scholarly journals Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 320
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Jasmina Obhođaš ◽  
Andrija Vinković ◽  
Dubravko Pichler ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Volatile Compounds ◽  
Red Wine ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Cabernet Sauvignon ◽  
Individual Compound ◽  
Permeate Flux ◽  
Temperature Regimes ◽  
The Impact

Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact of chemicals on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chemical composition of conventional and ecological Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chemical composition and elements concentration were determined. The results showed that the higher pressure and retentate cooling was more favourable for total volatiles retention than lower pressure and higher temperature. Individual compound retention depended on its chemical properties, applied processing parameters and wine composition. Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecological wine) had an important impact on retention of elements.

scholarly journals Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 874
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Vladimir Jukić ◽  
Martina Bošnjak ◽  
Matea Maglica ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Reverse Osmosis ◽  
Red Wine ◽  
Processing Parameters ◽  
Aroma Compounds ◽  
Operating Conditions ◽  
Structure Stability ◽  
Cabernet Sauvignon ◽  
Wine Aroma ◽  
Temperature Regimes

Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO2, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.).

scholarly journals Influence of Reverse Osmosis Process in Different Operating Conditions on Phenolic Profile and Antioxidant Activity of Conventional and Ecological Cabernet Sauvignon Red Wine

Membranes ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 76
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Ivana Buljeta ◽  
Dubravko Pichler ◽  
Josip Mesić ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Reverse Osmosis ◽  
Red Wine ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Negative Influence ◽  
Operating Conditions ◽  
Cabernet Sauvignon ◽  
Phenolic Profile ◽  
Wine Polyphenols

Red wine polyphenols are responsible for its colour, astringency, and bitterness. They are known as strong antioxidants that protect the human body from the harmful effects of free radicals and prevent various diseases. Wine phenolics are influenced by viticulture methods and vinification techniques, and therefore, conventionally and ecologically produced wines of the same variety do not have the same phenolic profile. Ecological viticulture avoids the use of chemical adjuvants in vineyards in order to minimise their negative influence on the environment, wine, and human health. The phenolic profile and antioxidant activity of wine can also be influenced by additional treatments, such as concentration by reverse osmosis. The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5, and 5.5 MPa) and two temperature regimes (with and without cooling) on the phenolic profile and antioxidant activity of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that retention of individual phenolic compounds depended on the applied processing parameters, chemical composition of the initial wine, and chemical properties of a compound. Higher pressure and retentate cooling favoured the retention of total polyphenols, flavonoids, and monomeric anthocyanins, compared to the opposite conditions. The same trend was observed for antioxidant activity.

scholarly journals Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Phenolic Compounds and Antioxidant Activity

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 322
Author(s):  
Ivana Ivić ◽  
Mirela Kopjar ◽  
Dubravko Pichler ◽  
Ivana Buljeta ◽  
Anita Pichler
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Chemical Properties ◽  
Processing Parameters ◽  
Operating Conditions ◽  
Total Phenolic ◽  
Cabernet Sauvignon ◽  
Temperature Regimes ◽  
Colour Parameters ◽  
Membrane Type

The aim of this study was to investigate the influence of different operating conditions (four pressures: 2.5, 3.5, 4.5 and 5.5 MPa; two temperature regimes: with and without cooling) and wine type on phenolic compounds retention during the nanofiltration process of two Cabernet Sauvignon red wines (conventionally and ecologically produced). The nanofiltration process was conducted on Alfa Laval LabUnit M20 with plate module and six NF M20 membranes. In initial wines and obtained retentates, total polyphenol and flavonoid contents, monomeric anthocyanins content, antioxidant activity, individual phenolic compounds and CIELab colour parameters were determined. A loss of total phenolic compounds and decrease in antioxidant activity was observed in all retentates comparing to initial wine. However, retentate cooling and higher pressure increased their retention. Besides processing parameters, individual phenolic compound retention depended on several factors, such as the wine type, chemical properties of compounds and membrane type, and their combinations. Different chemical composition of initial conventional and ecological wine influenced the retention of individual compounds.

