scholarly journals Effect of Some Oenological Practices Applied Before the Alcoholic Fermentation on the Chemical Composition and Sensory Characteristics of White Wines

2016 ◽  
Vol 19 (s1) ◽  
pp. 30-34
Author(s):  
Tatyana Yoncheva ◽  
Vanyo Haygarov ◽  
Dimitar Dimitrov ◽  
Elka Kóňová
Keyword(s):  
Chemical Composition ◽  
Alcoholic Fermentation ◽  
Climatic Conditions ◽  
Total Phenolic ◽  
Higher Alcohols ◽  
Total Phenolic Compounds ◽  
Local Varieties ◽  
White Wines ◽  
Aromatic Components ◽  
The Town

Abstract The effect of the oenological practices, maceration and maceration with the addition of aromatic enzyme before the alcoholic fermentation on the composition, aromatic components and organoleptic profile of experimental wines from the local varieties Dimyat, Muscat Vrachanski and the newly-selected variety Plevenska Rosa was studied. The investigation was carried out during the period 2013–2014, with grapes and wine from the studied varieties grown in the soil and climatic conditions of the town of Pleven (Central Northern Bulgaria). The applied technological practices had increased the sugar-free extract and the total phenolic compounds content in the experimental samples. The highest rates for these indicators revealed the variants of Plevenska Rosa variety. The amount of esters and higher alcohols was greater in the wines obtained after maceration and maceration with the addition of aromatic enzyme in the grape must. The total esters concentration was the highest in the samples of the aromatic varieties Muscat Vrachanski and Plevenska Rosa. There was not observed a direct correlation between the applied oenological practices, enhancing the extraction and the aromatic components content in the experimental variants and their organoleptic profile.

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 Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes

2008 ◽  
Vol 25 (No. 6) ◽  
pp. 325-332 ◽  
Author(s):  
M. Kováčová ◽  
E. Malinová
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Functional Foods ◽  
Slovak Republic ◽  
Total Content ◽  
Climatic Conditions ◽  
Plant Production ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Total Phenolic Compounds

Ferulic and coumaric acids were determined by high-performance liquid chromatography in 21 oat genotypes supplied from the gene bank of the Research Institute of Plant Production in Piešťany (Slovak Republic) with the aim of selecting some genotypes suitable for the preparation of functional foods. The content of coumaric acid was higher than that of ferulic acid in 61.9% of samples. The latter acid exceeded proportionally the former one in genotypes with a low content of phenolic acids, namely in the amount of up to 50 mg/100 g of grain, especially in chaffless oats. Ferulic acid content varied in the range from 16.50 mg/100 g (cultivar Jakub) to 149.36 mg/100 g of grain (cultivar Izak). The content of coumaric acid ranged between 8.05 mg/100 g (cultivar Detvan) and 210.27 mg/100 g of grain (cultivar Izak). The fact that the samples were grown in the same year (2003) in one locality (Vígľaš-Pstruša, Slovak Republic) minimises the influence of soil and climatic conditions and proves that remarkable differences between the content of ferulic and coumaric acids and the total content of phenolic compounds were caused by the genetic outfit of oats. A high correlation was found between the contents of the total phenolic compounds, ferulic acid, coumaric acid and their sum. The corresponding correlation coefficients R had the values of 0.9229, 0.9141, and 0.9211, respectively. This correlation enables one to employ a simple and inexpensive method for the determination of the total phenolic compounds using Folin-Ciocalteu reagent for a rapid assessment of differences detectable in the content of the sum of ferulic and coumaric acids in oat samples in view of the selection of genotypes suitable for the preparation of functional foods.

scholarly journals Chemical composition and resistance to oxidation of high-oleic rapeseed oil pressed from microwave pre-treated intact and de-hulled seeds

2018 ◽  
Vol 68 (4) ◽  
pp. 225 ◽  
Author(s):  
A. Rękas ◽  
M. Wroniak ◽  
A. Siger ◽  
I. Ścibisz
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
High Oleic ◽  
Resistance To Oxidation ◽  
Pre Treatment ◽  
Phytochemical Contents

