scholarly journals Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2474
Author(s):  
Giovanni Luzzini ◽  
Davide Slaghenaufi ◽  
Maurizio Ugliano
Keyword(s):  
Acetic Acid ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Sensory Analysis ◽  
Yeast Strain ◽  
Grape Variety ◽  
Spontaneous Fermentation ◽  
Spontaneous Fermentations

Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were mainly driven by grape origin, which was associated with distinctive compositional profiles. Wine content in terpenes, norisoprenoids, benzenoids and C6 alcohols, as well as some fermentative esters, were indeed significantly affected by grape origin. Conversely, yeast strain influence was mainly associated with fermentation-derived esters. Sensory analysis, besides confirming the major role of grape origin as driver of wine differentiation, indicated that spontaneous fermentations reduced the sensory differences associated with grape origin and variety, mainly due to high content of acetic acid and ethyl acetate.

scholarly journals Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 62
Author(s):  
Ilaria Langasco ◽  
Marco Caredda ◽  
Gavino Sanna ◽  
Angelo Panzanelli ◽  
Maria Pilo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Acetic Acid ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Inductively Coupled Plasma ◽  
Chemical Characterization ◽  
Gas Chromatography Mass Spectrometry ◽  
Qualitative And Quantitative ◽  
Alcoholic Strength

Traditional Filuferru is an ancient spirit from Sardinia, Italy, which is usually obtained from the distillation of wine or grape marc. In this contribution, the results of the first chemical characterization of a wide number of crafts Filuferru samples has been accomplished in terms of an evaluation of the alcoholic strength, qualitative and quantitative gas-chromatography–mass spectrometry (GC-MS) analysis of the volatile composition of the distillate, and its trace element composition by means an inductively coupled plasma–mass spectrometry (ICP-MS) method. Both instrumental methods have been validated and applied on 21 craft samples of Filuferru, whereas one sample of commercial distillate has been analyzed for comparison purposes. Alcoholic strength ranged between 41.0 and 62.4% (v/v). Sixty volatile compounds were identified and ten of them have been quantified. Analogies and differences with Grappa (i.e., the Italian distilled spirit closer to Filuferru) have been highlighted in the qualitative and quantitative profile of this matrix. Often meaningful amounts of acetaldehyde, ethyl acetate, dietyl acetal, and acetic acid were measured. Elemental analysis, performed on toxic, non-toxic elements, and oligoelements, 18 in total, revealed a wide variability of concentrations in both analytes and samples. High concentrations of Cu are sometimes evidenced, which are likely caused by losses from the distillation apparatus. The principal components analysis (PCA) allowed the differentiation of the ten volatile compounds quantified in two groups: the former, as described mainly by PC1, constituted by acetic acid, ethyl acetate, dietyl acetal, and acetaldehyde, and the second, described by PC2, constituted by 1-propanol, 2-methyl-1-propanol, the two coeluiting isomers 2-methyl-1-butanol and 3-methyl-1-butanol,1-hexanol, 2-phenylethanol, and 2,3-butanediol. Data obtained may be useful in order to establish a regulation for the production of high-quality traditional Filuferru from Sardinia.

scholarly journals Chemical characterization of craft Filuferru spirit from Sardinia, Italy

2018 ◽  
Author(s):  
Ilaria Langasco ◽  
Gavino Sanna ◽  
Marco Caredda ◽  
Angelo Panzanelli ◽  
Maria Itria Pilo ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Chemical Characterization ◽  
Trace Element Composition ◽  
Qualitative And Quantitative ◽  
Wide Variability ◽  
High Concentrations ◽  
Alcoholic Strength

Traditional Filuferru is an ancient spirit from Sardinia, Italy, usually obtained from the distillation of wine or grape marc. In this contribution, the results of the first chemical characterization of a wide number of craft Filuferru samples has been accomplished in terms of evaluation of the alcoholic strength, qualitative and quantitative GC-MS analysis of the volatile composition of the distillate, and its trace element composition by means a ICP-MS method. Both instrumental methods have been validated and applied on 21 craft samples of Filuferru, whereas one sample of commercial distillate has been analyzed for comparison purposes. Alcoholic strength ranged between 41.0 and 62.4% (v/v). Sixty volatile compounds were identified and ten of them have been quantified. Analogies and differences with Grappa (i.e. the Italian distilled spirit most close to Filuferru) have been highlighted in the qualitative and quantitative profile of this matrix. Often meaningful amounts of acetaldehyde, ethyl acetate, dietyl acetal and acetic acid were measured. Elemental analysis, performed on toxic, non-toxic elements and oligoelements, 18 in total, revealed a wide variability of concentrations in both analytes and samples. High concentrations of Cu are sometimes evidenced, likely caused by losses from the distillation apparatus. The principal components analysis (PCA) allowed the differentiation of the ten volatile compounds quantified in two groups: the former, described mainly by PC1, constituted by acetic acid, ethyl acetate, dietyl acetal and acetaldehyde, and the second, described by PC2, constituted by 1-propanol, 2-methyl-1-propanol, the two coeluiting isomers 2-methyl-1-butanol and 3-methyl-1-butanol,1-hexanol, 2-phenylethanol and 2,3-butanediol. Data obtained may be useful in order to establish a regulation for the production of high-quality traditional Filuferru from Sardinia.

