scholarly journals Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 836 ◽  
Author(s):  
Meng-Qi Ling ◽  
Han Xie ◽  
Yu-Bo Hua ◽  
Jian Cai ◽  
Si-Yu Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Flavor Compounds ◽  
Aliphatic Acid ◽  
Maturation Time ◽  
White Wines ◽  
Bottle Aging ◽  
Visual Difference ◽  
Flavor Profile ◽  
Acid Esters ◽  
Long Chain

Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.

scholarly journals Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

OENO One ◽  
2018 ◽  
Vol 52 (4) ◽  
Author(s):  
Rubén DEL BARRIO GALÁN ◽  
Cristina ÚBEDA ◽  
Mariona GIL ◽  
Nathalie SIECZKOWKI ◽  
Álvaro PEÑA
Keyword(s):  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Contact Time ◽  
Total Phenolic ◽  
White Wines ◽  
Aging Period ◽  
Time Period ◽  
Bottle Aging ◽  
Physical And Chemical Quality

Aim: The aims of this study were to (i) study the effect of different application dosages of a commercial specific inactivated dry yeast (SIDY) on several compounds (polysaccharides, phenolic and volatile compounds) and attributes (color parameters) related to the quality of white wines, and (ii) acquire better knowledge about the use of different dosages of SIDY in white wines with the objective to improve their quality.Methods and results: Three different dosages were applied (10, 20 and 40 g hL-1). Treated wines were followed after a contact time period of two months and after a bottle aging period of three months. Total phenolic content, color intensity, CIELab coordinates, polysaccharides, low molecular weight phenolic compounds and volatile compounds were evaluated.Conclusions: Higher dosages of this SIDY resulted in a greater release of polysaccharides into the wine. In parallel, a positive effect on the reduction or prevention of wine oxidation was observed due to the interaction with certain phenolic compounds. The application of the highest dosage seems to lead to an adsorption or retention effect of the major identified volatile compounds. This effect seems to be more evident after the contact time period than after the bottle storage period.Significance and impact of the study: This study can contribute to improve our knowledge on how applying different dosages of SIDY affects the physical and chemical quality of white wines.

Chemodynamics, transport behaviour and treatment of phthalic acid esters in municipal landfill leachates

1998 ◽  
Vol 38 (2) ◽  
pp. 185-192 ◽  
Author(s):  
M. J. Bauer ◽  
R. Herrmann ◽  
A. Martin ◽  
H. Zellmann
Keyword(s):  
Particulate Matter ◽  
Aquatic Environment ◽  
Phthalic Acid ◽  
Phthalic Acid Esters ◽  
Landfill Leachates ◽  
Transport Behaviour ◽  
Ethylhexyl Phthalate ◽  
Dissolved Phase ◽  
Acid Esters ◽  
Long Chain

Large amounts of phthalic acid esters (PAEs) are leached from plastics dumped at municipal landfills. This leachate transports PAEs either adsorbed on particulate matter or in dissolved phase. Dissolved organic macromolecules, mainly humic-like substances, enhance the solubility of PAEs. In the biochemical environments of municipal landfills short chain PAEs can be degraded by base-catalyzed hydrolysis or by microorganisms which enzymatically split the side chains. However, there is no cleavage of the aromatic ring. Long chain PAEs like di-(2-ethylhexyl) phthalate are neither degraded abiotically nor by microorganisms. Hence, these PAEs can be leached and washed out of leaky landfills into the groundwater and thus continue to be a threat to the aquatic environment. Only a combined UV radiation/ozonation treatment is capable of fully destroying PAEs.

The occurrence of long chain polyprenols in leaves of plants of Rosaceae family and their isolation by time-extended liquid chromatography

1992 ◽  
Vol 70 (6) ◽  
pp. 448-454 ◽  
Author(s):  
Ewa Świeżewska ◽  
T. Chojnacki ◽  
W. J. Jankowski ◽  
K. Singh ◽  
J. Olsson
Keyword(s):  
Liquid Chromatography ◽  
Fatty Acid ◽  
Large Scale ◽  
Fatty Acid Esters ◽  
Large Scale Preparation ◽  
Scale Preparation ◽  
Wet Weight ◽  
Rosaceae Family ◽  
Acid Esters ◽  
Long Chain

