Automated analytical microsystem for the spectrophotometric monitoring of titratable acidity in white, rosé and red wines

2019 ◽  
Vol 1091 ◽  
pp. 50-58 ◽  
Author(s):  
Natàlia Sández ◽  
Antonio Calvo-López ◽  
Susana S.M.P. Vidigal ◽  
António O.S.S. Rangel ◽  
Julián Alonso-Chamarro
Keyword(s):  
Titratable Acidity ◽  
Red Wines ◽  
White Rose

scholarly journals Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus

2019 ◽  
Vol 57 (3) ◽  
pp. 399-407 ◽  
Author(s):  
Birendra Kumar Mishra ◽  
Subrota Hati ◽  
Sujit Das ◽  
Jashbhai B. Prajapati
Keyword(s):  
Inhibitory Activity ◽  
Lactobacillus Rhamnosus ◽  
Titratable Acidity ◽  
Antimicrobial Activities ◽  
Total Coliform ◽  
Northeast India ◽  
Lactobacillus Helveticus ◽  
Ace Inhibitory Activity ◽  
White Rose ◽  
Ace Inhibitory

Different soybean products are considered as traditional functional food among the Mongolian population in Northeast India. In the present study, the effect of different flavours (mango, orange, vanilla and white rose), inoculation rates of Lactobacillus rhamnosus K4E (KX950834) and Lactobacillus helveticus K14 (KU644578), and mass fractions of skimmed milk and sugar on the acceptability of soy yoghurts was studied. Physicochemical (pH, titratable acidity) and microbial analyses (total bacterial, total coliform, yeast and mould count) were conducted, and organoleptic (aroma, taste, colour, mouthfeel, texture and overall acceptability) and biofunctional properties (angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant and antimicrobial activities and biotransformation of isoflavones) were evaluated during storage up to 10 days under refrigeration conditions (6–8 °C). Panellists preferred white rose soy yoghurt more than other flavours. The pH was from 5.65 to 4.20, the titratable acidity (expressed as mass fraction of lactic acid) was from 0.33 to 0.51 % and total Lactobacillus count ranged from 6.81 to 8.69 log CFU/mL during storage. The ACE inhibitory activity increased from 21.17 % on day 0 to 81.03 % on day 5, followed by a decrease of the activity after 10 days (38.85 %). The antioxidant activity was the highest on day 5 (87 %). White rose soy yoghurt had the highest antimicrobial activity against Listeria monocytogenes, followed by Bacillus subtilis, Staphylococcus aureus, Salmonella typhi and Escherichia coli. RP-HPLC analysis showed that after 18 h, the production of soy isoflavone aglycones genistein and daidzein in yoghurt was 87.3 and 58.4 %, respectively.

scholarly journals NEW PROMISING GRAPEVINE FORMS BRED IN ARRIV&W FOR HIGH QUALITY RED WINES

Russian vine ◽  
2021 ◽  
Vol 15 ◽  
pp. 57-62
Author(s):  
N.V. Matveeva ◽  
◽  
M.V. Bahmetova ◽  
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Titratable Acidity ◽  
High Potential ◽  
Sugar Accumulation ◽  
Red Wines ◽  
High Quality ◽  
High Sugar ◽  
Juice Yield ◽  
Technological Assessment

The results of a technological assessment of promising red technical forms of grapes bred by ARRIV&W named after Ya.I. Potapenko are presented. These forms (9-8-2-14pk, 8-7-1-5, 8-5-3-18) are distinguished by high sugar accumulation and optimal juice yield. The re-search was carried out in the laboratory of winemaking technology in micro-winemaking conditions. The mass of one batch of grapes was 5–10 kg, in the wort were determined: titratable acidity, sugar content, pH value, as well as the indicator of technical maturity and glucoacidometric indicator. According to the classical technology, red dry wine materials were prepared. In the studied wine samples the main physicochemical indicators were de-termined. As a result of the organoleptic eval-uation, conclusions were made about the ad-visability of using these forms for the produc-tion of natural red table wines. Augusta was selected as a control variety. Wine materials from the studied varieties were distinguished by their typical, dark ruby color, dense struc-ture and harmonious taste. This indicates a high potential of the studied forms.

scholarly journals Unravelling the effects of berry size on ‘Tempranillo’ grapes under different field practices

2019 ◽  
Vol 34 (1) ◽  
pp. 1-14
Author(s):  
José M. Mirás-Avalos ◽  
Ignacio Buesa ◽  
Antonio Yeves ◽  
Diego Pérez ◽  
David Risco ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Red Wines ◽  
Size Category ◽  
Crop Load ◽  
Berry Size ◽  
Wine Composition ◽  
Anthocyanin Concentration ◽  
Phenolic Index

Small berries are considered to produce the best red wines as berry size determines the skin to pulp ratio and may affect wine composition. However, contrasting results have been reported about this postulate. In this context, the aim of this work was to assess the influence of berry size on grape compositional attributes in ‘Tempranillo’ grapevines under different irrigation, crop load and defoliation regimes. Grapes were collected from different experiments performed during three years in a ‘Tempranillo’ vineyard (Valencia, Spain). Grape size distribution was assessed and several traits were measured for each size category: number of seeds, seed and skin weight, total soluble solids, titratable acidity, pH, total phenolic index and anthocyanin concentration. Berry size exerted a significant effect on grape composition; smaller berries having higher sugars and anthocyanins concentrations. However, irrigation, crop load and defoliation also affected these compositional traits, producing greater berries with similar traits than those smaller, but coming from rain-fed and not defoliated treatments. Depending on the field practices applied, grape compositional attributes can be modulated for a given berry size. Therefore, wineries can use berry size classification for selecting those from a given size for making different wine styles.