Note: Evaluation of Aroma Compounds in Wine Vinegars: Effect of Previous Neutralisation of Samples

2003 ◽  
Vol 9 (6) ◽  
pp. 397-402
Author(s):  
M. L. Morales ◽  
A. M. Troncoso
Keyword(s):  
Gas Chromatography ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Sensory Analysis ◽  
Analytical Methods ◽  
Methyl Acetate ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
Pre Treatment

Determination of twenty volatile compounds in two Sherry wine vinegars was performed by gas chromatography before neutralisation employing NaOH or MgO at pH 6. Substantial decreases for most of the volatile compounds were registered for neutralised vinegars; losses accounted more than 50% of the original content for acetaldehyde, methyl acetate, ethyl acetate and isoamyl acetate. Similar results were found when the neutralisation process was carried out in a synthetic vinegar solution. Results from sensory analysis (triangular and descriptive tests) were consistent with those obtained by analytical methods. Therefore, neutralisation resulted a very drastic pre-treatment for the evaluation of major volatile compounds in vinegar samples analysis and could lead to misleading results.

scholarly journals Influence of yeast and nutrients on quality of apricot brandy

2014 ◽  
Vol 79 (10) ◽  
pp. 1223-1234 ◽  
Author(s):  
Ivan Urosevic ◽  
Ninoslav Nikicevic ◽  
Ljubisa Stankovic ◽  
Boban Andjelkovic ◽  
Tijana Urosevic ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Acetate ◽  
Sensory Analysis ◽  
Yeast Strain ◽  
Control Sample ◽  
Higher Alcohols ◽  
Yeast Strains ◽  
Saccharomyces Bayanus ◽  
Characteristics Analysis

Five yeast strains Saccharomyces cerevisiae and Saccharomyces bayanus (SB, Top Floral, Top 15, Aroma White, Red Fruit) and two nutrients, diammonium phosphate and Nutrifermarom, examined for their influence on young apricot brandies, with a special emphasis on chemical, volatile and sensory characteristics. Analysis major and minor volatile and sensory analysis of the apricot brandy shows the important difference between samples. Total sensory scores of apricot brandies ranged between 16.88 for control sample to 18.35 for sample produced with SB yeast strain and diamonium phosphate as nutrient. All the samples of apricot brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and higher alcohols.

scholarly journals Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects

2020 ◽  
Vol 35 (2) ◽  
pp. 63-75 ◽  
Author(s):  
Marianna Pozzatti ◽  
Celito C. Guerra ◽  
Guilherme Martins ◽  
Ingrid D. dos Santos ◽  
Roger Wagner ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Analysis ◽  
Volatile Profile ◽  
Red Wines ◽  
Grape Variety ◽  
Volatile Composition ◽  
Ultrasound Application ◽  
Application Methods ◽  
Red Grape

Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ‘Marselan’ is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ‘Marselan’ red wines during various winemaking processes was studied. Four processes were applied: thermovinification, integrale vinification, classic winemaking and classic winemaking pretreated with ultrasound. The wines were characterized with conventional physicochemical analyses, volatile composition and sensory analysis. Sixty-three volatile compounds were identified and semi-quantified. The wines presented different sensory characteristics. The thermovinification and classic winemaking with ultrasound application methods showed a large presence of esters contributing to a fruity and overmaturation aroma in the volatile profile and sensory analysis. An increased presence of vegetal and sulfurous aromas was observed in the wines from the classic winemaking and integrale vinification processes. This effect was most likely attributed to the lower influence of esters which generated a greater perception of other compounds and conferred these aromas. The differences can be directly linked to the various extraction rates in the vinification processes, which result in different interactions between the compounds.

Role of SOD in the protection of Rhizophora mangle on gastric injury induced by ethanol, ischaemia-reperfusion and acetic acid in rats

Planta Medica ◽  
2009 ◽  
Vol 75 (09) ◽  
Author(s):  
FM de-Faria ◽  
A Luiz-Ferreira ◽  
ACA Almeida ◽  
V Barbastefano ◽  
MA Silva ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Rhizophora Mangle ◽  
Gastric Injury ◽  
Ischaemia Reperfusion

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

The role of acetic acid in FeCO3 scale deposition on CO2 corrosion of API X65 carbon steel under high temperatures

2021 ◽  
pp. 1-12
Author(s):  
Bernardo Augusto Farah Santos ◽  
Rhuan Costa Souza ◽  
Maria Eduarda Dias Serenario ◽  
Eugenio Pena Mendes Junior ◽  
Thiago Araujo Simões ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Carbon Steel ◽  
High Temperatures ◽  
Co2 Corrosion ◽  
Scale Deposition

Role of Indole-3-Acetic Acid in NAFLD Amelioration After Sleeve Gastrectomy

2021 ◽  
Author(s):  
Yu Wang ◽  
Geng Wang ◽  
Jie Bai ◽  
Ning Zhao ◽  
Qingbo Wang ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Sleeve Gastrectomy ◽  
Indole 3 Acetic Acid

scholarly journals THE RÔLE OF ACETIC ACID IN THE BIOSYNTHESIS OF HEME

1950 ◽  
Vol 184 (2) ◽  
pp. 755-767 ◽  
Author(s):  
Norman S. Radin ◽  
D. Rittenberg ◽  
David Shemin
Keyword(s):  
Acetic Acid
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