overview of the extensive literature on the impact of weather and climate on grapes and wine with the goal of describing how climate change is likely to affect their production. We start by discussing the physical impact of weather on vine phenology, berry composition and yields, and then survey the economic literature measuring the effects of temperature on wine quality, prices, costs and profits and how climate change will affect these. We also describe what ha...

  3. Changes in the volatile compound production of fermentations made from musts with increasing grape content.

    Science.gov (United States)

    Keyzers, Robert A; Boss, Paul K

    2010-01-27

    Wine is a complex consumer product produced predominately by the action of yeast upon grape juice. Model must systems have proven to be ideal for studies into the effects of fermentation conditions on the production of certain wine volatiles. To clarify the contribution of grape juice to the production of wine volatiles, we have employed a model must system spiked with increasing amounts of grape juice (Riesling or Cabernet Sauvignon). The resulting fermented wines were analyzed by SPME-GC-MS and the data obtained grouped using ANOVA and cluster analyses to reveal those compounds that varied in concentration with reproducible trends relative to juice concentration. Such grouping highlights those compounds that are grape-dependent or for which production is modulated by grape composition. In some cases, increasing the proportion of grape juice in the fermentations stimulated the production of certain esters to levels between 2- and 140-fold higher than those seen in fermentations made with model grape juice media alone. The identification of the grape components responsible for the increased production of these wine volatiles will have implications for the impact of grape production and enology on wine flavor and aroma.

  4. Inter-specific variation in headspace scent volatiles composition of four commercially cultivated jasmine flowers.

    Science.gov (United States)

    Bera, Paramita; Kotamreddy, Jhansi Narmada Reddy; Samanta, Tanmoy; Maiti, Saborni; Mitra, Adinpunya

    2015-01-01

    Jasmines are commercially grown for their fragrant flowers and essential oil production. The flowers of jasmine emit sweet-smelling fragrance from evening till midnight. This study was designed to study the composition and inter-specific variation of the emitted scent volatiles from flowers of four commercially cultivated Jasminum species namely, Jasminum sambac, Jasminum auriculatum, Jasminum grandiflorum and Jasminum multiflorum. Gas chromatography-mass spectrometry analysis revealed that the scent volatiles composition of these flowers was predominantly enriched with both terpenoid and benzenoid compounds. Linalool and (3E,6E)-α-farnesene were identified as the major monoterpene and sesquiterpene in all the four species, respectively. The most abundant benzenoid detected in all flowers was benzyl acetate. Comparison of volatile profiles indicated a variation in fragrance contents and types emitted from these four jasmine flowers. The outcome of this study shall help in elucidating the enzymes and genes of fragrance biosynthesis in jasmines and in aiming to create flowers with improved scent quality.

  5. Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity.

    Science.gov (United States)

    Cejudo-Bastante, María J; Durán-Guerrero, Enrique; Natera-Marín, Ramón; Castro-Mejías, Remedios; García-Barroso, Carmelo

    2013-04-01

    Nineteen commercially available aromatised vinegars, which were representative of this type of product, were tested to ascertain their phenolic and volatile composition and antioxidant activity. The aromatised vinegars came from different raw materials such as fruits, spices, herbs and vegetables. The antioxidant activity was determined by means of photochemiluminescence, phenolic profile by using ultra performance liquid chromatography with ultraviolet detection, and the volatile composition was determined by using stir bar sorptive extraction-gas chromatography-mass spectrometry. Nine polyphenolic compounds and 141 volatile compounds were identified. Vinegar aromatised with black truffle and rosemary obtained the highest values of antioxidant activity, followed by those aromatised with lemon, tarragon, aromatic herbs and vegetables. Antioxidant activity was highly correlated with the presence of trans-p-coutaric acid, trans-caftaric acid, 5-hydroxy-methylfurfural and furfural. Moreover, (Z)-3-hexen-1-ol was exclusive to the vinegar aromatised with tarragon, while p-menth-1,8-ol, dimethyl styrene, 4-methyl acetophenone and nootkatone were only found in vinegar aromatised with lemon. On the basis of the results from the cluster analysis of cases, it can be concluded that the grouping responds more to the trademark of each vinegar than to the raw material. © 2012 Society of Chemical Industry.

  6. Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose

    International Nuclear Information System (INIS)

    Berna, Amalia Z.; Trowell, Stephen; Clifford, David; Cynkar, Wies; Cozzolino, Daniel

    2009-01-01

    Analysis of 34 Sauvignon Blanc wine samples from three different countries and six regions was performed by gas chromatography-mass spectrometry (GC-MS). Linear discriminant analysis (LDA) showed that there were three distinct clusters or classes of wines with different aroma profiles. Wines from the Loire region in France and Australian wines from Tasmania and Western Australia were found to have similar aroma patterns. New Zealand wines from the Marlborough region as well as the Australian ones from Victoria were grouped together based on the volatile composition. Wines from South Australia region formed one discrete class. Seven analytes, most of them esters, were found to be the relevant chemical compounds that characterized the classes. The grouping information obtained by GC-MS, was used to train metal oxide based electronic (MOS-Enose) and mass spectrometry based electronic (MS-Enose) noses. The combined use of solid phase microextraction (SPME) and ethanol removal prior to MOS-Enose analysis, allowed an average error of prediction of the regional origins of Sauvignon Blanc wines of 6.5% compared to 24% when static headspace (SHS) was employed. For MS-Enose, the misclassification rate was higher probably due to the requirement to delimit the m/z range considered.

  7. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method.

    Science.gov (United States)

    Politowicz, Joanna; Lech, Krzysztof; Lipan, Leontina; Figiel, Adam; Carbonell-Barrachina, Ángel A

    2018-03-01

    One of the best preservation method for long-term storage is drying. In this work, the influence of different drying methods on aroma and sensory profile of shiitake mushroom was evaluated. The drying methods tested were: convective drying (CD), freeze-drying (FD), vacuum-microwave drying (VMD), and a combination of convective pre-drying and vacuum-microwave finish-drying (CPD-VMFD). The volatile composition of fresh and dried shiitake mushrooms was analysed by SPME, GC-MS and GC-FID, and showed the presence of 71 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh shiitake were 1-octen-3-ol (20.2%), 2-octanone (20.7%), 1,2,4-trithiolane (9.8%), and 1,2,3,5,6-pentathiepane (8.2%). Drying of shiitake mushrooms caused significant losses of C8 compounds and cyclic sulfur compounds, such as 1,2,4-trithiolane (V31) and 1,2,4,5-tetrathiane (V57). Samples dried at CD 80 °C implied a relative short drying time (120 min), had the highest contents of total volatiles (1594 μg 100 g -1 ) and cyclic sulfur compounds (e.g. V57 126 μg 100 g -1 ), and the highest intensity of most of the key positive sensory attributes, such as inner colour (7.0), fresh shiitake flavour (6.7), and sponginess (6.2). The best dehydration methods, resulting in the highest total concentrations of volatile compounds and high intensity of key sensory attributes were FD (if vacuum and liquid nitrogen facilities are available) and CD at 80 °C (for companies with vacuum and liquid nitrogen facilities). © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  8. Chemical Composition of the Volatile Components of Tropaeolum majus L. (Garden Nasturtium from North Western Algeria

    Directory of Open Access Journals (Sweden)

    B. BENYELLES

    2015-11-01

    Full Text Available Essential oil from Tropaeolum majus L. aerial parts, a plant native to North Western Algeria, was obtained by hydrodistillation. The oil volatile components were identified by a combination of gas chromatography/flame ionization detection (GC/FID, GC-mass spectrometry (GC-MS techniques, and NMR spectroscopy. Nine components representing 92.0 % of the essential oil total (GC/FID chromatogram were identified. The most abundant compounds were benzyl isothiocyanate (82.5 %, benzene acetonitrile (3.9 % and 2-phenylethyl isovalerate (2.9 %. Higher content in nitrogen- and sulfur-containing compounds accounting to 86.4 % of the volatile fraction composition of T. majus were quantified.

  9. Essential Oil Chemical Composition and Headspace Volatiles Profile of Achillea coarctata from Serbia.

    Science.gov (United States)

    Kostevski, Ivana R; Petrović, Goran M; Stojanović, Gordana S; Stamenković, Jelena G; Zlatković, Bojan K

    2016-04-01

    This study reports the essential oil composition and headspace volatiles profile of Achillea coarctata Poir. from Serbia. The inflorescences, stems and leaves, and the aerial parts of A. coarctata were analyzed separately. Germacrene D, α-terpineol and 1,8-cineole were the main constituents of the aerial parts essential oil; 1,8-cineole, cis-cadin-4-en-7-ol and α-terpineol were the most dominant compounds in the inflorescence essential oil, while the most abundant components in the stem and leaf oil were germacrene D, cis-cadin-4-en-7-ol and ledol. The percentages of monoterpenoids and sesquiterpenoids in the aerial parts were the same, while there were differences in distribution of these compound classes in inflorescence and stem and leaf essential oils. The major components of the headspace volatiles were the same for aerial parts, inflorescence and stem and leaves: 1,8-cineole, β-pinene and α-pinene.

  10. Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis.

    Science.gov (United States)

    Marrufo-Curtido, Almudena; Cejudo-Bastante, María Jesús; Rodríguez-Dodero, M Carmen; Natera-Marín, Ramón; Castro-Mejías, Remedios; García-Barroso, Carmelo; Durán-Guerrero, Enrique

    2015-12-01

    Dietary fiber derived from citrus fruits was added to vinegar. Different sources and quantities of fiber and storage conditions have been scrutinized. Formulated vinegars were evaluated on the basis of their phenolic profile, volatile composition and sensory analysis. The addition of citrus fiber enhanced the phenolic and volatile profile of the resulted vinegars. Whereas lemon fiber contributed mostly to the enrichment of the polyphenolic composition, orange fiber was that which increased in a higher way the volatile composition of the vinegars. Moreover, the content of hydroxycinnamic acid derivatives and the majority of volatile compounds decreased as the dose of fiber increased. Furthermore, the judges preferred fiber-enriched vinegars, but in different quantities depending of the fiber source. This preference was mainly based on citric attribute, contributing several terpenes and ketones derived from them. The addition of citrus fiber to vinegar did not result in a marked storage-dependence.

  11. The effect of deodorization on volatile compositions of fucoidan extracted from brown seaweed (Sargassum sp.)

    Science.gov (United States)

    Khalafu, Sharifah Habibah Syed; Mustapha, Wan Aida Wan; Lim, Seng Joe; Maskat, Mohamad Yusof

    2016-11-01

    Fucoidan is a biologically active polysaccharide that were made up of complex mixture of fucose, sulfate and uronic acid. This study was conducted to identify the volatile compositions of crude fucoidan and deodorized fucoidans extracted from brown seaweed Sargassum sp. (Fsar). The volatile compositions was also compared with a standard commercial fucoidan (Fysk). Fucoidan was extracted from Sargassum sp. originated in coastal area of Indonesia, by using a low pH acid extraction method. Approximately 20 mL of 1% freshly extracted fucoidan was then subjected to deodorization process by using three different method i.e., by treating it with 10 g activated carbon (Fac), 0.4 g ion exchange resin, Amberlite 67 (Fresin) and 2 mL of 1% calcium carbonate (FCaCO3) and incubated for 12 hrs before further analysis. Forty-six volatile compounds were successfully identified in all of the five samples by using Headspace-Solid Phase Microextraction (HS-SPME) and analysed by using Gas Chromatography Mass Spectrometer (GCMS). In Fsar, 72% of the total volatile constituents were identified as aromatic hydrocarbons, 23% hydrocarbons and 5% alcohols. In Fysk, all compounds detected are in group hydrocarbons. In Fsar, all of the compounds identified were classified as odor active compounds which had a contribution to unpleasant odor in fucoidan. After deodorization, 72% of aromatic hydrocarbons detected in Fsar were reported to be absent in all deodorized fucoidans. Both Fresin and FCaCO3 showed a reduction in peak area percentages of phenol, 2,4-bis (1,1-dimethylethyl)- from Fsar (1.30%) to 0.79 and 1.07% respectively. Meanwhile in Fac, no presence of phenol, 2,4-bis (1,1-dimethylethyl) was reported. These findings are essential to propel the advancement of research in deodorization technologies of marine products, especially fucoidans.

  12. 27 CFR 24.184 - Use of volatile fruit-flavor concentrate.

    Science.gov (United States)

    2010-04-01

    ... fruit juice, or must (or in the case of bonded wine premises, to wine of the winemaker's own production... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Wine § 24.184 Use of volatile fruit-flavor concentrate. (a) General. In the cellar treatment of natural wine of the winemaker's own...

  13. Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?

    Directory of Open Access Journals (Sweden)

    Alice Vilela

    2017-10-01

    Full Text Available Grape musts sometimes reveal excess acidity. An excessive amount of organic acids negatively affect wine yeasts and yeast fermentation, and the obtained wines are characterized by an inappropriate balance between sweetness, acidity or sourness, and flavor/aroma components. An appropriate acidity, pleasant to the palate is more difficult to achieve in wines that have high acidity due to an excess of malic acid, because the Saccharomyces species in general, cannot effectively degrade malic acid during alcoholic fermentation. One approach to solving this problem is biological deacidification by lactic acid bacteria or non-Saccharomyces yeasts, like Schizosaccharomyces pombe that show the ability to degrade L-malic acid. Excessive volatile acidity in wine is also a problem in the wine industry. The use of free or immobilized Saccharomyces cells has been studied to solve both these problems since these yeasts are wine yeasts that show a good balance between taste/flavor and aromatic compounds during alcoholic fermentation. The aim of this review is to give some insights into the use of Saccharomyces cerevisiae strains to perform biological demalication (malic acid degradation and deacetification (reduction of volatile acidity of wine in an attempt to better understand their biochemistry and enological features.

  14. Flavour-active wine yeasts

    OpenAIRE

    Cordente, Antonio G.; Curtin, Christopher D.; Varela, Cristian; Pretorius, Isak S.

    2012-01-01

    The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can infl...

  15. Phenolic Contents and Compositions in Skins of Red Wine Grape Cultivars among Various Genetic Backgrounds and Originations

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    Lei Zhu

    2012-03-01

    Full Text Available In order to analyze and compare the phenolic characteristics of red wine grapes with diverse genetic backgrounds, skin phenolics among 21 different cultivars belonging to Vitis vinifera L., East Asian and North American Vitis species and hybrids, as well as 2 varieties of muscadine grapes were estimated by HPLC-MS/MS. There were 45 anthocyanins, 28 flavonols, 8 flavan-3-ols, 9 cinnamic acids, 5 benzoic acids, 5 ellagic acids and 2 stilbenes detected in all the samples. Total contents of each phenolic type varied significantly among the different grape cultivars investigated. There was also a large variability in the phenolic compositions of different grape groups. The differences in anthocyanin composition were obvious between V. vinifera and non-V. vinifera grapes and also between the grapes originating from Eurasia and North America. Quercetin-3-glucuronide and quercetin-3-glucoside were marker flavonol compounds for Euvitis grape skins. Flavan-3-ol monomers were dominant in the skins of muscadine and non-V. amurensis East Asian grapes, whereas polymers were more common in V. vinifera and North American grapes. The muscadine grapes were very rich in flavonols, flavan-3-ols and ellagic acids. Via principal component analysis, these grape cultivars were clustered into three groups according to their characteristic phenolic content and composition.

  16. Tears of Wine

    Science.gov (United States)

    Rathore, Prerana; Sharma, Vivek

    `Tears of wine' refer to the rows of wine-drops that spontaneously emerge within a glass of strong wine. Evaporation-driven Marangoni flows near the meniscus of water-alcohol mixtures drive liquid upward forming a thin liquid film, and a rim or ridge forms near the moving contact line. Eventually the rim undergoes an instability forming drops, that roll back into bulk reservoir forming so called tears or legs of wine. Most studies in literature argue the evaporation of more volatile, lower surface tension component (alcohol) results in a concentration-dependent surface tension gradient that drives the climbing flow within the thin film. Though it is well-known that evaporative cooling can create temperature gradients that could provide additional contribution to the climbing flows, the role of thermocapillary flows is less well-understood. Furthermore, the patterns, flows and instabilities that occur near the rim, and determine the size and periodicity of tears, are not well-studied. Using experiments and theory, we visualize and analyze the formation and growth of tears of wine. The sliding drops, released from the rim towards the bulk reservoir, show oscillations and a cascade of fascinating flows that are analyzed for the first time.

  17. Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages.

    Science.gov (United States)

    Di Cagno, Raffaella; Lòpez, Clemencia Chaves; Tofalo, Rosanna; Gallo, Giovanna; De Angelis, Maria; Paparella, Antonello; Hammes, Walter P; Gobbetti, Marco

    2008-06-01

    Three Italian PDO fermented sausages, Varzi, Brianza and Piacentino, were compared for compositional, microbiological, biochemical and volatile profile characteristics. Mean values for the gross composition varied especially due to moisture, fat, total protein and nitrate concentration which reflected differences in the ingredients and some technological parameters. Cell numbers of the major microbial groups were almost similar among sausages. The major differences were found for Brochothrix thermosphacta, enterococci and moulds. Apart from their use as starters, Lactobacillus sakei and Lactobacillus curvatus were the dominant lactic acid bacteria and, as well as Staphylococcus xylosus, dominated the population of coagulase-negative staphylococci. Sausages differed for the hydrolysis of myofibrillar proteins and secondary proteolysis. Varzi, the sausage subjected to prolonged fermentation at 23-25°C for 10 days before ripening, showed the highest degree of secondary proteolysis. Varzi and Brianza, the two fermented sausages manufactured by using microbial starters, showed the highest concentration and similar profiles of free amino acids. The peptidase activities contained in the aqueous extracts agreed with the above findings. A total of 52 volatile components, mainly alcohols, aldehydes and terpenes, were identified by solid-phase micro-extraction coupled with gas chromatography-mass spectrometry analysis. The volatile profiles of the three Italian PDO fermented sausages differed in part and, except for terpenes, the highest levels of the other chemical classes were found in Varzi and Brianza sausages. The composition of free fatty acids of the three Italian PDO sausages was rather similar. Monounsaturated fatty acids (MUFA) were found at the highest relative percentage followed by saturated (SFA) and polyunsaturated (PUFA) fatty acids. Oleic, palmitic, linoleic and stearic were the main free fatty acids found in all fermented sausages.

  18. Wine fraud

    Directory of Open Access Journals (Sweden)

    Lars Holmberg

    2010-10-01

    Full Text Available Lars HolmbergFaculty of Law, University of Copenhagen, Copenhagen, DenmarkAbstract: Wine fraud may take several forms, of which two are discussed here: consumption fraud aimed at the wine market in general, and collector fraud aimed at the very top of the wine market. Examples of wine fraud past and present are given, and a suggestion about the extent of contemporary consumer fraud in Europe is provided. Technological possibilities for future detection and prevention of both forms of wine fraud are discussed.Keywords: adulteration, counterfeit, detection

  19. Volatile composition of peppermint (Mentha piperita L.) commercial teas through solid phase extraction.

    Science.gov (United States)

    Riachi, L G; Abi-Zaid, I E; Moreira, R F A; De Maria, C A B

    2012-12-01

    Volatiles from aqueous extract of peppermint commercial sachets were investigated through gas chromatography/flame ionization detection (GC/FID) and GC/mass spectrometry (MS). Samples were prepared under similar conditions as in homemade tea. Volatiles were isolated using solid phase extraction method (SPE) with Porapak Q trap followed by desorption with acetone. Estimated mean values for short and medium chain carboxylic acids (C2-C12) and ketones lay in the range of 50-64 microg kg(-1) whilst aliphatic alcohols and acyclic hydrocarbons had values lower than 6 microg kg(-1). The major volatiles were terpenes (275-382 microg kg(-1)) that reached 89 % of the total composition. A total of 16 compounds, among them dodecane, acetoin, acetol, citral, geraniol and octanoic acid have been described by the first time in peppermint tea. These findings could be attributed to the different analytical approach employed, mainly to the use of different extraction/pre-concentration techniques. Given the apparently lower proportion of terpenes in the aqueous extract it may be that the chemical properties of the peppermint essential oil are not entirely reproduced with homemade tea.

  20. Volatile Composition of Essential Oils from Different Aromatic Herbs Grown in Mediterranean Regions of Spain

    Directory of Open Access Journals (Sweden)

    Hussein El-Zaeddi

    2016-05-01

    Full Text Available Volatile composition of essential oils from dill, parsley, coriander, and mint were investigated at different harvest dates to determine the most suitable harvest time for each these herbs. Hydrodistillation (HD, using a Deryng system, was used for isolating the essential oils. Isolation and identification of the volatile compounds were performed using gas chromatography-mass spectrometry (GC-MS instrument. The results of gas chromatography-flame ionization detector (GC-FID analysis (quantification showed that the main components in the essential oil of dill shoots were α-phellandrene, dill ether, and β-phellandrene, and the optimal harvest date was D2 (second harvest, fourth week of February 2015. For parsley shoots, the main compounds were 1,3,8-p-menthatriene, β-phellandrene, and P1 (first harvest, third week of November 2014 was the sample with the highest essential oil. For coriander, the main compounds were E-2-dodecenal, dodecanal, and octane and the highest contents were found at C2 (second harvest, 5 February 2015; while, the main two components of mint essential oil were carvone and limonene, and the highest contents were found at M1 (first harvest, second week of December 2014. The present study was the first one reporting data on descriptive sensory analysis of aromatic herbs at this optimal harvest date according to the content of volatile compounds of their essential oils.

  1. Composition and antioxidant activity of Thymus vulgaris volatiles: comparison between supercritical fluid extraction and hydrodistillation.

    Science.gov (United States)

    Grosso, Clara; Figueiredo, Ana Cristina; Burillo, Jesus; Mainar, Ana M; Urieta, José S; Barroso, José G; Coelho, José A; Palavra, António M F

    2010-07-01

    Supercritical fluid extraction (SFE) of the volatile oil from Thymus vulgaris L. aerial flowering parts was performed under different conditions of pressure, temperature, mean particle size and CO(2) flow rate and the correspondent yield and composition were compared with those of the essential oil isolated by hydrodistillation (HD). Both the oils were analyzed by GC and GC-MS and 52 components were identified. The main volatile components obtained were p-cymene (10.0-42.6% for SFE and 28.9-34.8% for HD), gamma-terpinene (0.8-6.9% for SFE and 5.1-7.0% for HD), linalool (2.3-5.3% for SFE and 2.8-3.1% for HD), thymol (19.5-40.8% for SFE and 35.4-41.6% for HD), and carvacrol (1.4-3.1% for SFE and 2.6-3.1% for HD). The main difference was found to be the relative percentage of thymoquinone (not found in the essential oil) and carvacryl methyl ether (1.0-1.2% for HD versus t-0.4 for SFE) which can explain the higher antioxidant activity, assessed by Rancimat test, of the SFE volatiles when compared with HD. Thymoquinone is considered a strong antioxidant compound.

  2. Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans.

    Science.gov (United States)

    Dong, Wenjiang; Hu, Rongsuo; Chu, Zhong; Zhao, Jianping; Tan, Lehe

    2017-11-01

    This study investigated the effect of different drying techniques, namely, room-temperature drying (RTD), solar drying (SD), heat-pump drying (HPD), hot-air drying (HAD), and freeze drying (FD), on bioactive components, fatty acid composition, and the volatile compound profile of robusta coffee beans. The data showed that FD was an effective method to preserve fat, organic acids, and monounsaturated fatty acids. In contrast, HAD was ideal for retaining polyunsaturated fatty acids and amino acids. Sixty-two volatile compounds were identified in the differently dried coffee beans, representing 90% of the volatile compounds. HPD of the coffee beans produced the largest number of volatiles, whereas FD resulted in the highest volatile content. A principal component analysis demonstrated a close relationship between the HPD, SD, and RTD methods whereas the FD and HAD methods were significantly different. Overall, the results provide a basis for potential application to other similar thermal sensitive materials. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

    Science.gov (United States)

    Bokulich, Nicholas A.; Collins, Thomas S.; Masarweh, Chad; Allen, Greg; Heymann, Hildegarde; Ebeler, Susan E.

    2016-01-01

    ABSTRACT Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir. PMID:27302757

  4. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

    Directory of Open Access Journals (Sweden)

    Nicholas A. Bokulich

    2016-06-01

    Full Text Available Regionally distinct wine characteristics (terroir are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir.

  5. Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.

    Directory of Open Access Journals (Sweden)

    Goran Zdunić

    2010-01-01

    Full Text Available Prošek is a traditional dessert wine from the coastal region of Croatia made from partially dried grapes. There is very little literature data about the chemical composition and sensory properties of Prošek, so an experimental production from the dried grapes of Plavac mali cultivar has been done using native and induced alcoholic fermentations. To determine the volatile compounds, gas chromatography with flame ionisation detector (GC/FID was used on the samples prepared with solid phase microextraction (SPME. Higher alcohols, esters, carbonyl compounds and volatile acids were determined in the wine samples. Wines were grouped according to the production method using principal component analysis (PCA. It was found that Prošek wines produced with native and induced alcoholic fermentation differ in their volatile compounds. Descriptive sensory analysis was applied to show the sensory properties of Prošek wine, whose characteristic aromas include those of dried fruit (raisins, red berries, honey, chocolate and vanilla. A significant difference depending on the type of fermentation was determined in two sensory attributes, strawberry jam aroma and fullness.

  6. Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity.

    Science.gov (United States)

    Bail, Stefanie; Stuebiger, Gerald; Krist, Sabine; Unterweger, Heidrun; Buchbauer, Gerhard

    2008-06-01

    Grape seed oil (Oleum vitis viniferae) representing a promising plant fat, mainly used for culinary and pharmaceutical purposes as well as for various technical applications, was subject of the present investigation. HS-SPME-GC-MS was applied to study volatile compounds in several seed oil samples from different grape oils. The triacylglycerol (TAG) composition of these oils was analyzed by MALDI-TOF-MS/MS. In addition the total phenol content and the antioxidant capacity (using TEAC) of these oils were determined. The headspace of virgin grape oils from white and red grapes was dominated by ethyl octanoate (up to 27.5% related to the total level of volatiles), ethylacetate (up to 25.0%), ethanol (up to 22.7%), acetic acid (up to 17.2%), ethyl hexanoate (up to 17.4%) and 3-methylbutanol (up to 11.0%). Triacylglycerol composition was found to be dominated by LLL (up to 41.8%), LLP (up to 24.3%), LLO (up to 16.3%) and LOO (up to 11.7%), followed by LOP (up to 9.3%) and LOS/OOO (up to 4.3%). Total phenol content ranged between 59μg/g and 115.5μg/g GAE. Antioxidant capacity (TEAC) was analyzed to range between 0.09μg/g and 1.16μg/g. Copyright © 2007 Elsevier Ltd. All rights reserved.

  7. Scavenging Capacities of Some Wines and Wine Phenolic Extracts

    Directory of Open Access Journals (Sweden)

    Ioannis G. Roussis

    2005-01-01

    Full Text Available The aim of this study was to assess the ability of different wines – a sweet red, a dry red, a sweet white, and a dry white – to scavenge the stable 1,1’-diphenyl-2-picryl-hydrazyl radical (DPPH. and to determine their phenolic composition. Both red wines contained, apart from anthocyanins, also higher concentration of total phenolics, tartaric esters, and flavonols than the two white wines. All wines exhibited scavenging activity analogous to their total phenolic content. However, their phenolics differed in antiradical potency, which was visible in their EC50 values. The dry red wine, Xinomavro, had a lower EC50 value, indicating the higher antiradical potency of its phenolics. The scavenging capacities of phenolic extracts from Xinomavro red wine on hydroxyl radicals, superoxide radicals, and singlet oxygen were also assessed. Wine total extract was fractionated by extraction, and each of the three fractions was then subfractionated by column chromatography into two subfractions. Wine total extract, and its fractions and subfractions exhibited scavenging capacity on hydroxyl radicals, superoxide radicals, and singlet oxygen, indicating the activity of many wine phenolics. The most active wine extracts towards hydroxyl radicals were characterized by the high peaks of flavanols, anthocyanins and flavonols in their HPLC-DAD chromatograms. The most active extract towards superoxide radicals was rich in flavanols and anthocyanins. The characteristic phenolics of the most active wine extracts towards singlet oxygen were flavanols, flavonols and phenolic acids. The ability of all red wine phenolic extracts to scavenge singlet oxygen, along with hydroxyl and superoxide radicals, emphasizes its health functionality.

  8. Utilização de abacaxi (Ananas comosus L. cv. Pérola e Smooth cayenne para a produção de vinhos: estudo da composição química e aceitabilidade Utilization of pineapple (Ananas comosus L. cv. Pérola and Smooth cayenne for wine making: study of chemical composition and acceptance

    Directory of Open Access Journals (Sweden)

    Kátia Gomes Lima Araújo

    2009-03-01

    Full Text Available Foram estudadas as características químicas de vinhos produzidos com as cultivares de abacaxi Pérola e Smooth cayenne, com vistas a predizer a qualidade das bebidas, tomando-se como base a sua composição e aceitabilidade. Os mostos de abacaxi foram analisados quanto ao pH, acidez total, ácidos orgânicos fixos, açúcar total, pectina total, compostos fenólicos, K, Ca, Fe, Cu, N e P, enquanto nos vinhos analisou-se também a acidez volátil, teor alcoólico, alcoóis superiores, acetaldeído, acetato de etila, glicerol, metanol e cor. Os resultados indicaram que existem semelhanças em relação à composição química de mostos e vinhos de abacaxis e uvas. A análise dos compostos voláteis formados durante a fermentação alcoólica indicou que a composição do mosto de abacaxi interferiu nas quantidades de alguns voláteis produzidos pela levedura Saccharomyces cerevisiae. O teste de aceitabilidade com escala hedônica de nove pontos indicou que os vinhos elaborados com as duas cultivares de abacaxi foram igualmente aceitos.The objective of the present work was to study the chemical characteristics of wine made with two different varieties of pineapple: Pérola and Smooth cayenne, in order to predict its quality based on composition and acceptance. The pineapple musts were chemically characterized through the analysis of pH, total acidity, fixed organic acids, total sugar, total pectin, phenolic compounds, and K, Ca, N e P. The wines were characterized by volatile acidity, alcoholic grade, higher alcohols, acetaldehyde, ethyl acetate, glycerol, methanol, and color. The results showed that there are similarities between the pineapple and grape musts and wines. The analysis of volatile compunds performed during the alcoholic fermentation showed that the pineapple must composition interfered with the quantities of volatiles formed by Saccharomyces cerevisiae. The 9-point hedonic scale acceptance indicated that the two varieties of wine

  9. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method.

    Science.gov (United States)

    Politowicz, Joanna; Lech, Krzysztof; Sánchez-Rodríguez, Lucía; Szumny, Antoni; Carbonell-Barrachina, Ángel A

    2017-12-01

    In this work, the influence of different drying methods on the aroma composition and sensory quality of chanterelle mushrooms (Cantharellus cibarius Fr.) was evaluated. The drying methods tested were convective drying (CD), freeze drying (FD), vacuum microwave drying (VMD) and a combination of convective pre-drying and vacuum microwave finish drying (CPD-VMFD). Analyses of fresh and dried chanterelle samples by HS-SPME and GC/MS and GC-FID showed the presence of 39 volatile compounds at different concentrations. The most abundant compounds in fresh chanterelle were 1-hexanol (33.4 μg per 100 g dry basis (db)), 1-octen-3-ol (80.2 μg per 100 g db) and 2-octen-1-ol (19.3 μg per 100 g db). The results showed that fresh and dried chanterelle contained very low levels of aroma compounds; however, the highest contents of volatile compounds were found in samples after (i) CD at 80 °C (129 μg per 100 g db), (ii) CPD-VMFD at 70 °C-480/240 W (136 μg per 100 g db) and (iii) CPD-VMFD at 80 °C-480/240 W (136 μg per 100 g db). The best dehydration methods, which resulted in high contents of volatile compounds and appropriate sensory quality, according to descriptive sensory analysis and PCA tools, were CD at 70 and 80 °C. Besides, these methods led to spongy dried mushrooms with high intensities of fresh, mushroom ID, with proper color and without intense shrinkage. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  10. Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.

    Science.gov (United States)

    Han, Guomin; Ugliano, Maurizio; Currie, Bruce; Vidal, Stéphane; Diéval, Jean-Baptiste; Waterhouse, Andrew L

    2015-01-01

    Wine aging is generally limited by the amount of oxidation, which is dependent on the amount of oxygen entering via the closure. Cabernet Sauvignon wine is well known for its high concentration of tannin, making it an ideal red wine for aging. The impact of closure type after 5 years' bottle aging has been investigated on a 2007 Cabernet Sauvignon red wine, treated with or without polyvinylpolypyrrolidone (PVPP) and micro-oxygenation (Mox). Two oxygen transfer rate (OTR) conditions (16 and 5 µg per day) into 375 mL bottles were obtained by using different synthetic stoppers. Color was evaluated by UV-visible spectrophotometry, carbonyls by 2,4-dinitrophenylhydrazine derivatization, phenolics by high-performance liquid chromatography and sulfur dioxide by the aspiration method. Closure type strongly influenced color parameters involving SO2 bleaching and some phenolics, particularly quercetin, were affected, but there was little effect on carbonyls other than acetaldehyde. PVPP treatment afforded wines with the lowest levels of phenolics and color density, but highest acetaldehyde. Few effects of Mox could be detected. Closure OTR strongly affects sulfur dioxide levels - the primary antioxidant in wine - in aged wine, but phenolic levels substantially alter the secondary reactions of oxidative aging. © 2014 Society of Chemical Industry.

  11. Evolution of Volatile Compounds during the Distillation of Cognac Spirit.

    Science.gov (United States)

    Awad, Pierre; Athès, Violaine; Decloux, Martine Esteban; Ferrari, Gérald; Snakkers, Guillaume; Raguenaud, Patrick; Giampaoli, Pierre

    2017-09-06

    Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, in particular, on volatile compounds specifically produced by chemical reactions during the distillation of Cognac wine spirit, traditionally conducted in two steps with charentais pot stills. The aim of this study was to characterize these volatile compounds formed during distillation. Sampling has been performed on the distillates and inside the boiler during a typical Cognac distillation. The analysis of these samples allowed us to perform a mass balance and to point out several types of volatile compounds whose quantities strongly increased during the distillation process. These compounds were distinguished by their chemical family. It has been found that the first distillation step was decisive for the formation of volatile compounds. Moreover, 2 esters, 3 aldehydes, 12 norisoprenoids, and 3 terpenes were shown to be generated during the process. These results suggest that some volatile compounds found in Cognac spirit are formed during distillation due to chemical reactions induced by high temperature. These findings give important indications to professional distillers in order to enhance the product's quality.

  12. Wintertime aerosol chemical composition, volatility, and spatial variability in the greater London area

    Science.gov (United States)

    Xu, L.; Williams, L. R.; Young, D. E.; Allan, J. D.; Coe, H.; Massoli, P.; Fortner, E.; Chhabra, P.; Herndon, S.; Brooks, W. A.; Jayne, J. T.; Worsnop, D. R.; Aiken, A. C.; Liu, S.; Gorkowski, K.; Dubey, M. K.; Fleming, Z. L.; Visser, S.; Prévôt, A. S. H.; Ng, N. L.

