scholarly journals Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology

2021 ◽  
Vol 11 (15) ◽  
pp. 6735
Author(s):  
Štefan Ailer ◽  
Roman Serenčéš ◽  
Dagmar Kozelová ◽  
Zuzana Poláková ◽  
Silvia Jakabová
Keyword(s):  
Negative Impact ◽  
White Wine ◽  
Hydroxycinnamic Acids ◽  
Processing Technology ◽  
Average Increase ◽  
Technological Processes ◽  
Ftir Spectrometry ◽  
Phenolic Substances ◽  
Oxidative Processes ◽  
Grape Varieties

The influence of the technological processes of grape processing on the content of hydroxycinnamic acids and volatile phenolic substances in wine was studied. The method of targeted oxygenation was applied in grape processing technology of the Welschriesling and Chardonnay grape varieties. The content of volatile phenolic substances was determined by gas chromatography, the content of hydroxycinnamic acids by liquid chromatography, and the basic analytical parameters of the wine by FTIR spectrometry. The method of targeted must oxygenation had a statistically significant effect on the content of hydroxycinnamic acids and volatile phenolics in the wine. In all three monitored years (2015–2017), the content of 4-vinylphenol and 4-vinylguajacol in the wine significantly decreased. A significant dependence between the content of hydroxycinnamic acids and volatile phenolics was found. The experiment showed that a 1% increase in the content of hydroxycinnamic acids in the Chardonnay variety could result in an average increase in the content of monitored volatile phenolics by 3.6% (3 years’ data). Naturally reducing the content of hydroxycinnamic acids, with the application of technological processes, eliminated the oxidative processes during wine maturation. Sensory undesirable volatile phenolic substances were consequently formed in lower quantities, and there was no negative impact on the favourable sensory properties of wine. It was not necessary to use the polyvinylpolypyrrolidone adsorbents.

scholarly journals Phytochemical and Psychotropic Research of Motherwort (Leonurus cardiaca L.) Modified Dry Extracts

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 230
Author(s):  
Oleh Koshovyi ◽  
Ain Raal ◽  
Igor Kireyev ◽  
Nadiya Tryshchuk ◽  
Tetiana Ilina ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Pharmacological Activity ◽  
Ellagic Acid ◽  
Hydroxycinnamic Acids ◽  
Psychotropic Activity ◽  
Phytochemical Analysis ◽  
Phenolic Substances ◽  
Leonurus Cardiaca

The prospect of creating a new medicine with psychotropic activity is shown as a result of studying the chemical composition and pharmacological activity of modified dry extracts of motherwort (Leonurus cardiaca L.) tincture. The most promising substances were the dry extracts, modified by adding small amounts of arginine, valine, phenylalanine, glycine, lysine, and alanine. A total of 15 main phenolic substances were found in the extracts, and eight of them were identified. There were also 10 hydroxycinnamic acids in these extracts, three of which were identified (chlorogenic, caffeic, and rosmarinic acids). The dominant hydroxycinnamic acids were chlorogenic and caffeic acids. Among flavonoids, catechin, hyperoside, and rutin were identified. It should be noted that the extracts had a significant content of ellagic acid. On the basis of the results of the phytochemical analysis of the extracts, it can be concluded that the composition of phenolic compounds does not differ significantly, and the main differences are related to amino acids, which obviously have an impact on the overall pharmacological effect. The results obtained indicate the presence of anxiolytic activity in the motherwort extracts studied in complex with amino acids. The extracts with glycine, valine, and arginine were more effective in reducing anxiety in animals.

scholarly journals Phytochemical analysis of diuretic collection

2016 ◽  
Author(s):  
O. H. Doroshenko ◽  
S. M. Marchyshyn
Keyword(s):  
Chemical Composition ◽  
Hplc Method ◽  
Hydroxycinnamic Acids ◽  
Phytochemical Analysis ◽  
Phenolic Substances ◽  
Ferulic Acids

Chemical composition of diuretic collection was studied. The presence of phenolic substances namely flavonoids, hydroxycinnamic acids and coumarines was proved. By HPLC method rutin, hiperoside, isoquercetin, luteolin, apigenin, coumarin, umbelliferon, scopoletin, chlorogenic, rosmarinic and ferulic acids were identified and their content was set.

scholarly journals Phenolic complex of red wine materials from grapes growing in the Crimea

