scholarly journals Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3104 ◽  
Author(s):  
Li-Xia Zhu ◽  
Meng-Meng Zhang ◽  
Zheng Liu ◽  
Yin Shi ◽  
Chang-Qing Duan
Keyword(s):  
High Performance ◽  
Grape Juice ◽  
Wine Quality ◽  
Comprehensive Overview ◽  
Important Indicator ◽  
Grape Quality ◽  
Chemical Hydrolysis ◽  
Hydrolysis Of ◽  
Maillard Products

4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais is a traditional wine fermented from boiled local grape juice in Xinjiang (China). It has a strong caramel odor, which suggests high furaneol content. Furaneol formation during Msalais-making had not been investigated to date. Here, high-performance liquid chromatography and different fermentation models of Msalais-making were used to investigate the furaneol content and formation during Msalais-making. The furaneol content of Msalais is high, between 27.59 ± 0.493 mg/L and 117.6 ± 0.235 mg/L. It is formed throughout the entire Msalais-making process. The formation pathways include the Maillard reaction and chemical hydrolysis of bound furaneol during grape juice concentration; enzymatic release and/or chemical acidic hydrolysis of furaneol glucosides, and biosynthesis from Maillard products and d-fructose-1,6-diphosphate during fermentation; chemical transformation of Maillard products at room temperature (16–25 °C) and hydrolysis of furaneol glucosides during storage. Importantly, furaneol is formed by an efficient biotransformation of Maillard products. These findings suggest that furaneol content can be used as an important indicator of wine quality, and could be controlled by controlling the grape quality, grape juice concentration, fermentation, and wine storage.

scholarly journals Comparative studies of some white wine cultivars in the sub-region of Belgrade and Nis

2004 ◽  
Vol 49 (1) ◽  
pp. 49-57
Author(s):  
Branislava Sivcev ◽  
Dragoslav Cvetkovic ◽  
Nevena Petrovic ◽  
Ivana Popadic
Keyword(s):  
Total Yield ◽  
Grape Juice ◽  
Experimental Period ◽  
White Wine ◽  
High Yield ◽  
Great Success ◽  
Air Temperatures ◽  
Grape Quality ◽  
Climatic Characteristics

In two wine-growing areas with different climatic characteristics 12 cultivars intended for the production of white wines were studied. The climatic characteristics include: mean annual air temperatures, mean vegetation air temperatures, heliothermal coefficient, hydrothermal coefficient and active temperatures sum from the moment of the growth of shoots to their full maturity for each studied cultivar. Elements of buds fruitfulness (6 features in total), yield, cluster mass, sugar quantity and grape quality were observed in both localities. In the vineyards of Grocka and Kutina high yielding varieties Ugni blanc and Dimyat can be grown with great success. Italian Riezling produced higher yields and better quality of unfermented grape juice in the vineyards of Grocka in comparison with the vineyards of Kutina. Pinot blanc in both localities was characterized by high yield, but the quality of unfermented grape juice was better in the vineyards of Grocka. Variety Rkaciteli produced high yield and good quality of unfermented grape juice in the experimental period in the vineyards of Kutina.

Co-pigmentation of caffeic acid and catechin on wine color and the effect of ultrasound in model wine solutions

2020 ◽  
Author(s):  
Zhen-Dan Xue ◽  
Qing-An Zhang ◽  
Ting-Ting Wang
Keyword(s):  
Caffeic Acid ◽  
High Performance ◽  
Storage Time ◽  
Red Wine ◽  
Ultrasound Irradiation ◽  
Wine Quality ◽  
Color Effect ◽  
In The Beginning ◽  
Wine Color