scholarly journals Influence of Calcium Silicate on the Chemical Properties of Pleurotus ostreatus var. florida (Jacq.) P. Kumm

2020 ◽  
Vol 6 (4) ◽  
pp. 299
Author(s):  
Rossana V. C. Cardoso ◽  
Márcio Carocho ◽  
Ângela Fernandes ◽  
Diego Cunha Zied ◽  
Juan Diego Valenzuela Cobos ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Pleurotus Ostreatus ◽  
Calcium Silicate ◽  
Insect Pests ◽  
Chemical Properties ◽  
Biological Efficiency ◽  
Vitamin D2 ◽  
Fruiting Bodies ◽  
Productivity Rate ◽  
The Impact

Supplementation of mushroom substrates has been linked to a higher resistance against insect pests, although few studies show the impact of this supplementation on the different agronomical parameters of mushrooms or even their chemical composition. In this work, the variation in the biological and chemical composition of oyster mushroom (Pleurotus ostreatus var. florida (Jacq.) P. Kumm) was analysed after varying the substrate supplementation of calcium silicate (0, 0.5, 1, 2, and 4% (w/w%)) during two harvest flushes. Overall, supplementation did not change the weight, the number of fruiting bodies, biological efficiency, yield ratio, and productivity rate of the mushrooms, although the harvest flushes did show significant differences. Furthermore, slight changes were found in the chemical composition with an increase in vitamin D2 and tocopherols for the mushrooms with higher amounts of calcium silicate. Overall, the substrate supplementation did not seem to induce expressive changes or decrease production yields, and can, therefore, continue to be researched as a potential application to fight agronomical pests.

Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

2008 ◽  
Vol 21 (8) ◽  
pp. 689-694 ◽  
Author(s):  
Yongsheng Tao ◽  
Hua Li ◽  
Hua Wang ◽  
Li Zhang
Keyword(s):  
Volatile Compounds ◽  
Red Wine ◽  
Cabernet Sauvignon

scholarly journals Influence of breed on selected quality parameters of fresh goat meat

2020 ◽  
Vol 63 (2) ◽  
pp. 219-229
Author(s):  
Snežana Ivanović ◽  
Marija Pavlović ◽  
Ivan Pavlović ◽  
Aleksandra Tasić ◽  
Jelena Janjić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Ph Value ◽  
Quality Parameters ◽  
Saanen Goat ◽  
Goat Meat ◽  
Significant Difference ◽  
The Impact

Abstract. The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat.

scholarly journals Connecting planet formation and astrochemistry

2020 ◽  
Vol 642 ◽  
pp. A229 ◽  
Author(s):  
Alex J. Cridland ◽  
Ewine F. van Dishoeck ◽  
Matthew Alessi ◽  
Ralph E. Pudritz
Keyword(s):  
Chemical Composition ◽  
Planet Formation ◽  
Chemical Properties ◽  
Major Axis ◽  
Recent Analysis ◽  
Element Abundance ◽  
Semi Major Axis ◽  
Hot Jupiters ◽  
Erosion Models ◽  
The Impact

