scholarly journals White wines from Narince grapes: impact of two different grape provenances on phenolic and volatile composition

OENO One ◽  
2018 ◽  
Vol 52 (2) ◽  
pp. 81-92 ◽  
Author(s):  
Mustafa Bayram ◽  
Miyase Kayalar
Keyword(s):  
Gallic Acid ◽  
Acid Content ◽  
Total Phenolics ◽  
Aroma Compounds ◽  
Wine Quality ◽  
Volatile Composition ◽  
White Wines

Aim: In this study, aroma and phenolics of wines produced from Narince grapes harvested from two different localities (Emirseyit and Erbaa) of Tokat province (Turkey) were analyzed, and their effects on wine quality were assessed.Methods and results: Samples were subjected to physicochemical, total phenolics, individual phenolics and aroma compounds analyses. Gallic acid content of the Erbaa and Emirseyit wines at the end of fermentation was respectively 3.49 mg/L and 3.09 mg/L; (+)-catechin content 23.46 mg/L and 21.30 mg/L; and (-)-epicatechin content 9.46 mg/L and 8.74 mg/L. The differences in gallic acid and (-)-epicatechin contents of the wines produced from the grapes harvested from Erbaa and Emirseyit were found to be significant at the end of fermentation. A total of 31 aroma compounds were also analyzed in the wines. The aroma substances were the same in both wines (with the exception of E-3-hexanol found exclusively in Erbaa wines), but the levels were different: the wines produced from the grapes harvested from Erbaa (205605.32 μg/L) had higher total aroma compounds than the wines produced from the grapes harvested from Emirseyit (179547.85 μg/L).Conclusion: There were no distinctive differences in total phenolics of Narince wines produced from two different localities, but there were differences in individual phenolics and aroma compounds.Significance and impact of the study: The differences in some individual phenolics and aroma compounds of wines produced from grapes harvested from different localities are consistent with the concept of “terroir”.

Study on Active Ingredient of Blueberry Pomace in Fermentation by Lentinus edodes Hypha

2014 ◽  
Vol 926-930 ◽  
pp. 238-241
Author(s):  
Li Guo ◽  
Peng Wang
Keyword(s):  
Gallic Acid ◽  
Active Ingredient ◽  
Ellagic Acid ◽  
Acid Content ◽  
Hplc Method ◽  
Spectrophotometric Analysis ◽  
Anthocyanin Content ◽  
Lentinus Edodes ◽  
Flavonoid Content ◽  
Fermentation Products

The effect of fermentation by Lentinus edodes hypha on active ingredient of blueberry pomace was studied, and the changes of fermentation products with protein, flavonoid and anthocyanin content were evaluated by spectrophotometric analysis. The protein content decreased slowly, and the flavonoid content in the first 66 h increased the highest level 0.09 mg/g, the anthocyanin content decreased during the first fermentation process, then increased to 0.568 mg/g at 30 h. The fermentation product of ellagic acid and gallic acid content were analyzed by using HPLC Method, the ellagic acid content decreased, and the gallic acid content increased first and then decreased, reached the highest value for the 0.310 mg/g in the first 54 h.

Volatile composition and sensory properties of North West Spain white wines

2013 ◽  
Vol 54 (1) ◽  
pp. 562-568 ◽  
Author(s):  
Mar Vilanova ◽  
Ana Escudero ◽  
María Graña ◽  
Juan Cacho
Keyword(s):  
Sensory Properties ◽  
Volatile Composition ◽  
White Wines ◽  
North West

scholarly journals Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Lijun Nan ◽  
Liyuan Liu ◽  
Yashan Li ◽  
Jing Huang ◽  
Yanjun Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Decisive Role ◽  
Aroma Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Wine Quality ◽  
Ili River Valley ◽  
The Right ◽  
Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

Hyperoxygenation and Bottle Storage of Chardonnay White Wines: Effects on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics

2011 ◽  
Vol 59 (8) ◽  
pp. 4171-4182 ◽  
Author(s):  
María Jesús Cejudo-Bastante ◽  
Isidro Hermosín-Gutiérrez ◽  
Lucía Isabel Castro-Vázquez ◽  
María Soledad Pérez-Coello
Keyword(s):  
Sensory Characteristics ◽  
Volatile Composition ◽  
White Wines

Antioxidant activity, total phenolics, and rosmarinic acid content in different basils (Ocimum spp.)