Abstract Objective Wine color is usually considered to be one of the important indicators to judge the red wine quality, and is also employed to evaluate the wine ageing, while the wine color can be influenced by many factors. Methods In this paper, the effects of caffeic acid and catechin on the wine color and the mechanism were investigated by high performance liquid chromatography (HPLC) and ultraviolet-visible spectroscopy for the red wine and the constructed model solutions with the addition of catechin, caffeic acid and malvidin-3-O-glucoside, respectively. The spectrum changes of the model wine solutions (Mv-glc, Mv-glc + caffeic acid and Mv-glc + catechin) during the 120 days storage were monitored to analyze the influence of co-pigmentation on the red wine color. Results The results indicate that the color properties of red wine could be affected by caffeic acid and catechin to a certain extent. Moreover, caffeic acid had the stronger auxiliary color effect on the malvidin-3-O-glucoside than that of the catechin in the model wine solutions, and the former effect continued to increase with the prolongation of storage time, while the latter effect (catechin) only had the temporary auxiliary color effect in the beginning, and weakened from red to orange yellow with the increasing of storage time. Furthermore, ultrasound irradiation had a further improvement on the co-pigmentation, resulting in the modification of wine color. Conclusion All results indicate that the co-pigmentation reaction of wine color could be modified by the addition of caffeic acid and ultrasonic treatment so as to obtain a high quality of red wine.

Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Carine Glaucia Comarella ◽  
Taísa Ceratti Treptow ◽  
Álisson Santos de Oliveira ◽  
Eliseu Rodrigues ◽  
Claudia Kaehler Sautter ◽  
...  
Keyword(s):  
High Performance ◽  
Grape Juice ◽  
Analytical Techniques ◽  
Physical Method ◽  
Ultrasound Irradiation ◽  
Physicochemical Analysis ◽  
Content Type ◽  
The Us ◽  
Quality Of Products

PurposeThe aim of this study was to evaluate the effect of ultrasound (US) treatment on the postharvest of “Isabella” grapes and the consistency of the obtained results regarding the composition of anthocyanins in grape juice over three successive harvest years using a combination of analytical techniques.Design/methodology/approachJuices produced from “Isabella” grapes sonicated for different durations (3, 5, 7 and 10 min) were analysed. The grapes were harvested and sonicated in 2013, 2014 and 2015, and each treated sample was stored for 1, 3 and 5 days in order to verify the time necessary for the development of the US response. The juices were analysed through physicochemical analysis (total monomeric anthocyanins). The anthocyanin profiles were quantified and identified using high performance liquid chromatography coupled to photodiode array and mass spectrometry detectors (HPLC-PDA-MSn).FindingsThe results demonstrated the potential of US in improving the quality of grape juice. In all three harvests, it was observed that the treatments were effective in increasing the concentration of anthocyanins. For the 2013 harvest, the application of US for 5 min led to a 103% increase in juice pigments. However, the US response profile varied among the three harvests, indicating that the US effect was influenced by the ripening conditions of the fruit. In total, 33 anthocyanins were identified in the grape juice. For the first time, peonidin-3-p-coumaroyl glucoside-5-glucoside was identified in “Isabella” juice.Originality/valueThe results of this study validated US treatment as a simple and effective physical method that can be used as an alternative technology for improving the general quality of products such as juice by increasing the pigment concentrations that are linked to the colour and antioxidant potential of drinks. Moreover, the results demonstrate that US treatment may be less effective in the case of a sample with distinct phenolic maturation.

scholarly journals Quality assessment of grape juice from integrated, organic and biodynamic viticulture using image forming methods

OENO One ◽  
2020 ◽  
Vol 54 (2) ◽  
Author(s):  
Jürgen Fritz ◽  
Miriam Athmann ◽  
Georg Meissner ◽  
Randolf Kauer ◽  
Uwe Geier ◽  
...  
Keyword(s):  
Quality Assessment ◽  
Structure Formation ◽  
Grape Juice ◽  
Structural Features ◽  
Image Features ◽  
Wine Quality ◽  
Specific Chemical ◽  
Grape Quality ◽  
Forming Methods ◽  
Circular Chromatography