    2016-02-01

    The composition of PM1 (particulate matter with diameter less than 1 µm) in the greater London area was characterized during the Clean Air for London (ClearfLo) project in winter 2012. Two high-resolution time-of-flight aerosol mass spectrometers (HR-ToF-AMS) were deployed at a rural site (Detling, Kent) and an urban site (North Kensington, London). The simultaneous and high-temporal resolution measurements at the two sites provide a unique opportunity to investigate the spatial distribution of PM1. We find that the organic aerosol (OA) concentration is comparable between the rural and urban sites, but the contribution from different sources is distinctly different between the two sites. The concentration of solid fuel OA at the urban site is about twice as high as at the rural site, due to elevated domestic heating in the urban area. While the concentrations of oxygenated OA (OOA) are well-correlated between the two sites, the OOA concentration at the rural site is almost twice that of the urban site. At the rural site, more than 70 % of the carbon in OOA is estimated to be non-fossil, which suggests that OOA is likely related to aged biomass burning considering the small amount of biogenic SOA in winter. Thus, it is possible that the biomass burning OA contributes a larger fraction of ambient OA in wintertime than what previous field studies have suggested. A suite of instruments was deployed downstream of a thermal denuder (TD) to investigate the volatility of PM1 species at the rural Detling site. After heating at 250 °C in the TD, 40 % of the residual mass is OA, indicating the presence of non-volatile organics in the aerosol. Although the OA associated with refractory black carbon (rBC; measured by a soot-particle aerosol mass spectrometer) only accounts for solid fuel OA and hydrocarbon-like OA, these three factors have similar volatility, which is inferred from the change in mass concentration after heating at 120 °C. Finally, we discuss the relationship

  13. Characterization of volatile constituents in commercial oak wood chips.

    Science.gov (United States)

    Fernández de Simón, Brígida; Muiño, Iria; Cadahía, Estrella

    2010-09-08

    The volatile composition of the different oak wood pieces (chips of Quercus spp.) that can be found on the market to be used as alternatives to barrels for aging wines, as well as of chips of Quercus pyrenaica which are being introduced, was studied, evaluating the contents of volatile phenols, lactones, furanic compounds, pyranones, phenolic aldehydes, phenolic ketones, and others. In regard to the overall results, the volatile composition of these products varies widely and has not been clearly laid out according to either the oak species or the wood toasting intensity. Taking into account that the different characteristics of alternatives to barrel products are reflected in the wine treated with them and that an oenological profile based on these variables (origin and toasting level) cannot be defined, only an appropriate chemical analysis would reveal the quality of alternative-to-barrel products and allow us to attempt to foresee its effects on the chemical and organoleptic characteristics of the wines treated with them. On the other hand, the Q. pyrenaica alternative products are very similar to those of other species, with some aromatic particularities, such as their high levels of furanic compounds, eugenol, Furaneol, and cis-whiskylactone, and low levels of vanillin.

  14. Dynamic measurement of coal thermal properties and elemental composition of volatile matter during coal pyrolysis

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    Rohan Stanger

    2014-01-01

    Full Text Available A new technique that allows dynamic measurement of thermal properties, expansion and the elemental chemistry of the volatile matter being evolved as coal is pyrolysed is described. The thermal and other properties are measured dynamically as a function of temperature of the coal without the need for equilibration at temperature. In particular, the technique allows for continuous elemental characterisation of tars as they are evolved during pyrolysis and afterwards as a function of boiling point. The technique is demonstrated by measuring the properties of maceral concentrates from a coal. The variation in heats of reaction, thermal conductivity and expansion as a function of maceral composition is described. Combined with the elemental analysis, the results aid in the interpretation of the chemical processes contributing to the physical and thermal behaviour of the coal during pyrolysis. Potential applications in cokemaking studies are discussed.

  15. [The composition of volatile components of cepe (Boletus edulis) and oyster mushrooms (Pleurotus ostreatus)].

    Science.gov (United States)

    Misharina, T A; Mukhutdinova, S M; Zharikova, G G; Terenina, M B; Krikunova, N I

    2009-01-01

    The composition of aroma compounds in cooked and canned cepe (Boletus edulis) and in cooked oyster mushrooms (Pleurotus ostreatus) is studied using capillary gas chromatography and chromatography-mass spectrometry. It is found that unsaturated alcohols and ketones containing eight atoms of carbon determine the aroma of raw mushrooms and take part in the formation of the aroma of cooked mushrooms as well. The content of these compounds was the highest in canned cepes. In oyster mushrooms, the concentration of these alcohols and ketones was lower in comparison with cepes. The content of aliphatic and aromatic aldehydes was much higher in oyster mushrooms. Volatile aliphatic and heterocyclic Maillard reaction products and isomeric octenols and octenones formed the aroma of cooked and canned mushrooms.

  16. Phytotoxic activity and chemical composition of aqueous volatile fractions from Eucalyptus species.

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    Jinbiao Zhang

    Full Text Available The essential oils from four Eucalyptus species (E. spathulata, E. salubris, E. brockwayii and E. dundasii have been previously confirmed to have stronger inhibitory effects on germination and seedling growth of silverleaf nightshade (Solanum elaeagnifolium Cav.. The aqueous volatile fractions (AVFs were the water soluble volatile fractions produced together with the essential oils (water insoluble fractions during the steam distillation process. The aim of this study was to further assess the phytotoxicity of AVFs from the four Eucalyptus species and their chemical composition. The fresh leaves of the four Eucalyptus species were used for the extraction of AVFs. The AVFs were tested for their phytotoxic effects on the perennial weed, silverleaf nightshade under laboratory conditions. The chemical compositions of the AVFs were determined by gas chromatograph-mass spectrometry (GC-MS. Our results showed that the AVFs had strong inhibition on the germination and seedling growth of silverleaf nightshade. The inhibition index increased with the increasing concentrations of AVFs. The inhibitory effects of the AVFs varied between different Eucalyptus species. The AVF from E. salubris demonstrated the highest inhibitory activity on the weed tested, with complete inhibition on germination and seedling growth at a concentration of 75%. The GC-MS analysis revealed that 1,8-cineole, isopentyl isovalerate, isomenthol, pinocarvone, trans-pinocarveol, alpha-terpineol and globulol were the main compounds in the AVFs. These results indicated that all AVFs tested had differential inhibition on the germination and seedling growth of silverleaf nightshade, which could be due to the joint effects of compounds present in the AVFs as these compounds were present in different quantities and ratio between Eucalyptus species.

  17. Phytotoxic activity and chemical composition of aqueous volatile fractions from Eucalyptus species.

    Science.gov (United States)

    Zhang, Jinbiao; An, Min; Wu, Hanwen; Liu, De Li; Stanton, Rex

    2014-01-01

    The essential oils from four Eucalyptus species (E. spathulata, E. salubris, E. brockwayii and E. dundasii) have been previously confirmed to have stronger inhibitory effects on germination and seedling growth of silverleaf nightshade (Solanum elaeagnifolium Cav.). The aqueous volatile fractions (AVFs) were the water soluble volatile fractions produced together with the essential oils (water insoluble fractions) during the steam distillation process. The aim of this study was to further assess the phytotoxicity of AVFs from the four Eucalyptus species and their chemical composition. The fresh leaves of the four Eucalyptus species were used for the extraction of AVFs. The AVFs were tested for their phytotoxic effects on the perennial weed, silverleaf nightshade under laboratory conditions. The chemical compositions of the AVFs were determined by gas chromatograph-mass spectrometry (GC-MS). Our results showed that the AVFs had strong inhibition on the germination and seedling growth of silverleaf nightshade. The inhibition index increased with the increasing concentrations of AVFs. The inhibitory effects of the AVFs varied between different Eucalyptus species. The AVF from E. salubris demonstrated the highest inhibitory activity on the weed tested, with complete inhibition on germination and seedling growth at a concentration of 75%. The GC-MS analysis revealed that 1,8-cineole, isopentyl isovalerate, isomenthol, pinocarvone, trans-pinocarveol, alpha-terpineol and globulol were the main compounds in the AVFs. These results indicated that all AVFs tested had differential inhibition on the germination and seedling growth of silverleaf nightshade, which could be due to the joint effects of compounds present in the AVFs as these compounds were present in different quantities and ratio between Eucalyptus species.

  18. Effects of Agronomic Practices on Volatile Composition of Hyssopus officinalis L. Essential Oils

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    Armando Moro

    2011-05-01

    Full Text Available The chemical composition of Hyssopus officinalis (Lamiaceae essential oil grown in southeastern Spain was analyzed by GC-MS. Due to the high relevance of this species in the world market, the study is focused on chemical heterogeneity of different oil batches and their extraction yield, cultivated under irrigation and non-irrigation conditions and with different harvesting dates. All essential oil samples have two main terpene compounds which are pinocamphone and iso-pinocamphone, accounting for approximately 35–40% of the total oil content. Other relevant compounds were identified, with β-pinene, which accounted for 10–17% contribution to the total composition, standing out. Significant differences between their volatile composition have been observed between treatments, being limonene, (E-β-ocimene, pinocarveol, α-pinene and β-phellandrene the compounds that contributed most to the discrimination. It was also observed that the irrigation period is the most favourable for the cultivation of hyssop in this region, specially for batch 7 which gives the highest extraction yield and the best EO quality.

  19. Comparison of the Chemical Composition of “Cystoseira sedoides (Desfontaines C. Agardh” Volatile Compounds Obtained by Different Extraction Techniques

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    Naima Bouzidi

    2016-01-01

    Full Text Available The volatile fraction of the brown alga Cystoseira sedoides (Desfontaines C.Agardh is prepared from the crude extract through the following three extraction methods: Hydrodistillation (HD, focused microwave assisted hydrodistillation (FMAHD and supercritical fluid extraction (SFE. The volatile fractions are analyzed by gas chromatography-flame ionization detector-mass spectrometry (GC-FID-MS, the chemical components are identified on the basis of the comparison of their retention indices with literature and their mass spectra with those reported in commercial databases. The chemical composition of the volatile fractions obtained by different extraction techniques fall into three major chemical classes: fatty acids and derivatives, sesquiterpenes, and hydrocarbons and derivatives. Others Compounds belonging to different chemical classes are found in that chemical composition.

  20. Chemical composition of the semi-volatile grains of comet 67P/Churyumov-Gerasimenko

    Science.gov (United States)

    Wurz, Peter; Altwegg, Kathrin; Balsiger, Hans; Berthelier, Jean-Jacques; Bieler, André; Calmonte, Ursina; De Keyser, Johan; Fiethe, Björn; Fuselier, Stefan; Gasc, Sébastien; Gombosi, Tamas; Jäckel, Annette; Korth, Axel; Le Roy, Lena; Mall, Urs; Rème, Henri; Rubin, Martin; Tzou, Chia-Yu

    2017-04-01

    The European Space Agency's Rosetta spacecraft (Glassmeier et al., 2007) has been in orbit of the comet 67P/Churyumov-Gerasimenko (67P/C-G) since August 2014. On board is the Rosetta Orbiter Spectrometer for Ion and Neutral Analysis (ROSINA) instrument suite (Balsiger et al., 2007). ROSINA consists of two mass spectrometers, the Double Focusing Mass Spectrometer (DFMS) and the Reflectron-type Time-Of-Flight (RTOF) (Scherer et al., 2006), as well as the COmet Pressure Sensor (COPS). ROSINA is designed to detect and monitor the neutral gas and thermal plasma environment in the comet's coma by in situ investigation. The two mass spectrometers have high dynamic ranges and complement each other with high mass resolution (DFMS) and high time resolution and large mass range (RTOF). Especially the unprecedented sensitivity and mass resolution of DFMS together with the large mass range of RTOF allow determining precisely light species (e.g. isotopologues) as well as detecting heavy organic species. The pressure sensor COPS measures total gas densities, bulk velocities, and gas temperatures. ROSINA has been collecting data on the composition of the coma and activity of the comet from 3.5 AU to pericentre and out again to 3.5 AU. The Rosetta mission presents a unique opportunity to directly sample the parent species in the thin cometary atmosphere of a Kuiper-belt object at distances in excess of 2.5 AU from the Sun all the way to the pericentre of the cometary orbit at 1.24 AU. The ROSINA experiment continuously measured the chemical composition of the gases in the cometary coma. Occasionally, a dust grain of cometary origin enters the ion source of a ROSINA instrument where the volatile part evaporates since these ion sources are hot. We will report on the first measurements of the volatile inventory of such dust grains. Volatile release from cometary dust grains was observed with all three ROSINA instruments on several occasions. Because the volatile content of such a dust

  1. Analysis of volatile compositions of Magnolia biondii pamp by steam distillation and headspace solid phase micro-extraction.

    Science.gov (United States)

    Zeng, Zhi; Xie, Runqian; Zhang, Tao; Zhang, Han; Chen, Jie Yu

    2011-01-01

    The chemical compositions of volatile components from Magnolia biondii Pamp were determined by steam distillation (SD) and headspace solid phase micro-extraction (HS-SPME) followed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) analysis. Fifty-six compounds were identified and the major volatile components were d-camphor (0.18-43.26%), 1,8-cineol (13.23-38.02%), α-terpineol (6.57-12.29%) and α-cadinene (5.53-15.15%). The comparison of the volatile components from M. biondii Pamp harvested in three regions of China was investigated. Also, the comparison of volatile components by SD and HS-SPME methods in term of isolation time, plant-consuming and chemical compositions was discussed as well. The percentages of the volatile components by HS-SPME method were found to be large difference from the corresponding one by SD method. HS-SPME technique was much faster than SD (60 min (HS-SPME)/420 min (SD)). Although the aromatic profiles between HS-SPME and SD methods showed several quantitative differences, HS-SPME may be applied routinely to analyze aromatic and medicinal plants.

  2. Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition

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    Nowicka Katarzyna

    2017-12-01

    Full Text Available The objective of this study was to determine the sensory quality of a specific Polish traditional product made from cured and then smoked goose meat (półgęsek in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% protein, 1.8% connective tissue, and 2.3% NaCl. Moreover, 47 volatile compounds were identified and quantified. The typical decomposition products derived from lipid oxidation, amino acid degradation, carbohydrate fermentation and microbial esterification were the main volatiles detected in all the samples. The volatiles generated by the smoking process and the ones originating from spices were also observed. The results of the sensory evaluation indicated that all the samples of the analyzed products were characterized by a high overall quality. Results of the Principal Component Analysis (PCA showed, however, that specific groups of products have their own unique sensory profile. Additionally, the sensory analysis confirmed the significant role of the chemical composition and volatile compounds in the development of the overall quality of półgęsek.

  3. Chemical Composition and Biological Activity of Volatile Extracts from Leaves and Fruits of Schinusterebinthifolius Raddi from Tunisia

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    Alessandra Piras

    2017-01-01

    Full Text Available Volatile oils composition from leaves and ripe fruits of pink pepper (Schinus terebinthifolius Raddi growing in Tunisia were investigated using GC-FID and GC-MS techniques. Volatile oil extraction was achieved by hydrodistillation (HD using a Clevenger apparatus and by supercritical fluid extraction (SFE using carbon dioxide. All plant organs, gave SFE extracts chiefly composed by a -pinene, a -phellandrene, b -phellandrene, germacrene D and bicyclogermacrene. In the case of the fruits, both extraction techniques gave volatile oils of similar composition; whereas the comparison between the HD and SFE leave oils revealed important differences in the content of a -pinene (6.1 % vs traces, a -phellandrene (22.7 % vs 0.8 % and b -phellandrene (14.6 % vs 1.2 %. All volatile samples were evaluated against yeasts and dermatophyte strains, being more active against Cryptococcus neoformans, particularly the volatile oil from the fruits, with MIC values of (0.32-0.64 mg/mL.Moreover, this oil revealed an inhibitory effect on germ tube formation in C. albicans at sub-inhibitory concentration. At the concentration of MIC/8 the inhibition of filamentation was more than 70 %.

  4. Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae

    Science.gov (United States)

    Bellon, Jennifer R.; Schmid, Frank; Capone, Dimitra L.; Dunn, Barbara L.; Chambers, Paul J.

    2013-01-01

    Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment. PMID:23614011

  5. Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae.

    Directory of Open Access Journals (Sweden)

    Jennifer R Bellon

    Full Text Available Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade, has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment.

  6. The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania

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    Grigorica Liviu-Gabriel

    2017-01-01

    Full Text Available Eight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from PGI Dealurile Olteniei with different commercial selected yeast strains and with indigenous microbiota were compared in terms of sensorial characteristics and their composition in minor volatile aroma compounds. An easy handle methodology with dynamic head-space trap, Gas Chromatography-Mass Spectrometry based, (HS-trap-GC-MS permits the identification of 49 aroma compounds. The aim of the work was to link these aroma compounds, arranged in different chemical families, with the sensorial analysis and to establish the characteristics of each biotechnology used in the trials so we can find solutions to improve the quality of white wines made in hot climate zone that in time was a traditional area of red wines.

  7. Wintertime aerosol chemical composition, volatility, and spatial variability in the greater London area

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    L. Xu

    2016-02-01

    Full Text Available The composition of PM1 (particulate matter with diameter less than 1 µm in the greater London area was characterized during the Clean Air for London (ClearfLo project in winter 2012. Two high-resolution time-of-flight aerosol mass spectrometers (HR-ToF-AMS were deployed at a rural site (Detling, Kent and an urban site (North Kensington, London. The simultaneous and high-temporal resolution measurements at the two sites provide a unique opportunity to investigate the spatial distribution of PM1. We find that the organic aerosol (OA concentration is comparable between the rural and urban sites, but the contribution from different sources is distinctly different between the two sites. The concentration of solid fuel OA at the urban site is about twice as high as at the rural site, due to elevated domestic heating in the urban area. While the concentrations of oxygenated OA (OOA are well-correlated between the two sites, the OOA concentration at the rural site is almost twice that of the urban site. At the rural site, more than 70 % of the carbon in OOA is estimated to be non-fossil, which suggests that OOA is likely related to aged biomass burning considering the small amount of biogenic SOA in winter. Thus, it is possible that the biomass burning OA contributes a larger fraction of ambient OA in wintertime than what previous field studies have suggested. A suite of instruments was deployed downstream of a thermal denuder (TD to investigate the volatility of PM1 species at the rural Detling site. After heating at 250 °C in the TD, 40 % of the residual mass is OA, indicating the presence of non-volatile organics in the aerosol. Although the OA associated with refractory black carbon (rBC; measured by a soot-particle aerosol mass spectrometer only accounts for < 10 % of the total OA (measured by a HR-ToF-AMS at 250 °C, the two measurements are well-correlated, suggesting that the non-volatile organics have similar sources or have

  8. Efeito da fermentação maloláctica na composição do vinho tinto Effect of malolactic fermentation on the composition of red wine

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    Luiz Antenor Rizzon

    1997-08-01

    Full Text Available O objetivo do trabalho foi avaliar o efeito da fermentação maloláctica (FML na composição dos vinhos Cabernet Franc, Cabernet Sauvignon e Isabel, elaborados em pequena escala na safra de 1995. Dezoito variáveis foram avaliadas antes e após a FML. Os resultados mostraram que houve degradação do ácido málico; diminuição da acidez total, do extrato seco, do extrato seco reduzido e da intensidade de cor; e aumento do pH, da acidez volátil, da relação álcool em peso/extrato seco reduzido e da relação I420/I520. Entre os compostos voláteis, verificou-se a formação de lactato de etila e da acetoína.The objective of the work was to evaluate the effect of malolactic fermentation (MLF on the composition of Cabernet Franc, Cabernet Sauvignon and Isabella wines, elaborated on a small scale during the 1995 vintage. Eighteen variables were evaluated before and after MLF. The results showed that MLF degraded the malic acid, decreased the total acidity, the dry extract, the reduced dry extract and color intensity and increased the pH, the volatile acidity, the alcohol in weight/reduced dry extract ratio and the A420/A520 ratio. Among the volatile compounds it was observed the formation of ethyl lactate and acetoin.

  9. Essential oil composition and volatile profile of seven Helichrysum species grown in Italy.

    Science.gov (United States)

    Giovanelli, Silvia; De Leo, Marinella; Cervelli, Claudio; Ruffoni, Barbara; Ciccarelli, Daniela; Pistelli, Luisa

    2018-03-06

    Helichrysum genus consists of about 600 species widespread throughout the world, especially in South Africa and in the Mediterranean area. In this study the aroma profile (HS-SPME) and the EO compositions of seven Helichrysum species (H. cymosum, H. odoratissimum, H. petiolare, H. fontanesii, H. saxatile, H. sanguineum and H. tenax) were evaluated. All the plants were grown in Italy under the same growth conditions. The volatile constituents, particularly monoterpenes, depended by the plant's genotype and ecological adaptation. This study represents the first headspace evaluation on the selected plants and the results evidenced that monoterpenes represented the main class of constituents in five of the seven species analyzed (from 59.2% to 95.0%). The higher content in sesquiterpene hydrocarbons was observed in the Mediterranean species of H. sanguineum (68.0%). Only H. saxatile showed relative similar abundance of monoterpenes and sesquiterpene hydrocarbons. The essential oil composition of the majority of examined species are characterized by high percentage of sesquiterpenes (expecially β-caryophyllene and δ-cadinene) ranging from 51.3% to 92.0%, except for H. cymosum, H. tenax and H. sanguineum-leaves where monoterpenes predominated (from 51.7% to 74.7%). This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

  10. Chemical composition and non-volatile components of three wild edible mushrooms collected from northwest Tunisia

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    ibtissem Kacem Jedidi

    2016-04-01

    Full Text Available In Tunisia, many people collect wild edible mushrooms as pickers for their own consumption. The present work aims at contributing to the determination of the chemical composition, non volatile components content (soluble sugars, free amino acids and minerals and trace elements of three popular Tunisian wild edible mushrooms species collected from the northwest of Tunisia (Agaricus campestris, Boletus edulis and Cantharellus cibarius.All investigated mushrooms revealed that these species are rich sources of proteins (123.70 – 374.10 g kg-1 dry weight (DW and carbohydrates (403.3 – 722.40 g kg-1 DW, and low content of fat (28.2 – 39.9 g kg-1 DW; the highest energetic contribution was guaranteed by C. cibarius (1542.71 kJ / 100 g. A. compestris (33.14 mg/g DW showed the highest concentration of essential amino acids. The composition in individual sugars was also determined, mannitol and trehalose being the most abundant sugars. C. cibarius revealed the highest concentrations of carbohydrates (722.4 g kg-1 DW and A. compestris the lowest concentration (403.3 g kg-1 DW. Potassium (K and sodium (Na are the most abundant minerals in analyzed samples (A. compestris showed the highest concentrations of K and Na, 49141.44 and 9263.886 µg/g DW respectively.

  11. Graphene and poly(methyl methacrylate) composite laminates on flexible substrates for volatile organic compound detection

    Science.gov (United States)

    Rattanabut, Chanoknan; Wongwiriyapan, Winadda; Muangrat, Worawut; Bunjongpru, Win; Phonyiem, Mayuree; Song, Young Jae

    2018-04-01

    In this paper, we present a gas sensor for volatile organic compound (VOC) detection based on graphene and poly(methyl methacrylate) (GR/PMMA) composite laminates fabricated using CVD-grown graphene. Graphene was transferred to a poly(ethylene terephthalate) (PET) substrate by PMMA-supported wet transfer process without PMMA removal in order to achieve the deposition of GR/PMMA composite laminates on PET. The GR/PMMA and graphene sensors show completely different sensitivities to VOC vapors. The GR/PMMA and graphene sensors showed the highest sensitivities to dichloromethane (DCM). The response of the GR/PMMA sensor to DCM was 3 times higher than that of the graphene sensor but the GR/PMMA sensor hardly responded to acetone, chloroform, or benzene. The sensing mechanism of the graphene sensor can be based on the dielectric constant of VOCs, the size of VOC molecule, and electron hopping effects on defect graphene, while that of the GR/PMMA sensor can be explained in terms of the polymer swelling owing to the Hansen solubility parameter.

  12. Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates.

    Science.gov (United States)

    Zapata, Julián; Lopez, Ricardo; Herrero, Paula; Ferreira, Vicente

    2012-11-30

    An automated headspace in-tube extraction (ITEX) method combined with multiple headspace extraction (MHE) has been developed to provide simultaneously information about the accurate wine content in 20 relevant aroma compounds and about their relative transfer rates to the headspace and hence about the relative strength of their interactions with the matrix. In the method, 5 μL (for alcohols, acetates and carbonyl alcohols) or 200 μL (for ethyl esters) of wine sample were introduced in a 2 mL vial, heated at 35°C and extracted with 32 (for alcohols, acetates and carbonyl alcohols) or 16 (for ethyl esters) 0.5 mL pumping strokes in four consecutive extraction and analysis cycles. The application of the classical theory of Multiple Extractions makes it possible to obtain a highly reliable estimate of the total amount of volatile compound present in the sample and a second parameter, β, which is simply the proportion of volatile not transferred to the trap in one extraction cycle, but that seems to be a reliable indicator of the actual volatility of the compound in that particular wine. A study with 20 wines of different types and 1 synthetic sample has revealed the existence of significant differences in the relative volatility of 15 out of 20 odorants. Differences are particularly intense for acetaldehyde and other carbonyls, but are also notable for alcohols and long chain fatty acid ethyl esters. It is expected that these differences, linked likely to sulphur dioxide and some unknown specific compositional aspects of the wine matrix, can be responsible for relevant sensory changes, and may even be the cause explaining why the same aroma composition can produce different aroma perceptions in two different wines. Copyright © 2012 Elsevier B.V. All rights reserved.

  13. Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials

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    Arianna Di Lorenzo

    2016-04-01

    Full Text Available Biomaterials releasing bactericides have currently become tools for thwarting medical device-associated infections. The ideal anti-infective biomaterial must counteract infection while safeguarding eukaryotic cell integrity. Red wine is a widely consumed beverage to which many biological properties are ascribed, including protective effects against oral infections and related bone (osteoarthritis, osteomyelitis, periprosthetic joint infections and cardiovascular diseases. In this study, fifteen red wine samples derived from grapes native to the Oltrepò Pavese region (Italy, obtained from the winemaking processes of “Bonarda dell’Oltrepò Pavese” red wine, were analyzed alongside three samples obtained from marc pressing. Total polyphenol and monomeric anthocyanin contents were determined and metabolite profiling was conducted by means of a chromatographic analysis. Antibacterial activity of wine samples was evaluated against Streptococcus mutans, responsible for dental caries, Streptococcus salivarius, and Streptococcus pyogenes, two oral bacterial pathogens. Results highlighted the winemaking stages in which samples exhibit the highest content of polyphenols and the greatest antibacterial activity. Considering the global need for new weapons against bacterial infections and alternatives to conventional antibiotics, as well as the favorable bioactivities of polyphenols, results point to red wine as a source of antibacterial substances for developing new anti-infective biomaterials and coatings for biomedical devices.

  14. Rosetta and Comet Composition of Volatile and Refractories in the Nucleus of 67P/Churyumov-Gerasimenko

    Science.gov (United States)

    Calmonte, Ursina; Alice Team; Stern, Alan; CONSTERT Team; Kofman, Wlodek; COSIMA Team; Hilchenbach, Martin; GIADA Team; Rotundi, Alessandra; MIDAS Team; Bentley, Mark; MIRO Team; Hofstadter, Mark; OSIRIS Team; Sierks, Holger; ROSINA Team; Altwegg, Kathrin; RPC Team; Nilsson, Hans; Burch, James; Eriksson, Anders; Heinz-Glassmeier, Karl; Henri, Pierre; Carr, Christopher; RSI Team; Paetzold, Martin; VIRTIS Team; Capaccioni, Fabrizio; Lander Team; Boehnhardt, Hermann; Bibring, Jean-Pierre; IDS Team; Gruen, Eberhard; Fulchignoni, Marcello; Weissman, Paul; Project Scientist Team; Taylor, Matt; Buratti, Bonnie; Altobelli, Nicolas; Choukroun, Mathieu; Ground-Based Observations Team; Snodgrass, Colin

    2016-10-01

    The Rosetta mission has been taking measurements of its target comet 67P/Churyumov-Gerasimenko since early 2014 and will complete operations at the end of September 2016.The mission Science Management Plan, in 1994, laid out the five prime goals and themes of the mission.1) To study the global characterisation of the nucleus, the determination of the dynamics properties, surface morphology and composition of the comet.2) Examination of the Chemical, Mineralogical and isotopic compositions of volatiles and refractories in a cometary nucleus.3) Physical interrelation of volatiles and refractories in a cometary nucleus4) Study of the development of cometary activity and the process in the surface layer of the nucleus and in the inner coma5) The origins of comets, the relationship between cometary and interstellar material and the implications for the origin of the Solar System.To cover all aspects of the Rosetta mission in this dedicated session, this abstracts is one of 5, and focuses on theme 2:In this contribution we will focus on the highlights of the volatile and refractory inventory, the compositional evolution during orbit, and the major constraints from this to the Solar System formation. In particular we will detail the evolution of the volatile composition along the comet's orbit around the Sun ranging from beyond 3 AU to the perihelion at a heliocentric distance of 1.24 AU and back to 3.6 AU and discussion new parent molecules in the cometary volatile inventory that give new insights into the Solar System formation.

  15. Linkage of within vineyard soil properties, grapevine physiology, grape composition and sensory characteristics in a premium wine grape vineyard.

    Science.gov (United States)

    Smart, David; Hess, Sallie; Ebeler, Susan; Heymann, Hildegarde; Plant, Richard

    2014-05-01

    Analysis of numerous vineyards has revealed a very high degree of variation exists at the within vineyard scale and may outweigh in some cases broader mesoclimatic and geological factors. For this reason, selective harvest of high quality wine grapes is often conducted and based on subjective field sensory analysis (taste). This is an established practice in many wine growing regions. But the relationships between these subjective judgments to principle soil and grapevine physiological characteristics are not well understood. To move toward greater understanding of the physiological factors related to field sensory evaluation, physiological data was collected over the 2007 and 2008 growing seasons in a selectively harvested premium production Napa Valley estate vineyard, with a history of selective harvesting based on field sensory evaluation. Data vines were established and remained as individual study units throughout the data gathering and analysis phase, and geographic information systems science (GIS) was used to geographically scale physiological and other data at the vineyard level. Areas yielding grapes with perceived higher quality (subjective analysis) were characterized by vines with 1) statistically significantly lower (P water potential (LWP) both pre-dawn (PD) and midday (MD), 2) smaller berry diameter and weight, 3) lower pruning weights, and 4) higher soluble solids (Brix). Strong positive correlations emerged between June ψPD and pre-harvest grape berry diameter (R2 = 0.616 in 2007 and 0.413 in 2008) and similar strong correlations existed for berry weight (R2 = 0.626 in 2007 and 0.554 in 2008). A trained sensory panel performed a sensory analysis and characterized fruit using and a multivariate, principal components, analysis (PCA). This approach indicated that grapes from vines with lowest midday leaf water potential at veraison ( -1.5 MPa were characterized by vegetal flavors and astringent and bitter seeds and skins. Data from vines were

  16. Endogenous Lunar Volatiles

    Science.gov (United States)

    McCubbin, F. M.; Liu, Y.; Barnes, J. J.; Boyce, J. W.; Day, J. M. D.; Elardo, S. M.; Hui, H.; Magna, T.; Ni, P.; Tartese, R.; hide

    2017-01-01

    The chapter will begin with an introduction that defines magmatic volatiles (e.g., H, F, Cl, S) versus geochemical volatiles (e.g., K, Rb, Zn). We will discuss our approach of understanding both types of volatiles in lunar samples and lay the ground work for how we will determine the overall volatile budget of the Moon. We will then discuss the importance of endogenous volatiles in shaping the "Newer Views of the Moon", specifically how endogenous volatiles feed forward into processes such as the origin of the Moon, magmatic differentiation, volcanism, and secondary processes during surface and crustal interactions. After the introduction, we will include a re-view/synthesis on the current state of 1) apatite compositions (volatile abundances and isotopic compositions); 2) nominally anhydrous mineral phases (moderately to highly volatile); 3) volatile (moderately to highly volatile) abundances in and isotopic compositions of lunar pyroclastic glass beads; 4) volatile (moderately to highly volatile) abundances in and isotopic compositions of lunar basalts; 5) volatile (moderately to highly volatile) abundances in and isotopic compositions of melt inclusions; and finally 6) experimental constraints on mineral-melt partitioning of moderately to highly volatile elements under lunar conditions. We anticipate that each section will summarize results since 2007 and focus on new results published since the 2015 Am Min review paper on lunar volatiles [9]. The next section will discuss how to use sample abundances of volatiles to understand the source region and potential caveats in estimating source abundances of volatiles. The following section will include our best estimates of volatile abundances and isotopic compositions (where permitted by available data) for each volatile element of interest in a number of important lunar reservoirs, including the crust, mantle, KREEP, and bulk Moon. The final section of the chapter will focus upon future work, outstanding questions

  17. Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

    Directory of Open Access Journals (Sweden)

    Carmen Berbegal

    2017-12-01

    Full Text Available Biocontrol strategies for the limitation of undesired microbial developments in foods and beverages represent a keystone toward the goal of more sustainable food systems. Brettanomyces bruxellensis is a wine spoilage microorganism that produces several compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols. To control the proliferation of this yeast, sulfur dioxide is commonly employed, but the efficiency of this compound depends on the B. bruxellensis strain; and it is subject to wine composition and may induce the entrance in a viable, but nonculturable state of yeasts. Moreover, it can also elicit allergic reactions in humans. In recent years, biological alternatives to sulfur dioxide such as the use of yeasts and lactic acid bacteria starter cultures as biocontrol agents are being investigated. The controlled inoculation of starter cultures allows secure, fast and complete alcoholic and malolactic fermentations, limiting the residual nutrients that B. bruxellensis utilizes to survive and grow in wine. The current study is focused on the assessment of the effect of autochthonous yeasts and bacterial strains from the Apulia Region on the development of B. bruxellensis in wine, in terms of both growth and volatile phenols’ production. The investigation evidences the positive role of indigenous mixed cultures in the control of this spoilage yeast, either co-inoculating different strains of Saccharomyces cerevisiae, S. cerevisiae/non-Saccharomyces or co-inoculating S. cerevisiae/Oenococcus oeni. Our findings expand the existing knowledge of the application of protechnological microbial diversity and of non-Saccharomyces as a biocontrol agent in oenology. We report a further demonstration of the interest in selecting indigenous strains as a strategic tool for winemakers interested in the improvement of regional wines.

  18. Determination of the vertical distribution and areal of the composition in volatile oil and/or gas condensate reservoirs

    International Nuclear Information System (INIS)

    Santos Santos, Nicolas; Ortiz Cancino, Olga Patricia; Barrios Ortiz, Wilson

    2005-01-01

    The compositional variation in vertical and areal direction due to gravitational and thermal effects plays an important role in the determination of the original reserves in-situ and in the selection of the operation scheme for volatile oil and/or gas condensate reservoirs. In this work we presented the mathematical formulation of the thermodynamic behavior experienced by compositional fluids, such as volatile oil and/or gas condensate, under the influence of the mentioned effects (gravitational and thermal), which was implemented in a software tool, this tool determine the compositional variation in vertical direction and, in addition, it allows to know the saturation pressure variation in the hydrocarbon column and the location of the gas-oil contact. With the obtained results, product of the use of this tool, was developed a methodology to obtain one first approach of the compositional variation in areal direction to obtain compositional spatial distribution (iso composition maps) in the reservoir, for components like the methane, which experiences the greater variations. These iso composition maps allow to determine the location of the hydrocarbon deposits, in such a way that the production strategies can be selected and be applied to maximize the recovery, such as in fill wells, perforation of new zones, EOR processes, etc

  19. Molecular Composition and Volatility of Organic Aerosol in the Southeastern U.S.: Implications for IEPOX Derived SOA.

