scholarly journals Analysis of Selected Minerals in Homemade Grape Vinegars Obtained by Spontaneous Fermentation

2021 ◽  
Author(s):  
Justyna Antoniewicz ◽  
Karolina Jakubczyk ◽  
Patrycja Kupnicka ◽  
Mateusz Bosiacki ◽  
Dariusz Chlubek ◽  
...  
Keyword(s):  
Mineral Content ◽  
Heavy Metal Contamination ◽  
Grape Variety ◽  
Icp Oes ◽  
Spontaneous Fermentation ◽  
Food Preservative ◽  
Sugar Addition ◽  
Abundant Element ◽  
Growing Conditions ◽  
Grape Varieties

AbstractFruit vinegars are widely used as a spice and food preservative. They are considered as functional food, containing many bioactive compounds with pro-health benefits. Grape vinegars can be also a source of mineral compounds. Their quantity and diversity can be determined by environmental factors and growing conditions, such as temperature, mineral composition of the soil, heavy metal contamination, sunlight availability as well as grape variety and fruit ripeness stage. The aim of the study was to determine the content of minerals in homemade grape vinegars, obtained by spontaneous fermentation. Five different grape (Vitis vinifera L.) varieties were used in the study (Cabernet Cortis, Johanniter, Solaris, Souvignier gris and Prior). Moreover, the effect of sugar addition in the fermentation process on the mineral content was examined. The mineral content was determined using the ICP-OES method. Among the analysed samples, potassium was the most abundant element (936.07–1472.3 mg/L of vinegar). Comparative analysis showed that the content of Ca, Fe and Cr was significantly higher in vinegars prepared from red varieties than in white-coloured ones. In turn, vinegars prepared from white grape varieties contained statistically significantly higher content of potassium. Vinegar colour did not have a significant influence on the content of the remaining elements included in the analysis. Furthermore, statistical analysis did not reveal any significant differences in the content of the analysed minerals in any of the grape varieties used between the samples with and without sugar addition.

scholarly journals Maceration affects mineral composition and pH of wines

2015 ◽  
Vol 21 (3-4) ◽  
Author(s):  
N. Rakonczás ◽  
D. Andrási ◽  
Z. Murányi
Keyword(s):  
Mineral Composition ◽  
Red Wine ◽  
White Wine ◽  
Grape Variety ◽  
Icp Oes ◽  
Experimental Site ◽  
Considerable Decrease ◽  
Planting Material ◽  
Skin Contact ◽  
Grape Varieties

Mineral composition of wines is affected by many ecological and technological factors. These variables are mostly discussed focusing on certification of origin and human health. This paper gives data on possible changes in mineral composition and pH of wines due to 4 hours skin maceration (1st trial) and fermentation sur marc (2nd trial). Experimental site is situated on acidic sandy soil in middle east Hungary. The variety collection was established in 2003 with own rooted planting material in 3x1 m spacing, trained for single curtain trainingsystem. Mineral composition of wines was determined with ThermoFischer Scientific iCAP 6300 ICP-OES, pH was measured with pH10pen (VWR International) in field, and with SevenEasyTM pH meter (Mettler Toledo) in laboratory. 1st trial with 9 PIWI white wine grape varieties pointed to demonstrate effects of skin maceration, which is abundantly used to elevate aroma content. 2nd trial with the use of ‘Medina’ red PIWI grape variety aimed to demonstrate effects of double pasta skin maceration in rose and red wine technology. Data of 1st trial show, that K, Cu, Mn and P respective increase with skin maceration, despite Fe show considerable decrease. Data of 2nd trial show, that K, Mg, Mn, P, Sr and B increase with longer skin contact and higher fermentation temperature, despite Fe and Ba decrease with this technology. In regard to pH, data show, that skin maceration and fermentation sur marc increase K content with about 30-70% respectively, withstanding that pH also increase with a considerable 0,4-0,5 value. K content can be higher in the end product, despite to earlier higher level of tartrate formation. An attention should be driven to lower level of tartaric acid and consequently higher pH characteristic for wines produced with the application of skin maceration or fermentation sur marc.