The influence of a microwave (MV) pre-treatment (3, 6, 9 min, 800W) on the physicochemical properties of high-oleic rapeseed oil prepared from intact (HORO) and de-hulled seeds (DHORO) was investigated in this study. A control DHORO contained higher levels of total tocopherols and carotenoids, while higher concentrations of total phenolic compounds and chlorophylls were detected in the HORO. The MV pre-treatment caused a decrease in the unsaturated fatty acids content that was more evident for the DHOROs. The microwaving time significantly affected phytochemical contents and the color of both types of oils. A vast increase in canolol concentration was noticeable following 9 min of microwaving, which increased 506- and 155-fold in the HORO and DHORO, respectively. At the same time, the antioxidant capacity of oil produced from MV pre-treated seeds for 9 min was nearly 4 times higher than that of the control oil for both types of oils

scholarly journals Etude de l'influence de la pourriture grise des raisins (Botrytis cinerea) sur la composition chimique et la qualité des vins

OENO One ◽  
1976 ◽  
Vol 10 (4) ◽  
pp. 427
Author(s):  
Alain Bertrand ◽  
Rosella Pissard ◽  
Ch. Sarre ◽  
Jean-Claude Sapis
Keyword(s):  
Acetic Acid ◽  
Chemical Composition ◽  
Botrytis Cinerea ◽  
Significant Variation ◽  
Research Programme ◽  
Phase Gazeuse ◽  
Higher Alcohols ◽  
Composition Chimique ◽  
White Wines ◽  
Volatile Substances

<p style="text-align: justify;">Dans le cadre de la recherche de l'influence du taux de pourriture des raisins sur la composition chimique des vins on a effectué, dans six vins rouges et quatre vins blancs, le dosage des polyols et des substances volatiles par chromatographie en phase gazeuse. On constate que les teneurs en acide acétique et en polyols augmentent régulièrement en fonction du taux de pourriture ; par contre, les concentrations en alcools supérieurs et en esters varient de façon non significative.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Within a research programme investigating the influence of the level of the grape rot on chemical composition of wines, the concentrations of polyols and volatile substances in six red and four white wines were determined. The concentrations of acetic acid and polyols were found to increase proportionately with the level of grape rot. However, there was a non-significant variation in the concentration of esters and higher alcohols.</p>

Wastewater characteristics from Greek wineries and distilleries

2005 ◽  
Vol 51 (1) ◽  
pp. 53-60 ◽  
Author(s):  
A.G. Vlyssides ◽  
E.M. Barampouti ◽  
S. Mai
Keyword(s):  
Phenolic Compounds ◽  
Biological Treatment ◽  
Red Wine ◽  
Total Phenolic ◽  
Total Production ◽  
Red Wines ◽  
Total Phenolic Compounds ◽  
White Wines

The present paper deals with the characterization of wastewater generated from Greek wineries and wine distilleries. The quantity and the quality of the wastewater of a distillery depends on the type of wine (white or red), on the processes followed for the production of wine as well as on the volume of the tanks that are used. The total production of wastewater from a winery is about 1.2 times greater than the production of wine with BOD5 1740 mg/l and 1970 mg/l for white and red wine respectively, while the corresponding prices for COD are 3112 mg/l and 3997 mg/l and for the total phenolic compounds 280 and 1440 mg/l respectively. From these results, it is expected that the biological treatment of wastewater from white wines will be more efficient than that from red wines. The characteristics from the waste (vinasses) from the distillation of wines and wine lees are also presented.

Chemical composition of the Australian bull kelp, Durvillea potatorum

1972 ◽  
Vol 23 (1) ◽  
pp. 11 ◽  
Author(s):  
JC Madgwick ◽  
BJ Ralph
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Alginic Acid ◽  
Dry Weight ◽  
Soluble Form ◽  
Total Phenolic ◽  
Total Chlorophyll ◽  
Total Phenolic Compounds ◽  
Crude Fibre ◽  
Tissue Fractionation

The chemical composition of the Australian bull kelp, Durvillea potatorum, was determined. As a percentage of the whole stipe dry weight, components were: Crude fibre, 57.40 %; alginic acid, 35.15 % ; "cellulosic" polysaccharide, 22.61 % ; laminarin, 1.79 %; mannitol, 3.20%; nitrogen, 1.21 %; ash, 28.09 %; insoluble ash, 8.81 %; Ca2+, 1.47%; Mg2+, 0.44%; Na+, 1.45%; K+, 3.36%; PO42-, 5.15%; Cl-, 5.87%; SO4-, 3.49 %; I-, 0.25%; and chlorophyll, 0.01 %. Tissue fractionation showed that the peripheral layer contained approximately two-thirds of the total chlorophyll and three-quarters of the total phenolic compounds, but only one-tenth of the total alginic acid. In whole stipes up to two-thirds of the alginic acid was in a soluble form.