    Science.gov (United States)

    Lopez-Hilfiker, F D; Mohr, C; D'Ambro, E L; Lutz, A; Riedel, T P; Gaston, C J; Iyer, S; Zhang, Z; Gold, A; Surratt, J D; Lee, B H; Kurten, T; Hu, W W; Jimenez, J; Hallquist, M; Thornton, J A

    2016-03-01

    We present measurements as part of the Southern Oxidant and Aerosol Study (SOAS) during which atmospheric aerosol particles were comprehensively characterized. We present results utilizing a Filter Inlet for Gases and AEROsol coupled to a chemical ionization mass spectrometer (CIMS). We focus on the volatility and composition of isoprene derived organic aerosol tracers and of the bulk organic aerosol. By utilizing the online volatility and molecular composition information provided by the FIGAERO-CIMS, we show that the vast majority of commonly reported molecular tracers of isoprene epoxydiol (IEPOX) derived secondary organic aerosol (SOA) is derived from thermal decomposition of accretion products or other low volatility organics having effective saturation vapor concentrations SOA has a higher volatility than the remaining bulk. That IEPOX-SOA, and more generally bulk organic aerosol in the Southeastern U.S. is comprised of effectively nonvolatile material has important implications for modeling SOA derived from isoprene, and for mechanistic interpretations of molecular tracer measurements. Our results show that partitioning theory performs well for 2-methyltetrols, once accretion product decomposition is taken into account. No significant partitioning delays due to aerosol phase or viscosity are observed, and no partitioning to particle-phase water or other unexplained mechanisms are needed to explain our results.

  20. Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines.

    Science.gov (United States)

    Chen, Kai; Escott, Carlos; Loira, Iris; Del Fresno, Juan Manuel; Morata, Antonio; Tesfaye, Wendu; Calderon, Fernando; Suárez-Lepe, Jose Antonio; Han, Shunyu; Benito, Santiago

    2018-02-01

    Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour profile and aroma complexity. The aim of this work is to analyze the fermentation characters of non-Saccharomyces strains and investigate the effects of pre-fermentative addition of oenological tannins on the wine components as well as sensory properties. For this purpose, five selected non-Saccharomyces strains and grape seed tannin were used to carry out the different fermentation trials. As a result, the grape seed tannin were less likely to influence growth kinetics of non-Saccharomyces strains. Schizosaccharomyces pombe has been proved can be effective to reduce the malic acid content while increase the level of vinylphenolic pyranoanthocyanin, which is positive for wine colour stability. Pre-fermentative use of oenological tannin was verified could be beneficial for the wines fermented with non-Saccharomyces regarding the improvement of wine colour, anthocyanin composition and the complexity of volatile compounds. Nevertheless, sensory analysis showed that oenological tannin could be less effective to modify the aroma impression of non-Saccharomyces wines. Copyright © 2017 Elsevier Ltd. All rights reserved.

  1. Volatile constituents and polyphenol composition of Opuntia ficus-indica (L. Mill from Morocco

    Directory of Open Access Journals (Sweden)

    jihane OUMATOU

    2016-12-01

    Full Text Available The aim of this study is the extraction and the identification of volatile organic compounds (VOCs and total phenolic compounds of three Opuntia ficus-indica (L. Mill., species from Morocco, namely Dellahia, Aissa and Shoul. The VOCs were extracted with Solid-Phase Microextraction (SPME associated to gas chromatography-mass spectrometry (GC-MS analysis. The antioxidant compounds in extracts were determined by liquid- Chromatography-Mass Spectrometry (LC-MS. The study allowed the identification of forty-six compounds for the VOCs. The most abundant compounds in the three varieties (Dellahia, Aissa and Shoul were 2-hexanal and n-hexanol with a percentage of 10.6%, 10.9% and 44.0% for the first compound and 10.3 %, 59.0%, 18.7% for the second, successively. The extraction of phenolic compounds permitted the identification and quantification of 15 fractions of flavonoids and phenolic acids. Caffeic acid was the most abundant phenolic acid with 16.0 and 10.8 mg/100g of plant material respectively for Dellahia and Aissa. For flavoinoids composition, isorhamnetin was the major compound. It accounted respectively for 40.5% and 43.2% for Dellahia and Aissa. We can conclude that cactus pear fruits are a good source of natural antioxidants and the major compounds responsible of flavor in the studied varieties are 2-hexanal and n-hexanol.

  2. Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition.

    Science.gov (United States)

    Feng, Hui; Yuan, Fang; Skinkis, Patricia A; Qian, Michael C

    2015-04-15

    The influence of cluster-zone leaf removal on Pinot noir vine growth and fruit chemical and volatile composition was investigated in 3 years. Different severities of leaf removal (0%, 50%, 100%) were imposed during the pea-size stage of development from the cluster zone. Results show that cluster-zone leaf removal had little influence on vine growth, crop load, or grape maturity in terms of total soluble solids (TSS), pH or titratable acidity (TA) at harvest. However, 100% leaf removal resulted in higher concentrations of quercetin glycoside in grapes compared to 0% leaf removal. The 100% leaf removal also increased concentrations of petunidin- and malvidin-3-monoglucoside anthocyanins in two out of 3 years (2010 and 2012) by an average of 62% and 53%, respectively. In addition, 100% leaf removal resulted in higher concentrations of β-damascenone, and some bound-form terpenoids. The increases in β-damascenone were positively correlated to the increased sunlight exposure. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Application of multi-way analysis to UV-visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation.

    Science.gov (United States)

    Prieto, N; Rodriguez-Méndez, M L; Leardi, R; Oliveri, P; Hernando-Esquisabel, D; Iñiguez-Crespo, M; de Saja, J A

    2012-03-16

    In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC-MS, and colour characterisation by UV-visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation. Copyright © 2012 Elsevier B.V. All rights reserved.

  4. QUALITY EVALUATION OF DENDALION WINE

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    Aldona Sugintienė

    2010-01-01

    Full Text Available The world tendencies are pronounced to attach significance to production of natural fermentation alcohol drinks. The fanciers of drinks take interest in the production of homemade drinks, and especially healthy drinks.Production of original and even health friendly drinks has been recently a matter of increased interest among amateur producers and drink manufacturers in Europe as well. Dandelion wine is one of the drinks produced by use of different amounts of various ingredients and available equipment in the fermentation laboratory. The following characteristics are determined upon the main fermentation in the matured and clarified wine:- sensory indicators (color, appearance and clearness; aroma and bouquets, taste and texture, and aftertaste,- analytical indicators (alcoholic strength by volume, determination of sugars, total acidity, volatile acidity.Dandelions wine is most distinguished by its flavor characteristics.

  5. Influence on wine biogenic amine composition of modifications to soil N availability and grapevine N by cover crops.

    Science.gov (United States)

    Pérez-Álvarez, Eva P; Garde-Cerdán, Teresa; Cabrita, Maria João; García-Escudero, Enrique; Peregrina, Fernando

    2017-11-01

    Vineyard soil management can modify the nitrogen soil availability and, therefore, grape amino acid content. These compounds are precursors of biogenic amines, which have negative effects on wine quality and human health. The objective was to study whether the effect of conventional tillage and two cover crops (barley and clover) on grapevine nitrogen status could be related to wine biogenic amines. Over 4 years, soil NO 3 - -N, nitrogen content in leaf and wine biogenic amine concentration were determined. Barley reduced soil NO 3 - -N availability and clover increased it. In 2011, at bloom, nitrogen content decreased with barley treatment in both blade and petiole. In 2012, nitrogen content in both leaf tissues at bloom was greater with clover than with tillage and barley treatments. Also, total biogenic amines decreased in barley with respect to tillage and clover treatments. There were correlations between some individual and total biogenic amine concentrations with respect to nitrogen content in leaf tissues. Wine biogenic amine concentration can be affected by the grapevine nitrogen status, provoked by changes in the soil NO 3 - -N availability with both cover crop treatments. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  6. Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine.

    Science.gov (United States)

    Michel, Julien; Jourdes, Michael; Le Floch, Alexandra; Giordanengo, Thomas; Mourey, Nicolas; Teissedre, Pierre-Louis

    2013-11-20

    Ellagitannins are extracted from oak wood during wine aging in oak barrels. This research is based on the NIRS (Oakscan) oak wood classification according to their index polyphenolic (IP) (between 21.07 and 70.15). Their level in wood is very variable (between 5.95 and 32.91 mg/g dry wood) and influenced their concentration in red wine (between 2.30 and 32.56 mg/L after 24 months of aging) and thus their impact on wine organoleptic properties. The results show a good correlation between the NIRS classification and the chemical analysis (HPLC-UV-MS and acidic hydrolysis procedure) and with the wood ellagitannin level, the ellagitannin extraction kinetic, and the ellagitannins evolution in red wine (Cabernet Sauvignon). Moreover, a correlation between the NIRS classification and the increasing intensity of some wood aromas (woody, spicy, vanilla, and smoked/toasted), flavors (bitterness and astringency), and a decreasing intensity of fruitiness was also observed.

  7. Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo

    Directory of Open Access Journals (Sweden)

    Hongwei Wu

    2014-08-01

    Full Text Available Corydalis Rhizoma is the dried tuber of Corydalis yanhusuo W.T. Wang which is used in traditional Chinese medicine for pain relief and blood activation. Before being used in the clinics, C. yanhusuo is traditionally processed through dry-frying or frying with vinegar, wine or salt. In this study, eleven alkaloids from Corydalis Rhizoma, namely protopine (1, α-allocryptopine (2, tetrahydrocolumbamine (3, coptisine (4, palmatine (5, berberine (6, dehydrocorydaline (7, d,l-tetrahydropalmatine (8, tetrahydroberberine (9, corydaline (10 and tetrahydrocoptisine (11 were simultaneously quantified using a newly developed high performance liquid chromatography-diode array detector (HPLC-DAD method. The influence of vinegar and wine processing on the content of the main alkaloids of Corydalis Rhizoma was investigated. For this purpose, two common formulations with clinical application, namely the water decoction of Corydalis Rhizoma and its formula Jin Ling Zi San (combination of Corydalis Rhizoma and Toosendan Fructus were studied. In the two water decoctions, wine and vinegar processing increased the amount of tertiary alkaloids. The differences were more pronounced for Jin Ling Zi San, in which case the content of all tertiary alkaloids (compounds 1, 2, 3, 8, 9, 10, 11 was increased by wine processing.

  8. Influence of vinegar and wine processing on the alkaloid content and composition of the traditional Chinese medicine Corydalis Rhizoma (Yanhusuo).

    Science.gov (United States)

    Wu, Hongwei; Waldbauer, Katharina; Tang, Liying; Xie, Lianwu; McKinnon, Ruxandra; Zehl, Martin; Yang, Hongjun; Xu, Haiyu; Kopp, Brigitte

    2014-08-04

    Corydalis Rhizoma is the dried tuber of Corydalis yanhusuo W.T. Wang which is used in traditional Chinese medicine for pain relief and blood activation. Before being used in the clinics, C. yanhusuo is traditionally processed through dry-frying or frying with vinegar, wine or salt. In this study, eleven alkaloids from Corydalis Rhizoma, namely protopine (1), α-allocryptopine (2), tetrahydrocolumbamine (3), coptisine (4), palmatine (5), berberine (6), dehydrocorydaline (7), D,L-tetrahydropalmatine (8), tetrahydroberberine (9), corydaline (10) and tetrahydrocoptisine (11) were simultaneously quantified using a newly developed high performance liquid chromatography-diode array detector (HPLC-DAD) method. The influence of vinegar and wine processing on the content of the main alkaloids of Corydalis Rhizoma was investigated. For this purpose, two common formulations with clinical application, namely the water decoction of Corydalis Rhizoma and its formula Jin Ling Zi San (combination of Corydalis Rhizoma and Toosendan Fructus) were studied. In the two water decoctions, wine and vinegar processing increased the amount of tertiary alkaloids. The differences were more pronounced for Jin Ling Zi San, in which case the content of all tertiary alkaloids (compounds 1, 2, 3, 8, 9, 10, 11) was increased by wine processing.

  9. Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines.

    Science.gov (United States)

    Rinaldi, Alessandra; Blaiotta, Giuseppe; Aponte, Maria; Moio, Luigi

    2016-02-01

    Nine Saccharomyces cerevisiae cultures, isolated from different sources, were tested for their ability to reduce tannins reactive towards salivary proteins, and potentially responsible for wine astringency. Strains were preliminary genetically characterized and evaluated for physiological features of technological interest. Laboratory-scale fermentations were performed in three synthetic media: CT) containing enological grape tannin; CTP) CT supplemented with organic nitrogen sources; CTPV) CTP supplemented with vitamins. Adsorption of total tannins, tannins reactive towards salivary proteins, yellow pigments, phenolics having antioxidant activity, and total phenols, characterizing the enological tannin, was determined by spectrophotometric methods after fermentation. The presence of vitamins and peptones in musts greatly influenced the adsorption of tannins reactive towards salivary proteins (4.24 g/L gallic acid equivalent), thus promoting the reduction of the potential astringency of model wines. With reference to the different phenolic classes, yeast strains showed different adsorption abilities. From a technological point of view, the yeast choice proved to be crucial in determining changes in gustative and mouthfeel profile of red wines and may assist winemakers to modulate colour and astringency of wine. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. The mouthfeel of white wine.

    Science.gov (United States)

    Gawel, Richard; Smith, Paul A; Cicerale, Sara; Keast, Russell

    2017-07-05

    White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as an important component of overall white wine quality. This review summarizes the physiological basis for the perception of white wine mouthfeel and the direct and interactive effects of white wine composition, specifically those of low molecular weight phenolic compounds, polysaccharides, pH, ethanol, glycerol, dissolved carbon dioxide, and peptides. Ethyl alcohol concentration and pH play a direct role in determining most aspects of mouthfeel perception, and provide an overall framework on which the other minor wine components can interact to influence white wine mouthfeel. Phenolic compounds broadly impact on the mouthfeel by contributing to its viscosity, astringency, hotness and bitterness. Their breadth of influence likely results from their structural diversity which would allow them to activate multiple sensory mechanisms involved in mouthfeel perception. Conversely, polysaccharides have a small modulating effect on astringency and hotness perception, and glycerol does not affect perceived viscosity within the narrow concentration range found in white wine. Many of the major sensory attributes that contribute to the overall impression of mouthfeel are elicited by more than one class compound suggesting that different physiological mechanisms may be involved in the construct of mouthfeel percepts.

  11. Characterization of volatile composition of Laurencia dendroidea by gas chromatography-mass spectrometry

    Directory of Open Access Journals (Sweden)

    Vanessa Gressler

    2012-05-01

    Full Text Available In this study we report the characterization of the volatile compounds of Laurencia dendroidea. Solvent extracts (dichloromethane and methanol, hydrodistillation extracts and headspace solid-phase microextraction samples were obtained and analyzed by GC-MS. Forty-six volatile components were identified in L. dendroidea, among them hydrocarbons, alcohols, phenols, aldehydes, ketones, acids, esters and terpenes.

  12. Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis).

    Science.gov (United States)

    Temiz, Hasan; Tarakçı, Zekai

    2017-03-01

    Different concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce tarhana samples. Volatile aromatic compounds and minor mineral content were investigated. Volatile aromatic compounds were analyzed by using GC-MS with SPME fiber and minor mineral values were evaluated with inductively coupled plasma optical emission spectrometer. The statistical analysis showed that addition of pulp affected volatile aromatic compounds and minor mineral content significantly. Thirty five volatile aromatic compounds were found in tarhana samples. The octanoic acid from acids, benzaldehyde (CAS) phenylmethanal from aldehydes, 6-methyl-5-hepten-2-one from ketones, octadecane (CAS) n -octadecane form terpenes, ethyl caprylate from esters and benzenemethanol (CAS) benzyl alcohol from alcohols had the highest percentage of volatile aromatic compounds. Tarhana samples were rich source of Mn, Cu and Fe content.

  13. Investigating the Variation of Volatile Compound Composition in Maotai-Flavoured Liquor During Its Multiple Fermentation Steps Using Statistical Methods

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    Zheng-Yun Wu

    2016-01-01

    Full Text Available The use of multiple fermentations is one of the most specific characteristics of Maotai-flavoured liquor production. In this research, the variation of volatile composition of Maotai-flavoured liquor during its multiple fermentations is investigated using statistical approaches. Cluster analysis shows that the obtained samples are grouped mainly according to the fermentation steps rather than the distillery they originate from, and the samples from the first two fermentation steps show the greatest difference, suggesting that multiple fermentation and distillation steps result in the end in similar volatile composition of the liquor. Back-propagation neural network (BNN models were developed that satisfactorily predict the number of fermentation steps and the organoleptic evaluation scores of liquor samples from their volatile compositions. Mean impact value (MIV analysis shows that ethyl lactate, furfural and some high-boiling-point acids play important roles, while pyrazine contributes much less to the improvement of the flavour and taste of Maotai-flavoured liquor during its production. This study contributes to further understanding of the mechanisms of Maotai-flavoured liquor production.

  14. Triacylglycerols composition and volatile compounds of virgin olive oil from Chemlali cultivar: comparison among different planting densities.

    Science.gov (United States)

    Guerfel, Mokhtar; Ben Mansour, Mohamed; Ouni, Youssef; Guido, Flamini; Boujnah, Dalenda; Zarrouk, Mokhtar

    2012-01-01

    The present study focused on the comparison the chemical composition of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivar (Chemlali) grown in four planting densities (156, 100, 69, and 51 trees ha(-1)). Despite the variability in the triacylglycerols and volatile compounds composition, the quality indices (free fatty acids, peroxide value, and spectrophotometric indices K(232) and K(270)) all of the virgin olive oils samples studied met the commercial standards. Decanal was the major constituent, accounting for about 30% of the whole volatiles. Moreover, the chemical composition of the volatile fraction of the oil from fruits of trees grown at the planting density of 156, 100, and 51 trees ha(-1) was also characterised by the preeminence of 1-hexanol, while oils from fruits of trees grown at the planting density of 69 trees ha(-1) had higher content of (E)-2-hexenal (20.3%). Our results confirm that planting density is a crucial parameter that may influence the quality of olive oils.

  15. Triacylglycerols Composition and Volatile Compounds of Virgin Olive Oil from Chemlali Cultivar: Comparison among Different Planting Densities

    Directory of Open Access Journals (Sweden)

    Mokhtar Guerfel

    2012-01-01

    Full Text Available The present study focused on the comparison the chemical composition of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivar (Chemlali grown in four planting densities (156, 100, 69, and 51 trees ha−1. Despite the variability in the triacylglycerols and volatile compounds composition, the quality indices (free fatty acids, peroxide value, and spectrophotometric indices K232 and K270 all of the virgin olive oils samples studied met the commercial standards. Decanal was the major constituent, accounting for about 30% of the whole volatiles. Moreover, the chemical composition of the volatile fraction of the oil from fruits of trees grown at the planting density of 156, 100, and 51 trees ha−1 was also characterised by the preeminence of 1-hexanol, while oils from fruits of trees grown at the planting density of 69 trees ha−1 had higher content of (E-2-hexenal (20.3%. Our results confirm that planting density is a crucial parameter that may influence the quality of olive oils.

  16. WINE AND WINE TOURISM IN MACEDONIA

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    Cane Koteski

    2016-07-01

    Full Text Available Wine (Latin: vinum is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained from other types of fruit. These wines are referred to as fruit wines, or wear a name by which the fruit is used for obtaining them (for example apple wine. Wine tourism is a type of tourism that involves visiting wineries, tasting, consumption and purchase of wine, usually directly from the manufacturer. This type of tourism includes visits to wineries, vineyards and restaurants famous for special local wines, as well as organized wine tours, visits to wine festivals and other special events. Many wine regions around the world to promote this tourism because it affects very positively to the local economy. In these regions, viticulture and hospitality organizations have spent significant resources over the years for the promotion of wine tourism. Wine tourism in my country is respected, but strong growth.

  17. Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition.

    Science.gov (United States)

    Mathieu, Sandrine; Cin, Valeriano Dal; Fei, Zhangjun; Li, Hua; Bliss, Peter; Taylor, Mark G; Klee, Harry J; Tieman, Denise M

    2009-01-01

    The unique flavour of a tomato fruit is the sum of a complex interaction among sugars, acids, and a large set of volatile compounds. While it is generally acknowledged that the flavour of commercially produced tomatoes is inferior, the biochemical and genetic complexity of the trait has made breeding for improved flavour extremely difficult. The volatiles, in particular, present a major challenge for flavour improvement, being generated from a diverse set of lipid, amino acid, and carotenoid precursors. Very few genes controlling their biosynthesis have been identified. New quantitative trait loci (QTLs) that affect the volatile emissions of red-ripe fruits are described here. A population of introgression lines derived from a cross between the cultivated tomato Solanum lycopersicum and its wild relative, S. habrochaites, was characterized over multiple seasons and locations. A total of 30 QTLs affecting the emission of one or more volatiles were mapped. The data from this mapping project, combined with previously collected data on an IL population derived from a cross between S. lycopersicum and S. pennellii populations, were used to construct a correlational database. A metabolite tree derived from these data provides new insights into the pathways for the synthesis of several of these volatiles. One QTL is a novel locus affecting fruit carotenoid content on chromosome 2. Volatile emissions from this and other lines indicate that the linear and cyclic apocarotenoid volatiles are probably derived from separate carotenoid pools.

  18. Divergence in the enzymatic activities of a tomato and Solanum pennellii alcohol acyltransferase impacts fruit volatile ester composition.

    Science.gov (United States)

    Goulet, Charles; Kamiyoshihara, Yusuke; Lam, Nghi B; Richard, Théo; Taylor, Mark G; Tieman, Denise M; Klee, Harry J

    2015-01-01

    Tomato fruits accumulate a diverse set of volatiles including multiple esters. The content of ester volatiles is relatively low in tomato fruits (Solanum lycopersicum) and far more abundant in the closely related species Solanum pennellii. There are also qualitative variations in ester content between the two species. We have previously shown that high expression of a non-specific esterase is critical for the low overall ester content of S. lycopersicum fruit relative to S. pennellii fruit. Here, we show that qualitative differences in ester composition are the consequence of divergence in enzymatic activity of a ripening-related alcohol acyltransferase (AAT1). The S. pennellii AAT1 is more efficient than the tomato AAT1 for all the alcohols tested. The two enzymes have differences in their substrate preferences that explain the variations observed in the volatiles. The results illustrate how two related species have evolved to precisely adjust their volatile content by modulating the balance of the synthesis and degradation of esters. Copyright © 2015 The Author. Published by Elsevier Inc. All rights reserved.

  19. Variation in the volatile oil composition of Eucalyptus citriodora produced by hydrodistillation and supercritical fluid extraction techniques.

    Science.gov (United States)

    Mann, Tavleen S; Babu, G D Kiran; Guleria, Shailja; Singh, Bikram

    2013-04-01

    This work reports variations in the yields and quality of volatiles produced from Eucalyptus citriodora leaves by different hydrodistillation (HD) and supercritical carbon dioxide extraction (SCE) techniques. HD techniques (1.5%) produced higher yields compared to SCE (0.7%). Citronellal, the major component, was maximum in the extract produced by SCE (79%) followed by oil produced by water-steam distillation (WSD) (72.6%) and water distillation (WD) (62.4%) techniques. Chemical composition of glycoside-bound volatiles produced by acid hydrolysis during HD was found to be very different from free volatiles, although in a minor quantity. The extent of artefact formation and release of aglycones was more profound in the bound volatile oil produced by WD than WSD. Highest oxygenated monoterpenes were found in SCE and WSD (93% each) followed by WD (91.4%). Although the SCE produced lower yields than the HD techniques, its extract is superior in quality in terms of higher concentration of citronellal.

  20. The Composition of Comet C 2012 K1 (PanSTARRS) and the Distribution of Primary Volatile Abundances Among Comets

    Science.gov (United States)

    Roth, Nathan X.; Gibb, Erika; Bonev, Boncho P.; Disanti, Michael A.; Mumma, Michael J.; Villanueva, Geronimo L.; Paganini, Lucas

    2017-01-01

    On 2014 May 22 and 24 we characterized the volatile composition of the dynamically new Oort cloud comet C2012 K1 (PanSTARRS) using the long-slit, high resolution ( lambda/delta lambda is approximately or equal to 25,000) near-infrared echelle spectrograph (NIRSPEC) at the 10 m Keck II telescope on Maunakea, Hawaii. We detected fluorescent emission from six primary volatiles (H2O, HCN, CH4, C2H6, CH3OH, and CO). Upper limits were derived for C2H2, NH3, and H2CO. We report rotational temperatures, production rates, and mixing ratios (relative to water). Compared with median abundance ratios for primary volatiles in other sampled Oort cloud comets, trace gas abundance ratios in C2012 K1 (PanSTARRS) for CO and HCN are consistent, but CH3OH and C2H6 are enriched while H2CO, CH4, and possibly C2H2 are depleted. When placed in context with comets observed in the near- infrared to date, the data suggest a continuous distribution of abundances of some organic volatiles (HCN, C2H6, CH3OH, CH4) among the comet population. The level of enrichment or depletion in a given comet does not necessarily correlate across all molecules sampled, suggesting that chemical diversity among comets may be more complex than the simple organics-enriched, organics-normal, and organics-depleted framework.

  1. The Microbial Diversity of Sherry Wines

    Directory of Open Access Journals (Sweden)

    Gustavo Cordero-Bueso

    2018-03-01

    Full Text Available The principal role of wine yeast is to transform efficiently the grape-berries’ sugars to ethanol, carbon dioxide, and other metabolites, without the production of off-flavors. Wine yeast strains are able to ferment musts, while other commercial or laboratory strains fail to do so. The genetic differences that characterize wine yeast strains in contrast to the biological ageing of the veil-forming yeasts in Sherry wines are poorly understood. Saccharomyces cerevisiae strains frequently exhibit rather specific phenotypic features needed for adaptation to a special environment, like fortified wines with ethanol up to 15% (v/v, known as Sherry wines. Factors that affect the correct development of the veil of flor during ageing are also reviewed, along with the related aspects of wine composition, biofilm formation processes, and yeast autolysis. This review highlights the importance of yeast ecology and yeast metabolic reactions in determining Sherry wine quality and the wealth of untapped indigenous microorganisms co-existing with the veil-forming yeast strains. It covers the complexity of the veil forming wine yeasts’ genetic features, and the genetic techniques often used in strain selection and monitoring during fermentation or biological ageing. Finally, the outlook for new insights to protect and to maintain the microbiota of the Sherry wines will be discussed.

  2. WINE AND WINE TOURISM IN MACEDONIA

    OpenAIRE

    Cane Koteski; Zlatko Jakovlev; Dragana Soltirovska

    2016-01-01

    Wine (Latin: vinum) is an alcoholic beverage obtained by the fermentation of the grapes, the fruit of the vine plant. In Europe, according to legal regulations, the wine is the product obtained exclusively by full or partial fermentation of fresh grapes, clove or not, or of grape must. The transformation of grapes into wine is called vinification. The science of wine is called oenology. In some other parts of the world, the word wine can be true of alcohol obtained ...

  3. The chemical composition and trypanocidal activity of volatile oils from Brazilian Caatinga plants.

    Science.gov (United States)

    Oliveira de Souza, Larissa Isabela; Bezzera-Silva, Patrícia Cristina; do Amaral Ferraz Navarro, Daniela Maria; da Silva, Alexandre Gomes; Dos Santos Correia, Maria Tereza; da Silva, Márcia Vanusa; de Figueiredo, Regina Celia Bressan Queiroz

    2017-12-01

    Essential/volatile oils (EOs) from plants used in the traditional medicine are known as a rich source of chemically diverse compounds with relevant biological activities. In this work we analysed the chemical composition and the in vitro effects of EOs from leaves of Eugenia brejoensis (EBEO), Hyptis pectinata (HPEO), Hypenia salzmannii (HSEO), Lippia macrophylla (LMEO) and seeds of Syagrus coronata (SCEO) on Trypanosoma cruzi, the etiological agent of Chagas disease. The EOs were extracted through hydrodistillation and its chemical composition analysed by GC/MS. The trypanocidal activity against epi- and trypomastigotes was evaluated by optical microscopy and the cytotoxicity to mammalian cells by MTT. The effects of EOs on parasite infection in macrophages were estimated by determining the survival index and the percentage of infection inhibition. The cytotoxicity against mammalian cells was compared to those of parasite by determining the Selectivity Index (SI). Overall, 114 compounds were identified: The main constituents of EOS were: δ-cadinene (15.88%), trans-caryophyllene (9.77%) e α-Muurolol (9.42%) for EBEO; trans-caryophyllene (15.24%), bicyclogermacrene (7.33%) e cis-calamenene (7.15%) for HFEO; trans-caryophyllene (30.91%), caryophyllene oxide (13.19%) and spathulenol (5.68%) for HPEO; Xanthoxylin (17.20%) trans-caryophyllene (14.34%) and methyl-eugenol (5.60%) for HSEO; Thymol (49.81%), carvacrol (31.6%) and σ-cimene (10.27%) for LMEO and octanoic acid (38.83%) dodecanoic acid (38.45%) and decanoic acid (20.51%) for SCEO. All the tested oils showed an inhibitory effect on the growth and survival of all forms of T. cruzi and moderate cytotoxicity towards the mammalian cells (100 cells, all the oils demonstrated to be more selective for the parasite than the reference drug benznidazole. Taken together our results point the essential oils from Caatinga plants, especially Eugenia brejoensis, as promissory agents for the development of new drugs

  4. Application of multi-way analysis to UV–visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation

    International Nuclear Information System (INIS)

    Prieto, N.; Rodriguez-Méndez, M.L.; Leardi, R.; Oliveri, P.; Hernando-Esquisabel, D.; Iñiguez-Crespo, M.; Saja, J.A. de

    2012-01-01

    Highlights: ► Wine samples were analytically characterised according to their ageing process. ► Signals from a sensor-based electronic nose were fused with GC–MS and UV–visible data. ► The study involved 6 periodical determinations of 20 variables on 6 different wines. ► Multi-way analysis allowed to efficiently extract the maximum information from data. ► Multi-way methods represent the most suitable tool for processing three-mode data. - Abstract: In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC–MS, and colour characterisation by UV–visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation.

  5. Application of multi-way analysis to UV-visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation

    Energy Technology Data Exchange (ETDEWEB)

    Prieto, N. [Department of Condensed Matter Physics, Faculty of Sciences, University of Valladolid, 47011 Valladolid (Spain); Department of Inorganic Chemistry, Escuela de Ingenierias Industriales, University of Valladolid, Paseo del Cauce, 59, 47011 Valladolid (Spain); Rodriguez-Mendez, M.L. [Department of Inorganic Chemistry, Escuela de Ingenierias Industriales, University of Valladolid, Paseo del Cauce, 59, 47011 Valladolid (Spain); Leardi, R. [Department of Pharmaceutical and Food Chemistry and Technology, University of Genoa, Via Brigata Salerno 13, I-16147 8 Genoa (Italy); Oliveri, P., E-mail: oliveri@dictfa.unige.it [Department of Pharmaceutical and Food Chemistry and Technology, University of Genoa, Via Brigata Salerno 13, I-16147 8 Genoa (Italy); Hernando-Esquisabel, D.; Iniguez-Crespo, M. [Gobierno de la Rioja, Consejeria de Agricultura y Alimentacion, Estacion Enologica, Breton de los Herreros 4, 26200 Haro, La Rioja (Spain); Saja, J.A. de [Department of Condensed Matter Physics, Faculty of Sciences, University of Valladolid, 47011 Valladolid (Spain)

    2012-03-16

    Highlights: Black-Right-Pointing-Pointer Wine samples were analytically characterised according to their ageing process. Black-Right-Pointing-Pointer Signals from a sensor-based electronic nose were fused with GC-MS and UV-visible data. Black-Right-Pointing-Pointer The study involved 6 periodical determinations of 20 variables on 6 different wines. Black-Right-Pointing-Pointer Multi-way analysis allowed to efficiently extract the maximum information from data. Black-Right-Pointing-Pointer Multi-way methods represent the most suitable tool for processing three-mode data. - Abstract: In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC-MS, and colour characterisation by UV-visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation.

  6. Another Look at the Wine Butler

    Science.gov (United States)

    DeWeerd, Alan J.

    2007-01-01

    In a recent article, Iain MacInnes analyzed the static equilibrium of a system consisting of a wine bottle and a wine butler. After discussing that composite system, students can be asked to consider only the bottle (and its contents) as the system. An interesting challenge for them is to describe the forces on the bottle in static equilibrium.

  7. How intrinsic values influence wines prices

    Directory of Open Access Journals (Sweden)

    Gál Péter

    2017-01-01

    Full Text Available The use of hedonic price indices is quite common in the wine economics literature, yet they mainly include scores of organoleptic tests and some dummy variables representing varieties and quality signs as geographical indications. This study focuses on the relation between the composition and the price of wines on the example of Hungarian wines. In Hungary, the wine law renders chemical analysis compulsory for all wines released to the market. The study includes five main compounds: actual alcoholic strength, total sugars, total acidity, sugar free extract and pH value and is based on hedonic price indices calculated on a sample of 2,453 wines. Results of several regressions – using different model specifications – consistently show that actual alcoholic strength, sugar content, sugar free extract and pH value are related with the price. Some characteristics have an optimal level, while in other cases the relation is linear.

  8. Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.

    Science.gov (United States)

    Gil, Mariona; Kontoudakis, Nikolaos; González, Elena; Esteruelas, Mireia; Fort, Francesca; Canals, Joan Miquel; Zamora, Fernando

    2012-08-15

    The aim of this paper was to study how maturity and maceration length affect color, phenolic compounds, polysaccharides, and sensorial quality of Cabernet Sauvignon and Tempranillo wines at three stages of grape ripening. Ripeness increased color extractability, phenolic compounds, and polysaccharide concentrations. Moreover, the proanthocyanidin mean degree of polymerization (mDP) and the percentage of prodelphinidins also increased with maturity, whereas the percentage of galloylation decreased. In general, wines from riper grapes contain higher proportions of skin proanthocyanidins. Color and anthocyanin concentration decreased when the maceration was longer, whereas polysaccharide and proanthocyanidin concentrations did the opposite. It was also detected that the mDP and the percentage of prodelphinidins decreased when the maceration was extended, whereas the percentage of galloylation increased. These data seem to indicate that proanthocyanidin extraction from seeds is clearly increased throughout the maceration time.

  9. Talking About Wine

    Science.gov (United States)

    Lehrer, Adrienne

    1975-01-01

    A structural analysis of the wine vocabulary used by wine experts is given. Experiments involving typical wine drinkers show that there is little consensus in how the words are applied to wine. Communication tasks show that the sender and receiver of messages about wine perform little better than chance. (Author/RM)

  10. Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne

    Directory of Open Access Journals (Sweden)

    Julie Culbert

    2016-07-01

    Full Text Available Sparkling wine represents a small but significant proportion of the Australian wine industry’s total production. Yet, Australia remains a significant importer of French Champagne. This study investigated consumer preferences for Australian sparkling wine vs. French Champagne and any compositional and/or sensorial bases for these preferences. A range of French and Australian sparkling wines were analyzed by MIR spectroscopy to determine if sparkling wines could be differentiated according to country of origin. A subset of wines, comprising two French Champagnes, a French sparkling wine and three Australian sparkling wines, were selected for (i descriptive analysis to characterize their sensory profiles and (ii acceptance tests to determine consumer liking (n = 95 Australian wine consumers. Significant differences were observed between liking scores; on average, the $70 French Champagne was liked least and the $12 Australian sparkling wine liked most, but segmentation (based on individual liking scores identified clusters comprising consumers with distinct wine preferences. Interestingly, when consumers were shown wine bottle labels, they considered French wines to be more expensive than Australian wines, demonstrating a clear country of origin influence.

