scholarly journals Assessment of Major Volatile and Phenolic Compounds from ‘Fetească Regală’ Wine Samples after Pre-fermentative Treatments using GC-MS Analysis and HPLC Analysis

2018 ◽  
Vol 46 (1) ◽  
pp. 247-259
Author(s):  
Ana-Maria MOROȘANU ◽  
Camelia E. LUCHIAN ◽  
Marius NICULAUA ◽  
Cintia Lucia COLIBABA ◽  
Alexandru C. TARȚIAN ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Hplc Analysis ◽  
Headspace Analysis ◽  
Point Of View ◽  
Wine Industry ◽  
Grape Variety ◽  
Sensorial Analysis ◽  
Compound Libraries ◽  
Final Profile ◽  
One Way Anova

‘Fetească regală’, the most cultivated white Romanian grape variety produces elegant wines with flowery notes and white fruits (especially apricot and citrus) hues, with a good acidity. Its volatile profile (esters, terpenes, higher alcohols) and phenolic compounds are of great interest to the wine industry, especially regarding the influence pre-fermentative stages have on their extraction, as most producers choose to follow this path. This study analyses how different pre-fermentative treatments (addition of bentonite, glutathione, tannins, clarifying enzymes) change the final profile of the product. The four variants are the most used prefermentative methods. A sensorial analysis of the obtained wines was performed and the obtained data was correlated with GC-MS and HPLC analysis. 25 volatile compounds were identified and quantified through headspace analysis, using different compound libraries, while through HPLC the presence and quantity of 14 major phenolic compounds was determined. Statistical analysis (One Way Anova) was applied to establish the influence of the pre-fermentative treatments on the quantitative presence of the analysed groups of compounds. The applied treatments bring changes to the final wines’ profile by increasing the quantity of some phenolic compounds (gallic, protocatechic, p-hydroxybenzoic, gentisic, vanillic and caffeic acid ). From a sensorial point of view, all prefermentative treatments bring a smoother feel of obtained wines, with lower acidities and less of a ‘green’ character. The final results can be used by industry by adding or removing from their technological process certain steps that have influence on aroma compounds of ‘Fetească regală’ wines.

scholarly journals Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris)

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1304
Author(s):  
Francisco Espínola ◽  
Alfonso M. Vidal ◽  
Juan M. Espínola ◽  
Manuel Moya
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Olive Tree ◽  
Extraction Yield ◽  
Point Of View ◽  
Human Consumption ◽  
Analytical Point ◽  
Wild Olive ◽  
Olive Trees

Wild olive trees have important potential, but, to date, the oil from wild olives has not been studied significantly, especially from an analytical point of view. In Spain, the wild olive tree is called “Acebuche” and its fruit “Acebuchina”. The objective of this work is to optimize the olive oil production process from the Acebuchina cultivar and characterize the oil, which could be marketed as healthy and functional food. A Box–Behnken experimental design with five central points was used, along with the Response Surface Methodology to obtain a mathematical experimental model. The oils from the Acebuchina cultivar meet the requirements for human consumption and have a good balance of fatty acids. In addition, the oils are rich in antioxidants and volatile compounds. The highest extraction yield, 12.0 g oil/100 g paste, was obtained at 90.0 min and the highest yield of phenolic compounds, 870.0 mg/kg, was achieved at 40.0 °C, and 90.0 min; but the maximum content of volatile compounds, 26.9 mg/kg, was obtained at 20 °C and 30.0 min. The oil yield is lower than that of commercial cultivars, but the contents of volatile and phenolic compounds is higher.

Optimisation of gradient HPLC analysis of phenolic compounds and flavonoids in beer using a CoulArray detector

2004 ◽  
Vol 27 (15-16) ◽  
pp. 1345-1359 ◽  
Author(s):  
Lucie Řehová ◽  
Veronika Škeříková ◽  
Pavel Jandera
Keyword(s):  
Phenolic Compounds ◽  
Hplc Analysis ◽  
Gradient Hplc

Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract

2007 ◽  
Vol 13 (6) ◽  
pp. 413-421 ◽  
Author(s):  
F.N. Salta ◽  
A. Mylona ◽  
A. Chiou ◽  
G. Boskou ◽  
N.K. Andrikopoulos
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Hplc Analysis ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Total Polyphenols ◽  
Olive Leaf Extract ◽  
Rancimat Method ◽  
Oil Sunflower

Commercially available oils (olive oil, sunflower oil, palm oil, and a vegetable shortening) were enriched in polyphenols, by adding olive leaf extract. Addition of the extract was performed in such way that the oils were enriched with 200 mg/kg polyphenols. Total polyphenols of both enriched and commercial oils were estimated by the Folin—Ciocalteau assay, while identification and quantification of individual simple phenolic compounds was performed by GC/MS and of oleuropein by HPLC analysis. The enrichment resulted in the supplementation of the commercial oils mainly with oleuropein, hydroxytyrosol, and quercetin. Antioxidant capacity and oxidative stability of the enriched oils and the commercial ones were assessed by the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) scavenging assay and the Rancimat method, respectively. Both antioxidant capacity and oxidative stability were substantially improved for all the oils studied after supplementation. By the procedure adopted, oils rich in polyphenols, mainly in oleuropein, can be produced with olive leaf extract supplementation.