scholarly journals Potential Contribution of Climate Change to the Protein Haze of White Wines from the French Southwest Region

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1355
Author(s):  
Grégory Pasquier ◽  
Carole Feilhes ◽  
Thierry Dufourcq ◽  
Olivier Geffroy
Keyword(s):  
Alcoholic Fermentation ◽  
Principal Component ◽  
Titratable Acidity ◽  
Climatic Conditions ◽  
Analysis Of Covariance ◽  
Potential Contribution ◽  
White Wines ◽  
Southwest Region ◽  
Protein Haze ◽  
Protein Instability

The aim of this study was to evaluate the role played by climatic conditions during grape ripening in the protein instability of white wines produced in the French southwest region. For this purpose, basic wine analyses were carried out on 268 musts and the corresponding wines, all produced during the 2016, 2017, 2018, and 2019 vintages, with distinctive climatic conditions. Qualitative and quantitative variables were correlated with levels of protein haze determined by heat test (80 °C/2 h) in the wines using analysis of covariance (ANCOVA), principal component analysis (PCA), and classification and regression trees (CART). Our results show that the climatic change, with the increase in temperatures, and the decrease in precipitation during the grape ripening phase, tends to enhance the risk of protein instability in wines. Indeed, the values of pH, titratable acidity, and malic acid concentrations of the musts, which are good indicators of the conditions in which the grapes ripened and of the level of ripeness of the grapes, were also the variables that correlated best with the protein haze. By measuring these parameters at harvest before alcoholic fermentation, it may be possible to predict the risk of protein haze, and thus early and precisely adapt the stabilization treatment to be applied.

Behavior of Some Varieties in the Kernel Group to the Attack of the Main Pathogens

2018 ◽  
Vol 12 (2) ◽  
pp. 1-7
Author(s):  
Sînziana Venera Morărița
Keyword(s):  
Chemical Composition ◽  
Climatic Conditions ◽  
Complex Chemical ◽  
Complex Chemical Composition ◽  
Large Production ◽  
Special Quality

Abstract Although relatively recent, peach culture has grown great in our country due to the special quality of the fruit, its very complex chemical composition and the large production that can be obtained without much effort. Peach is a species slightly adapted to our climatic conditions, suffers from winter frost, but can provide productive and long productions of 10-15 years.

Phytochemical composition and antioxidant activity of Malus baccata (L.) Borkh. fruits

2020 ◽  
Vol 3 (1) ◽  
pp. 47
Author(s):  
Nadezhda Petkova ◽  
Manol Ognyanov ◽  
Blaga Inyutin ◽  
Petar Zhelev ◽  
Panteley Denev
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Frap Assay ◽  
Phytochemical Composition ◽  
Malus Baccata

Crab apple (Malus baccata (L.) Borkh.) was mainly distributed in Europe as an ornamental plant, but the nutritional properties of its edible fruits were not fully revealed. The aim of the current study was to characterize the phytochemical composition of ripen carb apple fruits and to evaluate their nutritional and antioxidant potentials. The fruits were assayed for moisture and ash content, proteins, lipids, carbohydrates, titratable acidity (TA), pH, total phenolic compounds and natural pigments. Among the analyzed carbohydrates cellulose was found in the highest content (6% dw), followed by sugars (sucrose, glucose and fructose) and 1.8 % dw uronic acids. The total chlorophylls and carotenoids contents in their fruits were 6.51 and 4.80 μg/g fw, respectively. Total monomeric anthocyanins were not detected. The highest content of total phenolic compounds (2.67 mg GAE/g fw) was found in 95 % ethanol extract from fruits, while the total flavonoids were relatively low – 0.1 mg QE/g fw. DPPH assay (17.27 mM TE/g fw) and FRAP assay (14.34 mM TE/g fw) demonstrated in vitro antioxidant activities of crabapple. Malus baccata fruits were evaluated as a rich source of dietary fibers and phenolic compounds with significant antioxidant potential that could be used in human nutrition.

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