scholarly journals Comparative Study of the Phenolic Complex, the Resveratrol Content and the Organoleptic Profile of Bulgarian Wines

2018 ◽  
Vol 21 (2) ◽  
pp. 36-41
Author(s):  
Tatyana Yoncheva ◽  
Mehmet Gülcü ◽  
Elka Kóňová
Keyword(s):  
Comparative Study ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Red Wines ◽  
Total Phenolic Compounds ◽  
Local Varieties ◽  
White Wines ◽  
Phenolic Components ◽  
Monomeric Anthocyanins

Abstract A comparative study of the phenolic complex, the resveratrol content, the antioxidant activity and the organoleptic profile of Bulgarian wines from the local vine varieties Dimyat, Pamid, Gamza and from the hybrid varieties Plevenska rosa, Storgozia, Kaylashki rubin was carried out. Differences in the chemical composition and tasting characteristics of the experimental wines were identified. As for the white wines, Dimyat had higher sugar-free extract and titratable acidity, while concerning the red ones, Storgozia and Kaylashki rubin showed higher rates. The trans-resveratrol amount in the red wines was significantly higher compared to the white ones, as the samples from the red local varieties had a higher content than the hybrid varieties. Difference in the phenolic composition of the wines was also found. Gamza wine had the highest concentration of total phenolic compounds, total flavonoids and catechin. Storgozia sample contained the highest rates of monomeric anthocyanins and epicatechin. Pamid revealed the lowest concentrations of all analyzed phenolic components except catechin. The red wines had better antioxidant features than the white ones. From the red wines, the highest and the lowest activity were reported in the local varieties – Gamza and Pamid, respectively. There was no strict correlation between the effects of the studied phenolic components on the wine organoleptic profile.

scholarly journals Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 907
Author(s):  
Matteo Velenosi ◽  
Pasquale Crupi ◽  
Rocco Perniola ◽  
Antonio Domenico Marsico ◽  
Antonella Salerno ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Color Stability ◽  
Titratable Acidity ◽  
Composition Analysis ◽  
Red Wines ◽  
Color Intensity ◽  
Mixed Fermentation ◽  
Sequential Inoculation ◽  
Sequential Fermentation ◽  
The Impact

Mixed fermentation using Starmerella bacillaris and Saccharomyces cerevisiae has gained attention in recent years due to their ability to modulate the qualitative parameters of enological interest, such as the color intensity and stability of wine. In this study, three of the most important red Apulian varieties were fermented through two pure inoculations of Saccharomyces cerevisiae strains or the sequential inoculation of Saccharomyces cerevisiae after 48 h from Starmerella bacillaris. The evolution of anthocyanin profiles and chromatic characteristics were determined in the produced wines at draining off and after 18 months of bottle aging in order to assess the impact of the different fermentation protocols on the potential color stabilization and shelf-life. The chemical composition analysis showed titratable acidity and ethanol content exhibiting marked differences among wines after fermentation and aging. The 48 h inoculation delay produced wines with higher values of color intensity and color stability. This was ascribed to the increased presence of compounds, such as stable A-type vitisins and reddish/violet ethylidene-bridge flavonol-anthocyanin adducts, in the mixed fermentation. Our results proved that the sequential fermentation of Starmerella bacillaris and Saccharomyces cerevisiae could enhance the chromatic profile as well as the stability of the red wines, thus improving their organoleptic quality.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

The influence of different types of milking units on milk quality and safety

2019 ◽  
pp. 118-125
Author(s):  
A. Vovkohon ◽  
V. Nadtochiy ◽  
G. Kalinina ◽  
O. Hrebelnyk ◽  
N. Fedoruk ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Freezing Point ◽  
Titratable Acidity ◽  
Petri Dish ◽  
Milk Quality ◽  
Quality And Safety ◽  
Protein Mass ◽  
Seeding Method ◽  
Conductivity Increase

The article highlights comparative research results of milk quality indices obtained from the milking in specialized milking halls with such milking units as «Parallel», «Carousel» or in stalls with the milking unit «Molokoprovid». The fat and protein mass fraction, dry matter and fat-free dry matter, density, titratable and active acidity, heat resistance and freezing point have been determined according to the accepted techniques. The electrical conductivity of milk has been determined by using the analytical device MD-20 MAS-D-TEC. The total amount of milk bacteria has been determined by reductase reduction test and by seeding method in Petri dish. The milk quality has been investigated by the fermentation and rennet fermentation tests. The higher indices of the fat mass fraction, the protein mass fraction and the dry substance concentration of milk, obtained in specialized milking halls, have been established. This is not statistically significant. Milk, obtained from the milking unit «Molokoprovid», has higher index of titratable acidity, lower thermal stability in comparison with milk, obtained from specialized milking halls with milking units «Parallel» and «Carousel». It has been determined that there is the bacteria insemination increase in milk received from milking cows in stalls in comparison with milk, obtained from milking in specialized halls. Milk, obtained from the milking unit «Carousel», indicates the subclinical form of mastitis in cows or «Carousel» operation violationif there is in 1,8 mS/cm conductivity increase above average index 4,6 mS/cm. Key words: technology, quality and safety of milk, milking, milking unit, milking hall, bacterial insemination.

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