  11. Impact of sequential co-culture fermentations on flavour characters of Solaris wines

    DEFF Research Database (Denmark)

    Liu, Jing; Arneborg, Nils; Toldam-Andersen, Torben Bo

    2017-01-01

    the cool-climate grape cultivar Solaris in Denmark. The volatile and non-volatile compounds as well as the sensory properties of wines were evaluated. Solaris wines with Hanseniaspora uvarum sequentially inoculated with S. cerevisiae produced a larger amount of glycerol as well as heptyl acetate and 2....... These wines were characterised by several floral and fruity attributes. The Metschnikowia strains turned out to be promising in winemaking from Solaris grapes....

  12. Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines

    Directory of Open Access Journals (Sweden)

    Anthony Sereni

    2016-03-01

    Full Text Available There are many interactions that occur between taste and aroma that may impact perception. The main objective of this study was to ascertain whether the aroma fraction of wine should be considered when investigating relationships between chemical composition and sensory perception of mouthfeel. Chardonnay wines with different mouthfeels were produced by altering the fermentation temperature (15 °C and 21 °C of the alcoholic and malolactic fermentations (MLF as well as the timing of MLF and the presence of a non-Saccharomyces yeast during alcoholic fermentation. Napping® and Ultra-flash-profiling were conducted using a panel of white winemakers. Each procedure was conducted twice: once with retro-nasal aroma (+R and once without retronasal aroma (−R. Napping® results showed that retronasal aroma impacted mouthfeel perception. Ultra-flash profiling of +R and −R displayed similar descriptive terms used. Several terms appear to be related to retronasal aroma as they were used in +R and not in −R. It is unclear if these terms are due to interactions or due to associated learning. These results suggest that for some mouthfeel terms the volatile fraction plays a role and, to establish relationships between chemical composition and mouthfeel perception, it is important to consider both the volatile and nonvolatile wine fractions.

  13. Influence of canopy-applied chitosan on the composition of organic cv. Sangiovese and Cabernet Sauvignon berries and wines.

    Science.gov (United States)

    Tessarin, Paola; Chinnici, Fabio; Donnini, Silvia; Liquori, Enrico; Riponi, Claudio; Rombolà, Adamo Domenico

    2016-11-01

    The effects of canopy-applied chitosan on grapes and derived wine were evaluated in an organically managed mature vineyard. The experiment was performed on Sangiovese and Cabernet Sauvignon red grape cultivars, the application of a chitosan solution was compared to water spraying. Each treatment was applied 3 times (beginning and end of veraison, and pre-harvest) in a randomized block experimental design. Significant differences in (+)-catechin, (-)-epicatechin and procyanidin B2 amounts in berries and wines were detected in Cabernet Sauvignon but not in Sangiovese. Chitosan did not influence the berry skin anthocyanin and flavonol amount or t-resveratrol concentration in both skins and wines. A considerable increase in γ-aminobutyric acid (GABA), together with some other amino acids, ammonium and amines was observed in the berry flesh of cv. Cabernet Sauvignon. The increase in phenolic acids and nitrogenous compounds, especially GABA, in the pulp of Cabernet Sauvignon grapes suggests changes in stress response. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Composition of sulla (Hedysarum coronarium L.) honey solvent extractives determined by GC/MS: norisoprenoids and other volatile organic compounds.

    Science.gov (United States)

    Jerković, Igor; Tuberoso, Carlo I G; Tuberso, Carlo I G; Gugić, Mirko; Bubalo, Dragan

    2010-09-09

    Samples of unifloral sulla (Hedysarum coronarum L.) honey from Sardinia (Italy) were analysed. To investigate the chemical composition of the honey volatiles two solvent systems were used for ultrasonic solvent extraction (USE): 1) a 1:2 (v/v) pentane and diethyl ether mixture and 2) dichloromethane. All the extracts were analysed by GC and GC/MS. These procedures have permitted the identification of 56 compounds that include norisoprenoids, benzene derivatives, aliphatic compounds and Maillard reaction products. Norisoprenoids were the major compounds in both extracts, dominated by vomifoliol (5.3-11.2%; 9.6-14.0%) followed by minor percentages of other norisoprenoids such as α-isophorone, 4-ketoisophorone, 3-oxo-α-ionol or 3-oxo-α-ionone. Other abundant single compounds in the extracts were 3-hydroxy-4-phenylbutan-2-one (0.8-5.4%; 0.6-5.7%) and methyl syringate (3.0-5.7%; 2.2-4.1%). The composition of the volatiles and semi-volatiles in the obtained extracts suggests that sulla honey is quite distinctive relative to the other honeys that have been chemically studied by GC/MS, but no specific markers of the honey botanical origin were found.

  15. Composition of Sulla (Hedysarum coronarium L. Honey Solvent Extractives Determined by GC/MS: Norisoprenoids and Other Volatile Organic Compounds

    Directory of Open Access Journals (Sweden)

    Dragan Bubalo

    2010-09-01

    Full Text Available Samples of unifloral sulla (Hedysarum coronarum L. honey from Sardinia (Italy were analysed. To investigate the chemical composition of the honey volatiles two solvent systems were used for ultrasonic solvent extraction (USE: 1 a 1:2 (v/v pentane and diethyl ether mixture and 2 dichloromethane. All the extracts were analysed by GC and GC/MS. These procedures have permitted the identification of 56 compounds that include norisoprenoids, benzene derivatives, aliphatic compounds and Maillard reaction products. Norisoprenoids were the major compounds in both extracts, dominated by vomifoliol (5.3-11.2%; 9.6-14.0% followed by minor percentages of other norisoprenoids such as α-isophorone, 4-ketoisophorone, 3-oxo-α-ionol or 3-oxo-α-ionone. Other abundant single compounds in the extracts were 3-hydroxy-4-phenylbutan-2-one (0.8-5.4%; 0.6-5.7% and methyl syringate (3.0-5.7%; 2.2-4.1%. The composition of the volatiles and semi-volatiles in the obtained extracts suggests that sulla honey is quite distinctive relative to the other honeys that have been chemically studied by GC/MS, but no specific markers of the honey botanical origin were found.

  16. Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition.

    Science.gov (United States)

    Niimi, Jun; Tomic, Oliver; Næs, Tormod; Jeffery, David W; Bastian, Susan E P; Boss, Paul K

    2018-08-01

    The current study determined the applicability of sequential and orthogonalised-partial least squares (SO-PLS) regression to relate Cabernet Sauvignon grape chemical composition to the sensory perception of the corresponding wines. Grape samples (n = 25) were harvested at a similar maturity and vinified identically in 2013. Twelve measures using various (bio)chemical methods were made on grapes. Wines were evaluated using descriptive analysis with a trained panel (n = 10) for sensory profiling. Data was analysed globally using SO-PLS for the entire sensory profiles (SO-PLS2), as well as for single sensory attributes (SO-PLS1). SO-PLS1 models were superior in validated explained variances than SO-PLS2. SO-PLS provided a structured approach in the selection of predictor chemical data sets that best contributed to the correlation of important sensory attributes. This new approach presents great potential for application in other explorative metabolomics studies of food and beverages to address factors such as quality and regional influences. Copyright © 2018 Elsevier Ltd. All rights reserved.

  17. COMPOSITION OF THE VOLATILE OIL EXTRACTED FROM ABIES ALBA MILLER LEAVES PARASITIZED BY MELAMPSORELLA CARYOPHYLLACEARUM (DC. J. SCHRÖT.

    Directory of Open Access Journals (Sweden)

    MANOLIU ALEXANDRU

    2011-12-01

    Full Text Available Researches results highlights both qualitative and quantitative influences exercised by the parasitic species Melampsorella caryophyllacearum on the composition of the volatile oil extracted from Abies alba leaves, prelevated in 2010 from Oituz river basin (Bacău county. The isolation of volatile oils has been realized by hydrodistillation in Neo-Clavenger installation, followed by gas-chromatography coupled with mass spectrometry analysis. The increase of the monoterpenes concentration in the parasitized sample could be explained by the degradative action of the enzymes produced by the pathogenic species Melampsorella caryophyllacearum or by the incapacity of syntheses from these monoterpenes of some compounds presenting a more complex structure in the parasitized plant case.

  18. A GC-MS study of the volatile organic composition of straw and oyster mushrooms during maturity and its relation to antioxidant activity.

    Science.gov (United States)

    Zhang, Zhuo-Min; Wu, Wen-Wei; Li, Gong-Ke

    2008-09-01

    Mushrooms are very popular in the market for their nutritional and medicinal use. Mushroom volatiles are not only an important factor in the flavor, but also contain many antioxidant compounds. Antioxidant activity is a very important property for disease prevention. The volatile compositional characteristics of straw mushrooms (Volvariella volvacea [Bull. ex Fr.] Sing.) and oyster mushrooms (Pleurotus ostreatus [Jacq. ex Fr.] Kummer) during maturity and the mushroom antioxidant activity related to the non-volatiles and volatiles are studied by a chromatographic method in combination with a spectrophotometric method. The volatile compounds of straw and oyster mushrooms are sampled and identified by a combination sampling method, including headspace solid phase microextraction and steam distillation, followed by gas chromatography-mass spectrometry detection. Among all the volatile compounds identified, 1-octen-3-ol and 3-octanone are the two main compounds with the highest amounts in the volatile compositions of straw and oyster mushrooms. During maturity time of the straw mushrooms, the unsaturated 1-octen-3-ol peak area is reduced, whereas the saturated 3-octanone peak area is increased. However, during normal maturity time of oyster mushrooms, the peak areas of 1-octen-3-ol and 3-octanone remain at the same level. 1-Octen-3-ol has a different antioxidant activity from 3-octanone. Combining the results of antioxidant experiments of water extract and main volatile components by the use of a phosphomolybdenum spectrophotometric method, the conclusion is drawn that oyster mushrooms might possess stronger antioxidant activities than straw mushrooms.

  19. Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.

    Science.gov (United States)

    Cho, In Hee; Choi, Hyung-Kyoon; Kim, Young-Suk

    2006-06-28

    The differences in volatile components of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades were observed by applying multivariate statistical methods to GC-MS data sets. A total of 35 and 37 volatile components were identified in raw and cooked pine-mushrooms, respectively. The volatile components in pine-mushrooms were primarily composed of C8 species, such as 3-octanol, 1-octen-3-ol, 1-octanol, (E)-2-octen-1-ol, 3-octanone, 1-octen-3-one, (E)-2-octenal, and octanoic acid. The levels of ethyl octanoate, junipene, and 3-methyl-3-buten-2-one were much higher in raw pine-mushroom of higher grades, whereas the reverse was true for C8 components. On the other hand, furfuryl alcohol, benzyl alcohol, phenylethyl alcohol, dihydro-5-methyl-2(3H)-furanone, 2(5H)-furanone, (E)-2-methyl-2-butenal, furfural, phenylacetaldehyde, benzoic acid methyl ester, camphene, and beta-pinene were the major components of cooked mushrooms. These volatile components formed by various thermal reactions could be mainly responsible for the difference in volatile components of cooked pine-mushrooms according to their grades.

  20. Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils

    Directory of Open Access Journals (Sweden)

    Afifi, Sherine M.

    2000-10-01

    Full Text Available Micella interesterification of soybean and rapeseed oils was carried out using 0.2, 0.4 and 0.6 percentages of nickel catalyst, each at different temperatures of 60, 90 and 120ºC for 2, 4, and 6 hours. The proposed interesterification reaction conditions to obtain an oil with low linoleic acid level were 0.2 % nickel catalyst at 120ºC for 4 hours, 0.4% nickel catalyst at 90ºC for 4 hours and 0.6% at 60ºC for 4 hours. Fatty acid composition and chemical analysis of the interesterified and non-esterified oils were estimated. Selected samples undergo heating at 180ºC for 4 hours determining the volatile components. The appearance of some components supported the interesterification process for modification of fatty acid constituents of the oils.Se ha llevado a cabo la interesterificación en fase miscelar de aceites de soja y de colza usando un 0.2%, 0.4% y 0.6% de níquel como catalizador, a diferentes temperaturas (60, 90 y 120ºC durante 2, 4 y 6 horas. Las condiciones de reacción de interesterificación propuestas para obtener un aceite con niveles de ácidos linolénicos bajos fueron 0.2 % de níquel a 120ºC durante 4 horas, 0.4 % de níquel a 90ºC durante 4 horas y 0.6 % a 60ºC durante 4 horas. Se han estimado la composición en ácidos grasos y el análisis químico de los aceites interesterificados y no-esterificados. Las muestras seleccionadas se sometieron a calentamiento a 180ºC durante 4 horas determinando los componentes volátiles. La aparición de algunos componentes apoyó el proceso de interesterificación por modificación de los ácidos grasos constituyentes de los aceites.

  1. ORGANIC ACIDS CONCENTRATION IN WINE STOCKS AFTER Saccharomyces cerevisiae FERMENTATION

    Directory of Open Access Journals (Sweden)

    V. N. Bayraktar

    2013-04-01

    Full Text Available The biochemical constituents in wine stocks that influence the flavor and quality of wine are investigated in the paper. The tested parameters consist of volume fraction of ethanol, residual sugar, phenolic compounds, tartaric, malic, citric, lactic, acetic acids, titratable acidity and volatile acids. The wine stocks that were received from white and red grape varieties Tairov`s selection were tested. There was a correlation between titratable acidity and volatile acids in the wine stocks from white and red grape varieties. High correlation was also found between lactic and acetic acids, between volatile acids, acetic acid and sugar. It was determined that wine stocks with a high concentration of ethanol originated from those yeast strains of Saccharomyces cerevisiae, in a fermented grape must of high speed of enzyme activity. The taste of wine stocks correlated with the ratio of tartaric to malic acid. Analysis showed significant differences between the varieties of white and red wine stocks in concentrations of organic acids, phenolic compounds, residual sugar, and volume fraction of ethanol. Positive correlation was indicated for both studied groups for volatile acids and acetic acid, tartaric, malic, lactic acids and total sugar. Prospective yeast cultures with high productivity of alcohol (ethanol were selected for winemaking biotechnology.

  2. Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

    Science.gov (United States)

    Contreras, A.; Hidalgo, C.; Henschke, P. A.; Chambers, P. J.; Curtin, C.

    2014-01-01

    Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in

  3. Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile.

    Science.gov (United States)

    Martínez-Gil, Ana M; Gutiérrez-Gamboa, Gastón; Garde-Cerdán, Teresa; Pérez-Álvarez, Eva P; Moreno-Simunovic, Yerko

    2018-01-01

    Among Chilean varieties, Carignan noir has had a major resurgence due to its rediscovered wine quality potential. For this, the aim of this study was to characterize phenolic composition of grapes grown in six sites from the Maule Valley. The data showed that myricetin-3-glc and catechin were the most important flavonol and flavanol, respectively. Anthocyanin and flavonol composition was correlated with biologically effective degree days, exhibiting a relationship with grape maturity. Flavanol and hydroxycinnamic acid composition was inversely correlated to the average maximum temperature of the warmest month, showing that their synthesis is favored by cooler temperatures during the warmest month. These results have enological and viticultural interest for grape growers as vineyard site selection for this cultivar can confer differentiable attributes in terms of grape composition and quality. On the other hand, understanding the effects of climate on the synthesis of phenolic compounds may be useful for managing the vineyards with the aim of improving grape quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  4. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations.

    Science.gov (United States)

    Belda, Ignacio; Ruiz, Javier; Beisert, Beata; Navascués, Eva; Marquina, Domingo; Calderón, Fernando; Rauhut, Doris; Benito, Santiago; Santos, Antonio

    2017-09-18

    In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinctive aroma of certain white wines. In this context, Torulaspora delbrueckii is in the spotlight because of its positive contribution to several wine quality parameters. This work studies the physiological properties of an industrial T. delbrueckii strain, for the production of wines with increased thiol concentrations. IRC7 gene, previously described in S. cerevisiae, has been identified in T. delbrueckii, establishing the genetics basis of its thiol-releasing capability. Fermentations involving T. delbrueckii showed improvements on several parameters (such as glycerol content, ethanol index, and major volatile compounds composition), but especially on thiols release. These results confirm the potential of T. delbrueckii on wine improvement, describing new metabolic features regarding the release of cysteinylated aroma precursors. Copyright © 2017 Elsevier B.V. All rights reserved.

  5. Volatile composition of the peel and leaf essential oils of Citrus ...

    African Journals Online (AJOL)

    enoh

    2012-03-20

    Mar 20, 2012 ... perfume and household cleaners for its fragrance. Recently, interest has shifted from volatile oil of the fruit to that of the Citrus leaves that are rich in limonene, and leaf oil has become a new source of Citrus essential oil because the leaves grow much faster than the fruits and are available all year long ...

  6. ISOTOPIC (14C) AND CHEMICAL COMPOSITION OF ATMOSPHERIC VOLATILE ORGANIC COMPOUND FRACTIONS - PRECURSORS TO OZONE FORMATION

    Science.gov (United States)

    Atmospheric volatile organic compounds (VOCs) are an important factor in the production of ozone near ground level [3]. Many hydrocarbons originate from auto exhaust. However, a number of VOCs, e.g., isoprene, are known to be natural in origin. To develop reliable models for un...

  7. Hierarchical Carbon Fibers with ZnO Nanowires for Volatile Sensing in Composite Curing (Postprint)

    Science.gov (United States)

    2014-07-01

    trapped under the pressure of the autoclave. After pressure is removed, these volatiles can expand and cause internal cracking and delaminations... tooth pick dipping. Each ZnO-nanowire on ITO Glass side sensor assembly was placed on a glass slide sample stage patterned with two voltage

  8. Chemical Compositions and Aroma Evaluation of Volatile Oil from the Industrial Cultivation Medium of Enterococcus faecalis.

    Science.gov (United States)

    Ono, Toshirou; Usami, Atsushi; Nakaya, Satoshi; Maeba, Keisuke; Yonejima, Yasunori; Toyoda, Masanori; Ikeda, Atsushi; Miyazawa, Mitsuo

    2015-01-01

    Enterococcus faecalis is one of the major lactic acid bacterium (LAB) species colonizing the intestines of animals and humans. The characteristic odor of the volatile oils obtained from both the liquid medium after incubation (MAI) and liquid medium before incubation (MBI) in the cultivation process of E. faecalis was investigated to determine the utility of the liquid medium. In total, fifty-six and thirty-two compounds were detected in the volatile oils from the MAI (MAI oil) and MBI (MBI oil), respectively. The principle components of MAI oil were 2,5-dimethylpyrazine (19.3%), phenylacetaldehyde (19.3%), and phenylethyl alcohol (9.3%). The aroma extract dilution analysis (AEDA) method was performed using gas chromatography-olfactometry (GC-O). The total number of aroma-active compounds identified in the volatile oil from MBI and MAI was thirteen compounds; in particular, 5-methyl-2-furanmethanol, phenylacetaldehyde, and phenylethyl alcohol were the most primary aroma-active compounds in MAI oil. These results imply that the industrial cultivation medium after incubation of E. faecalis may be utilized as a source of volatile oils.

  9. The Composition of Comet C/2012 K1 (PanSTARRS) and the Distribution of Primary Volatile Abundances Among Comets

    Energy Technology Data Exchange (ETDEWEB)

    Roth, Nathan X.; Gibb, Erika L. [Department of Physics and Astronomy, University of Missouri-St. Louis, 503 Benton Hall, One University Blvd., St. Louis, MO 63121 (United States); Bonev, Boncho P.; DiSanti, Michael A.; Mumma, Michael J.; Villanueva, Geronimo L.; Paganini, Lucas, E-mail: nxrq67@mail.umsl.edu [Goddard Center for Astrobiology, NASA Goddard Space Flight Center, Mail Stop 690, Greenbelt, MD 20771 (United States)

    2017-04-01

    On 2014 May 22 and 24 we characterized the volatile composition of the dynamically new Oort cloud comet C/2012 K1 (PanSTARRS) using the long-slit, high resolution ( λ /Δ λ  ≈ 25,000) near-infrared echelle spectrograph (NIRSPEC) at the 10 m Keck II telescope on Maunakea, Hawaii. We detected fluorescent emission from six primary volatiles (H{sub 2}O, HCN, CH{sub 4}, C{sub 2}H{sub 6}, CH{sub 3}OH, and CO). Upper limits were derived for C{sub 2}H{sub 2}, NH{sub 3}, and H{sub 2}CO. We report rotational temperatures, production rates, and mixing ratios (relative to water). Compared with median abundance ratios for primary volatiles in other sampled Oort cloud comets, trace gas abundance ratios in C/2012 K1 (PanSTARRS) for CO and HCN are consistent, but CH{sub 3}OH and C{sub 2}H{sub 6} are enriched while H{sub 2}CO, CH{sub 4}, and possibly C{sub 2}H{sub 2} are depleted. When placed in context with comets observed in the near-infrared to date, the data suggest a continuous distribution of abundances of some organic volatiles (HCN, C{sub 2}H{sub 6}, CH{sub 3}OH, CH{sub 4}) among the comet population. The level of “enrichment” or “depletion” in a given comet does not necessarily correlate across all molecules sampled, suggesting that chemical diversity among comets may be more complex than the simple organics-enriched, organics-normal, and organics-depleted framework.

  10. Metals in wine--impact on wine quality and health outcomes.

    Science.gov (United States)

    Tariba, Blanka

    2011-12-01

    Metals in wine can originate from both natural and anthropogenic sources, and its concentration can be a significant parameter affecting consumption and conservation of wine. Since metallic ions have important role in oxide-reductive reactions resulting in wine browning, turbidity, cloudiness, and astringency, wine quality depends greatly on its metal composition. Moreover, metals in wine may affect human health. Consumption of wine may contribute to the daily dietary intake of essential metals (i.e., copper, iron, and zinc) but can also have potentially toxic effects if metal concentrations are not kept under allowable limits. Therefore, a strict analytical control of metal concentration is required during the whole process of wine production. This article presents a critical review of the existing literature regarding the measured metal concentration in wine, methods applied for their determination, and possible sources, as well as their impact on wine quality and human health. The main focus is set on aluminum, arsenic, cadmium, chromium, copper, iron, manganese, nickel, lead, and zinc, as these elements most often affect wine quality and human health.

  11. Efeito de três processos de vinificação sobre a composição química e a qualidade do vinho Cabernet Franc Effect of three processes of vinification on chemical composition and quality of Cabernet Franc wine

    Directory of Open Access Journals (Sweden)

    Luiz Antenor Rizzon

    1999-07-01

    Full Text Available Foram avaliados os efeitos de três processos de vinificação sobre a composição química e a qualidade do vinho Cabernet Franc, nas safras de 1987 a 1990. As vinificações foram realizadas em escala industrial, pelos processos clássico, de termovinificação e de maceração carbônica. Avaliaram- se teor alcoólico, acidez total, açúcares redutores, cinzas, extrato seco, compostos fenólicos e voláteis e elementos minerais. Procedeu-se, também, à análise sensorial dos vinhos. Os resultados foram submetidos à análise de componentes principais (ACP e à análise de variância, sendo que os três primeiros eixos explicaram 68,2% da variação total. Através da ACP, foi possível separar os vinhos de maceração carbônica dos outros dois processos de vinificação. As variáveis que apresentaram maior efeito na variação foram os álcoois superiores, os cátions e os compostos fenólicos. A avaliação sensorial mostrou que a maceração carbônica originou vinhos leves e com menor intensidade de cor, e a termovinificação e a vinificação clássica originaram vinhos com mais corpo, melhor qualidade e equilíbrio gustativo e maior tipicidade varietal.The effects of three processes of vinification on chemical composition and quality of Cabernet Franc wine were evaluated from the 1987 to the 1990 vintages. The vinifications were made in an industrial scale by the following processes: conventional vinification, thermovinification and carbonic maceration. The analyses performed were alcohol, total acidity, reducing sugar, ash, dry extract, phenolic and volatile compounds and mineral elements. The quality was evaluated by sensory analysis. Data were submitted to principal component analysis (PCA and to analysis of variance, where the three first axes explained 68.2% of the total variation. The PCA permitted to separate the wines of carbonic maceration from the other two vinification processes. The variables presenting important

  12. A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste

    NARCIS (Netherlands)

    Eggink, P.M.; Maliepaard, C.A.; Tikunov, Y.M.; Haanstra, J.P.W.; Bovy, A.G.; Visser, R.G.F.

    2012-01-01

    In this study volatile and non-volatile compounds, as well as some breeding parameters, were measured in mature fruits of elite sweet pepper (Capsicum annuum) lines and hybrids from a commercial breeding program, several cultivated genotypes and one gene bank accession. In addition, all genotypes

  13. Development of a portable mass spectrometric system for determination of isotopic composition of solid uranium samples using fluorine volatilization

    Science.gov (United States)

    Loge, G.

    1994-09-01

    Using hardware and materials supplied by LANL, a prototype quadrupole mass spectrometer system designed for portable field analysis of isotopic composition of solid uranium samples was assembled and tested. The system contained the capability for fluorine volatilization of solid uranium samples with gas introduction, which was successfully tested and demonstrated using 100 mg samples of U3O8. Determination of precision and accuracy for measuring isotopic composition was performed using isotopic standards. Use with soil samples containing uranium were also attempted. Silicates in the soil forming SiF4 were found to be a kinetic bottleneck to the formation of UF6. This could be avoided by performing some sort of chemical separation as a pre-treatment step, which was demonstrated using nitric acid.

  14. Tannin profile of different Monastrell wines and its relation to projected market prices.

    Science.gov (United States)

    Gómez-Plaza, Encarna; Olmos, Oscar; Bautista-Ortín, Ana Belén

    2016-08-01

    This study focuses on the differences or similarities in tannin composition and concentration in Monastrell wines from different wineries from the same geographic area and, within each winery, from wines elaborated based on different projected market prices, to determine whether there is any relationship between the wine tannin composition and the projected price. The tannin composition of the different wines, all of them analyzed at the same point during winemaking, indicated that those elaborated as premium wines presented higher phenol and tannin contents. The mean degree of polymerization of these wines was also positively related with the projected price, which agreed with the results obtained by size exclusion chromatography, that showed that wines with high projected prices had a higher proportion of polymeric tannins, suggesting that techniques favoring the extraction of skin tannins were mostly used in those wines projected as premium wines, probably looking for greater mouthfeel complexity. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Organic Aerosol Volatility Parameterizations and Their Impact on Atmospheric Composition and Climate

    Science.gov (United States)

    Tsigaridis, Konsta; Bauer, Susanne E.

    2015-01-01

    Despite their importance and ubiquity in the atmosphere, organic aerosols are still very poorly parameterized in global models. This can be explained by two reasons: first, a very large number of unconstrained parameters are involved in accurate parameterizations, and second, a detailed description of semi-volatile organics is computationally very expensive. Even organic aerosol properties that are known to play a major role in the atmosphere, namely volatility and aging, are poorly resolved in global models, if at all. Studies with different models and different parameterizations have not been conclusive on whether the additional complexity improves model simulations, but the added diversity of the different host models used adds an unnecessary degree of variability in the evaluation of results that obscures solid conclusions.

  16. Port-Wine Stains

    Science.gov (United States)

    ... Safe Videos for Educators Search English Español Port-Wine Stains KidsHealth / For Parents / Port-Wine Stains What's ... Manchas de vino de oporto What Are Port-Wine Stains? A port-wine stain is a type ...

  17. Phenolic and Volatile Composition of a Dry Spearmint (Mentha spicata L.) Extract

    OpenAIRE

    Martina Cirlini; Pedro Mena; Michele Tassotti; Kelli A. Herrlinger; Kristin M. Nieman; Chiara Dall’Asta; Daniele Del Rio

    2016-01-01

    The present paper reports a complete mass spectrometric characterization of both the phenolic and volatile fractions of a dried spearmint extract. Phenolic compounds were analysed by ultra-high performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MSn) and a total of 66 compounds were tentatively identified, being the widest phenolic characterisation of spearmint to date. The analysis suggests that the extract is composed of rosmarinic acid and its derivatives...

  18. Headspace volatile composition of the flowers of Caralluma europaea N.E.Br. (Apocynaceae).

    Science.gov (United States)

    Formisano, Carmen; Senatore, Felice; Della Porta, Giovanna; Scognamiglio, Mariarosa; Bruno, Maurizio; Maggio, Antonella; Rosselli, Sergio; Zito, Pietro; Sajeva, Maurizio

    2009-11-11

    The volatile constituents of the flowers of Caralluma europaea (Guss.) N.E.Br (Apocynaceae) from Lampedusa Island were analyzed by a headspace GC method. The analyses allowed the identification and quantification of 41 compounds. The main components were, among the monoterpenoids, terpinolene (23.3%), alpha-terpinene (19.1%) and linalool (18.4%), whereas, among the carbonylic compounds the major constituents were heptanal (2.0%), octanoic acid (2.4%) and hexanoic acid (1.7%). The presence of a nitrogen containing compound, indole (0.8%) and of a sulphur containing compound, dimethylsulphide (t), noteworthy. The compounds found in the flowers of C. europaea have been compared with data available in the literature as regard to their odor, presence in other sapromyiophilous taxa, possible role as semiochemicals, and presence in decaying organic matter. 89.3% of total constituents have been described in other sapromyiophilous taxa. Some of the compounds are present in several types of decaying organic matter (excrements, decomposing bodies, and spoiled fish, etc). Several volatiles found in C. europaea flowers are used as semiochemicals by Hymenoptera, Coleoptera, Diptera, Lepidoptera and other insects. Sixteen volatiles, accounting for 32.4% of the total constituents, are described as attractants of some Diptera families, with a biology linked to decaying organic matter. Our data thus confirm that C. europaea floral bouquet falls within the sapromyiophilous pollination syndrome.

  19. Between wine consumption and wine tourism: Consumer and spatial behavior of Israeli wine tourists

    OpenAIRE

    Shor, Noa; Mansfeld, Yoel

    2010-01-01

    The development of wine tourism worldwide has been accompanied by academic research on wine tourism and wine tourists. Wine tourists and wine enthusiasts have been found to share many socio-demographic similarities. It has been found that people visiting wineries consume wine on a regular basis, have an average to high level of knowledge about wine, and visit wineries and wine-producing regions a few times a year. Their involvement with wine is apparent both from their daily consumption and f...

  20. A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste.

    Science.gov (United States)

    Eggink, P M; Maliepaard, C; Tikunov, Y; Haanstra, J P W; Bovy, A G; Visser, R G F

    2012-05-01

    In this study volatile and non-volatile compounds, as well as some breeding parameters, were measured in mature fruits of elite sweet pepper (Capsicum annuum) lines and hybrids from a commercial breeding program, several cultivated genotypes and one gene bank accession. In addition, all genotypes were evaluated for taste by a trained descriptive sensory expert panel. Metabolic contrasts between genotypes were caused by clusters of volatile and non-volatile compounds, which could be related to metabolic pathways and common biochemical precursors. Clusters of phenolic derivatives, higher alkanes, sesquiterpenes and lipid derived volatiles formed the major determinants of the genotypic differences. Flavour was described with the use of 14 taste attributes, of which the texture related attributes and the sweet-sour contrast were the most discriminatory factors. The attributes juiciness, toughness, crunchiness, stickiness, sweetness, aroma, sourness and fruity/apple taste could be significantly predicted with combined volatile and non-volatile data. Fructose and (E)-2-hexen-1-ol were highly correlated with aroma, fruity/apple taste and sweetness. New relations were found for fruity/apple taste and sweetness with the compounds p-menth-1-en-9-al, (E)-β-ocimene, (Z)-2-penten-1-ol and (E)-geranylacetone. Based on the overall biochemical and sensory results, the perspectives for flavour improvement by breeding are discussed. Copyright © 2011 Elsevier Ltd. All rights reserved.

  1. Determination of Phenolic Compounds in Wines

    Directory of Open Access Journals (Sweden)

    Charalampos Proestos

    2012-04-01

    Full Text Available Normal 0 false false false MicrosoftInternetExplorer4 Wine contains natural antioxidants such as phenolic compounds also known as bioactive compounds. Samples of commercially available Greek wines were analyzed in order to determine this phenolic content. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC coupled with a multiwavelength Ultraviolet/visible (UV/vis detector was used. The most abundant phenolic substances detected were (+-catechin (13.5-72.4 mg L-1 , gallic acid (0.40-99.47 mg L-1 and caffeic acid (0.87-33.48 mg L-1. The principal component analysis (PCA technique was used to study differentiation among wines according to their production area. Red wines contained more phenolic substances than white ones. Differences of the phenolic composition in wines of the same cultivar were investigated too.

  2. Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains

    Directory of Open Access Journals (Sweden)

    Stanka Herjavec

    2002-01-01

    Full Text Available The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus and Saccharomyces cerevisiae strains and their influence on final wine quality. Samples of young wine were analysed for higher alcohols, fatty acids and volatile esters. At the same time wines were subjected to sensory evaluation. The results showed a notable influence of Saccharomyces paradoxus strain RO88 on chemical and sensory properties of Gewürtztraminer wine and indicated some differences between Saccharomyces paradoxus and Saccharomyces cerevisiae species.

  3. Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes.

    Science.gov (United States)

    Ben Lajnef, Houda; Ferioli, Federico; Pasini, Federica; Politowicz, Joanna; Khaldi, Abdelhamid; Filippo D'Antuono, L; Caboni, Maria Fiorenza; Nasri, Nizar

    2018-01-01

    Eryngium maritimum L., also known as 'sea holly', is a typical dune plant species belonging to the Apiaceae family and commonly used in Tunisia for therapeutic purposes in folk medicine. In the present study, the chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of five Tunisian E. maritimum ecotypes were determined. The total volatile amount ranged from 0.31% to 0.93% (w d.w. -1 ). Sixty-six volatile components were identified by means of GC-MS and accounted for 77.05-86.65% of the total extracted volatile oil. The majority of the identified metabolites were hydrocarbon sesquiterpenes and oxygenated sesquiterpenes, amounting on average to 46.69% and 30.01% of total volatiles, respectively. The principal individual components were germacrene D (13.62-31.71%), 15-hydroxy-α-muurolene (12.04-18.58%), and germacrene B (6.77-15.04%). Significant differences were noticed among E. maritimum populations. The volatile profile of E. maritimum fruits was consistently different from those of the aerial parts and roots of plants of the same species reported in previous investigations. Average radical scavenging capacity of the volatile fraction, as determined by DPPH and ABTS tests, was twice higher than that of the Trolox control. This study characterised for the first time the fruits of E. maritimum for the composition and radical-scavenging capacity of their volatile fraction. The growth location confirmed as a pivotal factor in influencing the volatile profile of the fruits. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  4. [Evolution of phenolic compounds during wine aging].

