scholarly journals How acetaldehyde reacts with low molecular weight phenolics in white and red wines

2021 ◽  
Author(s):  
Raffaele Cucciniello ◽  
Martino Forino ◽  
Luigi Picariello ◽  
Francesca Coppola ◽  
Luigi Moio ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Low Molecular Weight ◽  
Red Wines ◽  
Chemical Behavior ◽  
White Wines ◽  
Red Pigments ◽  
Color Properties ◽  
Color Evolution ◽  
Wine Color

AbstractAcetaldehyde is a key compound in determining wine color evolution and sensory properties. Major wine metabolites reactive to acetaldehyde are phenolic compounds, mainly flavan-3-ols and anthocyanins. Many studies have been conducted with the purpose of investigating acetaldehyde reactivity in model solutions, but very poor are the reports of its fate in real wines. By means of LC-HRESIMS and UV/Vis HPLC, red and white wines exposed to an excess of acetaldehyde were analyzed with a specific focus on low molecular weight phenolics. The chemical behavior of acetaldehyde turned out to be different in white and red wines. In white wines, it mainly mediated the formation of vinyl-flavan-3-ol derivatives, while in red wines it led to the formation of ethylidene-bridged red pigments. These latter positively enhanced the color properties of red wines. Conversely, in white wines, the formation of compounds, such as xanthylium ions, causing the undesired browning effects were not detected.

scholarly journals Chemical and sensory characterisation of sweet wines obtained by different techniques

2018 ◽  
Vol 33 (1) ◽  
pp. 15-30 ◽  
Author(s):  
José-Miguel Avizcuri-Inac ◽  
Marivel González-Hernández ◽  
Daniel Rosáenz-Oroz ◽  
Rodrigo Martínez-Ruiz ◽  
Luis Vaquero-Fernández
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Descriptive Analysis ◽  
Sensory Profile ◽  
Low Molecular Weight ◽  
White Wines ◽  
Sweet Wines ◽  
Dehydration Processes ◽  
Mouth Feel ◽  
Sensory Profiles

Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.

scholarly journals Impact of malolactic fermentation on low molecular weight phenolic compounds

Talanta ◽  
2008 ◽  
Vol 74 (5) ◽  
pp. 1281-1286 ◽  
Author(s):  
M.J. Cabrita ◽  
M. Torres ◽  
V. Palma ◽  
E. Alves ◽  
R. Patão ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Malolactic Fermentation ◽  
Low Molecular Weight

Influence of Botanical Species and Geographical Origin on the Content of Low Molecular Weight Phenolic Compounds of Woods Used in Portuguese Cooperage

Holzforschung ◽  
2000 ◽  
Vol 54 (3) ◽  
pp. 255-261 ◽  
Author(s):  
Sara Canas ◽  
M. Conceição Leandro ◽  
M. Isabel Spranger ◽  
A. Pedro Belchior
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Geographical Origin ◽  
Castanea Sativa ◽  
Total Content ◽  
Low Molecular Weight ◽  
Qualitative And Quantitative ◽  
Botanical Species ◽  
The Difference ◽  
Chestnut Wood

Summary The influence of botanical species (Quercus and Castanea sativa) and geographical origin (Portugal—three different sites, France and North America) on the qualitative and quantitative content of some extractable low molecular weight phenolic compounds was assessed by HPLC. Chestnut wood had the highest total content of low molecular weight phenolic compounds, followed by the Portuguese oaks and the French oaks, whereas the American oak had the lowest content of these compounds. The contents of phenolic acids, phenolic aldehydes, scopoletin and umbelliferone were significantly different among the studied woods. Both the botanical species and the geographical origin affect the content of low molecular weight organic compounds of woods used in Portuguese cooperage. The results also show that the botanical species seem to be more important than the geographical origin to explain the difference in the wood phenolic composition. So, the separation of trees according to their origin is of considerable interest for coopers and winemakers to choose wisely the woods for the ageing of brandies.

scholarly journals Subcritical Water Extraction of Low-molecular-weight Phenolic Compounds from Oil Palm Biomass