2010 ◽  
Vol 58 (3) ◽  
pp. 191-195 ◽  
Author(s):  
Adolfina R. Koroch ◽  
Hector R. Juliani ◽  
Cedric Sims ◽  
James E. Simon
Keyword(s):  
Antioxidant Activity ◽  
Acid Content ◽  
Rosmarinic Acid ◽  
Total Phenolics

Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines

2006 ◽  
Vol 224 (4) ◽  
pp. 405-413 ◽  
Author(s):  
Raquel Bautista ◽  
Esperanza Fernández ◽  
Elena Falqué
Keyword(s):  
Volatile Composition ◽  
White Wines

scholarly journals Chemical Composition, Antifungal, and Cytotoxicity Activities of Inga laurina (Sw.) Willd Leaves

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Carla de Moura Martins ◽  
Sérgio A. L. de Morais ◽  
Mário M. Martins ◽  
Luís C. S. Cunha ◽  
Cláudio V. da Silva ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Gallic Acid ◽  
Total Phenolics ◽  
Biological Activities ◽  
Ethanolic Extract ◽  
Ethyl Acetate Fraction ◽  
Vero Cells ◽  
Quercetin Glycosides ◽  
Cytotoxicity Activities ◽  
First Time

The species Inga laurina is native to the Brazilian Cerrado. There are no studies about the chemical composition and biological activities of extracts of this endangered species. The ethanolic extract and its successive fractions are rich in phenolic compounds and presented good antifungal activities. HPLC/MS-MS/MS and H1/C13 analysis led to the identification of seventeen compounds, most of which are gallic acid derivatives, myricetin and quercetin glycosides. The ethyl acetate fraction (EAF) contained high levels of total phenolics, expressed in milligrams of gallic acid equivalents per gram of extract (475.3 ± 1.9 mg GAE gextract-1) and flavonoids expressed in milligrams of quercetin equivalents per gram of extract (359.3 ± 10.6 mg QE gextract-1). This fraction was active against fungi of the Candida genus. The EAF showed MIC value 11.7 μg mL−1 against C. glabrata and a selectivity index of 1.6 against Vero cells. The flavonol glycoside myricetin-3-O-rhamnoside was isolated for the first time from the Inga laurina. These results make I. laurina a promising plant as a source of pharmaceutical and biological active antifungal compounds.

scholarly journals Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 657 ◽  
Author(s):  
Cody Williams ◽  
Astrid Buica
Keyword(s):  
Sample Preparation ◽  
Solid Phase ◽  
White Wine ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Quality ◽  
White Wines ◽  
Preparation Methods ◽  
Odor Thresholds ◽  
Spe Method ◽  
Sample Preparation Methods

The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography–mass spectrometry (GC–MS) method for the quantitation of terpenoids in red and white wine using headspace solid-phase microextraction (HS–SPME) and solid-phase extraction (SPE) was established. Calibrations were performed in the respective base wine using both sample preparation methods. The linearity, precision and accuracy evaluated for the respective matrices were excellent for both sample preparations. However, the HS–SPME approach was more sensitive and more accurate. For both sample preparations, the quantification limits were lower than the odor thresholds in wine. The terpenoid concentrations (µg/L) were evaluated for 13 white wines using both sample preparation methods. Importantly, the online HS–SPME approach was more sensitive than the offline SPE method. The major terpenoids identified in the white wines evaluated were linalool (0.2–63 µg/L), geraniol (nd–66 µg/L) and α-terpineol (nd–85 µg/L).

Sign in / Sign up

Export Citation Format

Share Document