The rare, Georgian wine grape in modern enology

2020 ◽  
pp. 809-823
Author(s):  
Nino Chkhartishvili ◽  
Londa Mamasakhlisashvili ◽  
Irma Tchanturia ◽  
Demetre Bakradze
Keyword(s):  
Agricultural Research ◽  
Sugar Accumulation ◽  
Total Phenol Content ◽  
Environment Protection ◽  
Grape Variety ◽  
Wine Grapes ◽  
Scientific Center ◽  
Wine Production ◽  
Genetic Pool ◽  
Grape Varieties

Preserving rare grapes is not just a matter of variety. Recent dna research has shown that unusual and unknown grape varieties provide clues to wine history. During the centuries, 525 Georgian grape varieties had been known but most of them were degenerated. Nowadays, more than 437 rare Georgian vine varieties are preserved in the geo 038 collection of Agricultural Research-Scientific Center, established in 2014 under the Environment Protection and agriculture ministry. Study of the genetic pool of Georgian grape varieties determine the sustainability of the sector and enrichment of the modern wine market. For this reason the studies of the rare aboriginal grape varieties have begun by their ampelography, phenology, chemical, and oeno-caprological characterizes. The aim of this study is to investigate rare, Georgian, aboriginal wine-grapes by their ampelography, chemical and oenolo-caprological characterizes, and to offer different style and aroma wines to the market, enriching the modern wine assortment. The present study investigated firstly the rare Georgian aboriginal grape variety (Chvitiluri) by its characterizes. In this study grapes caprologycal indication, dynamic development of the sugar accumulation, TA and pH in berries, polyphenols extract in skin and seeds, and phenolic compounds were determined. The grape has been compared with Georgian and French wine-grapes and their products as well. The results show that the grape variety - Chvitiluri, and vinification technique (aging on lee) have the significant impact on the total phenol content in wine. White varietal wine contents high alcohol 13,2%, total phenols 733-500mg/l. Wine has specific, varietal characterizes color, taste, aroma. This study indicates that the rare local, aboriginal variety presents the perspective sort for wine production and can be returned in wine production.

scholarly journals Valorization of Prickly Pear Juice Geographical Origin Based on Mineral and Volatile Compound Contents Using LDA

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 123 ◽  
Author(s):  
Vassilios K. Karabagias ◽  
Ioannis K. Karabagias ◽  
Artemis Louppis ◽  
Anastasia Badeka ◽  
Michael G. Kontominas ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Inductively Coupled Plasma ◽  
Mineral Content ◽  
Geographical Origin ◽  
Solid Phase ◽  
Atomic Emission ◽  
Prickly Pear ◽  
Gas Chromatography Mass Spectrometry ◽  
Icp Oes ◽  
Pear Juice

In the present work the mineral content and volatile profile of prickly pear juice prepared from wild cultivars was investigated. Fruits used in the study originated from three areas of the Peloponnese Peninsula. Twenty-five macro- and micro-minerals (K, Na, P, Ca, Mg, Al, B, Ba, Be, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Sb, Se, Si, Sn, Ti, Tl, V, Zn) were determined using inductively coupled plasma atomic emission spectroscopy (ICP-OES). Furthermore, analysis of the mineral content of soil samples with ICP-OES showed a perfect correlation with those of fruit juices. Volatile compounds (alcohols, aldehydes, hydrocarbons, terpenoids, and others) were identified using an optimized headspace solid phase microextraction coupled to gas chromatography mass spectrometry (HS-SPME/GC-MS) method. Multivariate analysis showed significant differences (p < 0.05) among the investigated parameters with respect to juice geographical origin. Prickly pear juice samples were classified according to geographical origin by 85.7% and 88.9% using 7 minerals and 21 volatile compounds, respectively.

Vines for Wines

2004 ◽  
Author(s):  
George Kerridge ◽  
Angela Gackle
Keyword(s):  
Point Of View ◽  
Cabernet Sauvignon ◽  
Wine Grape ◽  
Grape Variety ◽  
Great Range ◽  
Individual Preferences ◽  
Colour Photograph ◽  
Grape Varieties

Riesling, Chardonnay, Shiraz and Cabernet Sauvignon grapes can make magnificent wines but there are also many other excellent wine varieties that for many of us are rarely experienced. Vines for Wines will expand the wine lover’s knowledge and appreciation of a great range of wines and help to explore their individual preferences for specific varieties, blends, flavours and styles. This book is based on the highly successful Wine Grape Varieties, which is an aid to identifying grape vines. Vines for Wines, however, focuses on wines from the average consumer’s point-of-view, introducing the different wine grape varieties and the wines made from them, including blends. Each variety is represented by a colour photograph of the grape variety, its current world plantings, wine produced and notes describing the varietal characters for each wine grape variety. The tasting terms and wine notes for each variety provide a benchmark for the consumer to assess the quality of wines they drink, and to allow them to share and compare their experiences confidently with other wine lovers.