2020 ◽  
Vol 175 ◽  
pp. 08002
Author(s):  
Dmitry Yermolin ◽  
Galina Yermolina ◽  
Yuriy Gerber ◽  
Daria Zadorozhnaya ◽  
Zinaida Kotolovets
Keyword(s):  
Red Wine ◽  
Research Work ◽  
Hydroxycinnamic Acids ◽  
Cabernet Sauvignon ◽  
The Crimea ◽  
Phenolic Substances ◽  
Mass Concentrations

The research work presents the results of studies of the composition of anthocyanins, monomeric forms of phenolic substances, oligomeric procyanidins, polymer forms of phenolic substances in wine materials Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Sangiovese, Marcelan obtained from grapes growing in the Crimea. It was found that the main coloring material in the wine materials under study was malvidin-3-O-glycoside. The proportion of this compound ranged from 42.9% to 54.3% in the total of all anthocyanins. The highest mass concentrations of oxybenzoic and hydroxycinnamic acids are determined in the wine material Marcelan. In the Sangiovese wine material, the highest concentrations of flavan-3-ols are determined. Mass concentrations of quercetin-3-O-glucoside in the test samples were 4-17 mg/dm3; quercetin - 1-7 mg/dm3. Mass concentrations of oligomeric procyanidins were in the range of 106-240 mg/dm3 and the highest value was determined in the wine material Marcelan, the lowest Cabernet Sauvignon. Mass concentrations of polymer forms of phenolic substances amounted to 1487-2998 mg/dm3.

scholarly journals Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

2015 ◽  
Vol 19 (1) ◽  
pp. 76-98 ◽  
Author(s):  
Delia Elena Urcan ◽  
Mihai-Lucian Lung ◽  
Simone Giacosa ◽  
Fabrizio Torchio ◽  
Alessandra Ferrandino ◽  
...  
Keyword(s):  
Textural Properties ◽  
Flavor Compounds ◽  
Wine Grape ◽  
Phenolic Substances ◽  
Grape Varieties

THE INFLUENCE OF ZINC DIALKYLDITHIOPHOSPHATE AND PHENOL ANTIOXIDANT ON THE EFFICIENCY OF UNSATURATED ANTIWEAR ADDITIVES

Tribologia ◽  
2017 ◽  
pp. 47-55
Author(s):  
Jarosław MOLENDA
Keyword(s):  
Boundary Layers ◽  
Boundary Lubrication ◽  
Chemical Structure ◽  
Negative Impact ◽  
The Other ◽  
Antiwear Additives ◽  
Zinc Dialkyldithiophosphate ◽  
Spectral Techniques ◽  
Oxidative Processes ◽  
Wear Products

The aim of the work was to determine the influence of antioxidants, i.e. 2,6-ditertbuthylphenole (DBF) and zinc dialkyldithiophosphate (ZDDP) on the antiwear (AW) activity of the model lubricant, containing 1% w/w 3-allyloxy-1,2 propandiol in n-hexadecane (C16). The results have shown no negative impact of phenol antioxidant on the overall antiwear efficiency of the unsaturated additive. The other type of antioxidant (ZDDP) not only maintained the initial AW properties of the additive but also enhanced its final efficiency by 80% in comparison to the n-hexadecane containing 1% AW additive. The deposited wear products were examined by SEM/EDS and other spectral techniques, i.e. XPS, FTIR, and SIMS, which allowed the investigation of their chemical structure and the phenomena of boundary lubrication. The observed antiwear effect is associated with the establishment of the boundary layers of both organic and inorganic products formed on the lubricant-surface interface. No inhibition of oxidative processes revealed by AW additive indicates complex tribochemical conversions of a nature that is different from typical radical mechanisms.

scholarly journals Physical-chemical parameters of native red grape varieties of Crimea and Don in the system “grapes - wine material”

2020 ◽  
pp. 56-62
Author(s):  
Александр Семёнович Макаров ◽  
Игорь Павлович Лутков ◽  
Наталия Александровна Шмигельская ◽  
Виктория Алексеевна Максимовская ◽  
Галина Владимировна Сивочуб ◽  
...  
Keyword(s):  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
Technological Assessment ◽  
Phenolic Substances ◽  
Foaming Capacity ◽  
Red Grape ◽  
Almost All ◽  
Grape Varieties ◽  
Organoleptic Parameters

