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 Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration

2019 ◽  
Vol 36 (No. 6) ◽  
pp. 459-469
Author(s):  
Ana-Marija Jagatić Korenika ◽  
Luna Maslov ◽  
Snježana Jakobović ◽  
Igor Palčić ◽  
Ana Jeromel
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Total Phenolic ◽  
Vitis Vinifera L ◽  
Wine Aroma ◽  
White Wines ◽  
Spectrophotometric Methods ◽  
Phenolic Components

Aroma profiles and phenolic components of white wines made from ’Pošip’ and ’Škrlet’ (Vitis vinifera L.) both native Croatian, non-aromatic grape varieties enhances the knowledge about these varieties, prepared without maceration (control) and subjected to the pre-fermentative cold maceration (CM). Individual phenolic compounds in wines were determined by high-performance liquid chromatography (HPLC) system, while total phenolics and flavan-3-ols in wines were determined by spectrophotometric methods. CM had the significant impact on the total phenolic and flavan-3-ols composition of ’Škrlet’ wine. The significant increase of some individual phenolic compounds was observed in ’Pošip’ wine. Volatile aroma compounds in wines were determined by gas chromatography (GC) with the previous extraction on the solid phase micro extraction (SPME). The primary aroma compounds, i.e. terpenes were under the significant influence of CM process in ’Škrlet’ wine. Aroma profiles, based on the content of 24 specific compounds, grouped in eight aroma series that contribute to wine odor were developed. CM significantly increased five aroma series in ’Škrlet’ wine and only three in ’Pošip’ wine.

scholarly journals Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 608
Author(s):  
Inma Arenas ◽  
Miguel Ribeiro ◽  
Luís Filipe-Ribeiro ◽  
Rafael Vilamarim ◽  
Elisa Costa ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Protein Stability ◽  
White Wine ◽  
The Other ◽  
White Wines ◽  
Comparative Efficiency ◽  
Fining Agents ◽  
Protein Instability ◽  
Related Proteins ◽  
Protein Stabilisation

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (−PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.

scholarly journals Comparison of the Phenolic Complex of Crimean Autochthonous and Classic White- Berry Grape Cultivars

2020 ◽  
Vol 161 ◽  
pp. 01059
Author(s):  
Elena Ostroukhova ◽  
Svetlana Levchenko ◽  
Irina Vasylyk ◽  
Vladimir Volynkin ◽  
Natalia Lutkova ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Total Content ◽  
Total Phenolic ◽  
Hierarchical Analysis ◽  
Sauvignon Blanc ◽  
Ripening Period ◽  
Initial Values ◽  
Phenolic Components ◽  
Grape Cultivars

The profile of the phenolic components and features at the beginning of ripening (12.0 - 14.5 °Bx) and at the end of the observation (20.0-22.0 °Bx) of Crimean autochthonous white-berry grape cultivars are studied. The total content of identified phenolic compounds at the beginning of ripening differed depending on the cultivar from 669 mg kg-1 (Sauvignon Blanc) to 2411 mg kg-1 (Kokur Belyi). During the ripening period the content of components in berries of autochthonous grape cultivars decreased on average by 3.5 times of initial values (Kokur Belyi – by 4.1 times). In classic cultivars, this parameter did not change. The lowest concentration of phenolic components was observed in Shabash (256 mg kg-1) at 20.0-22.0 °Bx, the highest - in Riesling (1006 mg kg-1) and Chardonnay (827 mg kg-1). The hierarchical analysis of a cluster on a subject of total phenolic components revealed the similarity of autochthone Kokur Belyi to classic cultivars Chardonnay and Sauvignon Blanc. Autochthonous grape cultivars Sary Pandas and Shabash are closely related and form a separate cluster.

