Non-volatile molecular composition and discrimination of single grape white wines of chardonnay, riesling, sauvignon blanc and silvaner using untargeted GC-MS analysis

2021 ◽  
pp. 130878
Author(s):  
Bekzod Khakimov ◽  
Inal Bakhytkyzy ◽  
Carsten Fauhl-Hassek ◽  
Søren Balling Engelsen
Keyword(s):  
Molecular Composition ◽  
White Wines ◽  
Sauvignon Blanc ◽  
Ms Analysis

scholarly journals The origin of pinking phenomena in white wines: An update

2019 ◽  
Vol 12 ◽  
pp. 02013
Author(s):  
F. Cosme ◽  
J. Andrea-Silva ◽  
L. Filipe-Ribeiro ◽  
A.S.P. Moreira ◽  
A.C. Malheiro ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
White Wine ◽  
Minimum Amount ◽  
Grape Variety ◽  
White Wines ◽  
Sauvignon Blanc ◽  
Regional Variations ◽  
Pink Color ◽  
Grape Varieties

Pinking is the term used to describe the appearance of a salmon-red blush color that may appear in bottled white wines, produced solely from white grape varieties. It is perceived as an undesirable phenomenon for both, wine consumers and winemakers. Although with seasonal and regional variations, the pinking has been observed worldwide, with predominance in white wines produced from Vitis vinifera L. grape varieties. The pinking origin of Síria white grapes has been studied in detail and it has been shown that the origin of the pinking phenomenon in white wines from Vitis vinifera L. Síria grape variety are anthocyanins, mainly malvidin-3-O-glucoside. The minimum amount of anthocyanins needed for the visualization of the wine pink color was 0.3 mg/L. Further studies in other white monovarietal wines that occasionally suffer from this defect, like white wine from Malvasia Fina grape variety, Loureiro grape variety, Sauvignon Blanc grape variety and Albariño grape variety, have shown that this wines produced from this grape varieties also show low amounts of anthocyanins, mainly malvidin-3-O-glucoside. These results show that the presence of low but visible detectable anthocyanins as the origin of the pinking phenomena is also observed in other white grape varieties besides that of Síria.

scholarly journals Impact of white wine macromolecules on fractionation performance of ultrafiltration membranes

OENO One ◽  
2011 ◽  
Vol 45 (3) ◽  
pp. 181
Author(s):  
Johannes De Bruijn ◽  
José Martínez-Oyanedel ◽  
Cristina Loyola ◽  
Francisco Lobos ◽  
Javier Seiter ◽  
...  
Keyword(s):  
Protein Aggregation ◽  
Membrane Filtration ◽  
New Technology ◽  
White Wine ◽  
White Wines ◽  
Sauvignon Blanc ◽  
Heat Stable ◽  
Specific Proteins ◽  
Haze Formation ◽  
Uf Membranes

<p style="text-align: justify;"><strong>Aim</strong>: The aim of this study was to investigate the performance of ultrafiltration (UF) membranes to achieve a selective separation of macromolecules from Sauvignon blanc wine into stable and unstable fractions and to characterize the main compounds separated.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The macromolecules from two Sauvignon blanc wines (Curicó Valley and Casablanca Valley, Chile) were separated by a cascade of UF membranes into three nominal fractions (10-30, 30-100 and 100-300 kDa). These fractions were characterized by native and SDS electrophoresis and membrane performance was evaluated by protein rejection and transmission. Separation by UF allowed the concentration of thermally unstable proteins in the 10-30 kDa retentate fraction, increasing heat induced haze by 8.9 fold, while heat stable glycoproteins were concentrated into the 100-300 kDa retentate fraction, reducing heat induced haze by 5.3 fold compared to unfiltered wine. The retention of high macromolecular species by the UF membrane with a 100 kDa molecular weight cut-off contributed to increased protein aggregation in the filtered wines.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The concentration and purification of anti-hazing compounds by membrane filtration seem to be a new technology to improve the protein stability of white wines.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Specific wine proteins are responsible for wine instability, resulting in haze formation in white wines. On the other hand, glycoproteins prevent protein aggregation and precipitation, thereby improving wine stability. Fractionation of wine macromolecules by UF membranes may help us to improve our knowledge about the contribution of specific proteins and glycoproteins to the haze stability of white wines.</p>

scholarly journals New Precursors to 3-Sulfanylhexan-1-ol? Investigating the Keto–Enol Tautomerism of 3-S-Glutathionylhexanal