scholarly journals Effects of Natural Hail on the Growth, Physiological Characteristics, Yield, and Quality of Vitis vinifera L. cv. Thompson Seedless under Mediterranean Growing Conditions

Agronomy ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 197 ◽  
Author(s):  
Despoina G. Petoumenou ◽  
Katerina Biniari ◽  
Efstratios Xyrafis ◽  
Dimitrios Mavronasios ◽  
Ioannis Daskalakis ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Leaf Area ◽  
Leaf Gas Exchange ◽  
Natural Phenomenon ◽  
Vitis Vinifera L ◽  
Thompson Seedless ◽  
Berry Quality ◽  
Soluble Solid ◽  
Growing Conditions ◽  
Grape Varieties

Hailstorms are typically localized events, and very little is known about their effect on crops. The objective of this study was to examine the physiological and vine performance responses to natural hail, registered four weeks after full bloom, of field-grown Thompson seedless (Vitis vinifera L.) grapevines, one of the most important table grape varieties cultivated in Greece and especially in the Corinthian region in northeastern Peloponnese. Leaf gas exchange, vegetative growth, vine balance indices, cane wood reserves, yield components, and fruit chemical composition were recorded from hail-damaged vines and compared with control vines. Visibly, the extent of the hailstorm damage was great enough to injure or remove leaves as well as cause partial stem bruising and partial injury or total cracking of berries. Our results indicated that natural hail did not affect leaf photosynthesis, berry weight, total acidity, and cane wood reserves but significantly reduced the total leaf area, yield, and the total phenolics of berries at harvest. At the same time, hail-damaged vines increased the leaf area of lateral canes and presented a higher total soluble solid (TSS) accumulation, while no effect on the next year’s fertility was registered. The present work is the first attempt to enhance our understanding of the vegetative yield, berry quality, and physiological responses of grapevines to natural hail, which is an extreme and complex natural phenomenon that is likely to increase due to climate change.

scholarly journals Modeling the Antioxidant Capacity of Red Wine from Different Production Years and Sources under Censoring

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Lorentz Jäntschi ◽  
Radu E. Sestraş ◽  
Sorana D. Bolboacă
Keyword(s):  
Oxidative Stress ◽  
Experimental Data ◽  
Antioxidant Capacity ◽  
Censored Data ◽  
Red Wine ◽  
Scientific Literature ◽  
Health Benefit ◽  
Human Organism ◽  
Grape Variety ◽  
Grape Varieties

The health benefit of drinking wine, expressed as capacity to defend the human organism from the free radicals action and thus reducing the oxidative stress, has already been demonstrated, and the results had been published in scientific literature. The aim of our study was to develop and assess a model able to estimate the antioxidant capacity (AC) of several samples of Romanian wines and to evaluate the AC dependency on the vintage (defined as the year in which wine was produced) and grape variety under presence of censored data. A contingency of two grape varieties from two different vineyards in Romania and five production years, with some missing experimental data, was used to conduct the analysis. The analysis showed that the antioxidant capacity of the investigated wines is linearly dependent on the vintage. Furthermore, an iterative algorithm was developed and applied to obtain the coefficients of the model and to estimate the missing experimental value. The contribution of wine source to the antioxidant capacity proved equal to 11%.

scholarly journals Perspective varieties of Magarach ampelographic collection: ‘Solnechnaya Dolina 58’ grape variety

2020 ◽  
pp. 90-94
Author(s):  
Алла Анатольевна Полулях ◽  
Владимир Александрович Волынкин ◽  
Ирина Александровна Васылык
Keyword(s):  
Coastal Zone ◽  
Climatic Conditions ◽  
Biological Characteristics ◽  
Wine Grape ◽  
Grape Variety ◽  
Crimean Peninsula ◽  
Long Period ◽  
South Eastern ◽  
Grape Varieties ◽  
The Crimean Peninsula

