Impacts of bottle storage on wine flavor and underlying chemistry

Mapping Intimacies ◽

10.32469/10355/63370 ◽

2017 ◽

Author(s):

◽

Stephanie Grau

Keyword(s):

Dissolved Oxygen ◽

Red Wine ◽

Accelerated Aging ◽

Dimethyl Disulfide ◽

Vacuum Treatment ◽

White Wine ◽

Significant Loss ◽

Wine Aroma ◽

Low Oxygen ◽

Wine Flavor

Two studies were conducted to address quality degradation and chemical changes, first in wines resealed after opening and second, in wines stored under low oxygen conditions. In the first study, an assortment of strategies for resealing wines were evaluated. Resealing with a vacuum closure resulted in headspace and dissolved oxygen levels that were significantly less than all other closure types at the end of storage. Vacuum treatment had no deleterious impacts on white wine aroma, but resulted in significant decreases in several compounds in red wine. In white wine treatments which had significantly higher final dissolved oxygen than the controls, significant reductions in bound SO2 were observed after three days of storage, but no significant loss of free SO2 was apparent. In some red wine treatments exposed to similar headspace oxygen, significant loss of free SO2 occurred without changes in bound SO2. In the second study, a convenient accelerated aging assay was developed to characterize the potential for H2S to accumulate in wine during low oxygen bottle storage. Wine samples were incubated at 80[degrees]C for 1 hour, then H2S was measured using gas detection tubes. The assay was used to evaluate H2S emergence from hypothesized precursor compounds in three wines. Significant increases in H2S production after accelerated aging were found in at least one wine spiked with cysteine, sulfur dioxide, methyl thioacetate, dimethyl disulfide, and a model quinone-H2S adducts mixture, but not in wines with added glutathione.

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Measuring Thiols in Single Cultivar South African Red Wines Using 4,4-Dithiodipyridine (DTDP) Derivatization and Ultraperformance Convergence Chromatography-Tandem Mass Spectrometry

Foods ◽

10.3390/foods7090138 ◽

2018 ◽

Vol 7 (9) ◽

pp. 138 ◽

Cited By ~ 4

Author(s):

Mpho Mafata ◽

Maria Stander ◽

Baptiste Thomachot ◽

Astrid Buica

Keyword(s):

South African ◽

Red Wine ◽

High Sensitivity ◽

White Wine ◽

Wine Aroma ◽

Low Concentrations ◽

Varietal Thiols ◽

Cultivar Differentiation ◽

First Time ◽

Ionization Methods

Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization. Methods for the measurement of thiols usually consist of multiple steps of sample preparation followed by instrumental measurement. Studies have collected large datasets of thiols in white wine but not in red wine, due to the lack of availability of suitable methods. In this study, for the first time, convergence chromatography was used to measure thiols in red wine at ultratrace levels with improved sensitivity compared to previous methods. Performance parameters (selectivity, linearity, limits of detection, precision, accuracy) were tested to demonstrate the suitability of the method for the proposed application. Red wine thiols were measured in South African Pinotage, Shiraz, and Cabernet Sauvignon wines (n = 16 each). Cultivar differentiation using the thiol profile was demonstrated.

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Wood powders of different botanical origin as an alternative to barrel aging for red wine

European Food Research and Technology ◽

10.1007/s00217-021-03791-1 ◽

2021 ◽

Author(s):

Maria Tiziana Lisanti ◽

Rosa Capuano ◽

Luigi Moio ◽

Angelita Gambuti

Keyword(s):

Red Wine ◽

Accelerated Aging ◽

Botanical Origin ◽

Botanical Species ◽

Odor Character ◽

Total Anthocyanins ◽

Oak Barrels ◽

The One ◽

Sensory Profiles ◽

Potential Use

AbstractWood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine (cv. Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.

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Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Foods ◽

10.3390/foods10071499 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1499

Author(s):

Giovanna Fia ◽

Ginevra Bucalossi ◽

Bruno Zanoni

Keyword(s):

Antioxidant Activity ◽

Red Wine ◽

Waste Product ◽

Natural Antioxidants ◽

White Wine ◽

Small Scale ◽

Protective Effects ◽

White Wines ◽

Accelerated Oxidation ◽

Wine Colour

Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

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Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference

Beverages ◽

10.3390/beverages7020037 ◽

2021 ◽

Vol 7 (2) ◽

pp. 37

Author(s):

Gary J. Pickering ◽

Margaret K. Thibodeau

Keyword(s):

Alcohol Consumption ◽

Red Wine ◽

Alcoholic Beverage ◽

Likert Scale ◽

White Wine ◽

Sensory Attributes ◽

Taste Perception ◽

Alcoholic Beverages ◽

Convenience Sample ◽

Beverage Type

Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.