The chemical composition of planetary atmospheres has long been thought to store information regarding where and when a planet accretes its material. Predicting this chemical composition theoretically is a crucial step in linking observational studies to the underlying physics that govern planet formation. As a follow-up to an earlier study of ours on hot Jupiters, we present a population of warm Jupiters (semi-major axis between 0.5 and 4 AU) extracted from the same planetesimal formation population synthesis model as used in that previous work. We compute the astrochemical evolution of the proto-planetary disks included in this population to predict the carbon-to-oxygen (C/O) and nitrogen-to-oxygen (N/O) ratio evolution of the disk gas, ice, and refractory sources, the accretion of which greatly impacts the resulting C/Os and N/Os in the atmosphere of giant planets. We confirm that the main sequence (between accreted solid mass and the atmospheric C/O) we found previously is largely reproduced by the presented population of synthetic warm Jupiters. As a result, the majority of the population falls along the empirically derived mass-metallicity relation when the natal disk has solar or lower metallicity. Planets forming from disks with high metallicity ([Fe/H] > 0.1) results in more scatter in chemical properties, which could explain some of the scatter found in the mass-metallicity relation. Combining predicted C/Os and N/Os shows that Jupiter does not fall among our population of synthetic planets, suggesting that it likely did not form in the inner 5 AU of the Solar System before proceeding into a Grand Tack. This result is consistent with a recent analysis of the chemical composition of Jupiter’s atmosphere, which suggests that it accreted most of its heavy element abundance farther than tens of AU away from the Sun. Finally, we explore the impact of different carbon refractory erosion models, including the location of the carbon erosion front. Shifting the erosion front has a major impact on the resulting C/Os of Jupiter- and Neptune-like planets, but warm Saturns see a smaller shift in C/Os since their carbon and oxygen abundances are equally impacted by gas and refractory accretion.

Recrystallisation and Grain Growth in Batch Annealed Ti-IF Steels

2004 ◽  
Vol 467-470 ◽  
pp. 1099-1104 ◽  
Author(s):  
Hélène Petitgand ◽  
H. Réglé ◽  
Uwe Zimmermann
Keyword(s):  
Chemical Composition ◽  
Simple Model ◽  
Grain Growth ◽  
Growth Kinetics ◽  
Processing Parameters ◽  
Model Based ◽  
Batch Annealing ◽  
Grain Growth Kinetics ◽  
The Impact

In order to optimize the batch annealing cycles and increase the productivity of this process, the impact of the chemical composition and the processing parameters on the recrystallisation and grain growth kinetics were investigated on different Ti IF steels. A simple model based on an Avrami formulation has been developed for the prediction of the recrystallisation kinetics.

Population Study on the Impact Food Chemical Composition on Patients with Non-Alcoholic Fatty Liver Diseases

2018 ◽  
Vol 69 (4) ◽  
pp. 961-964
Author(s):  
Andrei Vasile Olteanu ◽  
Georgiana Emmanuela Gilca Blanariu ◽  
Gheorghe Gh. Balan ◽  
Dana Elena Mitrica ◽  
Elena Gologan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Liver ◽  
Nutritional Value ◽  
Liver Steatosis ◽  
Saturated Fat ◽  
Control Group ◽  
Healthy Population ◽  
Alcoholic Fatty Liver ◽  
Major Interest ◽  
The Impact

Non-alcoholic fatty liver disease (NAFLD) has become of major interest worldwide, it is estimated that more than 20% of the general population suffer from liver steatosis. NAFLD is highly associated with metabolic risk factors like type 2 diabetes mellitus, obesity and dyslipidemia, the patients diagnosed with NAFLD should adopt a high fiber low calorie diet, with reduced saturated fat and carbohydrates content, leading to weight loss and improvement of metabolic profile. Our study is aiming to shape the profile of the patient interested in being informed related to food quality and chemical composition and to evaluate the aspects on the food products label which are important for the customer. Between June 2017 and December 2017, 83 patients diagnosed with NASH were included in the study, representing the study group, while 33 subjects, without metabolic syndrome or digestive diseases, selected from patient list belonging to two general practitioners, constituted the control group. Related to the interest of being informed about the chemical composition and nutritional value of the products bought, the study showed a low interest for the provided information on nutritional value. lack of confidence in the provided information and complexity of the information are understandable, the high number of subject reasoning through lack of immediate clinical benefit is surprising. Among the healthy population the willingness to pay attention to this aspect is extremely low.

Sign in / Sign up

Export Citation Format

Share Document