scholarly journals Determination of Volatile Phenol in Cabernet Sauvignon Wines, Made from Smoke-affected Grapes, by using HS-SPME GC-MS

2016 ◽  
Vol 37 (1) ◽  
Author(s):  
C.J. de Vries ◽  
L.M. Mokwena ◽  
A. Buica ◽  
M. McKay
Keyword(s):  
Cabernet Sauvignon ◽  
Volatile Phenol

scholarly journals Spectrophotometric determination of ascorbic acid in grapes with the Prussian Blue reaction

2012 ◽  
Vol 23 (2) ◽  
pp. 174-179 ◽  
Author(s):  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Gabriel Lucian Radu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Vitis Vinifera ◽  
Prussian Blue ◽  
Spectrophotometric Determination ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Red Grapes ◽  
Blue Reaction

AbstractThe objective of the present work was to adapt the Prussian Blue reaction for the determination of ascorbic acid. The procedure was successfully applied for the determination of ascorbic acid in red and white grapes (Vitis vinifera L.) just previous ingathering. In the present work was used the red and white grapes from Murfatlar vineyard: Mamaia, Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon, Muscat Ottonel and Riesling Italian. The results were situated in the range of 0.67 - 1.79 mg vitamin C/100g product for red grapes and respectively 0.50 - 1.49 mg vitamin C/100g for white grapes.

Determination of a volatile phenol in serum by high-performance liquid chromatography

The Analyst ◽  
1980 ◽  
Vol 105 (1253) ◽  
pp. 811 ◽  
Author(s):  
Larry L. Needham ◽  
Robert H. Hill ◽  
Sandra L. Sirmans
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Volatile Phenol

scholarly journals AVALIAÇÃO DA CONCENTRAÇÃO TOTAL E DA FRAÇÃO BIOACESSÍVEL DE METAIS EM AMOSTRAS DE CASCA DE UVA DE CULTIVARES TANNAT E CABERNET SAUVIGNON POR MIP OES

Química Nova ◽  
2021 ◽  
Author(s):  
Bruno Jacobs ◽  
Daisa Bonemann ◽  
Camila Pereira ◽  
Alexander Souza ◽  
Ana Luckow ◽  
...  
Keyword(s):  
Total Concentration ◽  
Comparative Method ◽  
Total Content ◽  
Cabernet Sauvignon ◽  
Acid Decomposition ◽  
Grape Skins ◽  
Mip Oes ◽  
Bioaccessible Fraction

EVALUATION OF THE TOTAL CONCENTRATION AND THE BIOACCESSIBLE FRACTION OF METALS IN SAMPLES OF GRAPE SKINS OF CULTIVARS TANNAT AND CABERNET SAUVIGNON BY MIP OES. This paper describes the evaluation of the total concentration of Ba, Bi, Ca, Cd, Co, Cr, Cu, Fe, K, Mn, Pb e Zn and the bioaccessible fraction of Ba, Cu, Fe, Mn, Pb and Zn in samples of grape skins from different cultivars (Vitis Viníferas Tannat and Cabernet Sauvignon) by MIP OES. For the determination of total concentration, acid decomposition with a reflux system adapted to the digestion tubes in the oxidizing medium of HNO3 and H2O2 were used. The accuracy of the method was verified by recovery tests, whose values ranged from 80 to 120%, as well as through a comparative method in closed system. Bi, Cd and Cr showed values for total content below the LOD or below the values acceptable for health while Pb is higher than 0.2 mg kg-1, for both cultivars. To evaluate the bioacessible fraction, the gastrointestinal system was simulated using an in vitro procedure, and its performance was assessed considering the bioaccessible fraction (supernatant) and the non-bioaccessible fraction, whose sum should be closed to the total concentration, and the results obtained were between 81 and 120%. Both cultivars showed similar values for the bioaccessible fractions (~13.5 – 53% of the total content).

scholarly journals Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3720 ◽  
Author(s):  
Colleen Szeto ◽  
Renata Ristic ◽  
Dimitra Capone ◽  
Carolyn Puglisi ◽  
Vinay Pagay ◽  
...  
Keyword(s):  
Particulate Matter ◽  
Compositional Analysis ◽  
Sprinkler System ◽  
Smoke Exposure ◽  
Cabernet Sauvignon ◽  
Significant Delay ◽  
Volatile Phenols ◽  
Volatile Phenol ◽  
Marker Compounds ◽  
Glycosylation Pathway

Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report the uptake and glycosylation of volatile phenols by grapes following exposure of Cabernet Sauvignon vines to smoke, and their fate during winemaking. A significant delay was observed in the conversion of volatile phenols to their corresponding glycoconjugates, which suggests sequestration, the presence of intermediates within the glycosylation pathway and/or other volatile phenol storage forms. This finding has implications for industry in terms of detecting smoke-affected grapes following vineyard smoke exposure. The potential for an in-canopy sprinkler system to mitigate the uptake of smoke-derived volatile phenols by grapes, by spraying grapevines with water during smoke exposure, was also evaluated. While “misting” appeared to partially mitigate the uptake of volatile phenols by grapes during grapevine exposure to smoke, it did not readily influence the concentration of volatile phenols or the sensory perception of smoke taint in wine. Commercial sensors were used to monitor the concentration of smoke particulate matter (PM) during grapevine exposure to low and high density smoke. Similar PM profiles were observed, irrespective of smoke density, such that PM concentrations did not reflect the extent of smoke exposure by grapes or risk of taint in wine. The sensors could nevertheless be used to monitor the presence of smoke in vineyards during bushfires, and hence, the need for compositional analysis of grapes to quantify smoke taint marker compounds.

Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines

2014 ◽  
Vol 62 (11) ◽  
pp. 2327-2336 ◽  
Author(s):  
Christine M. Mayr ◽  
Mango Parker ◽  
Gayle A. Baldock ◽  
Cory A. Black ◽  
Kevin H. Pardon ◽  
...  
Keyword(s):  
Volatile Phenol

Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques

2020 ◽  
Vol 246 (6) ◽  
pp. 1193-1205 ◽  
Author(s):  
Nattane Luíza da Costa ◽  
Joao Paulo Bianchi Ximenez ◽  
Jairo Lisboa Rodrigues ◽  
Fernando Barbosa ◽  
Rommel Barbosa
Keyword(s):  
Machine Learning ◽  
Machine Learning Techniques ◽  
Cabernet Sauvignon ◽  
Ms Analysis ◽  
Learning Techniques ◽  
Icp Ms

Ultrasound assisted cold-induced aggregation: an improved method for trace determination of volatile phenol

2012 ◽  
Vol 177 (3-4) ◽  
pp. 349-355 ◽  
Author(s):  
Meysam Eisapour ◽  
Farzaneh Shemirani ◽  
Behrooz Majidi ◽  
Majid Baghdadi
Keyword(s):  
Trace Determination ◽  
Improved Method ◽  
Volatile Phenol ◽  
Ultrasound Assisted ◽  
Induced Aggregation

Quantitative detection of soluble solids content, pH, and total phenol in Cabernet Sauvignon grapes based on near infrared spectroscopy

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yijia Luo ◽  
Juan Dong ◽  
Xuewei Shi ◽  
Wenxia Wang ◽  
Zhuoman Li ◽  
...  
Keyword(s):  
Infrared Spectroscopy ◽  
Least Squares ◽  
Partial Least Squares ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Soluble Solids ◽  
Cabernet Sauvignon ◽  
Soluble Solids Content ◽  
Solids Content

Abstract Determination of Cabernet Sauvignon grapes quality plays an important role in commercial processing. In this research, a rapid approach based on near infrared spectroscopy was proposed to the determination of soluble solids content (SSC), pH, and total phenol content (TPC) in entire bunches of Cabernet Sauvignon grapes. Standardized normal variate (SNV) and competitive adaptive weighted sampling (CARS), genetic algorithm (GA), and synergy interval partial least squares (si-PLS) were used to optimize the spectral data. With optimal combination input, the prediction accuracy of partial least squares regression (PLSR) and support vector regression (SVR) models was compared. The results showed that these models based on variable optimization method could predict well the SSC, pH, and TPC of Cabernet Sauvignon grapes. The correlation coefficient of prediction for SSC, pH, and TPC had reached more than 0.85. This work provides an alternative to analyze the chemical parameters in whole bunch of Cabernet Sauvignon grape.

scholarly journals Leaf Area Calculation Models for Vines Based on Foliar Descriptors

Plants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2453
Author(s):  
Florin Sala ◽  
Alin Dobrei ◽  
Mihai Valentin Herbei
Keyword(s):  
Regression Analysis ◽  
Leaf Area ◽  
Low Cost ◽  
Second Order ◽  
Cabernet Sauvignon ◽  
Statistical Accuracy ◽  
Reliable Prediction ◽  
Minimum Error ◽  
The Right

In the case of foliar area studies on vines, with a large number of determinations, a simple, fast, sufficiently accurate and low-cost method is very useful. The typology of leaves on the vine is complex, characterized by several descriptive parameters: median rib; secondary venations of the first and second order; angles between the median rib and the secondary venations; sinuses; length and width of the leaf. The present study aimed to evaluate models for calculating the leaf area based on descriptive parameters and KA (KA as the surface constant used to calculate the leaf area) for six vine cultivars, ‘Cabernet Sauvignon’ (CS), ‘Muscat Iantarnîi’ (MI), ‘Muscat Ottonel’ (MO), ‘Chasselas’ (Ch), ‘Victoria’ (Vi) and ‘Muscat Hamburg’ (MH). The determined KA surface constants had subunit values (0.91 to 0.97), except for the cultivars ‘Muscat Iantarnîi’ and ‘Muscat Ottonel’ where the surface constant KA2 (in relation to the second-order secondary venations) had supraunitary values (1.07 and 1.08, respectively). The determination of the leaf area was possible under different conditions of statistical accuracy (R2 = 0.477, p = 0.0119, up to R2 = 0.988, p < 0.001) in relation to the variety and parametric descriptors considered. The models obtained from the regression analysis facilitated a more reliable prediction of the leaf area based on the elements on the left side of the leaf, in relation to the median rib, compared to those on the right. The accuracy of the results was checked on the basis of minimum error (ME) and confirmed by parameters R2, p and RMSE.

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