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Determination of Total Carbohydrates in Wine and Wine-Like Beverages by HPLC with a Refractive Index Detector: First Action 2013.12

Journal of AOAC International ◽

10.5740/jaoacint.13-320 ◽

2014 ◽

Vol 97 (2) ◽

pp. 498-505 ◽

Cited By ~ 2

Author(s):

Steve Kupina ◽

Mark Roman ◽

D Anderson ◽

S Bhandari ◽

M S Cardozo ◽

...

Keyword(s):

Refractive Index ◽

Reference Material ◽

Organic Acids ◽

Red Wine ◽

Collaborative Study ◽

Ion Exchange Resin ◽

White Wine ◽

Negative Control ◽

Total Carbohydrates

Abstract An international collaborative study was conducted of an HPLC-refractive index (RI) detector method for the determination of the combined amounts of sugars, glycerol, organic acids, and phenolic compounds in wines and wine-like beverages. Nine collaboratinglaboratories representing major winery, contract laboratories, and government laboratories tested eight different materials as blind duplicates using the proposed method. Sample materials included red and white wines, port, wine cooler, and nonalcoholic wine. One material was a negative control, and one material was a reference material. Samples were either treated with an ion-exchange resin to remove interferingorganic acids prior to analysis or left untreated toinclude organic acids and phenolics. Red wine samples were treated with polyvinylpolypyrrolidone to remove potential interferences from phenolics prior to analysis. The HPLC analyses were performed on a Bio-Rad Fast Acid Analysis Column using RI detection. Reproducibility (RSDR) for untreated samples(sugars + phenolics + organic acids) ranged from 6.6% for Titrivin AA4 reference material to 11.0% for dry red wine. RSDR for treated samples (sugars only) ranged from 6.8% for white zinfandel to 18.9% for dry white wine. RSDR for treatedsamples (sugars only) + glycerol ranged from 6.4% for white zinfandel to 19.8% for dry red wine. Based on these results, the method was adopted as Official First Action status for determination of total carbohydrates in wine and wine-like beverages.

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Minimal Dissolved Oxygen Requirements of Aquatic Life with Emphasis on Canadian Species: a Review

Journal of the Fisheries Research Board of Canada ◽

10.1139/f75-268 ◽

1975 ◽

Vol 32 (12) ◽

pp. 2295-2332 ◽

Cited By ~ 312

Author(s):

John C. Davis

Keyword(s):

Dissolved Oxygen ◽

Water Body ◽

Physical Factors ◽

Seasonal Temperature ◽

Low Oxygen ◽

Aquatic Life ◽

Invertebrate Species ◽

Oxygen Regime ◽

Response Thresholds ◽

Oxygen Requirements

This article reviews the sensitivity, responses, response thresholds, and minimum oxygen requirements of marine and freshwater organisms with strong emphasis on Canadian species. The analysis attempts to define low dissolved oxygen thresholds which produce some physiological, behavioral, or other response in different species.Oxygen availability is discussed with reference to seasonal, geographical, or spatial variation in dissolved oxygen. Factors affecting availability of dissolved oxygen include atmospheric exchange, mixing of water masses, upwelling, respiration, photosynthesis, ice cover, and physical factors such as temperature and salinity. Dissolved oxygen terminology is summarized and tables are included for both fresh and saltwater O2 solubility at different temperatures.Incipient O2 response thresholds are used in a statistical analysis to develop oxygen criteria for safeguarding various groups of freshwater and marine fish. These include mixed freshwater fish populations including or excluding salmonids, freshwater salmonid populations, salmonid larvae or mature salmonid eggs, marine anadromous and nonanadromous species. Criteria are based on threshold oxygen levels which influence fish behavior, blood O2 saturation, metabolic rate, swimming ability, viability and normal development of eggs and larvae, growth, circulatory dynamics, ventilation, gaseous exchange, and sensitivity to toxic stresses. The criteria provide three levels of protection for each fish group and are expressed as percentage oxygen saturation for a range of seasonal temperature maxima.Oxygen tolerances and responses of aquatic invertebrates to low oxygen are reviewed for freshwater and marine species according to habitat. No invertebrate criteria are proposed owing to the capacity for many invertebrate species to adopt anaerobic metabolism during low O2 stress. It is suggested that the criteria proposed for fish species will provide a reasonable safeguard to most invertebrate species. It appears likely, however, that a change in oxygen regime to one of increased O2 scarcity will probably influence invertebrate community structure.It is suggested that criteria for protection of aquatic life be implemented by groups of experienced individuals. The group should consider the natural oxygen regime for a specific water body and its natural variability, the aquatic life therein and its value, importance, relative O2 sensitivity, and the possibility of interactions with toxicants and other factors that may compound the stress produced by low O2 on aquatic life. Each water body and its aquatic life should be considered as a unique situation and criteria application should not encompass diverse areas, habitats, or biological associations as if they were identical.