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4261
Author(s):  
Jennifer R. Muhl ◽  
Lisa I. Pilkington ◽  
Rebecca C. Deed
Keyword(s):  
Aqueous Solutions ◽  
Functional Group ◽  
Enol Form ◽  
Keto Form ◽  
White Wines ◽  
Sauvignon Blanc ◽  
Thiol Compound ◽  
Volatile Precursors ◽  
First Time

The volatile thiol compound 3-sulfanylhexan-1-ol (3SH) is a key impact odorant of white wines such as Sauvignon Blanc. 3SH is produced during fermentation by metabolism of non-volatile precursors such as 3-S-gluthathionylhexanal (glut-3SH-al). The biogenesis of 3SH is not fully understood, and the role of glut-3SH-al in this pathway is yet to be elucidated. The aldehyde functional group of glut-3SH-al is known to make this compound more reactive than other precursors to 3SH, and we are reporting for the first time that glut-3SH-al can exist in both keto and enol forms in aqueous solutions. At wine typical pH (~3.5), glut-3SH-al exists predominantly as the enol form. The dominance of the enol form over the keto form has implications in terms of potential consumption/conversion of glut-3SH-al by previously unidentified pathways. Therefore, this work will aid in the further elucidation of the role of glut-3SH-al towards 3SH formation in wine, with significant implications for the study and analysis of analogous compounds.

scholarly journals Bioactive compounds in wines produced in a new area for vitiviniculture in Brazil

2019 ◽  
Vol 35 (5) ◽  
Author(s):  
Ana Carolina Vilas Boas ◽  
Rita de Cássia Mirela Resende Nassur ◽  
Paôla De Castro Henrique ◽  
Giuliano Elias Pereira ◽  
Luiz Carlos Oliveira de Lima
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Minas Gerais ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
White Wines ◽  
Sauvignon Blanc ◽  
Minas Gerais State

Wines are known for its high content of bioactive compounds that can be influenced by the region and climate where the grapes are produced. New regions of production are normally developed using techniques and standards for other traditional regions, but is important to characterize the wine profile, which is different according to the terroir, and can be important for future geographic indications. The aim of this study was to evaluate color, antioxidant activity, anthocyanin content and phenolic compounds profile in wines produced in Minas Gerais State, Brazil. Wines were produced in different wineries of the same region using the varieties Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc (red), Chardonnay and Sauvignon Blanc (white) and Syrah (rose), from municipalities of Cordislândia, Boa Esperança and Três Corações, located in the south of Minas Gerais State, Brazil. Wines produced in Minas Gerais State presented contents of t-resveratrol, total phenolics, anthocyanins, flavonols, flavanols and phenolic acids consistent to the contents observed in wines from traditional regions of production. However, the terroir and the grape variety can result in a differentiation of compounds observed in wines. Syrah red wines produced in Boa Esperança stood out with higher amounts of anthocyanins (24.29 mg L-1), phenolic acids (123,19 mg L-1 ) and flavonols (35.55 mg L-1), when compared to wines from the same variety from other municipalities and other evaluated red wines. Sauvignon Blanc wines from Boa Esperança presented higher contents of phenolic acids and total flavonols, when compared to wines of the same variety produced in Cordislândia. Chardonay wines presented higher total phenolics content, when compared to ohther evaluated white wines.  Rose wine produced in the South of Minas Gerais presented the phenolic acids content of 36,33 mg L-1 and total flavonols content of 29,7 mg L-1. The highest antioxidant activity using the DPPH method, (% of free radicals scavenging - FRS) was observed for Syrah wines from Três Corações, (75.37%), but not different from Cabernet Sauvignon wines from Cordislândia (72.50%), values that can be correlated with the largest content of phenolics observed in wines as phenolic compounds (3009 mg L-1). No differences were observed in the contents of the antioxidant activity of white wines. This results indicate that the studied wines present the necessary nutritional and beneficial characteristics to compete in the supply of bioactive compounds during consumption, when compared to wines produced in traditional and different regions in Brazil and other countries.  

scholarly journals Effect of certain treatments to prevent or partially reverse the pinking phenomenon in susceptible white wines

2019 ◽  
Vol 15 ◽  
pp. 02003
Author(s):  
G.A. Cojocaru ◽  
A.O. Antoce
Keyword(s):  
Uv Light ◽  
Preventive Measure ◽  
Light Treatment ◽  
Complete Darkness ◽  
White Wines ◽  
Sauvignon Blanc ◽  
Potential Index ◽  
Green Glass ◽  
Reduction Effect ◽  
Red Grape