The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan

1996 ◽  
Vol 29 (3-4) ◽  
pp. 241-248 ◽  
Author(s):  
Giovanni Spagna ◽  
Pier Giorgio Pifferi ◽  
Carlo Rangoni ◽  
Fulvio Mattivi ◽  
Giorgio Nicolini ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
White Wines ◽  
Chitin And Chitosan

Production of hydroxyl radicals and their relationship with phenolic compounds in white wines

2019 ◽  
Vol 271 ◽  
pp. 80-86 ◽  
Author(s):  
Katherine Márquez ◽  
David Contreras ◽  
Pablo Salgado ◽  
Claudia Mardones
Keyword(s):  
Phenolic Compounds ◽  
Hydroxyl Radicals ◽  
White Wines

scholarly journals Monitoring of the PAL Enzymatic Activity and Polyphenolic Compounds in Leaves and Fruits of Two Myrtle Cultivars during Maturation

Agriculture ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 389
Author(s):  
Silvia Medda ◽  
Leonarda Dessena ◽  
Maurizio Mulas
Keyword(s):  
Phenolic Compounds ◽  
Phenylalanine Ammonia Lyase ◽  
Raw Materials ◽  
Phenylpropanoid Pathway ◽  
Polyphenolic Compounds ◽  
Antioxidant Compounds ◽  
Total Polyphenols ◽  
Spectrophotometric Methods ◽  
Pal Activity ◽  
Potential Use

The leaves and berries of myrtle (Myrtus communis L.) are rich in phenolic compounds, such as phenolic acids, flavonoids, and flavanols. The richness of these antioxidant compounds allows the potential use of myrtle biomasses as raw materials for medicinal and functional food products. Most of the phenolic compounds originate from the phenylpropanoid pathway, where phenylalanine ammonia lyase (PAL) enzyme activates the first step. The objective of this research is to study the activity of PAL as related to accumulation in the myrtle fruits and leaves of some phenolic compounds in the period between blossom and full berry ripening. With this aim, we compared two model genotypes with different fruit coloration. In leaves and berries of two cultivars, ‘Giovanna’ with pigmented berries and ‘Grazia’ with white berries, the PAL activity and content of polyphenols, anthocyanins, flavonoids, and tannins were determined with spectrophotometric methods. PAL activity was quite constant in leaves and variable in berries: Greater in berries of ‘Giovanna’ than in those of ‘Grazia’ cultivar, and increasing from berry color-break to full ripening. In berries, a positive correlation between PAL and flavonoids (r = 0.44), and between PAL and anthocyanins (r = 0.69), as well as a negative correlation between PAL and total polyphenols (r = −0.471), were found.

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 Phenolic compounds variation in Mentha L. Species in the course of a four-years period / Kolísanie fenolových látok v rôznych druhoch Mentha L. Počas 4 ročného obdobia

2015 ◽  
Vol 62 (s9) ◽  
pp. 2-7
Author(s):  
S. Fialová ◽  
D. Tekeľová ◽  
K. Rendeková ◽  
J. Klinčok ◽  
M. Kolárik ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Essential Oil ◽  
Phenolic Acids ◽  
Rosmarinic Acid ◽  
Pharmacological Properties ◽  
European Pharmacopoeia ◽  
Total Polyphenols ◽  
Spectrophotometric Methods ◽  
Hydroxycinnamic Derivatives

AbstractMints rank among the most important Lamiaceae plants. In addition to essential oil, they contain many valuable phenolic compounds, including flavonoids and phenolic acids that participate in mints’ pharmacological properties. In this work, we examined the contents of phenolic compounds variation in the course of 4 years of vegetation. We compared the contents of total hydroxycinnamic derivatives expressed as rosmarinic acid (λ = 505 nm), total polyphenols and tannins expressed as rosmarinic acid (λ = 760 nm), and flavonoids expressed as luteolin-7-O-glucoside (λ = 392 nm) and quercetin (λ = 420 nm) in 1-, 2-, 3-, and 4-year-old plants’ dry leaves, respectively. Spectrophotometric methods of the European Pharmacopoeia were employed. Our results show high levels of active phenolic compounds, particularly in 3- and 4-year-old plants.

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