Представлены результаты исследований физико-химических и органолептических показателей крымских и донских аборигенных красных сортов в системе «виноград-виноматериал» из Ампелографической коллекции института «Магарач» (с. Вилино Бахчисарайского района). Установлено, что активность окислительных ферментов (пероксидазы и монофенол-монооксигеназы) практически во всех сортах была низкой или отсутствовала. Технологический запас фенольных веществ в изученных сортах винограда находился в достаточно широком диапазоне - от 2139 до 3865 мг/дм, в т.ч. технологический запас красящих веществ - от 149 (Кокур красный) до 1232 мг/дм (Безымянный). Определено, что из сорта винограда Кефесия получаются виноматериалы с хорошими пенистыми свойствами (Vболее 800 см). Установлено, что соотношение массовых концентраций винной и яблочной кислот было оптимальным (более 1) во всех исследуемых сортах. Высокими дегустационными оценками отмечены сорта Цимладар, Безымянный и Солнечная Долина 58. По совокупности проведенных исследований основных и дополнительных физико-химических и органолептических показателей в системе «виноград-виноматериал» и технологической оценки крымских и донских аборигенных красных сортов винограда, произрастающих в Ампелографической коллекции института «Магарач», можно заключить, что для производства игристых вин представляют интерес виноматериалы из аборигенных красных сортов винограда Кефесия, Солнечная Долина 58, Цимладар, Безымянный. The article presents the results of studies of the physical-chemical and organoleptic characteristics of native red grape varieties of Crimea and Don in the system “grapes-wine material” from the Ampelographic collection of Magarach Institute (village Vilino, Bakhchisaray district). It was established that the activity of oxidizing enzymes (peroxidase and monophenol-monooxygenase) was low or absent in almost all varieties. The technological stock of phenolic substances in the studied grape varieties was in a rather wide range - from 2139 to 3865 mg/dm, including the technological reserve of coloring substances - from 149 (‘Kokur Krasnyi’) to 1232 mg/dm (‘Bezymyannyi’). Good foaming capacity (V more than 800 cm) was achieved in wine materials made of ‘Kefesiya’ grape variety. The ratio of mass concentrations of tartaric and malic acids was optimal (more than 1) in all varieties under study. High tasting evaluation gained the varieties ‘Tsimladar’, ‘Bezymyannyi’ and ‘Solnechnaya Dolina 58’. Basing on the combination of studies of essential and additional physical-chemical and organoleptic parameters in the system “grapes-wine material” and on the technological assessment of native red grapes of Crimea and Don that grow in the Ampelographic collection of the Magarach Institute, we can draw the following conclusion: wine materials made of native red grape varieties ‘Kefesiya’, ‘Solnechnaya Dolina 58’, ‘Tsimladar’, ‘Bezymyannyi’ are of interest to the production of sparkling wines.

scholarly journals Technological assessment of native white grape varieties in the system "grapes-base wine"

2020 ◽  
pp. 252-259
Author(s):  
Александр Семёнович Макаров ◽  
Игорь Павлович Лутков ◽  
Наталия Александровна Шмигельская ◽  
Виктория Алексеевна Максимовская ◽  
Елена Викторовна Остроухова
Keyword(s):  
Oxidative Enzymes ◽  
Physical Chemical ◽  
Wide Range ◽  
Technological Assessment ◽  
Phenolic Substances ◽  
Foaming Capacity ◽  
Technological Evaluation ◽  
Grape Varieties ◽  
Native White ◽  
Organoleptic Parameters