Pinking is a phenomenon occurring in certain white wines produced under highly reductive conditions which occasionally develop a pink colouration when suddenly exposed to air. The pink colouration gives the impression of wine being stained with red grape pigments, but in fact the phenomenon is a transformation in the presence of oxygen of some specific phenolic compounds found in the susceptible varieties. In our experiments two white wines based on Sauvignon blanc and Chardonnay, respectively, were found to have a high potential toward pinking. This study evaluates the potential of certain treatments to prevent the development of pinking or to partially reverse it after occurrence. Treatments tested involved the addition of 20 to 40 mg/l ascorbic acid or 5 to 30 mg/l of catechinic tannin prior to bottling. Both types of treatments had the potential to prevent pinking, irrespective of dosage used, as long as a normal concentration of free SO2 (above 0.8 mg/l molecular SO2) was maintained in the wines. Other treatments tested for bottled wines already developing a pink shade were the exposure of the bottle to UV light or the keeping in complete darkness, respectively. In the absence of any other pinking preventive measure both treatments proved to have a certain effect upon reversing the phenomenon. The UV light treatment shows more potential to reverse pinking than darkness and it may work even better on bottles with lower UV light filtering power (in this experiment Antique green glass bottles, with 70–80% UV reduction effect, were used). Differences among the responses of varieties are also present, with Chardonnay being less responsive to antioxidants than Sauvignon blanc. The parameters determined for the evaluation of pinking level are: Pinking potential index (PPI), proanthocyanidins (PAC), co-pigmented anthocyanins (Cp), polymeric pigmented anthocyanins (P) and total pigments (TP), as well as the absorbtion at 420 nm (for browning), 500 and 520 nm (for pinking), 620 nm (for blue shades).

scholarly journals Authenticity Tests of White Wines From the Apold Depression

2014 ◽  
Vol 6 (2) ◽  
pp. 55-59 ◽  
Author(s):  
Ecaterina Lengyel ◽  
László Sikolya
Keyword(s):  
Phenolic Compounds ◽  
White Wines ◽  
Sauvignon Blanc ◽  
Spectrophotometric Methods

Abstract This paper aims at establishing distinctive elements regarding the authenticity of the following wines from the Apold vineyard: Sauvignon blanc, Fetească regală and Chardonnay. The paper aims at reviewing the color-giving components specific to white wines. Thus, through HPLC methods, we identified and quantified phenolic compounds which, in the end, presented total values between 86.085 mg/L and 89.272 mg/L. The present study also demonstrates the authenticity of these wines through spectrophotometric methods employed to determine the color of white wines. Based on the results obtained, we established that the studied wines are authentic, as the values resulted from the calculations in the procedure range between 0.015 and 0.019.

scholarly journals RESULTS REGARDING ON THE DYNAMICS OF THE ATTACK OF THE PATHOGEN PLASMOPARA VITICOLA IN THE CLIMATIC CONDITIONS OF THE YEARS 2019-2020, IN THE SEGARCEA WINE FARM-ARCHDIOCESE CRAIOVA, DOLJ COUNTY

2021 ◽  
Vol 10 (19) ◽  
pp. 362-367
Author(s):  
Daiana Greta Dumitriu ◽  
Rodi Mitrea
Keyword(s):  
Statistical Data ◽  
Plasmopara Viticola ◽  
Climatic Conditions ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Average Amount ◽  
White Wines ◽  
Sauvignon Blanc ◽  
Average Annual Temperature ◽  
Continental Climate

The Archdiocese of Craiova owns 40ha cultivated with vines within the locality of Segarcea, the main varieties being both varieties for Merlot, Cabernet Sauvignon red wines, and varieties for white wines: Sauvignon Blanc, Tămăioasă Românească and Chardonnay. Segarcea locality is located in an area with temperate-continental climate, where the average annual temperature is 11 degrees Celsius and the average amount of precipitation is about 510mm / year, according to statistical data. In the climatic conditions of 2019-2020, the National Phytosanitary Authority, through the Dolj Phytosanitary Office, issued warning bulletins based on the basic criteria: phenological, biological and ecological of the vine. The phytopathogenic agent of the vine Plasmopara viticola, was monitored in terms of the evolution of the attack on the crop, in correlation with the climatic conditions and the way of reaction of the varieties to the attack of the phytopathogen was observed.

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