    Science.gov (United States)

    Glories, Y

    1978-01-01

    The phenolic compounds of red wine are separated and isolated by a method involving two precipitations (by EtOH and by MeOH-CHCl2), adsorption of the precipitates and supernatants on to p.v.p., and selective desorption of different fractions by mydroalcoholic and acidic solvents. The method permits the definition of wine composition by groups of phenolic compounds which are identified and quantified, and whose molecular mass is determined. Tanins exist in wine in different forms: combinations with salts (T-S) and with polysaccharides (T-P), highly condensed tanins (TtC), condensed tanins (TC), tanin-anthocyanin complexes (T-A), less condensed tanins (T), procyanidin dimer (P). The combinations of tanins with polysaccharides comprise a new class of compounds whose importance is relatively limited in young wine but increases with time during wine maturation (20 to 30 p. cent of the tanins can exist in this form after 20 years of conservation). The percentage of each class varies in the case of young wine, with the cepage, the level of grape maturaity and the conditions of vinification. During the maturation process, the percentage corresponding to the procyanidin dimer group (P), rapidly attains zero after several years. The tanins of old wines are primarily composed of condensed tanins (TC + TtC) and combinations with polysaccharides and with salts. The anthocyanins exist in wine in 3 forms: free anthocyanins, combined anthocyanins and polymerised anthocyanins which belong to the condensed tanins. The free anthocyanins rapidly dissapear during the first few years of wine maturation. The combined and polymerised anthocyanins generally remain present in regard-less of wine age. These groups play an important role in the determination of wine colour.

  5. Effect of γ-irradiation on bioactivity, fatty acid compositions and volatile compounds of clary sage seed (Salvia sclarea L.).

    Science.gov (United States)

    Yalcin, Hasan; Ozturk, Ismet; Tulukcu, Eray; Sagdic, Osman

    2011-09-01

    Clary sage seeds (Salvia sclarea L.) were obtained from plants cultivated, and 2.5, 4.0, 5.5, and 7.0 kGy doses of γ-irradiation were applied to the clary sage seeds. They were then analyzed for their protein, ash, oil and dry matter contents, and fatty acid composition. Additionally, the total phenolic contents, antiradical, antioxidant activities, and volatile compounds of the clary sage seed extract were determined. There was no significant difference in protein content. However, the moisture, oil, and ash contents of the samples were affected by irradiation. While the 7 kGy dose had a positive effect on the total phenolic content and antiradical activity of the sage seed extract, all doses have negative effects on the antioxidant activity of the sage seed. The main fatty acid of the sage seed was remarkably found as α-linolenic acid. The four irradiation levels caused significant differences in fatty acid composition by affecting all fatty acids except palmitic, palmitoleic, and eicosenoic acids. The dominant volatile compounds of control sage seed were found as β-pinene (18.81%) and limonene (15.60%). Higher doses of the irradiation decreased volatile components of sage seed. Clary sage seed including high omega-3 can be irradiated with low doses (≤ 2.5 kGy) of γ-irradiation. Clary sage is one of the most popular Salvia species in Turkey and many countries. Clary sage seed has approximately 29% oil content and this oil contains >50% of α-linolenic acid. γ-Irradiation is widely applied in the preservation of spice quality. The present study shows that the antioxidant activity of the clary sage seed is decreased by γ-irradiation. Additionally, higher doses of irradiation also decreased the volatile components of sage seed. Therefore, we suggest that clary sage seed which includes high levels of omega-3 should be irradiated with low doses (≤ 2.5 kGy) of γ-irradiation. © 2011 Institute of Food Technologists®

  6. Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

    Directory of Open Access Journals (Sweden)

    Alexis Marsol-Vall

    2017-01-01

    Full Text Available Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging from 52.7% in lemon to 94.0% in tangerine flesh. Noncitrus fibres showed more variable compositions, with the predominant classes being aldehydes in apple (57.5% and peach (69.7%, esters (54.0% in pear, and terpenoids (35.3% in carrot fibres. In addition, enantioselective analysis of some of the chiral terpenoids present in the fibre revealed that the enantiomeric ratio for selected compounds was similar to the corresponding volatile composition of raw fruits and vegetables and some derivatives, with the exception of terpinen-4-ol and α-terpineol, which showed variation, probably due to the drying process. The processing to which fruit residues were submitted produced fibres with low volatile content for noncitrus products. Otherwise, citrus fibres analysed still presented a high volatile composition when compared with noncitrus ones.

  7. Characterization of wood plastic composites made from landfill-derived plastic and sawdust: Volatile compounds and olfactometric analysis

    International Nuclear Information System (INIS)

    Félix, Juliana S.; Domeño, Celia; Nerín, Cristina

    2013-01-01

    Graphical abstract: This work details the characterization of VOCs of WPC, produced from residual materials which would have landfills as current destination, and evaluates their odor profile. Highlights: ► More than 140 volatile compounds were identified in raw materials and WPC products. ► Markers were related to the thermal degradation, sawdust or coupling agents. ► WPC prototype showed a characteristic odor profile of burnt, sweet and wax-like. ► Aldehydes, carboxylic acids, ketones and phenols were odor descriptors of WPC. - Abstract: Application of wood plastic composites (WPCs) obtained from recycled materials initially intended for landfill is usually limited by their composition, mainly focused on release of volatile organic compounds (VOCs) which could affect quality or human safety. The study of the VOCs released by a material is a requirement for new composite materials. Characterization and quantification of VOCs of several WPC produced with low density polyethylene (LDPE) and polyethylene/ethylene vinyl acetate (PE/EVA) films and sawdust were carried out, in each stage of production, by solid phase microextraction in headspace mode (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). An odor profile was also obtained by HS-SPME and GC–MS coupled with olfactometry analysis. More than 140 compounds were observed in the raw materials and WPC samples. Some quantified compounds were considered WPC markers such as furfural, 2-methoxyphenol, N-methylphthalimide and 2,4-di-tert-butylphenol. Hexanoic acid, acetic acid, 2-methoxyphenol, acetylfuran, diacetyl, and aldehydes were the most important odorants. None of the VOCs were found to affect human safety for use of the WPC

  8. Characterization of wood plastic composites made from landfill-derived plastic and sawdust: Volatile compounds and olfactometric analysis

    Energy Technology Data Exchange (ETDEWEB)

    Félix, Juliana S., E-mail: jfelix@unizar.es [Department of Analytical Chemistry, I3A, EINA, University of Zaragoza (UNIZAR), Zaragoza 50018 (Spain); Domeño, Celia, E-mail: cdomeno@unizar.es [Department of Analytical Chemistry, I3A, EINA, University of Zaragoza (UNIZAR), Zaragoza 50018 (Spain); Nerín, Cristina, E-mail: cnerin@unizar.es [Department of Analytical Chemistry, I3A, EINA, University of Zaragoza (UNIZAR), Zaragoza 50018 (Spain)

    2013-03-15

    Graphical abstract: This work details the characterization of VOCs of WPC, produced from residual materials which would have landfills as current destination, and evaluates their odor profile. Highlights: ► More than 140 volatile compounds were identified in raw materials and WPC products. ► Markers were related to the thermal degradation, sawdust or coupling agents. ► WPC prototype showed a characteristic odor profile of burnt, sweet and wax-like. ► Aldehydes, carboxylic acids, ketones and phenols were odor descriptors of WPC. - Abstract: Application of wood plastic composites (WPCs) obtained from recycled materials initially intended for landfill is usually limited by their composition, mainly focused on release of volatile organic compounds (VOCs) which could affect quality or human safety. The study of the VOCs released by a material is a requirement for new composite materials. Characterization and quantification of VOCs of several WPC produced with low density polyethylene (LDPE) and polyethylene/ethylene vinyl acetate (PE/EVA) films and sawdust were carried out, in each stage of production, by solid phase microextraction in headspace mode (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). An odor profile was also obtained by HS-SPME and GC–MS coupled with olfactometry analysis. More than 140 compounds were observed in the raw materials and WPC samples. Some quantified compounds were considered WPC markers such as furfural, 2-methoxyphenol, N-methylphthalimide and 2,4-di-tert-butylphenol. Hexanoic acid, acetic acid, 2-methoxyphenol, acetylfuran, diacetyl, and aldehydes were the most important odorants. None of the VOCs were found to affect human safety for use of the WPC.

  9. Proteomic and metabolomic study of wine yeasts in free and immobilized formats, subjected to different stress conditions

    OpenAIRE

    Moreno-García, Jaime

    2017-01-01

    The aroma of wine is the first sensory perception that affects its quality. The knowledge acquired to date ensures that the unique aroma of a specific wine is the result of the sensation that in our sense of smell cause the molecules of more than 800 volatile compounds present in the hydroalcoholic solution that is the wine.These compounds come from the grapes, the prefermentative treatments, the alcoholic fermentation and the aging or preservation of the wine. It is a...

  10. Whitefly attraction to rosemary (Rosmarinus officinialis L.) is associated with volatile composition and quantity

    Science.gov (United States)

    Sadeh, Dganit; Nitzan, Nadav; Shachter, Alona; Chaimovitsh, David; Dudai, Nativ

    2017-01-01

    Whitefly (Bemisia tabaci) is an important insect pest, causing severe damage to agricultural crops. The pest was recorded in a commercial rosemary (Rosmarinus officinalis, Lamiaceae) field, colonizing rosemary variety (var.) '2', but not '11'. A series of field and controlled laboratory choice bioassays confirmed the observed phenomenon. Mature potted plants of the two varieties were randomly organized in a lemon verbena (Lippia citrodora) and lemon grass (Cymbopogon spp.) fields. Seven days later var. '2' was significantly more colonized by whiteflies than var. '11'. Under lab conditions, whiteflies were significantly more attracted to var. '2' plantlets than to var. '11' following choice bioassays. Furthermore, cotton plants dipped in an essential oil emulsion of var. '2' had significantly greater colonization than cotton plants dipped in the essential oil emulsion of var. '11'. Similar results were obtained in 'plant-plant', 'plant-no plant' as well as, 'essential oil—essential oil' choice bioassay designs. Analyses of the essential oils of the two varieties identified a set of common and unique volatiles in each variety. Among these volatiles were β-caryophyllene and limonene, two compounds known to be associated with plant-insect interactions. The attraction of B. tabaci to pure (>95%) β-caryophyllene and limonene using a range of concentrations was examined in vitro by choice bioassays. The compounds were attractive to the insect at moderate concentration, but not at the lowest or highest concentrations used, where the insect was not attracted or repelled, respectively. Limonene attracted the insects at rates that were 10-fold lower than β-caryophyllene. The results emphasized the role of host plant volatiles in shaping the structure of B. tabaci populations in nature and in agricultural systems, and provided insights into the factors that contribute to the development of insect populations with unique characteristics. The results could also serve for

  11. Whitefly attraction to rosemary (Rosmarinus officinialis L. is associated with volatile composition and quantity.

    Directory of Open Access Journals (Sweden)

    Dganit Sadeh

    Full Text Available Whitefly (Bemisia tabaci is an important insect pest, causing severe damage to agricultural crops. The pest was recorded in a commercial rosemary (Rosmarinus officinalis, Lamiaceae field, colonizing rosemary variety (var. '2', but not '11'. A series of field and controlled laboratory choice bioassays confirmed the observed phenomenon. Mature potted plants of the two varieties were randomly organized in a lemon verbena (Lippia citrodora and lemon grass (Cymbopogon spp. fields. Seven days later var. '2' was significantly more colonized by whiteflies than var. '11'. Under lab conditions, whiteflies were significantly more attracted to var. '2' plantlets than to var. '11' following choice bioassays. Furthermore, cotton plants dipped in an essential oil emulsion of var. '2' had significantly greater colonization than cotton plants dipped in the essential oil emulsion of var. '11'. Similar results were obtained in 'plant-plant', 'plant-no plant' as well as, 'essential oil-essential oil' choice bioassay designs. Analyses of the essential oils of the two varieties identified a set of common and unique volatiles in each variety. Among these volatiles were β-caryophyllene and limonene, two compounds known to be associated with plant-insect interactions. The attraction of B. tabaci to pure (>95% β-caryophyllene and limonene using a range of concentrations was examined in vitro by choice bioassays. The compounds were attractive to the insect at moderate concentration, but not at the lowest or highest concentrations used, where the insect was not attracted or repelled, respectively. Limonene attracted the insects at rates that were 10-fold lower than β-caryophyllene. The results emphasized the role of host plant volatiles in shaping the structure of B. tabaci populations in nature and in agricultural systems, and provided insights into the factors that contribute to the development of insect populations with unique characteristics. The results could also

  12. Characterization of the volatile oil compositions from Hypericum perforatum L. shoot cultures in different basal media

    Directory of Open Access Journals (Sweden)

    Mohammad Reza Morshedloo

    2017-02-01

    Full Text Available St. John’s wort (Hypericum perforatum L. is the most important species of the genus Hypericum and produces a wide range of chemical constituents including essential oil. Regarding advantages of in vitro culture techniques in production of desired metabolites, the present study was aimed to investigate volatile constituents of H. perforatum shoots cultured in different basal media. Shoot cultures were established by culturing six nodes of aseptic plants in three liquid media including MS (Murashige and Skoog, B5 (Gamborg B-5 and half-strength B5 containing 30 g L-1 sucrose and 0.5 mg L-1 BA (6-benzyladenine. According to the results, growth and profile of volatile constituents of cultured shoots were affected by the type of medium used and shoots cultured in the B5 medium exhibited the highest growth which was reached to 42.95 g flask-1. On the other hand, 44 components were totally identified by GC-FID and GC-MS analysis of essential oils of cultured shoots. Decane (27.7%, menthol (8.9%, methyl decanoate (4.6% and β-elemene (4.6% were the major volatile constituents of the shoots cultured in MS medium, while eudesma4(15,7-dien-1-β-ol (8.1-7.5%, thymol (7-7.2% and 1,4-trans-1,7-trans-acorenone (5.2-5.5% were found as the principal components of shoots cultured in B5 and half-strength B5 media.

  13. Composition of volatile in micropropagated and field grown aromatic plants from Tuscany Islands.

    Science.gov (United States)

    Pistelli, Laura; Noccioli, Cecilia; D'Angiolillo, Francesca; Pistelli, Luisa

    2013-01-01

    Aromatic plant species present in the natural Park of Tuscany Archipelago are used as flavoring agents and spices, as dietary supplements and in cosmetics and aromatherapy. The plants are usually collected from wild stands, inducing a depletion of the natural habitat. Therefore, micropropagation of these aromatic plants can play a role in the protection of the natural ecosystem, can guarantee a massive sustainable production and can provide standardized plant materials for diverse economical purposes. The aim of this study is to compare the volatile organic compounds produced by the wild plants with those from in vitro plantlets using headspace solid phase micro-extraction (HS-SPME) followed by capillary gas-chromatography coupled to mass spectrometry (GC-MS). Typical plants of this natural area selected for this work were Calamintha nepeta L., Crithmum maritimum L., Lavandula angustifolia L., Myrtus communis L., Rosmarinus officinalis L., Salvia officinalis L. and Satureja hortensis L. Different explants were used: microcuttings with vegetative apical parts, axillary buds and internodes. Sterilization percentage, multiplication rate and shoot length, as well as root formation were measured. The volatile aromatic profiles produced from in vitro plantlets were compared with those of the wild plants, in particular for C. maritimum, R. officinalis, S. officinalis and S. hortensis. This study indicated that the micropropagation technique can represent a valid alternative to produce massive and sterile plant material characterised by the same aromatic flavour as in the wild grown plants.

  14. Phenolic and Volatile Composition of a Dry Spearmint (Mentha spicata L.) Extract.

    Science.gov (United States)

    Cirlini, Martina; Mena, Pedro; Tassotti, Michele; Herrlinger, Kelli A; Nieman, Kristin M; Dall'Asta, Chiara; Del Rio, Daniele

    2016-08-03

    The present paper reports a complete mass spectrometric characterization of both the phenolic and volatile fractions of a dried spearmint extract. Phenolic compounds were analysed by ultra-high performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MS(n)) and a total of 66 compounds were tentatively identified, being the widest phenolic characterisation of spearmint to date. The analysis suggests that the extract is composed of rosmarinic acid and its derivatives (230.5 ± 13.5 mg/g) with smaller amounts of salvianolic acids, caffeoylquinic acids, hydroxybenzoic acids, hydroxycinnamic acids, flavones, and flavanones. Head space solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technique, that was applied to characterize the volatile fraction of spearmint, identified molecules belonging to different chemical classes, such as p-cymene, isopiperitone, and piperitone, dihydroedulan II, menthone, p-cymen-8-ol, and β-linalool. This comprehensive phytochemical analysis can be useful to test the authenticity of this product rich in rosmarinic acid and other phenolics, and when assessing its biological properties. It may also be applied to other plant-derived food extracts and beverages containing a broad range of phytochemical compounds.

  15. Phenolic and Volatile Composition of a Dry Spearmint (Mentha spicata L. Extract

    Directory of Open Access Journals (Sweden)

    Martina Cirlini

    2016-08-01

    Full Text Available The present paper reports a complete mass spectrometric characterization of both the phenolic and volatile fractions of a dried spearmint extract. Phenolic compounds were analysed by ultra-high performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MSn and a total of 66 compounds were tentatively identified, being the widest phenolic characterisation of spearmint to date. The analysis suggests that the extract is composed of rosmarinic acid and its derivatives (230.5 ± 13.5 mg/g with smaller amounts of salvianolic acids, caffeoylquinic acids, hydroxybenzoic acids, hydroxycinnamic acids, flavones, and flavanones. Head space solid-phase microextraction (HS-SPME coupled with gas chromatography-mass spectrometry (GC-MS technique, that was applied to characterize the volatile fraction of spearmint, identified molecules belonging to different chemical classes, such as p-cymene, isopiperitone, and piperitone, dihydroedulan II, menthone, p-cymen-8-ol, and β-linalool. This comprehensive phytochemical analysis can be useful to test the authenticity of this product rich in rosmarinic acid and other phenolics, and when assessing its biological properties. It may also be applied to other plant-derived food extracts and beverages containing a broad range of phytochemical compounds.

  16. Volatile composition screening of Salix spp. nectar honey: benzenecarboxylic acids, norisoprenoids, terpenes, and others.

    Science.gov (United States)

    Jerković, Igor; Marijanović, Zvonimir

    2010-09-01

    Salix spp. nectar honey volatiles of Croatian origin were analyzed by headspace solid-phase microextraction (HS-SPME) and ultrasonic solvent extraction (USE), followed by gas chromatography and mass spectrometry (GC, GC/MS). Isolated volatiles were found in the honey headspace and extracts with almost exclusive distribution of several abundant compounds (e.g., phenylacetic acid, pinocembrin, 8-hydroxy-4,7-dimethylcoumarin, and 3-hydroxy-trans-β-damascone in the extracts, or safranal and lilac alcohols in the headspace). Comparison with Croatian Salix spp. honeydew honey revealed similarities regarding distribution of important shikimate pathway derivatives (e.g., high percentage of phenylacetic acid) and several norisoprenoids (α-isophorone and 4-oxoisophorone). On the other hand, distinct features of this honey were occurrence of compounds such as pinocembrin, 8-hydroxy-4,7-dimethylcoumarin, phenylacetonitrile, norisoprenoids (major ones: 3-hydroxy-trans-β-damascenone and trans-β-damascone), more pronounced variability of linalool-derived compounds, as well as the abundance of 3-methylpropanoic acid, 3-methylbutanoic acid, 2-methylpentanoic acid, and 3-methylpentan-1-ol.

  17. Efeito de Botrytis cinerea na composição do vinho Gewürztraminer Effect of Botrytis cinerea on the composition of Gewürztraminer wine

    Directory of Open Access Journals (Sweden)

    Julio Meneguzzo

    2006-09-01

    Full Text Available Com o objetivo de estudar o efeito da podridão cinzenta da uva, causada por Botrytis cinerea na composição do vinho Gewürztraminer (Vitis vinifera L., foram analisados vinhos obtidos a partir de uvas com 0; 2,5; 5; 10; 15; e 20% em peso de podridão cinzenta. O experimento consistiu de seis tratamentos e quatro repetições. As variáveis avaliadas foram densidade, álcool, acidez total e volátil, extrato seco, extrato seco reduzido, açúcares redutores, relação álcool em peso/extrato seco reduzido, cinzas, alcalinidade das cinzas, índice de cor (I 420, polifenóis totais (I 280, N total, glicerol, ácido glicônico, minerais (P, K, Ca, Mg, Na, Mn, Fe, Cu, Zn, Rb, Li, compostos voláteis (etanal, acetato de etila, metanol, 1-propanol, 2-metil-1-propanol, 2-metil-1-butanol e 3-metil-1-butanol. A análise de regressão polinomial que avaliou o efeito da podridão cinzenta da uva na composição físico-química do vinho Gewürztraminer, mostrou que houve efeito linear significativo e positivo em relação à densidade, acidez total e volátil, extrato seco, extrato seco reduzido, açúcares redutores, cinzas, alcalinidade das cinzas, índice de cor (I 420, polifenóis totais (I 280, ácido glicônico, P, K, Ca, Mn, Fe, Rb, etanal e acetato de etila; efeito linear significativo e negativo nas variáveis álcool, relação álcool em peso/extrato seco reduzido, 2metil-1-butanol e 3-metil-1-butanol; efeito quadrático sobre N total, glicerol e metanol; e efeito cúbico sobre Mg, Zn, Li e 1-propanol. Não houve efeito significativo nas variáveis Na, Cu e 2-metil-1-propanol.The aim of this work was to determine the effect of grape gray bunch rot, caused by Botrytis cinerea, on the composition of Gewürztraminer (Vitis vinifera L. wine. The treatments consisted of increasing percentages (in weight of grape gray bunch rot, i.e., 0, 2.5, 5, 10, 15, and 20%. The experiment underwent six treatments and four replications. The variables evaluated

  18. Volatile composition of the peel and leaf essential oils of Citrus ...

    African Journals Online (AJOL)

    %) and γ-terpinene (6.1%), while the major constituents of the leaf oil were linalool (32.8%), sabinene (28.8), (E)-β-ocimene (6.2%) and limonene (5.2%). Key words: Citrus nobilis Lour., chemical composition, essential oils, class composition.

  19. Shareholder composition, share turnover, and returns in volatile markets : The case of international REITs

    NARCIS (Netherlands)

    Brounen, Dirk; Kok, N.; Ling, D.C.

    2012-01-01

    The shareholder composition of listed property companies has changed from the fragmented, retail ownership, to more concentrated, institutional ownership over the past decade. In this paper, we first document significant variation in the composition of the shareholder base across the world's five

  20. Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: prediction of antioxidant activities and classification of wines using artificial neural networks.

    Science.gov (United States)

    Hosu, Anamaria; Cristea, Vasile-Mircea; Cimpoiu, Claudia

    2014-05-01

    Wine is one of the most consumed beverages over the world containing large quantities of polyphenolic compounds. These compounds are responsible for quality of red wines, influencing the antioxidant activity, astringency, bitterness and colour, their composition in wine being influenced by the varieties, the vintage and the wineries. The aim of the present work is to build software instruments intended to work as data-mining tools for predicting valuable properties of wine and for revealing different wine classes. The developed ANNs are able to reveal the relationships between the concentration of total phenolic, flavonoids, anthocyanins, and tannins content, associated to the antioxidant activity, and the wine distinctive classes determined by the wine variety, harvesting year or winery. The presented ANNs proved to be reliable software tools for assessment or validation of the wine essential characteristics and authenticity and may be further used to establish a database of analytical characteristics of wines. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings.

    Science.gov (United States)

    Del Pino-García, Raquel; González-SanJosé, María L; Rivero-Pérez, María D; García-Lomillo, Javier; Muñiz, Pilar

    2017-04-15

    The impact of thermal processing on the phenolic profile and antioxidant capacity (TAC) of powdered red wine pomace seasonings (RWPSs) obtained from different sources (seedless: Sk-S; whole: W-S; seeds: Sd-S) was assessed. High contents in anthocyanins, flavonol-3-O-glycosides, phenolic acids and flavan-3-ols were found in Sk-S, whereas flavan-3-ols and phenolic acids were the main compounds identified in Sd-S. Reductions in the anthocyanidin and flavonol-3-ol contents mainly determined the effect of heat on the total phenolic contents (Sk-S: -29.4%; W-S: -28.0%; Sd-S: -5.78%), although heating affected positively the phenolic acid and flavonol aglycon contents. Slight TAC decreases were observed in the RWPS-derived extracts (classical Folin-Ciocalteu and ABTS assays). However, higher TAC reductions were detected when the powdered RWPSs were used directly as samples (QUENCHER approach). In conclusion, there is little evidence against submitting RWPSs to thermal processing, as heating affects differently each type of phenolic compound and does not induce very severe TAC decreases in these seasonings. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine

    Directory of Open Access Journals (Sweden)

    António M. Jordão

    2015-11-01

    Full Text Available The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in oenology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred in recent years, such as identification of receptors and other important molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can causes a gustatory disequilibrium affecting wine sensory perceptions leading to unbalanced wines. Hence, the object of this review is to enhance the knowledge on wine grape sugar composition, the alcohol perception on a sensorial level, as well as several technological practices that can be applied to reduce the wine alcohol content.

  3. Determination of some volatile compounds in alcoholic beverage by headspace solid-phase microextraction gas chromatography - mass spectrometry

    Science.gov (United States)

    Schmutzer, G.; Avram, V.; Feher, I.; David, L.; Moldovan, Z.

    2012-02-01

    The volatile composition of alcoholic beverage was studied by headspace solid-phase microextraction (HSSPME) method and gas chromatography - mass spectrometry (GC-MS). Some volatile compounds, such as alcohols, esters, terpenes and other are mainly responsible for the flavor of fortified wines and their amounts specify the quality of the alcoholic beverages. From this perspective it is interesting to develop a rapid, selective and sensitive analytical method suitable for simultaneous quantification of the main molecules being responsible for the organoleptic characteristic of alcoholic beverages. Vermouth fortified drink was analyzed in order to characterize the volatile profile. Using the HS-SPME/GC-MS a number of twenty-six volatile compounds from a commercial market alcoholic beverage were identified. The most abundant compounds were m-thymol, o-thymol and eugenol, alongside of the ethyl ester compounds.

  4. Characterization of wood plastic composites made from landfill-derived plastic and sawdust: volatile compounds and olfactometric analysis.

    Science.gov (United States)

    Félix, Juliana S; Domeño, Celia; Nerín, Cristina

    2013-03-01

    Application of wood plastic composites (WPCs) obtained from recycled materials initially intended for landfill is usually limited by their composition, mainly focused on release of volatile organic compounds (VOCs) which could affect quality or human safety. The study of the VOCs released by a material is a requirement for new composite materials. Characterization and quantification of VOCs of several WPC produced with low density polyethylene (LDPE) and polyethylene/ethylene vinyl acetate (PE/EVA) films and sawdust were carried out, in each stage of production, by solid phase microextraction in headspace mode (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). An odor profile was also obtained by HS-SPME and GC-MS coupled with olfactometry analysis. More than 140 compounds were observed in the raw materials and WPC samples. Some quantified compounds were considered WPC markers such as furfural, 2-methoxyphenol, N-methylphthalimide and 2,4-di-tert-butylphenol. Hexanoic acid, acetic acid, 2-methoxyphenol, acetylfuran, diacetyl, and aldehydes were the most important odorants. None of the VOCs were found to affect human safety for use of the WPC. Copyright © 2012 Elsevier Ltd. All rights reserved.

  5. Detection, Composition and Treatment of Volatile Organic Compounds from Waste Treatment Plants

    Directory of Open Access Journals (Sweden)

    Antoni Sánchez

    2011-04-01

    Full Text Available Environmental policies at the European and global level support the diversion of wastes from landfills for their treatment in different facilities. Organic waste is mainly treated or valorized through composting, anaerobic digestion or a combination of both treatments. Thus, there are an increasing number of waste treatment plants using this type of biological treatment. During waste handling and biological decomposition steps a number of gaseous compounds are generated or removed from the organic matrix and emitted. Different families of Volatile Organic Compounds (VOC can be found in these emissions. Many of these compounds are also sources of odor nuisance. In fact, odors are the main source of complaints and social impacts of any waste treatment plant. This work presents a summary of the main types of VOC emitted in organic waste treatment facilities and the methods used to detect and quantify these compounds, together with the treatment methods applied to gaseous emissions commonly used in composting and anaerobic digestion facilities.

  6. Composition of the volatile oil of Achillea conferta DC. from Iran

    Directory of Open Access Journals (Sweden)

    Soodabeh Saeidnia

    2005-01-01

    Full Text Available Top flowered aerial parts of Achillea conferta DC. (Compositae, which is found in the central and western regions of Iran were collected from Taleghan area and the volatile oil was isolateds by hydrodistillation. The oil (0.2 % V/W was analyzed by GC and GC/MS using DB-5 column. Forty-eight components, representing 91.4% of the oil were identified. The main components were camphor (22.1% and 1,8-cineole (10.0%. The percentage of oxygenated compounds was 79.0% of the total oil. The oil o was rich in monoterpenes with two typical major components of Achillea species, camphor (22.1% and 1, 8- cineole (10.0%.

  7. Influência do dióxido de enxofre e cultivares de videira na formação de alguns compostos voláteis e na qualidade sensorial do destilado de vinho Influence of sulfur dioxide and grape varieties at the formation of some volatile compounds and at the sensory quality of the wine distillate

    Directory of Open Access Journals (Sweden)

    Marco Antonio SALTON

    2000-12-01

    Full Text Available Com o objetivo de estudar o efeito do SO2 e das cultivares de videira - Herbemont, Couderc 13, Trebbiano e Isabel - na composição química e na qualidade sensorial do destilado de vinho, efetuaram-se microvinificações e posterior destilação dos vinhos na safra de 1996. As análises dos compostos voláteis foram feitas através de cromatografia gasosa e a avaliação sensorial dos destilados foi efetuada pelo grupo de degustação da Embrapa Uva e Vinho. Os resultados mostraram que o SO2 favoreceu a formação de etanal nas cultivares estudadas. Observou-se também um aumento na soma dos álcoois superiores em função do SO2, exceto para o destilado da cv. Isabel. Constatou-se que o destilado de Isabel se caracterizou por apresentar teor mais elevado de metanol e mais baixo de 1-propanol, possivelmente devido ao sistema de vinificação. O destilado de Isabel, juntamente com o de Couderc 13, apresentou teores mais baixos de 2-metil-1-propanol, 3-metil-1-butanol e da soma dos álcoois superiores. O destilado de Trebbiano apresentou teor mais elevado de 2-metil-1-propanol e juntamente com o de Herbemont teores mais elevados de 1-propanol, 2-metil-1-butanol, 3-metil-1-butanol e na soma dos álcoois superiores. A avaliação sensorial evidenciou que o SO2 influenciou na qualidade de aroma, no gosto agradável e na qualidade geral dos destilados das cultivares Herbemont e Trebbiano. O de Herbemont se caracterizou por apresentar menor qualidade de aroma, gosto agradável, tipicidade e qualidade geral. Apresentou, ainda, nota mais elevada para aroma e gosto indesejáveis.With the aim of studying the influence of SO2 and grape varieties - Herbemont, Couderc 13, Trebbiano and Isabella, on the chemical composition and sensory quality of wine distillates, some microvinification and posterior distillation of wines were made, at the harvest of 1996. The analyses of volatile components were made through gas chromatography and the sensory evaluation of

  8. Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.

    Science.gov (United States)

    Evans, J; Zulewska, J; Newbold, M; Drake, M A; Barbano, D M

    2009-10-01

    The objectives of this study were to identify and compare the composition, flavor, and volatile components of serum protein concentrate (SPC) and whey protein concentrate (WPC) containing about 34% protein made from the same milk to each other and to commercial 34% WPC from 6 different factories. The SPC and WPC were manufactured in triplicate with each pair of serum and traditional whey protein manufactured from the same lot of milk. At each replication, SPC and WPC were spray dried (SD) and freeze dried (FD) to determine the effect of the heat used in spray drying on sensory properties. A trained sensory panel documented the sensory profiles of rehydrated SD or FD powders. Volatile components were extracted by solid-phase microextraction (SPME) and solvent extraction followed by solvent-assisted flavor evaporation (SAFE) with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Whey protein concentrates had higher fat content, calcium, and glycomacropeptide content than SPC. Color differences (Hunter L, a, b) were not evident between SPC and WPC powders, but when rehydrated, SPC solutions were clear, whereas WPC solutions were cloudy. No consistent differences were documented in sensory profiles of SD and FD SPC and WPC. The SD WPC had low but distinct buttery (diacetyl) and cardboard flavors, whereas the SD SPC did not. Sensory profiles of both rehydrated SD products were bland and lower in overall aroma and cardboard flavor compared with the commercial WPC. Twenty-nine aroma impact compounds were identified in the SPC and WPC. Lipid and protein oxidation products were present in both products. The SPC and WPC manufactured in this study had lower total volatiles and lower concentrations of many lipid oxidation compounds when compared with commercial WPC. Our results suggest that when SPC and WPC are manufactured under controlled conditions in a similar manner from the same milk using the same ultrafiltration equipment, there are few sensory

  9. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.

    Science.gov (United States)

    Noguerol-Pato, R; González-Álvarez, M; González-Barreiro, C; Cancho-Grande, B; Simal-Gándara, J

    2012-10-15

    The aroma profiles obtained of three Garnacha Tintorera-based wines were studied: a base wine, a naturally sweet wine, and a mixture of naturally sweet wine with other sweet wine obtained by fortification with spirits. The aroma fingerprint was traced by GC-MS analysis of volatile compounds and by sensorial analysis of odours and tastes. Within the volatiles compounds, sotolon (73 μg/L) and acetoin (122 μg/L) were the two main compounds found in naturally sweet wine. With regards to the odorant series, those most dominant for Garnacha Tintorera base wine were floral, fruity and spicy. Instead, the most marked odorant series affected by off-vine drying of the grapes were floral, caramelized and vegetal-wood. Finally, odorant series affected by the switch-off of alcoholic fermentation with ethanol 96% (v/v) fit for human consumption followed by oak barrel aging were caramelized and vegetal-wood. A partial least square test (PLS-2) was used to detect correlations between sets of sensory data (those obtained with mouth and nose) with the ultimate aim of improving our current understanding of the flavour of Garnacha Tintorera red wines, both base and sweet. Based on the sensory dataset analysis, the descriptors with the highest weight for separating base and sweet wines from Garnacha Tintorera were sweetness, dried fruit and caramel (for sweet wines) vs. bitterness, astringency and geranium (for base wines). Copyright © 2012 Elsevier Ltd. All rights reserved.

  10. Globalization and wine business: Port wine

    OpenAIRE

    Rebelo, Joao; Correia, Leonida; Caldas, Jose Vaz

    2007-01-01

    In the past two decades the world has seen acceleration in the process of globalisation, affecting virtually all industries and consumers. The wine sector is no exception, witnessing increased exports and imports, decreasing consumption per capita in the producing countries, and a wave of direct foreign investment and mergers and acquisitions in the industry. Among European wine producers the Port wine can be seen as a representative case of globalisation and as a benchmark, because almost 90...

  11. Red wines good, white wines bad?

    International Nuclear Information System (INIS)

    Van Velden, D.P.; Mansvelt, E.P.G.; Troup, G.J.