Крымский полуостров - регион с разнообразными почвенными и климатическими условиями, является родиной более 70 сортов винограда. Сортимент винограда Крыма формировался на протяжении длительного времени в определённых условиях и обладает рядом ценных свойств и признаков. В статье приводится описание основных ампелографических и хозяйственно-биологических характеристик перспективного местного крымского столово-технического сорта среднепозднего периода созревания Солнечная Долина 58. Сорт пригоден для культивирования в юго-восточной прибрежной зоне Крыма при схеме посадки кустов 1,5 х 3,0 м и нагрузке 60 глазков на куст при обрезке 6-8 глазков. Хорошо растет и плодоносит на щебенистых почвах. Перспективен для приготовления красных столовых и десертных вин, и для потребления в свежем виде на месте. Сорт встречается только в коллекциях. The Crimean Peninsula as a region with a diversity of soil and climatic conditions is a home to more than 70 grape varieties. The assortment of grapes has been formed over a long period of time under certain conditions and has a number of valuable properties and traits. The article describes main ampelographic and economic-biological characteristics of the promising local Crimean table and wine grape variety ‘Solnechnaya Dolina 58’. The variety is suitable for cultivation in the south-eastern coastal zone of Crimea with bushes planting scheme of 1.5 x 3.0 m and a load of 60 eyes per bush when pruning 6-8 eyes. It grows well and fructifies on rank soils. It has good prospects for making red table and dessert wines, as well as for fresh consumption. The variety is met in collections only.

scholarly journals Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate

OENO One ◽  
2004 ◽  
Vol 38 (4) ◽  
pp. 225 ◽  
Author(s):  
Maria Gerogiannaki-Christopoulou ◽  
Nikolaos V. Kyriakidis ◽  
Panagiotis E. Athanasopoulos
Keyword(s):  
Citric Acid ◽  
Vitis Vinifera ◽  
Volatile Compounds ◽  
Internal Standard ◽  
Grape Pomace ◽  
Grape Variety ◽  
Ionization Detector ◽  
Flame Ionization ◽  
Grape Varieties

<p style="text-align: justify;">Agrape pomace distillate was produced from 4 Greek white grape varieties (<em>Vitis vinifera</em> L.). Pomace was fermented with and without addition of citric acid, acting as an antibacterial agent, during fermentation. Fermented grape pomace was distilled in a traditional copper distillation apparatus.. Five major volatile compounds, including methanol, were measured. Pentanol-3 was used as an internal standard. Flame ionization detector (FID) coupled to capillary gas chromatography was used for determination of five volatile distillate components. The addition of citric acid resulted in the reduction of methanol content by about 15%. All the other components studied did not affect in any appreciable degree.</p>

scholarly journals Determination of the mineral content of spices by ICP-OES

2019 ◽  
Vol 8 (1) ◽  
pp. 27-32 ◽  
Author(s):  
Saša Savić ◽  
Sanja Petrović ◽  
Mirjana Petronijević ◽  
Aleksandra Cvetanović ◽  
Živomir Petronijević
Keyword(s):  
Mineral Content ◽  
Icp Oes

scholarly journals Inherent Microorganisms Affects the Quality of a Nigerian Fermented Beverage “Agadagidi” During Production

2021 ◽  
pp. 6-17
Author(s):  
K. J. Mogaji ◽  
D. J. Arotupin ◽  
O. Mogaji ◽  
A. O. Arogunjo ◽  
O. B. AJayi-Moses ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Mineral Content ◽  
Titratable Acidity ◽  
Microbial Count ◽  
Alcohol Content ◽  
Spontaneous Fermentation ◽  
Fermentation Method ◽  
Fermented Beverage ◽  
Bacteria And Fungi

This research produced wine from unripe plantain fruits using spontaneous fermentation method. The period of production was five days. The purpose of this study was to isolate and identify microorganisms associated with unripe plantain fruits, determine the physicochemical parameters of the fermenting medium. Microbial count, foaming density, alcohol content, enzymes assay, sensory analysis, physicochemical properties, mineral content, antioxidants properties, and antinutrient content of the sample were investigated every 24 h for 5 days. A total of seven bacteria and four fungi consisting of yeasts and moulds were isolated during the study. The microbial loads of bacteria and fungi of the unfermented plantain fruits were 8.0 × 106 ± 0.01 cfu/mL and 14.2 × 104 ± 0.01 sfu/mL respectively. The temperature (ºC), pH and titratable acidity (%) ranged from 25.55-32.50, 4.51-5.50 and 0.99-3.50 respectively. The sample was observed to be colourless all through the fermentation periods. Turbidity of the samples increased during fermentation from 43.50 to 111.00. The data obtained from this work has shown the importance of unripe plantain micro-flora in the production of “Agadagidi”. It is also concluded that consortium of microorganisms inherent within the plantain fruits are involved in plantain fruits fermentation. This information can contribute to a better understanding of the “Agadagidi” production process for a consistent quality beverage.

Sign in / Sign up

Export Citation Format

Share Document