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UHPLC/ESI-MS/MS Determination of 187 Pesticides in Wine

Journal of AOAC International ◽

10.5740/jaoacint.15-0265 ◽

2016 ◽

Vol 99 (2) ◽

pp. 539-557 ◽

Cited By ~ 9

Author(s):

Jian Wang ◽

Wendy Cheung

Keyword(s):

Measurement Uncertainty ◽

Electrospray Ionization ◽

Pesticide Residues ◽

Red Wine ◽

White Wine ◽

Tandem Ms ◽

Fast Method ◽

Intermediate Precision ◽

Method Performance ◽

Standard Calibration

Abstract This paper presents an ultra HPLC/electrospray ionization-tandem MS method to determine pesticides in wine. We adopted the quick, easy, cheap, effective, rugged, and safe (QuEChERs) method for extraction and used core-shell column to achieve ultra-HPLC to develop and validate a simple and fast method to analyze 187 pesticide residues in red and white wine samples. Pesticide residues were extracted from wine samples using QuEChERS. Ultra HPLC/electrospray ionization-tandem MS quantification was achieved using matrix-matched standard calibration curves with isotopically labeled standards or a chemical analogue as internal standards with an analytical range from 5.0 to 500.0 μg/L. The method performance characteristics that included overall recovery, intermediate precision, and measurement uncertainty were evaluated according to a nested experimental design. Generally, 98.4% (in red wine) and 96.8% (in white wine) of the pesticides had recoveries between 71 and 120%; 98.9% (in red wine) and 99.5% (in white wine) of the pesticides had the intermediate precision ≤20%; and 99.5% (in red wine) and 98.4% (in white wine) of the pesticides had measurement uncertainty ≤50%.

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Challenges associated with modeling low-oxygen waters in Chesapeake Bay: a multiple model comparison

Biogeosciences ◽

10.5194/bg-13-2011-2016 ◽

2016 ◽

Vol 13 (7) ◽

pp. 2011-2028 ◽

Cited By ~ 49

Author(s):

Isaac D. Irby ◽

Marjorie A. M. Friedrichs ◽

Carl T. Friedrichs ◽

Aaron J. Bever ◽

Raleigh R. Hood ◽

...

Keyword(s):

Dissolved Oxygen ◽

Chesapeake Bay ◽

Mixed Layer ◽

Model Comparison ◽

Three Dimensional ◽

Surface Mixed Layer ◽

Multiple Model ◽

Low Oxygen ◽

Mixing Depth ◽

Biogeochemical Models

Abstract. As three-dimensional (3-D) aquatic ecosystem models are used more frequently for operational water quality forecasts and ecological management decisions, it is important to understand the relative strengths and limitations of existing 3-D models of varying spatial resolution and biogeochemical complexity. To this end, 2-year simulations of the Chesapeake Bay from eight hydrodynamic-oxygen models have been statistically compared to each other and to historical monitoring data. Results show that although models have difficulty resolving the variables typically thought to be the main drivers of dissolved oxygen variability (stratification, nutrients, and chlorophyll), all eight models have significant skill in reproducing the mean and seasonal variability of dissolved oxygen. In addition, models with constant net respiration rates independent of nutrient supply and temperature reproduced observed dissolved oxygen concentrations about as well as much more complex, nutrient-dependent biogeochemical models. This finding has significant ramifications for short-term hypoxia forecasts in the Chesapeake Bay, which may be possible with very simple oxygen parameterizations, in contrast to the more complex full biogeochemical models required for scenario-based forecasting. However, models have difficulty simulating correct density and oxygen mixed layer depths, which are important ecologically in terms of habitat compression. Observations indicate a much stronger correlation between the depths of the top of the pycnocline and oxycline than between their maximum vertical gradients, highlighting the importance of the mixing depth in defining the region of aerobic habitat in the Chesapeake Bay when low-oxygen bottom waters are present. Improvement in hypoxia simulations will thus depend more on the ability of models to reproduce the correct mean and variability of the depth of the physically driven surface mixed layer than the precise magnitude of the vertical density gradient.

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