2014 ◽  
Vol 48 (3) ◽  
pp. 355-362 ◽  
Author(s):  
Fumio KAWAMURA ◽  
Nur Syahirah SAARY ◽  
Rokiah HASHIM ◽  
Othman SULAIMAN ◽  
Koh HASHIDA ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Oil Palm ◽  
Subcritical Water ◽  
Water Extraction ◽  
Low Molecular Weight ◽  
Subcritical Water Extraction ◽  
Oil Palm Biomass

scholarly journals ANTHOCYANINS PROFILES OF SOME AUTOCHTONOUS GRAPEVINE CULTIVARS FOR RED WINES, CULTIVATED AT DRĂGĂȘANI, ROMÂNIA

2020 ◽  
Vol 1 (1) ◽  
pp. 95-102
Author(s):  
Felicia Tutulescu ◽  
Aurel Popa
Keyword(s):  
Raw Materials ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
High Quality ◽  
White Wines ◽  
Red Pigments ◽  
Grapevine Cultivar ◽  
Visual Attraction ◽  
Anthocyanin Pigments

The Dragasani vineyard is one of the most ancient existing in Romania being famous for obtaining red and white wines of the highest quality. The present study has performed during five years (2005-2009), focusing on the anthocyanin profiles of the autochthonous Novac grapevine cultivar, in comparison with Cabernet Sauvignon cultivar which, also provides wines of high quality. The obtained results put into evidence, a special potential and chromatic structure in case of the grapes and wines characteristics for these autochthonous cultivars, which are very closed to those shown by the Cabernet Sauvignon. For all the cultivars studied, the amounts of cationical flavidium within the anthocyanin matter do keep continuously was growing, while acidity decreased and glucides was accumulated. However, at some moment, these synthesis indices of the cromatical structure’s quality begin to decline. Depending of the viticultural year it is the genetical nature of the respective anthocyanin pigments to differentiate through the involvements of each of the 3 categories of pigments (yellow, red or blue). During the wine’s evolution (maturation and aging), due to the modification of its cromatical structure, the ratio between the yellow and red pigments does confer to the wine a colour nuance which continues to increase, significantly improving the wine’s visual attraction. For the autochthonous grapevine cultivars for red wines, their antocyanins potential their respective qualities do enable us to state that on the basis of the quality of the raw materials, wine types of high qualities could be created, being so endowed that they could bear as well an origin denomination.

scholarly journals Influence of Iron Addition (Alone or with Calcium) to Elements Biofortification and Antioxidants in Pholiota nameko

Plants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2275
Author(s):  
Sylwia Budzyńska ◽  
Marek Siwulski ◽  
Zuzanna Magdziak ◽  
Anna Budka ◽  
Monika Gąsecka ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Low Molecular Weight ◽  
Fruiting Bodies ◽  
Pholiota Nameko ◽  
Iron Addition

Mushrooms supplementation with iron (Fe) is usually limited, and therefore it would be beneficial to search for other vital elements able to improve the process. The aim of this study was to verify a possible interaction between Fe and calcium (Ca) to estimate the role of the addition of the latter metal to stimulate Fe accumulation in Pholiota nameko. Additionally, an analysis of phenolic compounds and low molecular weight organic acids (LMWOAs) was performed. The increase of Fe concentration in the substrate caused a significantly higher accumulation of this metal in P. nameko. The addition of Ca (5 or 10 mM) stimulated Fe accumulation, just as Fe concentration in the substrate stimulated Ca accumulation, which pointed to a synergism between these metals. The obtained results show that the presence of Fe in the substrate may also promote K, Mg, Mn, Na, P, and S accumulation. In contrast, the addition of Ca stimulates and/or inhibits their content in fruit bodies. The phenolic and organic acids profile was poor. Only gallic, 4-hydroxybenzoic, sinapic and syringic acids (phenolics), as well as citric and succinic acids (LMWOAs), were quantified in some combinations in P. nameko fruiting bodies.

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