The long chain polyprenols composed of 30 and more isoprene units from leaves of plants belonging to the genera Potentilla and Rosa have been described. They occur in the form of fatty acid esters. The composition of polyprenol mixture was species dependent and its content reached ca. 0.5% wet weight. Large scale preparation of individual polyprenols from a natural polyprenol mixture was performed using time-extended liquid chromatography on the hydrophobic gel Lipidex-5000.Key words: long chain polyprenols, Rosaceae.

scholarly journals Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 232
Author(s):  
María Consuelo Díaz-Maroto ◽  
Manuel López Viñas ◽  
Lourdes Marchante ◽  
María Elena Alañón ◽  
Ignacio Javier Díaz-Maroto ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Light Exposure ◽  
Total Content ◽  
Storage Conditions ◽  
Sensory Profile ◽  
Cork Stopper ◽  
White Wines ◽  
White Leds ◽  
Retail Outlets

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.

scholarly journals Analysis of natural aroma and flavor of MD2 pineapple variety (Ananas comosus [L.] Merr.)

2013 ◽  
Vol 6 (1) ◽  
pp. 123-128 ◽  
Author(s):  
Lukáš Žemlička ◽  
Peter Fodran ◽  
Emil Kolek ◽  
Nadežda Prónayová
Keyword(s):  
Puerto Rico ◽  
Volatile Compounds ◽  
Mass Spectra ◽  
Relative Concentration ◽  
Organic Food ◽  
Ananas Comosus ◽  
Methyl Hexanoate ◽  
Geographical Regions ◽  
Gas Chromatography Mass Spectroscopy ◽  
Flavor Profile

Abstract Aroma and flavor profile of MD2 pineapple variety was investigated. Fruits imported from different geographical regions (Costa Rica, Puerto Rico) were labeled as an organic food. Characteristic volatile and non-volatile compounds obtained by hydro-distillation and direct percolation were identified and quantified by gas chromatography-mass spectroscopy (GC/MS). At least 22 components in percolated extract (or 17 in distillate) were detected according to their mass spectra and retention time. Relative concentration of identified substances varied from 547.7 to 1110.0 μg.kg-1. Analysis showed dominance of esters and furanone-derived compounds as major aroma constituents. Most abundant volatiles identified in all samples were methyl 2-methylbutanoate and methyl hexanoate. Relationships between volatile and non-volatile compounds were also studied.

Aliphatic Acid Esters of Cellulose. Preparation by Acid-Chloride-Pyridine Procedure

1951 ◽  
Vol 43 (3) ◽  
pp. 684-688 ◽  
Author(s):  
C. J. Maim ◽  
J. W. Mench ◽  
D. L. Kendall ◽  
G. D. Hiatt
Keyword(s):  
Acid Chloride ◽  
Aliphatic Acid ◽  
Acid Esters

scholarly journals Long-chain aliphatic wax esters isolated from the sponge Chalinula saudensis (Demospongia) along the Jeddah coast of the Red Sea

2011 ◽  
Vol 59 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Abdulmohsin Al-Sofyani ◽  
Radwan K Al-Farawati ◽  
Amr A ElMaradny ◽  
Gul R Niaz
Keyword(s):  
Vital Role ◽  
Marine Organisms ◽  
Fatty Acid Esters ◽  
Long Chain Fatty Acid ◽  
Molecular Weights ◽  
Chloroform Layer ◽  
Layer Chromatography ◽  
Preparative Layer Chromatography ◽  
Acid Esters ◽  
Long Chain

The sponge Chalinula saudensis, which occurs along the Jeddah coast, has only recently been isolated and identified. In this study, the total crude organic matter of the sponge was extracted by solvents. The total crude extract was further separated by partitioning it with hexane and water, then with water and chloroform, and finally with water and t-butanol. The chloroform layer was subjected to separation by preparative layer chromatography on silica. One fraction contained four long-chain fatty acid esters, C28H56O2, C30H60O2, C32H62O2 and C36H70 O2. The second ester, C30H60O2, has been identified in the fire corals Millepora dichotoma and Millepora platyphylla. The others have not previously been reported from marine organisms; however similar long-chain esters with different long aliphatic chains and with different molecular weights have been identified from other marine organisms. These compounds are normally waxy and their presence in Chalinula saudensis plays a vital role in the biosynthetic pathways. They also act as insulators against seasonal variations.

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