    2002-01-01

    Full text: In 1994, free radicals were discovered in red wines, but only in whites exposed to skins and seeds, and/or oak. The radicals are on the phenolics, and therefore a measure of phenolic content. In 1995, Fuhrman, Levy and Aviram published a study showing antioxidant effects of red wine in the standard Israeli diet, but pro-oxidant effects of the white wine used. No phenolic analysis was done, but low or no phenolics were suspected. Letters to the winery used by Aviram proved fruitless. In 2001, Aviram admits that to see a significant antioxidant effect from white wine, he must make his own, giving it skin and seed contact, and adding alcohol to the fermenting stage, to leach out more tannin from the seeds. This would be unsaleable as a table wine, but not as a 'fortified' or 'dessert' wine. A completely independent study by van Velden in South Africa, with phenol analysis of wines, shows pro- oxidant behaviour of white wines low or lacking in phenolic content. This will be summarised. A Japanese study of the antioxidant properties of some wines shows none for wines low or lacking in catechin content. In the 1950's, two similar but independent studies on different laboratory animals showed no ill effects from 10% alcohol red wine in their diet, but serious effects from 10% pure alcohol - water mix. Conclusion. Drinking only of white wines lacking in phenols, either due to 'fining', or to deliberate avoidance in making, at the recommended 'moderate' drinking level, may be deleterious to cardiovascular health, because of their pro-oxidant action, now established

  12. Influence of yeast strain on Shiraz wine quality indicators.

    Science.gov (United States)

    Holt, Helen; Cozzolino, Daniel; McCarthy, Jane; Abrahamse, Caroline; Holt, Sylvester; Solomon, Mark; Smith, Paul; Chambers, Paul J; Curtin, Chris

    2013-08-01

    Wine styles are defined by complex and highly diverse chemical compositions. Evidence suggests that some of this complexity is determined by the choice of yeast strain used in fermentation. There are hundreds of different commercially available wine yeast strains that, potentially, provide a means by which winemakers can tailor their wines for different consumer market segments. In this study we evaluated the impacts of fermenting Shiraz must with different yeast strains, with a focus on chemical composition and tannin content of the finished wines. Principal Component Analysis (PCA) of the wines indicated that choice of yeast strain had a strong influence on a number of wine compositional parameters, including tannin. In three fermentation experiments, across two vintages and using different winemaking protocols, a compelling case for yeast strain 'signature' was evident. The results demonstrate that there is an opportunity to use commercial wine yeast diversity to modulate red wine composition and, by implication, the style of finished wines. Copyright © 2013 Elsevier B.V. All rights reserved.

  13. Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines.

    Science.gov (United States)

    del Barrio-Galán, Rubén; Cáceres-Mella, Alejandro; Medel-Marabolí, Marcela; Peña-Neira, Álvaro

    2015-08-15

    The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different capabilities of polysaccharide liberation during alcoholic fermentation in addition to subsequent aging on lees with or without oak wood chips as well as aging with commercial inactive dry yeast on the physical, chemical and sensorial characteristics of Cabernet Sauvignon red wines. The HPS (high levels of polysaccharides) yeast strain released higher amounts of polysaccharides (429 g L(-1)) than EC1118 (390 g L(-1)) during alcoholic fermentation, but the concentration equalized during the aging period (424 and 417 g L(-1) respectively). All aging techniques increased the polysaccharide concentration, but the increase was dependent on the technique applied. A higher liberation of polysaccharides reduced the concentration of most of the phenolic families analyzed. Moreover, no clear effect of the different aging techniques used in this study on color stabilization was found. The HPS wines were better valued than the EC1118 wines by the panel of tasters after alcoholic fermentation. In general, the HPS wines showed better physicochemical and sensorial characteristics than the EC1118 wines. According to the results obtained during the aging period, all aging techniques contributed to improve wine quality, but it was difficult to establish the technique that allowed the best wine to be obtained, because it depended on the aging technique used and the period of aging. © 2014 Society of Chemical Industry.

  14. Chemical composition and phytotoxicity of volatile essential oil from intact and fallen leaves of Eucalyptus citriodora.

    Science.gov (United States)

    Batish, Daizy R; Singh, Harminder P; Setia, Nidhi; Kaur, Shalinder; Kohli, Ravinder K

    2006-01-01

    A total of 23 volatile constituents was identified and characterized by GC and GC-MS in the volatile essential oil extracted from intact (juvenile and adult) and fallen (senescent and leaf litter) leaves of lemon-scented eucalyptus (Eucalyptus citriodora Hook.). The leaves differed in their pigment, water and protein content, and C/N ratio. The oils were, in general, monoterpenoid in nature with 18 monoterpenes and 5 sesquiterpenes. However, a great variability in the amount of essential oils and their individual constituents was observed in different leaf tissues. The amount was maximum in the senescent leaves collected from the floor of the tree closely followed by that from juvenile leaves. In all, 19 constituents were identified in oil from juvenile and senescent leaves compared to 23 in adult leaves and 20 in leaf litter, respectively. Citronellal, a characteristic monoterpene of the oil reported hitherto was found to be more (77-78%) in the juvenile and senescent leaves compared to 48 and 54%, respectively, in the adult leaves and leaf litter. In the adult leaves, however, the content of citronellol--another important monoterpene-- was very high (21.9%) compared to other leaf types (7.8-12.2%). Essential oil and its two major monoterpenes viz. citronellal and citronellol were tested for their phytotoxicity against two weeds (Amaranthus viridis and Echinochloa crus-galli) and two crops (Triticum aestivum and Oryza sativa) under laboratory conditions. A difference in the phytotoxicity, measured in terms of seedling length and dry weight, of oil from different leaves and major monoterpenes was observed. Oil from adult leaves was found to be most phytotoxic although it occurs in smaller amount (on unit weight basis). The different toxicity of different oil types was due to the relative amount of individual monoterpenes present in the oil, their solubility and interactive action. The study concludes that oil from senescent and juvenile leaves being rich in

  15. Wine production in Denmark

    DEFF Research Database (Denmark)

    Bentzen, Jan Børsen; Smith, Valdemar

    By the end of the former century there were less than 10 commercial vintners producing wine in Denmark. There was widespread acceptance of the view that commercial production of wine in the most northern parts of Europe was impossible. However, the number of commercial wine growers in Denmark grew...... to more than 60 at the end of year 2009 and the Association of Danish Winegrowers now counts more than 1400 members. Denmark can no longer be seen as a non-wine producing country! Formally, the transformation of Denmark to a wine producing country took place in year 2000 when Denmark was accepted...... as a commercial wine producing nation within the European Union. Based on a remarkably detailed micro data set this paper first gives a description of wine production in Denmark and thereafter we address the question whether vineyard characteristics are important for the quality of the wine and/or whether...

  16. Volatile-oils composition, and bioactivity of the essential oils of Plectranthus barbatus, P. neochilus, and P. ornatus grown in Portugal.

    Science.gov (United States)

    Mota, Luísa; Figueiredo, A Cristina; Pedro, Luís G; Barroso, José G; Miguel, M Graça; Faleiro, M Leonor; Ascensão, Lia

    2014-05-01

    Volatile-oils chemical composition and bioactivity of the essentail oils from Plectranthus barbatus, P. neochilus, and P. ornatus (Lamiaceae) were assessed. Aerial parts from these three related Plectranthus species were collected from cultivated plants grown in Portugal, during vegetative and flowering phases. Volatiles, isolated by distillation-extraction, were analyzed by GC and GC/MS. Monoterpene hydrocarbons (12-74%) and sesquiterpene hydrocarbons (4-45%) constituted the main fractions in all volatiles. α-Pinene (3; 12-67%), oct-1-en-3-ol (6; traces-28%), β-pinene (7; 0.1-22%), and β-caryophyllene (50; 7-12%) dominated P. barbatus volatiles. P. neochilus major volatile components were α-terpenyl acetate (41; traces-48%), α-thujone (2; 2-28%), β-caryophyllene (50; 2-28%), β-pinene (7; 1-25%), and α-pinene (3; 1-19%). Oct-1-en-3-ol (6; 13-31%), β-pinene (7; 11-24%), α-pinene (3; 11-19%), and β-caryophyllene (50; traces-11%) were the main constituents from P. ornatus volatiles. These chemical compositions were rather different from those previously found for specimens harvested in Africa and Brazil. Moreover, the volatiles from the flowers are herewith reported for the first time. Essential oils, isolated by hydrodistillation from leaves and stems, showed a yellowish color and unpleasant odor, with yields ranging from 0.08% to 0.84% (v/dry weight). Antioxidant and antimicrobial activities of the essential oils were evaluated by DPPH· and TBARS assays, and agar disc-diffusion method, respectively. Results showed low or moderate antioxidant capacity and significant antimicrobial activity against Gram-positive bacteria. Copyright © 2014 Verlag Helvetica Chimica Acta AG, Zürich.

  17. PERUBAHAN KOMPOSISI VOLATIL DAGING BUAH MANGGA "KENSINGTON PRIDE" SELAMA PEMASAKAN [Changes in Volatile Compound Composition of Kensington Pride Mango Pulp During Fruit Ripening

    Directory of Open Access Journals (Sweden)

    Herianus J.D Lalel

    2003-08-01

    Full Text Available Volatile compounds of ‘Kesington Pride’ mango produced from the pulp during fruit ripening were studied using headspace solid-phase microextraction (SPME as a sampling method and gas chromatography with a flame ionisation detector (GC-FID and gas chromatography mass spectrophotometry (GC-MS for analysis. Ethylene production and respiration reached a peak on the second and third day of ripening, respectively. Seventy-eight volatile compounds were identified from the pulp of ‘Kesington Pride’ mango; however, only 73 volatile compounds were present in notable amount. The most abundant group of volatile compounds was monoterpenes, accounting for abaout 44% of the total identified compounds, followed by sesquiterpenes (19%, aldehydes (11%,esters (10% aromatics (8%, alcohol (2%, ketones (2%, alkanes (1% and norisoprenoid (1%. -Terpinolene was the major compound during ripening. Except for -pinene, 3,7-dimethl-1,3,7-octatriene, 4-methl-1 (1-methylethylidene-cyclohexene, p-mentha-1,5,8-triene, aloocimene, the concentration of all other monoterpenes increased for the first six or eight days and decreased afterwards. All sesquiteroenes, p-cymene, p-cymen-9-ol,2-ethyl-1,4-dimethl benzene also increased during ripening and peaked on day four, six or eight of ripening. Ketones, aldehydes alkane and cis-3-hexenol, on the other hand, decreased during ripening. Ethanol, esters and norisoprenoid increased quite sharply at the end of ripening period.

  18. Chemical composition, bioactive compounds, and volatiles of six table grape varieties (Vitis vinifera L.).

    Science.gov (United States)

    Aubert, Christophe; Chalot, Guillaume

    2018-02-01

    Six table grape cultivars (Centennial Seedless, Chasselas, Italia, Italia Rubi, Alphonse Lavallée, and Muscat de Hambourg) were analyzed for their levels of soluble solids, titratable acidity, sugars, organic acids, vitamin C and E, carotenoids, polyphenolics and volatile compounds during two successive years. Descriptive sensory analyses of the six table grape varieties were also performed. Mainly due to anthocyanins, black cultivars had the highest total phenolic contents. Alphonse Lavallée had also both the highest levels of trans-resveratrol and piceid, and Muscat de Hambourg the highest levels of α-tocopherol, β-carotene and monoterpenols, well-known key aroma compounds in Muscat varieties having also interesting pharmacological properties. This study shows that the two traditional black French cultivars, Muscat de Hambourg and Alphonse Lavallée, are particularly rich in bioactive compounds and have a great potential for human health. Finally, Muscat de Hambourg was significantly rated sweeter, juicier and more aromatic than the others cultivars. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Compositions of volatile organic compounds emitted from melted virgin and waste plastic pellets.

    Science.gov (United States)

    Yamashita, Kyoko; Yamamoto, Naomichi; Mizukoshi, Atsushi; Noguchi, Miyuki; Ni, Yueyong; Yanagisawa, Yukio

    2009-03-01

    To characterize potential air pollution issues related to recycling facilities of waste plastics, volatile organic compounds (VOCs) emitted from melted virgin and waste plastics pellets were analyzed. In this study, laboratory experiments were performed to melt virgin and waste plastic pellets under various temperatures (150, 200, and 250 degrees C) and atmospheres (air and nitrogen [N2]). In the study presented here, low-density polyethylene (LDPE), polypropylene (PP), polystyrene (PS) and the recycled waste plastic pellets were used. The VOCs generated from each plastic pellets were collected by Tenax/Carboxen adsorbent tubes and analyzed by thermal desorption-gas chromatography/mass spectrometry (TD-GC/MS). The result showed the higher temperatures generated larger amounts of total VOCs (TVOCs). The VOCs emitted from the virgin plastic pellets likely originated from polymer degradation. Smaller TVOC emissions were observed in N2 atmosphere than in air atmosphere. In particular, larger amounts of the oxygenated compounds, which are generally hazardous and malodorous, were detected in air than in N2. In addition to the compounds originating from polymer degradation, the compounds originating from the plastic additives were also detected from LDPE and PS. Furthermore, various species of VOCs likely originating from contaminant inseparate polyvinyl chloride (PVC), food residues, cleaning agents, degreasers, and so on were detected from the waste plastic. Thus, melting waste plastics, as is conducted in recycling facilities, might generate larger amounts of potentially toxic compounds than producing virgin plastics.

  20. Volatile chemical composition and bioactivities from Colombian Kyllinga pumila Michx (Cyperaceae essential oil

    Directory of Open Access Journals (Sweden)

    Beatriz Eugenia Jaramillo-Colorado

    2016-12-01

    Full Text Available The essential oil from the fresh leaves of Kyllinga pumila (Michx was obtained by hydrodistillation and characterized by gas chromatography-mass spectrometry (GC-MS. Twenty-eight volatile compounds were identified, major constituents of the oil were Methyl E,E-10,11-epoxyfarnesoate (43.8%, β-elemene (12.5%, Z-caryophyllene (11.3%, germacrene D (7.1% and E-caryophyllene (5.6%. Repellent and fumigant activities of the oil against Tribolium castaneum Herbst (Coleoptera: Tenebrionidae, were done using the area preference method. Additionally, we studied their antioxidant and phytotoxic effects. Essential oils exhibited a dose-dependent repellent activity, with values 90% at the applied concentration (0.01%, for both two and four hour’s exposure. Essential oil from K. pumila showed 92% mortality at 500 µL L-1 air against T. castaneum on 24 hours of exposure. The value LC50 was 153.4 µL L-1.  With moderate selective phytotoxic effects on L. perenne root growth (±70% inhibition. Kyllinga pumila shows high antioxidant potential (91.5%, an effect that is comparable with ascorbic acid (92.9% used as a standard. The results indicated that K. pumila essential oil could be a promising alternative to new natural antioxidants, repellents, and biocides.

  1. Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization

    Directory of Open Access Journals (Sweden)

    Anupam Chugh

    2014-04-01

    Full Text Available Non-thermal processing methods, such as pulsed electric field (PEF and tangential-flow microfiltration (TFMF, are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds in skim milk. PEF was applied at 28 or 40 kV/cm for 1122 to 2805 µs, while microfiltration (MF was conducted using membranes with three pore sizes (lab-scale 0.65 and 1.2 µm TFMF, and pilot-scale 1.4 µm MF. HTST control treatments were applied at 75 or 95 °C for 20 and 45 s, respectively. Noticeable color changes were observed with the 0.65 µm TFMF treatment. No significant color changes were observed in PEF-treated, 1.2 µm TFMF-treated, HTST-treated, and 1.4 µm MF-treated skim milk (p ≥ 0.05 but the total color difference indicated better color retention with non-thermal preservation. The latter did not affect raw skim milk volatiles significantly after single or combined processing (p ≥ 0.05, but HTST caused considerable changes in their composition, including ketones, free fatty acids, hydrocarbons, and sulfur compounds (p < 0.05. The findings indicate that for the particular thermal and non-thermal treatments selected for this study, better retention of skim milk color and flavor components were obtained for the non-thermal treatments.

  2. Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization.

    Science.gov (United States)

    Chugh, Anupam; Khanal, Dipendra; Walkling-Ribeiro, Markus; Corredig, Milena; Duizer, Lisa; Griffiths, Mansel W

    2014-04-23

    Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds in skim milk. PEF was applied at 28 or 40 kV/cm for 1122 to 2805 µs, while microfiltration (MF) was conducted using membranes with three pore sizes (lab-scale 0.65 and 1.2 µm TFMF, and pilot-scale 1.4 µm MF). HTST control treatments were applied at 75 or 95 °C for 20 and 45 s, respectively. Noticeable color changes were observed with the 0.65 µm TFMF treatment. No significant color changes were observed in PEF-treated, 1.2 µm TFMF-treated, HTST-treated, and 1.4 µm MF-treated skim milk ( p ≥ 0.05) but the total color difference indicated better color retention with non-thermal preservation. The latter did not affect raw skim milk volatiles significantly after single or combined processing ( p ≥ 0.05), but HTST caused considerable changes in their composition, including ketones, free fatty acids, hydrocarbons, and sulfur compounds ( p < 0.05). The findings indicate that for the particular thermal and non-thermal treatments selected for this study, better retention of skim milk color and flavor components were obtained for the non-thermal treatments.

  3. Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits.

    Science.gov (United States)

    Hernández, Francisca; Noguera-Artiaga, Luis; Burló, Francisco; Wojdyło, Aneta; Carbonell-Barrachina, Ángel A; Legua, Pilar

    2016-06-01

    Jujube fruit is eaten mostly fresh, but may be dried (Chinese dates and tea) or processed into confectionary recipes in bread, cakes, compotes, and candy. Given that the quality of jujube available on the market differs on account of various factors such as geographical environment, cultivar, processing conditions, and storage conditions, and that, for consumers, flavour and nutrition properties of jujube represent the major parameters in determining the quality of jujube, the main goal of this study were to determine the main physico-chemical properties of jujube fruits, sugars and organic acids profiles, protein, mineral constituents, volatile composition and sensory profile of jujube fruits. This would allow breeders to select cultivars with higher levels of nutrients and also enable increasing dietary intake by consumers. Investigations showed that jujube fruit weight ranged from 4.8 to 29.3 g fruit(-1) . Four sugars (glucose, fructose, sucrose and sorbitol) and four organic acids (citric, malic, ascorbic and succinic acids) were identified and quantified by high-performance liquid chromatography in jujube fruits. Potassium, calcium and magnesium were the major mineral constituents in jujube fruits. Fifteen volatiles compounds were found in the aroma profile of jujube fruits (nine were aldehydes, three terpenes, one ester, one ketone and one linear hydrocarbon). The results showed that Spanish jujube cultivars studied are a good source of vitamin C, and they have a low content of Na. The jujube cultivar with the most appreciated quality by consumers was GAL; the GAL fruits were sweet, crunchy, and had high intensities of jujube ID and apple flavour a long after-taste. Therefore, jujube grown in Spain has a great potential to be exploited for functional foods. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  4. Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts.

    Science.gov (United States)

    Comuzzo, Piergiorgio; Calligaris, Sonia; Iacumin, Lucilla; Ginaldi, Federica; Voce, Sabrina; Zironi, Roberto

    2017-06-01

    The effects of the number of passes and processing temperature management (controlled vs. uncontrolled) were investigated during high pressure homogenization-induced autolysis of Saccharomyces bayanus wine yeasts, treated at 150MPa. Both variables were able to affect cell viability, and the release of soluble molecules (free amino acids, proteins and glucidic colloids), but the effect of temperature was more important. S. bayanus cells were completely inactivated in 10 passes without temperature control (corresponding to a processing temperature of 75°C). The two processing variables also affected the volatile composition of the autolysates produced: higher temperatures led to a lower concentration of volatile compounds. The management of the operating conditions may allow the compositional characteristics of the products to be modulated, making them suitable for different winemaking applications. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. Seed incorporation during vinification and its impact on chemical and organoleptic properties in Syzygium cumini wine.

    Science.gov (United States)

    VenuGopal, K S; Anu-Appaiah, K A

    2017-12-15

    Syzgium cumini (Jamun) is an evergreen tropical tree, its various parts are known for many therapeutic properties. The present work represents the production of wines from jamun fruits using two different native isolates (Saccharomyces cerevisiae - KF551990 and Pichia gummiguttae - MCC 1273) and influence of jamun seeds on the physico-chemical parameters, chromatic properties, phenolic components and sensory attributes of wine. Wine produced was bottle aged for one year. On aging there was a reduction in bitterness and astringency. Aging lead to reduction in monomeric anthocyanin with an increase in co-pigmented and polymeric anthocynins thus affecting the wine color. Anthocyanin analysis in jamun wine indicated petunidin 3,5-diglucoside as the principal anthocyanin. PCA analysis of wine revealed association of young jamun wine with anthocyanin components. PLS analysis exhibited both positive and negative correlation between various attributes indicating sensory perception of jamun wine is affected by overall composition of the wine. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Reduction of 4-ethylphenol and 4-ethylguaiacol in red wine by activated carbons with different physicochemical characteristics: Impact on wine quality.

    Science.gov (United States)

    Filipe-Ribeiro, Luís; Milheiro, Juliana; Matos, Carlos C; Cosme, Fernanda; Nunes, Fernando M

    2017-08-15

    Activated carbon (AC) could be a solution to remove 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) off-flavours from Dekkera/Brettanomyces contaminated red wines. The relation between AC physicochemical characteristics and removal efficiency of these compounds is unknown. The impact of ACs characteristics on 4-EP and 4-EG removal, phenolic and headspace aroma composition was studied. All ACs reduced significantly 4-EP and 4-EG levels (maximum 73%). Their efficiency was related to their surface area and micropores volume. A higher surface area of mesopores and total pore volume were detrimental for anthocyanins and colour intensity, while a higher surface area and micropores volume were important for removing phenolic acids. Volatile phenols reduction was more important for the positive fruity attribute perception than the abundance of headspace aroma compounds. With an optimal selection of the AC physicochemical characteristics it was possible to remove efficiently the volatile phenols without impacting negatively on the wine sensory quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Core-shell nanostructured hybrid composites for volatile organic compound detection

    Directory of Open Access Journals (Sweden)

    Tung TT

    2015-08-01

    Full Text Available Tran Thanh Tung,1,2 Dusan Losic,1 Seung Jun Park,3 Jean-Francois Feller,2 TaeYoung Kim3 1School of Chemical Engineering, The University of Adelaide, North Terrace, Adelaide, SA, Australia; 2Smart Plastics Group, European University of Brittany (UEB, LIMATB-UBS, Lorient, France; 3Department of Bionanotechnology, Gachon University, Sujeong-gu, Seongnam-si, Gyeonggi-do South Korea Abstract: We report a high-performance chemiresistive sensor for detection of volatile organic compound (VOC vapors based on core-shell hybridized nanostructures of Fe3O4 magnetic nanoparticles (MNPs and poly(3,4-ethylenedioxythiophene (PEDOT-conducting polymers. The MNPs were prepared using microwave-assisted synthesis in the presence of polymerized ionic liquids (PILs, which were used as a linker to couple the MNP and PEDOT. The resulting PEDOT–PIL-modified Fe3O4 hybrids were then explored as a sensing channel material for a chemiresistive sensor to detect VOC vapors. The PEDOT–PIL-modified Fe3O4 sensor exhibited a tunable response, with high sensitivity (down to a concentration of 1 ppm and low noise level, to VOCs; these VOCs include acetone vapor, which is present in the exhaled breath of potential lung cancer patients. The present sensor, based on the hybrid nanostructured sensing materials, exhibited a 38.8% higher sensitivity and an 11% lower noise level than its PEDOT–PIL-only counterpart. This approach of embedding MNPs in conducting polymers could lead to the development of new electronic noses, which have significant potential for the use in the early diagnosis of lung cancer via the detection of VOC biomarkers. Keywords: hybrid nanomaterials, nanoparticle, conducting polymer, electronic nose, lung cancer detection

  8. Activation of wine bentonite with gamma rays

    International Nuclear Information System (INIS)

    Goranov, N.; Antonov, M.

    1997-01-01

    The action of gamma rays on wine bentonite as well as influence of its adsorption and technologic qualities on the composition and stability of wines against protein darkening and precipitation has been studied. The experiments were carried out with wine bentonite produced in the firm Bentonite and irradiated with doses of 0.4, 0.6, 0.8 and 1.0 MR. White and red wines have been treated with irradiated bentonite under laboratory conditions at 1.0 g/dm 3 . All samples are treated at the same conditions. The flocculation rate of the sediment was determined visually. Samples have been taken 24 h later from the cleared wine layers. The following parameters have been determined: clarification, filtration rate, phenolic compounds, calcium, colour intensity, total extracted substances, etc. The volume of the sediment has been determined also. The control samples have been taken from the same unirradiated wines. The results showed better and faster clarification in on the third, the 20th and the 24th hours with using of gamma-irradiated at doses 0.8 and 1.0 MR. The sediment was the most compact and its volume - the smallest compared to the samples treated with bentonite irradiated with doses of 0.6 and 0.4 MR. This ensures a faster clarification and better filtration of treated wines. The bentonite activated with doses of 0.8 and 1.0 MR adsorbs the phenolic compounds and the complex protein-phenolic molecules better. In the same time it adsorbs less extracted substances compared to untreated bentonite and so preserves all organoleptic properties of wine. The irradiated bentonite adsorbs less the monomers of anthocyan compounds which ensures brighter natural colour of wine. The gamma-rays activation consolidates calcium in the crystal lattice of bentonite particles and in this way eliminates the formation of crystal precipitates

  9. UHPLC quantification of sotolon in white wine.

    Science.gov (United States)

    Gabrielli, Mario; Fracassetti, Daniela; Tirelli, Antonio

    2014-05-28

    Sotolon (4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one) is a volatile compound involved in the atypical aging of dry white wine, causing an irreversible defect when it exceeds 7-8 μg L(-1), and it might be adopted as a chemical marker of oxidative aging. An easier and sensitive ultrahigh-pressure liquid chromatography method for its determination in white wine is reported. The sample preparation is based on the liquid/liquid extraction by dichloromethane and the purification by solid phase extraction of the redissolved dry sample. This method showed good linearity and intermediate repeatability (89.5%), and low detection limit (0.029 μg L(-1)). This method was usefully applied to 30 Italian sparkling and still white wine samples, where sotolon was not detected in most of them and exceeded the perception threshold only in one sparkling wine (13 μg L(-1)). The proposed method could be used to further investigate the aging/storage conditions and the chemical-physical parameters affecting its formation in wine.

  10. Vineyard floor management and cluster thinning inconsistently affect ‘Pinot noir’ crop load, berry composition, and wine quality

    Science.gov (United States)

    A 3-year field study was developed to determine relationships between crop load metrics and berry composition for ‘Pinot noir’ in a cool-climate through the manipulation of vegetative growth and fruit yield using competitive cover cropping and cluster thinning, respectively. To alter vine vigor, per...

  11. Chemical Composition, Antimicrobial and Antioxidant Activities of the Flower Volatile Oils of Fagopyrum esculentum, Fagopyrum tataricum and Fagopyrum Cymosum

    Directory of Open Access Journals (Sweden)

    Jianglin Zhao

    2018-01-01

    Full Text Available The purpose of this study was to investigate the chemical composition and biological activity of the volatile oils (VOs from the flowers of three buckwheat species, Fagopyrum esculentum, Fagopyrum tataricum and Fagopyrum cymosum. The VOs were obtained from the fresh buckwheat flowers by hydrodistillation, and were analyzed for their chemical composition by gas chromatography-mass spectrometry (GC-MS. Nonanoic acid (7.58%, (E-3-hexen-1-ol (6.52%, and benzothiazole (5.08% were the major constituents among the 28 identified components which accounted for 92.89% of the total oil of F. esculentum. 2-Pentadecanone (18.61%, eugenol (17.18%, 1,2-benzenedicarboxylic acid, bis(2-methylpropyl ester (13.19%, and (E,E-farnesylacetone (7.15% were the major compounds among the 14 identified components which accounted for 88.48% of the total oil of F. tataricum. Eugenol (12.22%, (E-3-hexen-1-yl acetate (8.03%, linalool oxide (7.47%, 1-hexanol (7.07%, and benzothiazole (6.72% were the main compounds of the 20 identified components which accounted for 90.23% of the total oil of F. cymosum. The three VOs were screened to have broad spectrum antibacterial activity with minimum inhibitory concentration (MIC values ranged from 100.0 μg/mL to 800.0 μg/mL against the tested bacteria, and their median inhibitory concentration (IC50 values were from 68.32 μg/mL to 452.32 μg/mL. Xanthomonas vesicatoria was the most sensitive bacterium. Moreover, the flower VOs of F. esculentum, F. tataricum and F. cymosum also exhibited noteworthy antioxidant capacity with the IC50 value of 354.15 μg/mL, 210.63 μg/mL, and 264.92 μg/mL for the 1,1-diphenyl-2-picrylhydrazyl (DPPH free radical scavenging assay, and the value of 242.06 μg/mL, 184.13 μg/mL, and 206.11 μg/mL respectively for the β-carotene-linoleic bleaching test. These results suggested the volatile oils of buckwheat flowers could be potential resource of natural antimicrobial and antioxidant agents.

  12. The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum and Wild Garlic (Allium vineale

    Directory of Open Access Journals (Sweden)

    Prabodh Satyal

    2017-08-01

    Full Text Available Garlic, Allium sativum, is broadly used around the world for its numerous culinary and medicinal uses. Wild garlic, Allium vineale, has been used as a substitute for garlic, both in food as well as in herbal medicine. The present study investigated the chemical compositions of A. sativum and A. vineale essential oils. The essential oils from the bulbs of A. sativum, cultivated in Spain, were obtained by three different methods: laboratory hydrodistillation, industrial hydrodistillation, and industrial steam distillation. The essential oils of wild-growing A. vineale from north Alabama were obtained by hydrodistillation. The resulting essential oils were analyzed by gas chromatography-flame ionization detection (GC-FID and gas chromatography-mass spectrometry (GC-MS. Both A. sativum and A. vineale oils were dominated by allyl polysulfides. There were minor quantitative differences between the A. sativum oils owing to the distillation methods employed, as well as differences from previously reported garlic oils from other geographical locations. Allium vineale oil showed a qualitative similarity to Allium ursinum essential oil. The compositions of garlic and wild garlic are consistent with their use as flavoring agents in foods as well as their uses as herbal medicines. However, quantitative differences are likely to affect the flavor and bioactivity profiles of these Allium species.

  13. The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale)

    Science.gov (United States)

    Satyal, Prabodh; Craft, Jonathan D.; Dosoky, Noura S.; Setzer, William N.

    2017-01-01

    Garlic, Allium sativum, is broadly used around the world for its numerous culinary and medicinal uses. Wild garlic, Allium vineale, has been used as a substitute for garlic, both in food as well as in herbal medicine. The present study investigated the chemical compositions of A. sativum and A. vineale essential oils. The essential oils from the bulbs of A. sativum, cultivated in Spain, were obtained by three different methods: laboratory hydrodistillation, industrial hydrodistillation, and industrial steam distillation. The essential oils of wild-growing A. vineale from north Alabama were obtained by hydrodistillation. The resulting essential oils were analyzed by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Both A. sativum and A. vineale oils were dominated by allyl polysulfides. There were minor quantitative differences between the A. sativum oils owing to the distillation methods employed, as well as differences from previously reported garlic oils from other geographical locations. Allium vineale oil showed a qualitative similarity to Allium ursinum essential oil. The compositions of garlic and wild garlic are consistent with their use as flavoring agents in foods as well as their uses as herbal medicines. However, quantitative differences are likely to affect the flavor and bioactivity profiles of these Allium species. PMID:28783070

  14. Mapping of wine industry

    Directory of Open Access Journals (Sweden)

    Віліна Пересадько

    2016-10-01

    Full Text Available Having reviewed a variety of approaches to understanding the essence of wine industry, having studied the modern ideas about the future of wine industry, having analyzed more than 50 maps from the Internet we have set the trends and special features of wine industry mapping in the world, such as: - the vast majority of maps displays the development of the industry at regional or national level, whereas there are practically no world maps; - wine-growing regions are represented on maps very unevenly; - all existing maps of the industry could be classified as analytical ascertaining inventory type; - the dominant ways of cartographic representation are area method and qualitative background method, sign method and collation maps are rarely used; - basically all the Internet maps have low quality as they are scanned images with poor resolution; - the special feature of maps published lately is lack of geographical basis (except for state borders and coastline. We created wine production and consumption world map «Wine Industry» in the scale of 1:60 000 000 with simple geographical basis (state names, state borders, major rivers, coastline. It was concluded that from the methodological point of view it is incorrect not to show geographical basis on maps of wine industry. Analysis of this map allowed us to identify areas of traditional wine-making, potential wine-making areas and countries which claim to be the world leaders in the field of wine production. We found disbalans between wine production and wine consumption - increasing wine production in South America, China and the United States and increasing wine consumption (mainly due to the import products in countries where the grape is not the primary agricultural product.

  15. Wine tourism in Italy

    Directory of Open Access Journals (Sweden)

    Cinelli Colombini D

    2015-04-01

    Full Text Available Donatella Cinelli Colombini Orcia Doc Wine Consortium, Rocca d’Orcia , Italy Abstract: This text includes the history of wine tourism in Italy since 1993, when the first edition of the event “Cantine Aperte” (Open Cellars, Wine Day, took place. The movement grew from the initial 25 wineries to the 21,000 that participate today in opening their doors to the public, while visitors grew in numbers from a couple of hundred, 20 years ago, to the current 4 to 6 million. Wine tourists can be divided into four main groups: wine tourists by chance, classic wine tourists, talent scouts, and lovers of luxury. Each group is examined according to its consumption, its conduct, and its expectations. Wine tourism in Italy boasts around 170 territorial networks: “Strade del Vino” (wine routes regulated by law. After an initial pioneer phase during which preexisting wineries adapted to the growing number of tourists, modern-day wineries were created with bespoke areas for the welcoming of visitors. Wineries in Italy can be classified into the following main types: “functional wineries” that concentrate on productive efficiency; “cathedrals” – renovated historic buildings or modern “starchitecture” designs in which esthetics play an important role; wineries with a “strong identity” linked to the owner or wine producer with the special imprint of his or her personal wine making passion. Other features of Italian wine territories such as food and wellness centers not to speak of the ever present cultural heritage also play a part in attracting wine tourists. Lastly, an evaluation is made of business and communication aspects with a specific reference to the use of the web. Keywords: wine tourism, Italian wineries, winery tours, wine roads of Italy

  16. Sr ISOTOPES AND ROMAGNA WINES: AN OPPORTUNITY FOR BETTER TRADING?

    Directory of Open Access Journals (Sweden)

    Umberto Masi

    2011-12-01

    Full Text Available The Sr isotopic compositions of 11 wines from Romagna were determined with the aim of providing a new parameter to track the origin of these wines and serving for better trading. The 87Sr values measured ranged narrowly from -0.07 to +0.33 permil, in agreement with the provenance of the parent grapes from an area characterized by substantial uniformity of soil composition. However, so far, it is possible to make a preliminary distinction of the Sangiovese wines from the other wines analyzed because the former contain slightly more radiogenic Sr. This may reflect the different soil geology of vineyards, as the Sangiovese wines are made from grapes mainly growing on flysch soils, while the other wines are from grapes growing on sedimentary and alluvial Pliocene-Quaternary soils. The comparison of the data from Romagna wines with those of other Italian regions shows the potential of the 87Sr to characterize most of these products. However, the data are ambiguous for distinguishing the wines from vinyards growing on similar lithologies, i.e. soils developed on Late Cenozoic sedimentary rocks. The application of Sr isotopes may be a promising tool for setting the fingerprints of wines when combined with other isotopic and chemical parameters.