В статье представлены результаты исследований физико-химических и органолептических показателей крымских и донских аборигенных белых сортов винограда в системе «виноград-виноматериал» из Ампелографической коллекции института «Магарач» (с. Вилино Бахчисарайского района). Установлено, что технологический запас суммы фенольных веществ в изученных сортах винограда находился в достаточно широком диапазоне - от 1020 (Махроватчик) до 2526 (Ташлы) мг/дм. Меньше всего фенольных веществ (329 мг/дм) содержалось в виноматериале, выработанном из сорта Сары пандас. Активность окислительных ферментов (пероксидазы и монофенол-монооксигеназы) во всех сортах была низкой или отсутствовала. Виноматериалы из сортов Сары пандас, Кок пандас и Шампанчик бессергеневский не склонны к окислительному покоричневению. Определены сорта, из которых получаются виноматериалы с хорошими пенистыми свойствами (V более 800 см): Капсельский, Кокур белый, Кокур белый 46-10-3. Соотношение массовых концентраций винной и яблочной кислот было оптимальным (более 1) во всех исследуемых сортах. Наибольшим содержанием винной кислоты в виноматериалах характеризовались сорта: Сары пандас, Ташлы и Махроватчик. Высокими дегустационными оценками отмечены сорта: Ташлы и Капсельский. В результате технологической оценки крымских и донских аборигенных сортов винограда, произрастающих в Ампелографической коллекции института «Магарач», можно заключить, что для производства игристых вин перспективными являются виноматериалы из аборигенных сортов винограда: Кокур белый, Кокур белый 46-10-3, Капсельский, Сары пандас. The article presents the results of studies of physical-chemical and organoleptic parameters of native white grape varieties of Crimea and Don in the system "grapes-base wine" from the Ampelographic collection of the Institute Magarach (village Vilino, Bakhchisaray district). It was established that the technological reserve of the total amount of phenolic substances in the studied grape varieties was in a fairly wide range - from 1020 (‘Makhrovattchik’) to 2526 (‘Tashly’) mg/dm. The least amount of phenolic substances (329 mg/dm) was found in the base wine produced from ‘Sary Pandas’ variety. The activity of oxidative enzymes (peroxidase and monophenol monooxygenase) in all varieties was low or absent at all. Base wines from ‘Sary Pandas’, ‘Kok Pandas’ and ‘Champagntchik Besserguenevsky’ varieties are not liable to oxidative browning. Good foaming capacity (V more than 800 cm) was achieved in base wines made of ‘Kapselskii’, ‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’ grape varieties. The ratio of mass concentrations of tartaric and malic acids was optimal (more than 1) in all studied varieties. The highest content of tartaric acid in base wines was typical for the following varieties: ‘Sary Pandas’, ‘Tashly’ and ‘Makhrovattchik’. Tasting assessment of grape varieties ‘Tashly’ and ‘Kapselskii’ was high. As a result of technological evaluation of native grape varieties of Crimea and Don growing in the Ampelographic collection of the Institute Magarach, it can be concluded that the most promising base wines for production of sparklings are those prepared from native grape varieties ‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’, ‘Kapselskii’, ‘Sary Pandas’.

scholarly journals Estimation of polyphenols by using HPLC–DAD in red and white wine grape varieties grown under tropical conditions of India

2018 ◽  
Vol 55 (12) ◽  
pp. 4994-5002 ◽  
Author(s):  
R. G. Somkuwar ◽  
M. A. Bhange ◽  
D. P. Oulkar ◽  
A. K. Sharma ◽  
T. P. Ahammed Shabeer
Keyword(s):  
White Wine ◽  
Wine Grape ◽  
Tropical Conditions ◽  
Grape Varieties

scholarly journals Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape Varieties

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 59
Author(s):  
Filomena L. Duarte ◽  
Ricardo Egipto ◽  
M. Margarida Baleiras-Couto
Keyword(s):  
Pilot Scale ◽  
White Wine ◽  
Physicochemical Analysis ◽  
Mixed Fermentation ◽  
Time Zero ◽  
Commercial Strain ◽  
Metschnikowia Pulcherrima ◽  
Red Grape ◽  
Grape Varieties ◽  
Saccharomyces Yeasts

The study and use of non-Saccharomyces yeasts to wine improvement and diversification has gained considerable relevance in recent years. The present work reports a pilot-scale winery assay of mixed fermentation with a commercial strain of Metschnikowia pulcherrima, tested in five white and nine red grape varieties. Two modalities were assayed, one with the addition of M. pulcherrima at time zero and addition of Saccharomyces cerevisiae after 24 h, and a control using only S. cerevisiae at time zero. Fermentation was monitored by daily measurement of density and temperature. Wine physicochemical analysis was performed after winemaking and repeated after four years of aging. Variance and multivariate analysis were used to examine these data. Triangle and ranking tests were performed on the wines obtained, using an experienced sensory panel. Alcoholic fermentation proceeded smoothly until there was complete consumption of the sugars. M. pulcherrima in mixed fermentation, although mainly recommended for white wine, was also tested for red wines. These wines generally presented higher glycerol, reducing sugars and total dry matter, and lower alcohol content, in line with the current market trend. Significant sensory differences among modalities were only obtained for three varieties. Results emphasized that grape variety is a relevant factor in studies with non-Saccharomyces yeasts.

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