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 Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4607
Author(s):  
Luigi Picariello ◽  
Alessandra Rinaldi ◽  
Martino Forino ◽  
Francesco Errichiello ◽  
Luigi Moio ◽  
...  
Keyword(s):  
Oxygen Consumption ◽  
Phenolic Compounds ◽  
Condensed Tannins ◽  
Consumption Rate ◽  
Oxidation Process ◽  
High Resolution Mass Spectrometry ◽  
Wine Industry ◽  
Total Consumption ◽  
Aglianico Wine ◽  
Acetaldehyde Production

Background: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine has not been completely investigated. In this study, we evaluated the influence of four different commercial tannins (namely, condensed tannins, gallotannins, ellagitannins and tea tannins) during four saturation cycles. Method: Wine samples were added with four different tannin classes (30 g/hL) as to have 5 different experimental samples: control, gallotannins (GT), condensed tannins (CT), ellagitannins (ET), and tea tannins (TT). The chemical composition of the four commercially available tannin mixtures was defined by means of NMR and high-resolution mass spectrometry. After the addition of tannins, each wine sample was oxidized by air over four cycles of saturation. During the experiment oxygen consumption rate (OCR), sulfur dioxide consumption, acetaldehyde production, phenolic compounds, chromatic characteristics, astringency measured by the reactivity towards saliva proteins and astringency subqualities were evaluated. Results: The experiment lasted 52 days. The addition of tannins influenced the oxygen consumption on the 1st day of the saturation cycles and, in the case of TT, a higher total consumption of oxygen was also detected. Acetaldehyde increased during the experiment while the native anthocyanins decreased throughout the oxidation process. Conclusion: Wines added with tannins featured improved color intensities with respect to the control; the addition of TT, GT and ET slightly promoted the formation of short polymeric pigments; the astringency, determined before and at the end of the experiment, decreased in all the samples, including the control wine, and mostly in the ET and GT samples.

scholarly journals Brexit, the wine sector and organisational resilience: an exploratory study of Spanish Wineries

2020 ◽  
Vol 30 (3) ◽  
pp. 301-322
Author(s):  
Abel Duarte Alonso ◽  
Seng Kok ◽  
Seamus O'Brien
Keyword(s):  
International Business ◽  
Qualitative Content Analysis ◽  
Point Of View ◽  
Wine Industry ◽  
Theoretical Point ◽  
Niche Markets ◽  
Enabling Factors ◽  
Content Type ◽  
Wine Sector ◽  
Negative Perceptions

Purpose The purpose of this study is to examine the perceptions of winery owners/managers concerning the impacts of Brexit on the Spanish wine sector and propose a theoretical framework based on the extant organisational resilience literature to facilitate an understanding of this concept. The framework facilitates understanding of this concept through the perspective of winery operators. Design/methodology/approach Attendance at a large Spanish wine fair in 2017 allowed for brief face-to-face interviews with owners and export managers of 156 predominantly micro and small Spanish wineries. The data were analysed through qualitative content analysis. Findings Despite the general sense of uncertainty and negative perceptions regarding the outcomes of Brexit, the interviews revealed various forms of resilient responses, including ongoing efforts seeking to broaden the scope for exports into new, niche markets alongside more traditional ones. These findings have important implications for businesses engaged in international business, particularly in the wine industry, where the potential challenges resulting from a major political decision can exacerbate existing issues of competition. Originality/value From a practical perspective, this study examines an emerging issue with potential consequences for international business. From a theoretical point of view, the proposed framework provides a baseline to illuminate the understanding of the links and stages following turbulence within organisations. Notably, the activation of responses emphasises the importance of developing a resilient organisational culture, as well as developing internal and enabling factors and bundles of resources that help create firm capabilities.

scholarly journals Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3028 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
José S. Câmara
Keyword(s):  
Solid Phase ◽  
Point Of View ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Grape Variety ◽  
Volatile Phenols ◽  
Starting Point ◽  
Furanic Compounds ◽  
The Impact ◽  
And Diffusion

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

HPLC Analysis of Phenolic Compounds in Yellow Sweet-Clover

2004 ◽  
Vol 38 (4) ◽  
pp. 195-196 ◽  
Author(s):  
V. N. Bubenchikova ◽  
I. L. Drozdova
Keyword(s):  
Phenolic Compounds ◽  
Hplc Analysis ◽  
Sweet Clover
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