  17. Chemical composition and anti-inflammatory activity of the volatile fractions from the bark of eight Mexican Bursera species.

    Science.gov (United States)

    Zúñiga, Beatriz; Guevara-Fefer, Patricia; Herrera, Josefina; Contreras, José Luis; Velasco, Luis; Pérez, Francisco Javier; Esquivel, Baldomero

    2005-09-01

    The volatile fractions from the bark of eight species of Mexican Bursera were obtained using steam distillation and were subjected to tandem GC-MS analysis for identification of the main constituents. The most abundant components of steam volatiles were monoterpenoids from which alpha-terpineol, terpinen-4-ol, alpha-thujene, linalool and limonene were most frequently isolated. A series of sesquiterpenes and long-chain hydrocarbons were isolated and identified from the barks of some of the studied species . Some volatiles were assayed for anti-inflammatory activity using the TPA-induced ear edema bioassay in mice. The volatile fraction from Bursera lancifolia was about half as active as indomethacin.

  18. [Comparison of green coffee beans volatiles chemical composition of Hainan main area].

    Science.gov (United States)

    Hu, Rong-Suo; Chu, Zhong; Gu, Feng-Lin; Lu, Min-Quan; Lu, Shao-Fang; Wu, Gui-Ping; Tan, Le-He

    2013-02-01

    Chemical component of Hainan green coffee beans was analyzed with solid phase microextraction-gas chromatography-mass spectrometry, and the discrepancy between two green coffee beans was differentiated through the spectrum database retrieval and retention index of compound characterization. The experimental results show that: the chemical composition of Wanning coffee beans and Chengmai coffee beans is basically the same. The quantity of analyzed compound in Wanning area coffee is 91, and in Chengmai area coffee is 106, the quantity of the same compound is 66, and the percent of the same component is 75.52%. The same compounds accounted for 89.86% of the total content of Wanning area coffee, and accounted for 85.70% of the total content of Chengmai area coffee.

  19. Seasonal variation in the chemical composition and antimicrobial activity of volatile oils of three species of Leptospermum (Myrtaceae) grown in Brazil.

    Science.gov (United States)

    Demuner, Antonio Jacinto; Barbosa, Luiz Claudio Almeida; Magalhaes, Cassia Gonçalves; da Silva, Cleber Jose; Maltha, Celia Regina Alvares; Pinheiro, Antonio Lelis

    2011-01-26

    This study investigates the seasonal variation of three species of Leptospermum (Myrtaceae) grown in Brazil. The chemical composition of the volatile oils of L. flavescens and L. petersonii did not show any significant seasonal variation in the major components, while for Leptospermum madidum subsp. sativum the levels of major constituents of the volatile oils varied with the harvest season. Major fluctuations in the composition of L. madidum subsp. sativum oil included α-pinene (0-15.2%), β-pinene (0.3-18.5%), α-humulene (0.8-30%), 1,8-cineole (0.4-7.1%) and E-caryophyllene (0.4-11.9%). Levels of β-pinene (0.3-5.6%), terpinen-4-ol (4.7-7.2%) and nerolidol (55.1-67.6%) fluctuated seasonally in the L. flavescens oil. In L. petersonii, changes were noted for geranial (29.8-32.8%), citronellal (26.5-33.9%) and neral (22.7-23.5%). The activity of the volatile oils against the tested bacteria differed, depending on season the oils were obtained. In general, the volatile oils were more active against Gram-positive bacteria.

  20. Seasonal Variation in the Chemical Composition and Antimicrobial Activity of Volatile Oils of Three Species of Leptospermum (Myrtaceae Grown in Brazil

    Directory of Open Access Journals (Sweden)

    Antonio Lelis Pinheiro

    2011-01-01

    Full Text Available This study investigates the seasonal variation of three species of Leptospermum (Myrtaceae grown in Brazil. The chemical composition of the volatile oils of L. flavescens and L. petersonii did not show any significant seasonal variation in the major components, while for Leptospermum madidum subsp. sativum the levels of major constituents of the volatile oils varied with the harvest season. Major fluctuations in the composition of L. madidum subsp. sativum oil included α-pinene (0–15.2%, β-pinene (0.3–18.5%, α-humulene (0.8–30%, 1,8-cineole (0.4–7.1% and E-caryophyllene (0.4–11.9%. Levels of β-pinene (0.3–5.6%, terpinen-4-ol (4.7–7.2% and nerolidol (55.1–67.6% fluctuated seasonally in the L. flavescens oil. In L. petersonii, changes were noted for geranial (29.8–32.8%, citronellal (26.5–33.9% and neral (22.7–23.5%. The activity of the volatile oils against the tested bacteria differed, depending on season the oils were obtained. In general, the volatile oils were more active against Gram-positive bacteria.

  1. Chemical Composition of Volatiles; Antimicrobial, Antioxidant and Cholinesterase Inhibitory Activity of Chaerophyllum aromaticum L. (Apiaceae) Essential Oils and Extracts.

    Science.gov (United States)

    Petrović, Goran M; Stamenković, Jelena G; Kostevski, Ivana R; Stojanović, Gordana S; Mitić, Violeta D; Zlatković, Bojan K

    2017-05-01

    The present study reports the chemical composition of the headspace volatiles (HS) and essential oils obtained from fresh Chaerophyllum aromaticum root and aerial parts in full vegetative phase, as well as biological activities of their essential oils and MeOH extracts. In HS samples, the most dominant components were monoterpene hydrocarbons. On the other hand, the essential oils consisted mainly of sesquiterpenoids, representing 73.4% of the root and 63.4% of the aerial parts essential oil. The results of antibacterial assay showed that the aerial parts essential oil and MeOH extract have no antibacterial activity, while the root essential oil and extract showed some activity. Both of the tested essential oils exhibited anticholinesterase activity (47.65% and 50.88%, respectively); MeOH extract of the root showed only 8.40% inhibition, while aerial part extract acted as an activator of cholinesterase. Regarding the antioxidant activity, extracts were found to be more effective than the essential oils. © 2017 Wiley-VHCA AG, Zurich, Switzerland.

  2. Fabrication of solution processed carbon nanotube embedded polyvinyl alcohol composite film for non-volatile memory device.

    Science.gov (United States)

    Kishore, S Chandra; Pandurangan, A

    2014-03-01

    Carbon nanotubes (CNTs) were synthesized by chemical vapor deposition using nickel coated stainless steel prepared by electrophoretic deposition. CNTs were embedded in polyvinyl alcohol (PVA) which acts as an organic insulator to fabricate Si/PVA/CNT/PVA/Al Metal-Insulator-Semiconductor type memory devices. The effect of CNT content in the charge storage capacity of PVA-CNT composite film was investigated. The hysteresis obtained from the capacitance-voltage (CV) measurement resulted in a memory window of 1.9 V with 3% CNT loading with the gate voltage sweep of +/- 6 V at 1 MHz under room temperature. The memory window of the devices was due to electron injection into the CNT charge storage elements from the top electrode through PVA. The extensive pi-conjugation along the CNT axis traps the electrons in the CNT network. The ON/OFF state current ratio of Si/Al/PVA-CNT/AI device with 3% CNT in PVA demonstrated significantly a lower turn-on voltage of -1 V and a higher ON/OFF state current ratio of 10(7). The non-volatile and reprogrammable switching behavior of the device demonstrated the characteristic of a rewritable memory.

  3. Evaluation of the Volatile Oil Composition and Antiproliferative Activity of Laurus nobilis L. (Lauraceae on Breast Cancer Cell Line Models

    Directory of Open Access Journals (Sweden)

    Rana Abu-Dahab

    2014-03-01

    Full Text Available Volatile oil composition and antiproliferative activity of Laurus nobilis L. (Lauraceae fruits and leaves grown in Jordan were investigated. GC-MS analysis of the essential oil of the fruits resulted in the identification of 45 components representing 99.7 % of the total oil content, while the leaf essential oil yielded 37 compounds representing 93.7% of the total oil content. Oxygenated monoterpene 1,8-cineole was the main component in the fruit and leaf oils. Using sulphorhodamine B assay; the crude ethanol fraction, among other solvent extracts, showed strong antiproliferative activity for both leaves and fruits, nevertheless, the fruits were more potent against both breast cancer cell models (MCF7 and T47D. At IC 50 values ; the mechanism of apoptosis was nevertheless different: where L. nobilis fruit proapoptotic efficacy was not regulated by either p53 or p21, L. nobilis leaf extract components enhanced the p53 levels substantially. In both extracts, apoptosis was not caspase-8 or Fas Ligand and sFas (Fas/APO-1 dependent. Our studies highlight L. nobilis as a potential natural agent for breast cancer therapy. Compared with non induced basal cells, both L. nobilis fruits and leaves induced a significant enrichment in the cytoplasmic mono- and oligonucleosomes after assumed induction of programmed MCF7 cell death.

  4. Influence of magmatic volatiles on boron isotope compositions in vent fluids from the Eastern Manus Basin, Papua New Guinea

    Science.gov (United States)

    Wilckens, F. K.; Kasemann, S.; Bach, W.; Reeves, E. P.; Meixner, A.; Seewald, J.

    2016-12-01

    In this study we present boron (B), lithium (Li) and strontium (Sr) concentrations and isotopic composition of submarine hydrothermal fluids collected in 2006 and 2011 from PACMANUS, DESMOS and SuSu Knolls vent fields located in the Eastern Manus Basin [1,2]. Hydrothermal vent fluids within the Eastern Manus Basin range from high-temperature black smoker fluids to low-temperature diffuse fluids and acid-sulfate fluids. In general, the different fluid types show variable water-rock ratios during water-rock interaction and different inputs of magmatic volatiles. End-member black smoker fluids, which have in general high temperatures (mostly higher than 280°C) and pH values higher than 2 (measured at 25°C) are characterized by low δ7Li values (3.9 to 5.9‰) and 87Sr/86Sr ratios (0.704 to 0.705) similar to the values for island arc basalts. These results suggest low water-rock ratios during hydrothermal circulation. B concentrations and isotopic compositions in these fluids range from 1.0 to 2.6μM and 13 to 20‰, respectively. These data match with other vent fluids from island arc settings in the Western Pacific and plot in a B versus δ11B diagram on a two-component mixing line between seawater and island arc basalts [3]. Sr and Li isotopic composition of white smoker and acid-sulfate fluids overlap generally with the isotopic ratios for the black smoker fluids. However, in some fluids Sr isotope ratios are up to 0.709 near seawater composition suggesting higher water-rock ratios during water-rock interaction. B concentrations and isotope ratios in the white smoker and acid-sulfate fluids range from 0.6 to 2.2μM and 9 to 16‰, respectively which are lower compared with the values of black smoker fluids. In addition, these fluids do not fit on the mixing line between seawater and island arc basalt, and define another mixing trend in a B versus δ11B diagram. To explain this contradictory trend, a third mixing endmember is required that shifts B concentrations

  5. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine or wine products not... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.215 Wine or wine products not for beverage use. (a) General. Wine, or wine products made from wine...

  6. THE CHEMICAL COMPOSITION ASSESSMENT OF THE FETEASCĂ NEAGRĂ GRAPE POMACE AND ITS FRACTIONS OBTAINED FROM WINE INDUSTRY IN DIFFERENT YEARS

    Directory of Open Access Journals (Sweden)

    Pascariu Mariana Silvia

    2015-12-01

    Full Text Available The aim of the hereby study was to analyze and to compare the chemical content of the grape pomace and its fractions: skins and seeds from the red grape variety Fetească neagră (from Iași area, obtained in different years 2013 and 2014 respectively, from the winemaking process. Measurements targeted the dry matter content (DM%, organic matter (OM%, crude ash (CA%, crude protein (CP%, crude fat (EE%, crude fiber (CF%, neazotate extractive substances (SEN%, total polyphenols (TP% and tannins (Ta%. The results obtained showed significant differences in the chemical composition in favour of the grape pomace obtained in the 2014 climatic conditions: in the case of the seed for the content of DM%, SEN%, TP% and Ta%, in the case of the skins for the content of DM%, OM%, CF%, TP%, Ta% and in the case of the grape pomace for the content of DM%, OM%, CF%, SEN%, TP%, and Ta%. Comparative analysis of the chemical composition showed an annual variation of the chemical components, which may be due to climatic conditions and winemaking process. Therefore, an annual chemical quality assessment of the grape pomace is necessary, for the efficient use in the animal feed.

  7. Comparative study of volatile oil compositions of two Plectranthus species from northern India.

    Science.gov (United States)

    Padalia, Rajendra C; Verma, Ram S

    2011-10-01

    The leaf and inflorescence essential oils of Plectranthus rugosus Wall. (syn. Rabdosia rugosa Wall.) and Plectranthus incanus L. (syn. Plectranthus mollis L.), which grow wild in Uttarakhand, India, were analysed and compared by capillary gas chromatography and gas chromatography-mass spectrometry. The analysis led to the identification of 43 constituents, forming 89.5-93.6% of the total oil compositions. Both leaf and inflorescence oil of P. rugosus were dominated by sesquiterpene hydrocarbons (71.8%, 71.7%) represented by β-caryophyllene (36.2%, 29.8%), germacrene D (25.2%, 28.2%) and α-humulene (6.6%, 8.6%) as the major constituents. Conversely, the leaf and inflorescence oil of P. incanus were dominated by monoterpenoids (74.4%, 65.8%) with piperitenone oxide (44.2%, 38.5%), piperitone (8.6%, 12.2%) and terpinolene (14.5%, 10.2%) as major constituents. Piperitenone oxide, piperitone, cis- and trans-piperitols and trans-piperitol acetate were the marker constituents in P. incanus, which were not noted in the essential oil of P. rugosus.

  8. Composition-dependent nanoelectronics of amido-phenazines: non-volatile RRAM and WORM memory devices.

    Science.gov (United States)

    Maiti, Dilip K; Debnath, Sudipto; Nawaz, Sk Masum; Dey, Bapi; Dinda, Enakhi; Roy, Dipanwita; Ray, Sudipta; Mallik, Abhijit; Hussain, Syed A

    2017-10-17

    A metal-free three component cyclization reaction with amidation is devised for direct synthesis of DFT-designed amido-phenazine derivative bearing noncovalent gluing interactions to fabricate organic nanomaterials. Composition-dependent organic nanoelectronics for nonvolatile memory devices are discovered using mixed phenazine-stearic acid (SA) nanomaterials. We discovered simultaneous two different types of nonmagnetic and non-moisture sensitive switching resistance properties of fabricated devices utilizing mixed organic nanomaterials: (a) sample-1(8:SA = 1:3) is initially off, turning on at a threshold, but it does not turn off again with the application of any voltage, and (b) sample-2 (8:SA = 3:1) is initially off, turning on at a sharp threshold and off again by reversing the polarity. No negative differential resistance is observed in either type. These samples have different device implementations: sample-1 is attractive for write-once-read-many-times memory devices, such as novel non-editable database, archival memory, electronic voting, radio frequency identification, sample-2 is useful for resistive-switching random access memory application.

  9. Volatiles composition and extraction kinetics from Schinus terebinthifolius and Schinus molle leaves and fruit

    Directory of Open Access Journals (Sweden)

    Adriano dos Santos Cavalcanti

    Full Text Available AbstractEssential oils extracted from Schinus molle L. and Schinus terebinthifolius Raddi, Anacardiaceae, leaves and fruit hydrodistillation, as well as, their chemical composition and extraction kinetic were evaluated. For this proposal, 6 h extraction and aliquots collected at sequencing different times (0.5, 1, 2, 4 and 6 h were carried out allowing calculating accumulated content (% w/w and verifying essential oil chemical profile. β-caryophyllene (35.2%, α-pinene (28.1% and germacrene D (15.5% represent S. terebinthifolius dried leaves essential oil major components, as well as, α-pinene (44.9%, germacrene D (17.6% and β-pinene (15.1% in the fruit. Cubenol (27.1%, caryophyllene oxide (15.3% and spathulenol (12.4% represent S. molle dried leaves essential oil major components, and β-pinene (36.3% α-pinene (20.3%, germacrene D (12.1% and spathulenol in the fruit. Essential oil extraction kinetics showed a hyperbolic distribution; monoterpene content presented exponential decay in time function and sesquiterpene showed exponential growth. Faster monoterpene extraction than the sesquiterpene extraction was observed, however, both presented increasing exponential distribution.

  10. Compositions of the volatile oils of Citrus macroptera and C. maxima.

    Science.gov (United States)

    Rana, Virendra S; Blazquez, Maria A

    2012-10-01

    The essential oils obtained by hydrodistillation from the fresh peels of Citrus macroptera Montr. and C. maxima (Burm.) Merr. were analyzed by GC and GC/MS. The yields of oil ranged from 0.53% in C. macroptera to 0.13% in C. maxima cultivar (white). Forty-seven compounds were identified in the oils with limonene (55.3-80.0%), dodecyl acrylate (2.2-8.0%), geranial (0.4-3.5%), trans-linalool oxide (1.0-2.8%), alpha-terpineol (0.7-2.3%), linalool (0.7-1.5%) and cis-linalool oxide (0.5-1.4%) identified as major compounds. The oil ofC. macroptera contained limonene (55.3%), beta-caryophyllene (4.7%) and geranial (3.5%) as main compounds. Similarly, oils from two C. maxima (pink and white) cultivars were rich in limonene (72.0-80.0%), dodecyl acrylate (8.0-7.2%) and nootkatone (1.6-2.5%). C. maxima (pink and white) cultivars were found to contain higher amount of limonene (72.0 and 80.0%) as compared with C. macroptera (55.3%). The chemical compositions of the oils were found to be similar, but nootkatone (1.6-2.5%) was identified only in C. maxima cultivars.

  11. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.

    Science.gov (United States)

    Parker, Mango; Capone, Dimitra L; Francis, I Leigh; Herderich, Markus J

    2018-03-14

    Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C 13 -norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.

  12. WINE MARKETS IN CENTRAL EUROPE

    Directory of Open Access Journals (Sweden)

    Š BOJNEC

    2007-04-01

    Full Text Available This paper analyses the tendencies of grapes growing, wine trading and wine price competitiveness in Central European region. Croatia is net exporter of wines, Hungary is net exporter of grapes and wines, and Austria, Slovakia, and Slovenia are net importers of grapes and wines. Reductions in vineyards and increase in yields are found for Austria, Hungary, and Slovakia. More stable developments in vineyards, but decline in yields, are found for Croatia and Slovenia. Grape production increases in Austria, remains stable in Croatia, explores annual oscillations in Hungary, and declines in Slovakia and Slovenia. Export-to-import wine prices deteriorate for Austria and Hungary with most recent stabilization and price similarity, which hold also for Slovakia. Slovenian export-to-import wine prices are unstable, while Croatia experiences a bit higher export than import wine prices. Wine marketing, wine brand image of quality, and wine tourism are seen as tools to improve competitiveness in the wine sector.

  13. Volatile organic compound emissions from the oil and natural gas industry in the Uinta Basin, Utah: point sources compared to ambient air composition

    OpenAIRE

    C. Warneke; F. Geiger; P. M. Edwards; W. Dube; G. Pétron; J. Kofler; A. Zahn; S. S. Brown; M. Graus; J. Gilman; B. Lerner; J. Peischl; T. B. Ryerson; J. A. de Gouw; J. M. Roberts

    2014-01-01

    The emissions of volatile organic compounds (VOCs) associated with oil and natural gas production in the Uinta Basin, Utah were measured at a ground site in Horse Pool and from a NOAA mobile laboratory with PTR-MS instruments. The VOC compositions in the vicinity of individual gas and oil wells and other point sources such as evaporation ponds, compressor stations and injection wells are compared to the measurements at Horse Pool. High mixing ratios of aroma...

  14. Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis Transformação de ácidos hidroxicinâmicos em fenóis voláteis em meio sintético e em vinho tinto por Dekkera bruxellensis

    Directory of Open Access Journals (Sweden)

    Maria João Cabrita

    2012-03-01

    Full Text Available The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography (HPLC-DAD was used to quantify the phenolic acids, and gas chromatography (GC coupled to a FID detector was used to quantify volatile phenols using a novel analytical methodology that does not require sample derivatization. Identification was achieved by gas chromatography-mass detection (GC-MS. The results show that phenolic acids concentration decreases while volatile phenols concentration increases. The proportion of caffeic acid taken up by Dekkera bruxellensis is lower than that for p-coumaric or ferulic acid; therefore less 4-ethylcatechol is formed. More important, 4-ethylcathecol synthesis by Dekkera bruxellensis in wine has never been demonstrated so far. These results contribute decisively to a better understanding of the origin of the volatile phenols in wines. The accumulation of these compounds in wine is nowadays regarded as one of the key factors of quality control.A transformação do ácido p-cumárico, ácido ferúlico e ácido cafeico em 4-etilfenol, 4-etilguaiacol e 4-etilcatecol foi estudada na presença de Dekkera bruxelensis ISA 1791, sob condições controladas, em meio sintético e em vinho tinto. Os compostos fenólicos foram doseados por cromatografia em fase líquida (HPLC-DAD e os fenóis voláteis foram doseados por cromatografia em fase gasosa (GC com detector de ionização de chama (FID, recorrendo a uma metodologia que não requer prévia derivatização da amostra. A identificação dos compostos foi comprovada por espectrometria de massa (GC-MS. Os resultados demonstram que os teores em ácidos fenólicos diminuem enquanto se observa um aumento dos teores em fenóis voláteis. O ácido cafeico é dos três ácidos em estudo, o menos utilizado pela levedura, da

  15. Geospatial variation of grapevine water status, soil water availability, grape composition and sensory characteristics in a spatially heterogeneous premium wine grape vineyard

    Science.gov (United States)

    Smart, D. R.; Cosby Hess, S.; Plant, R.; Feihn, O.; Heymann, H.; Ebeler, S.

    2014-11-01

    The geoscience component of terroir in wine grape production continues to be criticized for its quasi-mystical nature, and lack of testable hypotheses. Nonetheless, recent relational investigations are emerging and most involve water availability as captured by available water capacity (AWC, texture) or plant available water (PAW) in the root zone of soil as being a key factor. The second finding emerging may be that the degree of microscale variability in PAW and other soil factors at the vineyard scale renders larger regional characterizations questionable. Cimatic variables like temperature are well mixed, and its influence on wine characteristic is fairly well established. The influence of mesogeology on mesoclimate factors has also been characterized to some extent. To test the hypothesis that vine water status mirrors soil water availability, and controls fruit sensory and chemical properties at the vineyard scale we examined such variables in a iconic, selectively harvested premium winegrape vineyard in the Napa Valley of California during 2007 and 2008 growing seasons. Geo-referenced data vines remained as individual study units throughout data gathering and analysis. Cartographic exercises using geographic information systems (GIS) were used to vizualize geospatial variation in soil and vine properties. Highly significant correlations (P water potential (ΨPD), mid-day leaf water potential (ΨL) and PAW, with berry size, berry weight, pruning weights (canopy size) and soluble solids content (°Brix). Areas yielding grapes with perceived higher quality had vines with (1) lower leaf water potential (LWP) both pre-dawn and mid-day, (2) smaller berry diameter and weight, (3) lower pruning weights, and (4) higher °Brix. A trained sensory panel found grapes from the more water-stressed vines had significantly sweeter and softer pulp, absence of vegetal character, and browner and crunchier seeds. Metabolomic analysis of the grape skins showed significant

  16. The chemical composition and the content of volatile oil: potential factors that can contribute to the oxidative stability of Nigella sativa L. crude oil.

    Science.gov (United States)

    Edris, Amr E

    2011-03-01

    The crude oil of Nigella sativa L. (Black cumin) has well-known nutraceutical and pharmaceutical properties. The oil is prone to rapid oxidative deterioration because of its high content of poly-unsaturated fatty acids. In the current investigation, different cold-pressed crude oils of N. sativa were examined for their composition of fatty acids and oxidative stability. The data obtained were correlated with the chemical composition and content of volatile oils, which correspond to each crude oil. Results indicated that different crude oils have the same fatty acid composition, and linoleic acid was the major constituent (60.0-61.7%). Though, the oxidative stability index of the crude oils was different ranging from 2.5 hr to 26.9 hr, as revealed by the Rancimate test at 100°C and airflow rate of 20 ml/min. The results showed that there is a straightforward correlation between the volatile oil content and the oxidative stability of the corresponding parent crude oil. In addition, high γ-terpinene content in the constitution of volatile oil can also be another contributing factor for enhancing the oxidative stability of the crude oil. The data presented here draw attention to some important factors that may guide the nutraceutical and food supplement processors in their screening for the highest quality of Nigella crude oils with maximum health benefits.

  17. Effect of cluster sun exposure on chemical composition and technological properties of grapes and wine from cultivars Cabernet sauvignon and mavrud

    International Nuclear Information System (INIS)

    Bambalov, V.; Rijchev, V.; Botyanski, P.

    2005-01-01

    A study was conducted on the effect of direct solar radiation on grape clusters of cvs Cabernet sauvignon and Mavrid, formed under four different microclimatic conditions: Vo- control; V1 - clusters exposed naturally to direct sunlight; V2 - clusters formed under natural shading; V3 - clusters formed under artificial shading.The positive impact of direct solar radiation on the formation of wine structure, character and body indicated the primary role of agrotechnical practices for ensuring better sunlight exposure of clusters and microclimatic conditions to enable the production of good wine-making materials

  18. Influence of supplementation with inactivated dry yeasts during the tirage of sparkling wines (Cava on its composition, its foaming properties and its sensorial quality

    Directory of Open Access Journals (Sweden)

    Medina-Trujillo Laura

    2017-01-01

    Full Text Available Different sparkling wines were elaborated with a base wine of Macabeo from the AOC Cava using the traditional method with supplementation or not of inactivated dry yeasts of Saccharomyces cerevisiae (OptimumwhiteTM or Torulaspora delburueckii (TD291. After 9 months, the samples were analyzed and tasted. The supplementation with both IDY (S. cerevisiae and T. delbrueckii produced Cavas with better foaming properties than the Cava control. The tasters could significantly distinguish between the Cavas supplemented with both IDY from the Cava control. Moreover, taster clearly preferred the Cava elaborated with supplementation of IDY of T. delburueckii than the control one.

  19. Induction of stress volatiles and changes in essential oil content and composition upon microwave exposure in the aromatic plant Ocimum basilicum

    Energy Technology Data Exchange (ETDEWEB)

    Lung, Ildikó [National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, Cluj-Napoca 400293 (Romania); Soran, Maria-Loredana, E-mail: loredana.soran@itim-cj.ro [National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, Cluj-Napoca 400293 (Romania); Opriş, Ocsana; Truşcă, Mihail Radu Cătălin [National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, Cluj-Napoca 400293 (Romania); Niinemets, Ülo [Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, 1 Kreutzwaldi Street, Tartu 51014 (Estonia); Copolovici, Lucian [Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, 1 Kreutzwaldi Street, Tartu 51014 (Estonia); Institute of Technical and Natural Sciences Research-Development of “Aurel Vlaicu” University, 2 Elena Drăgoi Street, Arad 310330 (Romania)

    2016-11-01

    Exposure to sustained low intensity microwaves can constitute a stress for the plants, but its effects on plant secondary chemistry are poorly known. We studied the influence of GSM and WLAN-frequency microwaves on emissions of volatile organic compounds and content of essential oil in the aromatic plant Ocimum basilicum L. hypothesizing that microwave exposure leads to enhanced emissions of stress volatiles and overall greater investment in secondary compounds. Compared to the control plants, microwave irradiation led to decreased emissions of β-pinene, α-phellandrene, bornyl acetate, β-myrcene, α-caryophyllene and benzaldehyde, but increased emissions of eucalyptol, estragole, caryophyllene oxide, and α-bergamotene. The highest increase in emission, 21 times greater compared to control, was observed for caryophyllene oxide. The irradiation resulted in increases in the essential oil content, except for the content of phytol which decreased by 41% in the case of GSM-frequency, and 82% in the case of WLAN-frequency microwave irradiation. The strongest increase in response to WLAN irradiation, > 17 times greater, was observed for hexadecane and octane contents. Comparisons of volatile compositions by multivariate analyses demonstrated a clear separation of different irradiance treatments, and according to the changes in the volatile emissions, the WLAN-frequency irradiation represented a more severe stress than the GSM-frequency irradiation. Overall, these results demonstrating important modifications in the emission rates, essential oil content and composition indicate that microwave irradiation influences the quality of herbage of this economically important spice plant. - Highlights: • Microwave irradiation represents a stress for the plants. • Microwave exposure leads to enhanced emissions of stress volatiles. • O. basilicum irradiation with microwaves increases the essential oil content. • Microwave pollution can constitute a threat to the

  20. Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids.

    Science.gov (United States)

    de las Rivas, Blanca; Rodríguez, Héctor; Curiel, José Antonio; Landete, José María; Muñoz, Rosario

    2009-01-28

    The potential to produce volatile phenols from hydroxycinnamic acids was investigated for lactic acid bacteria (LAB) isolated from Spanish grape must and wine. A PCR assay was developed for the detection of LAB that potentially produce volatile phenols. Synthetic degenerate oligonucleotides for the specific detection of the pdc gene encoding a phenolic acid decarboxylase were designed. The pdc PCR assay amplifies a 321 bp DNA fragment from phenolic acid decarboxylase. The pdc PCR method was applied to 85 strains belonging to the 6 main wine LAB species. Lactobacillus plantarum, Lactobacillus brevis, and Pediococcus pentosaceus strains produce a positive response in the pdc PCR assay, whereas Oenococcus oeni, Lactobacillus hilgardii, and Leuconostoc mesenteroides strains did not produce the expected PCR product. The production of vinyl and ethyl derivatives from hydroxycinnamic acids in culture media was determined by high-performance liquid chromatography. A relationship was found between pdc PCR amplification and volatile phenol production, so that the LAB strains that gave a positive pdc PCR response produce volatile phenols, whereas strains that did not produce a PCR amplicon did not produce volatile phenols. The proposed method could be useful for a preliminary identification of LAB strains able to produce volatile phenols in wine.

  1. Discrimination of different red wine by Fourier-transform infrared and two-dimensional infrared correlation spectroscopy

    Science.gov (United States)

    Zhang, Yan-ling; Chen, Jian-bo; Lei, Yu; Zhou, Qun; Sun, Su-qin; Noda, Isao

    2010-06-01

    Fourier-transform infrared spectroscopy (FT-IR) and two-dimensional infrared (2D IR) correlation spectroscopy were applied to analyze main components of liquid red wine with different sugar contents and volatilization residues of dry red wine from different manufactures. The infrared spectra, second derivative spectra of dry red wine show the typical peaks of alcohol, while the spectra of sweet wine are composed of the peaks of both alcohol and sugar, and the contribution of sugar enhanced as the increase of sugar content. Using principal component analysis (PCA) method, dry and sweet wine can be readily classified. Analysis of the infrared spectra of the volatilization residues of dry red wine samples from five different manufactures indicates that dry red wine may be composed of glycerol, carboxylic acids or esters and carboxyl ate, at the same time, different dry red wine show different characteristic peaks in the second derivative spectra and 2D IR correlation spectra, which can be used to discriminate the different manufactures and evaluate the quality of wine samples. The results suggested that infrared spectroscopy is a direct and effective method for the analysis of principle components of different red wines and discrimination of different red wines.

  2. Trends in wine microbiology.

    Science.gov (United States)

    Ramón, D

    1997-12-01

    During the last few years many winemakers have started to use pure Saccharomyces cerevisiae strains, frequently isolated from their own geographical regions, to produce wines of more reproductable quality. This microbiological simplification has opened the way for the genetic modification of wine yeast strains. This review concerns the application of molecular techniques in oenology, not only from the point of view of the construction of recombinant strains but also for the study of the population dynamics of wine fermentations.

  3. Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis

    Directory of Open Access Journals (Sweden)

    Yu Wang

    2018-03-01

    Full Text Available Basal defoliation, as one of the most common viticulture management practices to modify fruit zone microclimates, has been widely applied aiming at improving wine quality. Wine aroma contributes greatly to wine quality, yet the effects of basal defoliation on wine aromas show discrepancies according to previous studies. This study is a meta-analysis performed to dissect the factors related to the influence of basal defoliation on volatile compounds in wine. Timing of basal defoliation plays an important role in the concentration of varietal aromas in wine. Pre-veraison defoliation induces an increase in β-damascenone and linalool as well as a reduction in 3-isobutyl-2-methoxypyrazine (IBMP. The effects of basal defoliation on certain volatile compounds relative to fermentation aromas in wine (1-hexanol, β-phenylethanol, 2-phenylethyl acetate, decanoic acid, and ethyl octanoate depend on grape maturity. There are also other factors, such as cultivar and climate conditions, that might be responsible for the effect of basal defoliation on wine aromas. The concentrations of isobutanol, isoamyl alcohol, hexanoic acid, and octanoic acid as well as ethyl isobutyrate, ethyl hexanoate, ethyl isovalerate, and ethyl decanoate in wine are not markedly affected by basal defoliation. Due to limited studies included in this meta-analysis, more trials are needed to confirm the current findings.

  4. Emissions of volatile organic compounds (VOCs) from concentrated animal feeding operations (CAFOs): chemical compositions and separation of sources

    Science.gov (United States)

    Yuan, Bin; Coggon, Matthew M.; Koss, Abigail R.; Warneke, Carsten; Eilerman, Scott; Peischl, Jeff; Aikin, Kenneth C.; Ryerson, Thomas B.; de Gouw, Joost A.

    2017-04-01

    Concentrated animal feeding operations (CAFOs) emit a large number of volatile organic compounds (VOCs) to the atmosphere. In this study, we conducted mobile laboratory measurements of VOCs, methane (CH4) and ammonia (NH3) downwind of dairy cattle, beef cattle, sheep and chicken CAFO facilities in northeastern Colorado using a hydronium ion time-of-flight chemical-ionization mass spectrometer (H3O+ ToF-CIMS), which can detect numerous VOCs. Regional measurements of CAFO emissions in northeastern Colorado were also performed using the NOAA WP-3D aircraft during the Shale Oil and Natural Gas Nexus (SONGNEX) campaign. Alcohols and carboxylic acids dominate VOC concentrations and the reactivity of the VOCs with hydroxyl (OH) radicals. Sulfur-containing and phenolic species provide the largest contributions to the odor activity values and the nitrate radical (NO3) reactivity of VOC emissions, respectively. VOC compositions determined from mobile laboratory and aircraft measurements generally agree well with each other. The high time-resolution mobile measurements allow for the separation of the sources of VOCs from different parts of the operations occurring within the facilities. We show that the emissions of ethanol are primarily associated with feed storage and handling. Based on mobile laboratory measurements, we apply a multivariate regression analysis using NH3 and ethanol as tracers to determine the relative importance of animal-related emissions (animal exhalation and waste) and feed-related emissions (feed storage and handling) for different VOC species. Feed storage and handling contribute significantly to emissions of alcohols, carbonyls, carboxylic acids and sulfur-containing species. Emissions of phenolic species and nitrogen-containing species are predominantly associated with animals and their waste.

  5. Effects of irrigation regimes on fatty acid composition, antioxidant and antifungal properties of volatiles from fruits of Koroneiki cultivar grown under Tunisian conditions.

    Science.gov (United States)

    Brahmi, Faten; Chehab, Hechmi; Flamini, Guido; Dhibi, Madiha; Issaoui, Manel; Mastouri, Maha; Hammami, Mohamed

    2013-11-15

    The olive tree is generally grown under rain-fed conditions. However, since the yield response to irrigation is great, even with low amounts of water, there is increasing interest in irrigated agriculture. The main goal of this study was, therefore, to investigate the effect of irrigation regimes on olive (Olea europaea L., cv. Koroneiki) obtained from an intensively-managed orchard in a semi-arid area with a Mediterranean climate in Tunisia. Different irrigation treatments 50% ETc, 75% ETc and 100% ETc were applied to the olive orchard. Accordingly, the effects of three irrigation regimes on volatile compounds, fatty acid composition and biological activities of Koroneiki cultivar were studied. The total profile of the volatile constituents of all samples revealed the predominance of 3-ethenylpyridine (from 14.9-19.6%), phenylethyl alcool (from 7.8-19.2%) and benzaldehyde (from 9.0 to 13.8%). During watering level treatments studied, the major fatty acids were oleic, palmitic and linoleic. Antioxidant activity of the fresh fruit volatiles cultivated at a watering level of 100% ETc was higher than that obtained under 50 and 75% Etc. The results of antifungal activity showed that the fruits volatiles of the three irrigation treatments had varying degrees of growth inhibition against the microorganisms tested.

  6. Isolation of the volatile fraction from Apium graveolens L. (Apiaceae) by supercritical carbon dioxide extraction and hydrodistillation: chemical composition and antifungal activity.

    Science.gov (United States)

    Marongiu, B; Piras, A; Porcedda, S; Falconieri, D; Maxia, A; Frau, M A; Gonçalves, M J; Cavaleiro, C; Salgueiro, L

    2013-01-01

    Apium graveolens L. (wild celery), belonging to the family of Apiaceae, is a scaposus hemicryptophyte. Instead, the cultivate plant is an annual or biennial herb widely used as a spice and seasoning in food. A broad range of biological activities have been attributed to A. graveolens. These include antimicrobial activity, larvicidal activity, hepatoprotective activity, nematicidal and mosquito repellent potential and antihyperlipidaemic properties.In this study, the authors compare the composition of the volatile fractions of A. graveolens collected in natural populations in Portugal and Italy and evaluate their potential as antifungal agents.The composition of the volatile oils obtained by hydrodistillation and their antifungal activity are reported. The oils were analysed by gas chromatography-flame ionisation detector and gas chromatography-mass spectrometry methods and their composition were compared with that of the volatile extracts isolated by supercritical CO2. A chemical variability in the extracts depending on the origin of the plants and on the extraction method was observed. The results showed the presence of sedanenolide, neocnidilide and neophytadiene as main components. The minimal inhibitory concentration (MIC) and the minimal lethal concentration were used to evaluate the antifungal activity of the oils against Candida albicans, Candida tropicalis, Candida krusei, Candida guilliermondii, Candida parapsilosis, Cryptococcus neoformans, Trichophyton rubrum, Trichophyton mentagrophytes, T. mentagrophytes var. interdigitale, Trichophyton verrucosum, Microsporum canis, Microsporum gypseum, Epidermophyton floccosum, Aspergillus niger, Aspergillus fumigatus and Aspergillus flavus. The oil from Italy rich in neophytadiene is the more active, with MIC values of 0.04-0.64 µL mL(-1). Our results show that A. graveolens volatile extracts may be useful in the clinical treatment of fungal diseases.

  7. Wine consumers' subjective responses to wine mouthfeel and understanding of wine body.

    Science.gov (United States)

    Niimi, Jun; Danner, Lukas; Li, Luxing; Bossan, Hélène; Bastian, Susan E P

    2017-09-01

    Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level×2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n=112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n=136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry. Copyright © 2017. Published by Elsevier Ltd.

  8. Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae

    Directory of Open Access Journals (Sweden)

    Felipe Palomero

    2014-01-01

    Full Text Available This work examines the physiology of Schizosaccharomyces pombe (represented by strain 938 in the production of red wine, as the sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae 796. For further comparison, fermentations in which Saccharomyces cerevisiae was the sole fermentative yeast were also performed; in these fermentations a commercial lactic acid bacterium was used to perform malolactic fermentation once alcoholic fermentation was complete (unlike S. cerevisiae, the Sc. pombe performs maloalcoholic fermentation and therefore removes malic acid without such help. Relative density, acetic, malic and pyruvic acid concentrations, primary amino nitrogen and urea concentrations, and pH of the musts were measured over the entire fermentation period. In all fermentations in which Sc. pombe 938 was involved, nearly all the malic acid was consumed from an initial concentration of 5.5 g/L, and moderate acetic acid concentrations below 0.4 g/L were formed. The urea content of these wines was notably lower, showing a tenfold reduction when compared with those that were made with S. cerevisiae 796 alone. The sensorial properties of the different final wines varied widely. The wines fermented with Sc. pombe 938 had maximum aroma intensity and quality, and they were preferred by the tasters.

  9. White wine taste and mouthfeel as affected by juice extraction and processing.

    Science.gov (United States)

    Gawel, Richard; Day, Martin; Van Sluyter, Steven C; Holt, Helen; Waters, Elizabeth J; Smith, Paul A

    2014-10-15

    The juice used to make white wine can be extracted using various physical processes that affect the amount and timing of contact of juice with skins. The influence of juice extraction processes on the mouthfeel and taste of white wine and their relationship to wine composition were determined. The amount and type of interaction of juice with skins affected both wine total phenolic concentration and phenolic composition. Wine pH strongly influenced perceived viscosity, astringency/drying, and acidity. Despite a 5-fold variation in total phenolics among wines, differences in bitter taste were small. Perceived viscosity was associated with higher phenolics but was not associated with either glycerol or polysaccharide concentration. Bitterness may be reduced by using juice extraction and handling processes that minimize phenolic concentration, but lowering phenolic concentration may also result in wines of lower perceived viscosity.

  10. Wine market prices and investment under uncertainty: an econometric model for Bordeaux Crus Classes

    OpenAIRE

    Jones, Gregory V.; Storchmann, Karl-Heinz

    2001-01-01

    This paper describes an econometric assessment of wine market prices for 21 of the Crus Classes chateaux in the Bordeaux region of France. The model developed in the analysis attempts to define the relationship between factors that influence wine quality and those that influence wine prices. Characteristics of the models are: (1) climate influences on grape composition (acid and sugar levels), (2) grape composition influences on market prices, (3) subjective quality evaluations (Parker-points...

  11. Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments.

    Science.gov (United States)

    Plaza, Maria Lourdes; Marshall, Maurice R; Rouseff, Russell Lee

    2015-02-01

    Volatiles from initially frozen, dense phase carbon dioxide (DPCD)- and thermally treated guava purees were isolated by solid phase microextraction (SPME), chromatographically separated and identified using a combination of gas chromatography-mass spectrometry (GC-MS), GC-olfactometry (GC-O), and GC-pulsed flame photometric detector (GC-PFPD, sulfur mode). Fifty-eight volatiles were identified using GC-MS consisting of: 6 aldehydes, 2 acids, 15 alcohols, 6 ketones, 21 esters, and 8 terpenes. Eleven volatiles were newly identified in guava puree. Hexanal was the most abundant volatile in all 3 types of guava puree. Ten sulfur compounds were identified using GC-PFPD of which 3 possessed aroma activity and 3 were not previously reported in guava puree. Both treatments profoundly reduced total sulfur peak areas and produced different peak patterns compared to control. Thermal treatment reduced total sulfur peak area 47.9% compared to a loss of 34.7% with DPCD treatment. Twenty-six volatiles possessed aroma activity. (Z)-3-Hexenyl hexanoate was the major contributor to the aroma of the freshly thawed and DPCD-treated guava puree. DPCD treatment reduced total MS ion chromatogram (MS TIC) peak area 35% but produced a GC-O aroma profile very similar to control. Whereas thermal treatment reduced total TIC peak area only 8.7% compared to control but produced a 35% loss in total GC-O peak intensities. © 2015 Institute of Food Technologists®

  12. Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization.

    Science.gov (United States)

    Sánchez-Palomo, E; Trujillo, M; García Ruiz, A; González Viñas, M A

    2017-10-01

    The aroma of La Mancha Malbec red wines over four consecutive vintages was characterized by chemical and sensory analysis. Solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) were used to isolate and analyze free volatile compounds. Quantitative Descriptive Sensory Analysis (QDA) was carried out to characterize the sensory aroma profile. A total of 79 free volatile compounds were identified and quantified in the wines over these four vintages. Volatile aroma compounds were classified into seven aromatic series and their odour activity values were calculated in order to determine the aroma impact compounds in these wines. The aroma sensory profile of these wines was characterized by red fruit, fresh, prune, liquorice, clove, caramel, leather, tobacco and coffee aromas. This study provides a complete aroma characterization of La Mancha Malbec red wines and it is proposed that these wines can be considered as an alternative to wines from traditional grape varieties of this region. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Electro-volatilization of ruthenium in nitric medium: influences of ruthenium species nature and models solutions composition

    International Nuclear Information System (INIS)

    Mousset, F.

    2004-12-01

    Ruthenium is one of the fission products in the reprocessing of irradiated fuels that requires a specific processing management. Its elimination, upstream by the PUREX process, has been considered. A process, called electro-volatilization, which take advantage of the RuO 4 volatility, has been optimised in the present study. It consists in a continuous electrolysis of ruthenium solutions in order to generate RuO 4 species that is volatilized and easily trapped. This process goes to satisfying ruthenium elimination yields with RuNO(NO 3 ) 3 (H 2 O) 2 synthetic solutions but not with fuel dissolution solutions. Consequently, this work consisted in the speciation studies of dissolved ruthenium species were carried out by simulating fuel solutions produced by hot acid attack of several ruthenium compounds (Ru(0), RuO 2 ,xH 2 O, polymetallic alloy). In parallel with dissolution kinetic studies, the determination of dissolved species was performed using voltammetry, spectrometry and spectro-electrochemistry. The results showed the co-existence of Ru(IV) and RuNO(NO 2 ) 2 (H 2 O) 3 . Although these species are different from synthetic RuNO(NO 3 ) 3 (H 2 O) 2 , their electro-oxidation behaviour are similar. The electro-volatilization tests of these dissolution solutions yielded to comparable results as the synthetic RuNO(NO 3 ) 3 (H 2 O) 2 solutions. Then, complexity increase of models solutions was performed by in-situ generation of nitrous acid during ruthenium dissolution. Nitrous acid showed a catalytic effect on ruthenium dissolution. Its presence goes to quasi exclusively RuNO(NO 2 ) 2 (H 2 O) 3 species. It is also responsible of the strong n-bond formation between Ru 2+ and NO + . In addition, it has been shown that its reducing action on RuO 4 hinders the electro-volatilization process. Mn 2+ and Ce 3+ cations also reveal, but to a lesser extent, an electro-eater behaviour as well as Pu 4+ and Cr 3+ according to the thermodynamics data. These results allow one to

  14. Studies on effects of γ-ray irradiation on yellow rice wine mellowness and sterilization

    International Nuclear Information System (INIS)

    Hua Fenmei; Chen Qiufang

    1994-03-01

    The effects of irradiation dosage, irradiation temperature, different kinds of packing container, vacuous capacity of the container, technology of making wine and storage time on acceleration of yellow rice wine mellowness were studied by sensory evaluation and chemical composition analysis. The results showed low dosage of γ-ray irradiation had accelerated the mellowness of yellow rice wine. The unique flavour of colour, aroma, taste and style were still remained after the wine was irradiated. The hygiene and safety experiments showed the irradiated wine is safe to human health. The optimal temperature during γ-ray irradiation was 30∼40 degree C. The pottery containers were superior to the glass container for the packing container during yellow wine irradiation. The suitable vacuous capacity for a 500 ml glass bottle was 100 ml. The new technology of brewing wine was better than the traditional technology for the quality of irradiated wine. The proper storage time after irradiation was 5∼6 months. The γ-ray irradiation combined at 60 degree C of temperature had good effects on sterilization of raw yellow wine. The quality of irradiated wine was stable, the chemical composition was not changed, and it was still remained the traditional flavour. It is up to the standard of export wine

  15. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines.

    Science.gov (United States)

    Apolinar-Valiente, Rafael; Romero-Cascales, Inmaculada; Williams, Pascale; Gómez-Plaza, Encarna; López-Roca, José María; Ros-García, José María; Doco, Thierry

    2015-07-15

    Wine oligosaccharides were recently characterized and their concentrations, their composition and their roles on different wines remain to be determined. The concentration and composition of oligosaccharides in Cabernet Sauvignon, Syrah and Monastrell wines was studied. Oligosaccharide fractions were isolated by high resolution size-exclusion chromatography. The neutral and acidic sugar composition was determined by gas chromatography. The MS spectra of the oligosaccharides were performed on an AccuTOF mass spectrometer. Molar-mass distributions were determined by coupling size exclusion chromatography with a multi-angle light scattering device (MALLS) and a differential refractive index detector. Results showed significant differences in the oligosaccharidic fraction from Cabernet Sauvignon, Syrah and Monastrell wines. This study shows the influence that the grape variety seems have on the quantity, composition and structure of oligosaccharides in the finished wine. To our knowledge, this is the first report to research the oligosaccharides composition of Cabernet Sauvignon, Syrah and Monastrell wines. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Grape and wine polymeric polyphenols: Their importance in enology.

    Science.gov (United States)

    Li, Lingxi; Sun, Baoshan

    2017-09-21

    Phenolic compounds are important constituents of red wine, contributing to its sensory properties and antioxidant activity. Owing to the diversity and structural complexity, study of these compounds was mainly limited, during the last three decades, on their low-molecular-mass compounds or simple phenolic compounds. Only in recent years, much attention has been paid to highly polymerized polyphenols in grape and red wines. The reason for this is largely due to the development of analytical techniques, especially those of HPLC-ESI-MS, permitting the structural characterization of highly polymerized polyphenols. Furthermore, the knowledge on the biological properties of polymeric polyphenols of red wine is very limited. Grape polyphenols mainly consist of proanthocyanidins (oligomers and polymers) and anthocyanins, and low amount of other phenolics. Red wine polyphenols include both grape polyphenols and new phenolic products formed from them during winemaking process. This leads to a great diversity of new polyphenols and makes wine polyphenol composition more complex. The present paper summarizes the advances in the research of polymeric polyphenols in grape and red wine and their important role in Enology. Scientific results indicate that polymeric polyphenols, as the major polyphenols in grape and red wine, play a major role in red wine sensory properties, color stability and antioxidant activities.

  17. Effects of solids concentration, pH and carbon addition on the production rate and composition of volatile fatty acids in prefermenters using primary sewage sludge

    DEFF Research Database (Denmark)

    Zeng, Raymond Jianxiong; Yuan, Z.; Keller, J.

    2006-01-01

    Increasing evidence is emerging that the performance of enhanced biological phosphorus removal (EBPR) systems relies on not only the total amount but also the composition of volatile fatty acids (VFAs). Domestic wastewater often contains limited amounts of VFAs with acetic acid typically being...... in prefermenters. In this study, a series of controlled batch experiments were conducted with sludge from a full-scale prefermenter to determine the impact of solids concentration, pH and addition of molasses on prefermentation processes. It was found that an increase in solids concentration enhanced total VFA...

  18. Effects of solids concentration, pH and carbon addition on the production rate and composition of volatile fatty acids in prefermenters using primary sewage sludge

    DEFF Research Database (Denmark)

    Zeng, Raymond Jianxiong; Yuan, Z.; Keller, J.

    2006-01-01

    production with an increased propionic acid fraction. The optimal pH for prefermentation was in the range of 6-7 with significant productivity loss when pH was below 5.5. Molasses addition significantly increased the production of VFAs particularly the propionic acid. However, the fermentation rate......Increasing evidence is emerging that the performance of enhanced biological phosphorus removal (EBPR) systems relies on not only the total amount but also the composition of volatile fatty acids (VFAs). Domestic wastewater often contains limited amounts of VFAs with acetic acid typically being...

  19. Volatile phytochemical composition of rhizome of ginger after extraction by headspace solid-phase microextraction, petrol ether extraction and steam distillation extraction

    Directory of Open Access Journals (Sweden)

    Zhan-nan Yang

    2009-06-01

    Full Text Available The sampling techniques headspace solid-phase microextraction (HS-SPME, petrol ether extraction (PEE and steam distillation extraction (SDE were compared for the GC-MS of volatile constituents present in ginger (Zingiber officinale. The effects of different parameters, such as extraction fibers, extraction time, extraction temperature and particle size ranges, on the HSSPME of rhizome of ginger were investigated. Zingiberene (53.12% were predominant components of ginger samples obtained by HS-SPME whereas those levels were 39.01% in the same samples by PEE and 35.05% in those by SDE, respectively. HS-SPME with polydimethylsiloxane (PDMS fiber was more selective and particularly efficient for the isolation of volatile phytochemical composition and afforded a higher yield of total compounds than PEE and SDE. The specifically compound isolated by SPME, which due to effective fiber, was much larger than that isolated by PEE or SDE. HS-SPME is a powerful tool for determining the volatile constitutes present in the traditional Chinese medicines.

  20. Oak (Quercus frainetto Ten.) honeydew honey--approach to screening of volatile organic composition and antioxidant capacity (DPPH and FRAP assay).

    Science.gov (United States)

    Jerković, Igor; Marijanović, Zvonimir

    2010-05-25

    Two samples of oak honeydew honey were investigated. Headspace solid-phase microextraction (HS-SPME) combined with GC and GC/MS enabled identification of the most volatile organic headspace compounds being dominated by terpenes(mainly cis- and trans-linalool oxides). The volatile and less-volatile organic composition of the samples was obtained by ultrasonic assisted extraction (USE) with two solvents (1:2 (v/v) pentane -diethyl ether mixture and dichloromethane) followed by GC and GC/MS analysis. Shikimic pathway derivatives are of particular interest with respect to the botanical origin of honey and the most abundant was phenylacetic acid (up to 16.4%). Antiradical activity (DPPH assay) of the honeydew samples was 4.5 and 5.1 mmol TEAC/kg. Ultrasonic solvent extracts showed several dozen times higher antiradical capacity in comparison to the honeydew. Antioxidant capacity (FRAP assay) of honeydew samples was 4.8 and 16.1 mmol Fe(2+)/kg, while the solvent mixture extracts showed antioxidant activity of 374.5 and 955.9 Fe(2+)/kg, respectively, and the dichloromethane extracts 127.3 and 101.5 mmol Fe(2+)/kg.

  1. Oak (Quercus frainetto Ten. Honeydew Honey—Approach to Screening of Volatile Organic Composition and Antioxidant Capacity (DPPH and FRAP Assay

    Directory of Open Access Journals (Sweden)

    Igor Jerković

    2010-05-01

    Full Text Available Two samples of oak honeydew honey were investigated. Headspace solid-phase microextraction (HS-SPME combined with GC and GC/MS enabled identification of the most volatile organic headspace compounds being dominated by terpenes(mainly cis- and trans-linalool oxides. The volatile and less-volatile organic composition of the samples was obtained by ultrasonic assisted extraction (USE with two solvents (1:2 (v/v pentane -diethyl ether mixture and dichloromethane followed by GC and GC/MS analysis. Shikimic pathway derivatives are of particular interest with respect to the botanical origin of honey and the most abundant was phenylacetic acid (up to 16.4%. Antiradical activity (DPPH assay of the honeydew samples was 4.5 and 5.1 mmol TEAC/kg. Ultrasonic solvent extracts showed several dozen times higher antiradical capacity in comparison to the honeydew. Antioxidant capacity (FRAP assay of honeydew samples was 4.8 and 16.1 mmol Fe2+/kg, while the solvent mixture extracts showed antioxidant activity of 374.5 and 955.9 Fe2+/kg, respectively, and the dichloromethane extracts 127.3 and 101.5 mmol Fe2+/kg.

  2. The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

    Energy Technology Data Exchange (ETDEWEB)

    Gonzalez Martin, M.I.; Vicente Tavera, S.; Revilla Martin, I.; Vivar Quintana, A.M.; Gonzalez Perez, C.; Hernandez Hierro, J.M.; Lobos Ortega, I.A.

    2016-07-01

    The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. These volatile compounds were used as variables in order to differentiate among 6 groups or populations of cheeses (combinations of two seasons (winter and summer) with 3 types of cheese (cow, sheep and goat’s milk). We analyzed a total of 17 volatile compounds by means of gas chromatography coupled with mass detection. The compounds included aldehydes and methyl-aldehydes, alcohols (primary, secondary and branched chain), ketones, methyl-ketones and esters in winter (WC) and summer (SC) cow’s cheeses, winter (WSh) and summer (SSh) sheep’s cheeses and in winter (WG) and summer (SG) goat’s cheeses. The CB method allows differences to be found as a function of the elaboration of the cheeses, the seasonality of the milk, and the separation of the six groups of cheeses, characterizing the specific volatile chemical compounds responsible for such differences. (Author)

  3. Volatility Discovery

    DEFF Research Database (Denmark)

    Dias, Gustavo Fruet; Scherrer, Cristina; Papailias, Fotis

    The price discovery literature investigates how homogenous securities traded on different markets incorporate information into prices. We take this literature one step further and investigate how these markets contribute to stochastic volatility (volatility discovery). We formally show...... that the realized measures from homogenous securities share a fractional stochastic trend, which is a combination of the price and volatility discovery measures. Furthermore, we show that volatility discovery is associated with the way that market participants process information arrival (market sensitivity......). Finally, we compute volatility discovery for 30 actively traded stocks in the U.S. and report that Nyse and Arca dominate Nasdaq....

  4. Effect of e-beam irradiation and microwave heating on the fatty acid composition and volatile compound profile of grass carp surimi

    International Nuclear Information System (INIS)

    Zhang, Hongfei; Wang, Wei; Wang, Haiyan; Ye, Qingfu

    2017-01-01

    In this study, we evaluated the effects of e-beam irradiationпј€1–7 kGyпј‰ and irradiation coupled to microwave heating (e-I-MC, 70 °C internal temperature) on the fatty acid composition and volatile compound profile of grass carp surimi. Compared to control samples, e-beam irradiation generated three novel volatile compounds (heptane, 2,6-dimethyl-nonane, and dimethyl disulfide) and increased the relative proportions of alcohols, aldehydes, and ketones. Meanwhile, e-I-MC significantly increased aldehyde levels and generated five heterocyclic compounds along with these three novel compounds. No significant difference in volatile compounds were detected in e-I-MC samples with increasing irradiation dose (p>0.05), comparing to the control group. E-beam irradiation at 5 and 7 kGy increased the levels of saturated fatty acids (SFAs) and decreased the levels of unsaturated fatty acids (p≤0.05), but did not affect the content of trans fatty acid levels (p>0.05). Irradiation, which had no significant effects on (Eicosapentaenoic acid) EPA, decreased (Docose Hexaenoie Acid) DHA levels. In the e-I-MC group, SFA levels increased and PUFA levels decreased. Additionally, MUFA levels were unaffected and trans fatty acid levels increased slightly following e-I-MC. - Highlights: • E-beam irradiation generated three novel volatile compounds. • E-beam irradiation increased the relative proportions of alcohols, aldehydes, and ketones. • E-beam irradiation coupled to microwave heating increased aldehyde levels and generated five heterocyclic compounds. • E-beam irradiation at 5 and 7 kGy decreased the levels of unsaturated fatty acids, but did not affect trans fatty acid levels.

  5. Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.

    Science.gov (United States)

    Lu, Yuyun; Chua, Jian-Yong; Huang, Dejian; Lee, Pin-Rou; Liu, Shao-Quan

    2016-10-01

    This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production. MLF resulted in the significant degradation of malic acid with corresponding increases in pH and lactic acid. The final concentrations of acetic acid (1.29 g/L) and succinic acid (3.70 g/L) in simultaneous AF and MLF were significantly higher than that in AF (1.05 and 1.31 g/L) only. Compared with AF, simultaneous AF and MLF significantly elevated the levels of aroma compounds with higher levels of higher alcohols (isoamyl alcohol, active amyl alcohol, isobutyl alcohol, and 2-phenylethyl alcohol), acetate esters (ethyl acetate, isoamyl acetate), and ethyl esters (ethyl octanoate, ethyl dodecanoate). All the endogenous volatile sulfur compounds decreased to trace or undetectable levels at the end of fermentation. MLF accentuated the reduction of acetaldehyde and sulfides. The initially absent dipropyl disulfide was formed, then catabolized, especially in simultaneous AF and MLF. This study suggested that the simultaneous AF and MLF of non-Saccharomyces and LAB could modify the volatile compositions and potentially modulate the organoleptic properties of durian wine.

  6. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.

    Science.gov (United States)

    Chen, Kai; Escott, Carlos; Loira, Iris; Del Fresno, Juan Manuel; Morata, Antonio; Tesfaye, Wendu; Calderon, Fernando; Benito, Santiago; Suárez-Lepe, Jose Antonio

    2016-10-31

    Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed ( Vitis vinifera ) and French oak ( Quercus robur and Querrus petraea ), were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.

  7. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

    Directory of Open Access Journals (Sweden)

    Kai Chen

    2016-10-01

    Full Text Available Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed (Vitis vinifera and French oak (Quercus robur and Querrus petraea, were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.

  8. Calcium isotopes in wine

    Science.gov (United States)

    Holmden, C. E.

    2011-12-01

    The δ 44/40Ca values of bottled wine vary between -0.76% to -1.55% on the seawater scale and correlate weakly with inverse Ca concentration and Mg/Ca ratio, such that the lowest δ 44/40Ca values have the highest Ca concentrations and lowest Mg/Ca ratios. The correlation is notable in the sense that the measured wines include both whites and reds sampled from different wine growing regions of the world, and cover a wide range of quality. Trends among the data yield clues regarding the cause of the observed isotopic fractionation. White wines, and wines generally perceived to be of lower quality, have lower δ 44/40Ca values compared to red wines and wines of generally perceived higher quality. Quality was assessed qualitatively through sensory evaluation, price, and scores assigned by critics. The relationship between δ 44/40Ca and wine quality was most apparent when comparing wines of one varietal from one producer from the same growing region. In the vineyard, wine quality is related to factors such as the tonnage of the crop and the ripeness of the grapes at the time of harvesting, the thickness of the skins for reds, the age of the vines, as well as the place where the grapes were grown (terroir). Quality is also influenced by winemaking practices such as fermentation temperature, duration of skin contact, and barrel ageing. Accordingly, the relationship between δ 44/40Ca and wine quality may originate during grape ripening in the vineyard or during winemaking in the cellar. We tested the grape ripening hypothesis using Merlot grapes sampled from a vineyard in the Okanagan, British Columbia, using sugar content (degrees Brix) as an indicator of ripeness. The grapes were separated into pulp, skin, and pip fractions and were analyzed separately. Thus far, there is no clear evidence for a systematic change in δ 44/40Ca values associated with progressive ripening of grapes in the vineyard. On the day of harvesting, the δ 44/40Ca value of juice squeezed from

  9. New techniques for wine aging

    Directory of Open Access Journals (Sweden)

    m Hatice Kalkan Yıldırı

    2017-01-01

    Full Text Available The aging of wine requires a long time therefore it can cause loss of time and money. Therefore using of new techniques for wine aging shortens the length of aging time and wines may be placed on the market more quickly. Nowadays, gamma irradiation, ultrasonic waves, AC electric field and micro-oxygenation are the new techniques for wine aging. Gamma irradiation (after fermentation is accelerated physical maturation method. Gamma irradiation, in a suitable dosage (200 Gy, is a suitable method for improving some wine defects and producing a higher taste quality in wine. The 20 kHz ultrasonic waves aged wine much more quickly than standard aging, with similar quality. The wine treated by 20 kHz ultrasonic waves had a taste equivalent to 1 year aged wine. Wine maturing with AC electric field promises novel process accelerating aging process of fresh wine when suitable conditions are applied. As a result of research, an optimum treatment (electric field 600 V/cm and duration time 3 min was identified to accelerate wine aging. Harsh and pungent raw wine become harmonious and dainty. This process is equivalent to 6 month aging in oak barrel. Microoxygenation is a very important technique used in aging wines in order to improve their characteristics. The techniques of wine tank aging imply the use of small doses of oxygen (2 ml L−1 month−1 and the addition of wood pieces of oak to the wine. Studies concerning these new techniques demonstrated that maturation of wines become more quickly than standard maturation procedures with keeping and improving the wine quality.

  10. Tears of wine: new insights on an old phenomenon

    OpenAIRE

    Venerus, David C.; Nieto Simavilla, David

    2015-01-01

    Anyone who has enjoyed a glass of wine has undoubtedly noticed the regular pattern of liquid beads that fall along the inside of the glass, or ?tears of wine.? The phenomenon is the result of a flow against gravity along the liquid film on the glass, which is induced by an interfacial tension gradient. It is generally accepted that the interfacial tension gradient is due to a composition gradient resulting from the evaporation of ethanol. We re-examine the tears of wine phenomenon and investi...

  11. Sensory profile and contribution of major components of aroma in dry red wine quality

    Directory of Open Access Journals (Sweden)

    Luisa Costa de Oliveira

    2012-11-01

    Full Text Available This study aimed to determine the sensory profile and main volatile compounds of a set of commercial wines from two major wine regions in Brazil. A total of 28 descriptors were selected by quantitative descriptive analysis, and “red”, “violet”, “pungent aroma”, “vinegary aroma” and “softness” were the most important descriptors in sample discrimination (p<=0.05. 42 volatile aroma compounds were considered relevant for the evaluation of red wine samples. Several acetates and esters that contribute to the pleasant aroma in wines were found in the samples, but other undesirable compounds were also identified: acetic acid and octanoic acid may have contributed to the vinegary and sulphur odors perceived by a trained team.

  12. Wine tourism and sustainable environments

    Directory of Open Access Journals (Sweden)

    M.ª Luisa González San José

    2017-11-01

    Full Text Available Sustainability is a model of development in which the present actions should not compromise the future of future generations, and is linked to economic and social development which must respect the environment. Wine tourism or enotourism is a pleasant mode of tourism that combines the pleasure of wine-tasting, with cultural aspects related to the wine culture developing in wine regions over time until the present day. It can be affirmed that wine culture, and its use through wine tourism experiences, is clearly correlated to social (socially equitable, economic (economically feasible, environmental (environmentally sound and cultural aspects of the sustainability of winegrowing regions and territories.

  13. Development of a portable mass spectrometric system for determination of isotopic composition of solid uranium samples using fluorine volatilization. Final report

    International Nuclear Information System (INIS)

    Loge, G.

    1994-01-01

    Using hardware and materials supplied by LANL, a prototype quadrupole mass spectrometer system designed for portable field analysis of isotopic composition of solid uranium samples was assembled and tested. The system contained the capability for fluorine volatilization of solid uranium samples with gas introduction, which was successfully tested and demonstrated using 100 mg samples of U 3 O 8 . Determination of precision and accuracy for measuring isotopic composition was performed using isotopic standards. Use with soil samples containing uranium were also attempted. Silicates in the soil forming SiF 4 were found to be a kinetic bottleneck to the formation of UF 6 . This could be avoided by performing some sort of chemical separation as a pre-treatment step, which was demonstrated using nitric acid

  14. Study of chemical composition and volatile compounds along with in-vitro assay of antioxidant activity of two medicinal rice varieties: Karungkuravai and Mappilai samba.

    Science.gov (United States)

    Krishnanunni, K; Senthilvel, P; Ramaiah, Sudha; Anbarasu, Anand

    2015-05-01

    The objective of this study is to analyze the chemical composition and volatiles present in two medicinal rice varieties of "karungkuravai" and "mappilai samba" and to investigate their total phenolic content and bio activity. Chemical composition of the rice varieties was analyzed using gas chromatography/mass spectroscopy (GC-MS), the volatile compounds are identified using static head space analysis (SHS) followed by GC-MS. Total phenolic content (TPC) is estimated using Folin Ciocalteu colorimetric method, antioxidant assay is done using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay and ferric reducing antioxidant power (FRAP) assay. GC-MS and SHS analysis identified pharmaceutically important phytochemicals present in the rice variety. The compounds like "curlone" and "7-chloro-1,3-dihydro-5-phenyl-1-(trimethylsilyl)- 2H-1-4-benzodiazapene-2-one" are identified for the first time in any rice variety. Phenols are found to be present in both rice varieties. Both rice varieties also showed antioxidant activity in both DPPH and FRAP assays and the IC50 values were 91.08 μg/ml and 359.93 μg/ml for "karungkuravai" and "mappilai samba", respectively. . The correlation coefficient and regression analysis of total phenolic content with DPPH assay and FRAP assay show significant positive correlation coefficient values and coefficient of regression values.

  15. Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening.

    Science.gov (United States)

    Torchio, Fabrizio; Giacosa, Simone; Vilanova, Mar; Río Segade, Susana; Gerbi, Vincenzo; Giordano, Manuela; Rolle, Luca

    2016-12-01

    The changes in the volatile composition of Moscato bianco grapes were evaluated during ripening. Grape berries were sampled for five weeks (16-20 °Brix) and sorted for each date in ten density classes (1.05-1.12g/cm(3)). The highest total concentration of free terpenes was found at 19.3 °Brix; however, total concentration of the bound fraction increased significantly throughout ripening. Response surface methodology was used to assess the simultaneous effect of sampling time and berry density on the volatile composition, which was satisfactorily fitted to regression models for some key terpene compounds. Total free and bound terpenes were more affected by grape density than by sampling date. The same behaviour was observed for free and bound linalool and bound nerol, whereas the stronger effect of sampling date was exhibited for bound t-rose oxide, c-rose oxide and geraniol. The results showed that the sampling strategy impacted strongly on the aroma quality of berries. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. Chemical and microbiological analysis of red wines during storage at different temperatures

    Directory of Open Access Journals (Sweden)

    Attila Kántor

    2014-11-01

    Full Text Available Overall, chemical and microbiological analyses are very important for the quality of wine during and after winemaking process. One of the most important factors during wine storage is the temperature of storage. During storage of red wines in tanks, barrique barrels or glass bottles underway many physical, chemical and biochemical changes, which have significant influence for the stabilize of taste, scent, colour and general character of wine. The aim of our study we used two different wines, specifically Cabernet Sauvignon and Blaufränkisch and chemically and microbiologically analysed these wines during storage at different temperatures. These wines were bottled in 2011 and 2013. We stored these samples at different temperatures. The first four samples were stored at 6-8°C in refrigerator, and the next four were stored at 20-25°C in room temperature. We had together eight wine samples. We had determined in all wine samples sequentially the free and total sulphur dioxide content, ethyl-alcohol content, extract, sugars, total and volatile acids. The wine sample Cabernet Sauvignon 2011 at 6-8°C had content 12,14% ethyl-alcohol, 2.3% sugars, 5.6% total acids, 0,444 g.L-1 volatile acids, 25.6 g.L-1 extract, 8 mg.L-1 free SO2 and 18 mg.L-1total SO2. The wine sample Cabernet Sauvignon 2011 at 20-25°C had content 12,05% ethyl-alcohol, 2.4% sugars, 5.6% total acids, 0,456 g.L-1 volatile acids, 27.4 g.L-1extract, 6 mg.L-1 free SO2 and 18 mg.L-1total SO2.The wine sample Cabernet Sauvignon 2013 at 6-8°C had content 11,98% ethyl-alcohol, 1.8% sugars, 5.9% total acids, 0,324 g.L-1 volati