Aim: The image forming methods biocrystallisation, capillary dynamolysis and circular chromatography are introduced as a complementary tool for grape quality assessment. These methods were used to investigate grape juice samples from a long-term field trial comparing integrated, organic and biodynamic viticultural practices.Methods and results: Characteristic changes in structures created by the reaction of metal salts with grape juice were evaluated using biocrystallisation, circular chromatography and capillary dynamolysis image forming methods. In particular, this study tested the effects of cultivation method, aging time and juice concentration on structure formation.To assess grape quality, the images of the encoded grape juice samples were: i) grouped into pairs with similar image features, ii) characterised based on reference images (e.g., high versus low resistance to degradation, or the amount of substance necessary for structure formation), iii) ranked according to structures associated with grape quality, and iv) assigned to the different production methods (classification). In order for similar structural features in the image forming methods to be expressed, all samples of grape juice harvested from integrated production over four years required higher juice concentrations than samples from organic and biodynamic origin. This was interpreted as the latter two production systems having higher structure formation efficacy. Furthermore, juices produced from the integrated management system exhibited more structures, indicative of a lower resistance to aging. In three out of four harvest years, the biodynamic samples exhibited the highest structure forming efficacy and resistance to aging.Conclusion: These findings are consistent with enhanced form maintenance and thus higher internal product quality of biodynamic and organic grapes compared to grapes from integrated farming.Significance and impact of the study: Image forming methods may serve as a valuable tool for grape juice and wine quality assessment to complement compound-specific chemical analyses.

COMPARISON OF THE QUALITY OF LIFE OF PATIENTS IN THE LOCALY ADVANCED BREAST CANCER FORMS AFTER SYSTEM AND INTRALYMPHATIC POLYCHEMOTHERAPY

2018 ◽  
Vol 4 ◽  
pp. 3-13
Author(s):  
Yuriy Dumanskiy ◽  
Oleksandr Bondar ◽  
Oleksandr Tkachenko ◽  
Evhenii Stoliachuk ◽  
Vasilii Ermakov
Keyword(s):  
Breast Cancer ◽  
Quality Of Life ◽  
Locally Advanced ◽  
Developed Countries ◽  
Control Group ◽  
Preoperative Treatment ◽  
Discrete Elements ◽  
Important Indicator ◽  
Significant Difference

In recent years, breast cancer (BC) is the most common cancer pathology and the most common cause of disability among women in developed countries. Finding the most effective ways of interaction between the patient and the doctor creates the preconditions for the necessary analysis of the treatment process from an objective and subjective point of view. Therefore, an important indicator to be taken into account is the quality of life of a patient. To compare the indicators of a comprehensive assessment of the quality of life of patients to the adverse locally advanced forms (LA) of breast cancer before and after systemic intravenous polychemotherapy (SPCTx) and selective endolymphatic polychemotherapy (ELPCTx) in neoadjuvant mode. The study was conducted on the basis of a random analysis of outpatient cards from 112 patients with LA BC T4A-DN0-3M0 who received a comprehensive antitumor treatment on the basis of the Donetsk regional antitumor center and the University Clinic of the Odessa National Medical University from 2000 to 2017, which was proposed a questionnaire at various stages of preoperative treatment. The first (control) group consisted of 65 patients (58 %) with inoperable forms of LA BC, which was performed in neoadjuvant mode by SPCTx. The second (study group) included 47 patients (42 %) with inoperable forms of LA BC, which was performed as a neoadjuvant course ELPCTx. According to the integral indicators of quality of life and quality of health between patients in the control and study groups, there was no statistically significant difference. In a detailed analysis of the indicators of symptomatic scales, the difference between the groups did not exceed the critical. Based on the results of a study conducted among patients receiving endolymphatic chemotherapy in a neoadjuvant mode, the subjective evaluations of treatment in absolute numbers have better reference values without statistical superiority. The study of the integrative indicator of quality of life and its discrete elements is an ergonomic and economical means of heuristic assessment of the health of patients in order to further develop more rational and convenient ways of solving urgent issues of modern oncology by increasing compliance and finding a compromise between the physician and the patient.

Chitosan in Biomedical Engineering: A Critical Review

2019 ◽  
Vol 14 (2) ◽  
pp. 93-116 ◽  
Author(s):  
Shabnam Mohebbi ◽  
Mojtaba Nasiri Nezhad ◽  
Payam Zarrintaj ◽  
Seyed Hassan Jafari ◽  
Saman Seyed Gholizadeh ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Biomedical Engineering ◽  
Biological Properties ◽  
Advanced Materials ◽  
Comprehensive Overview ◽  
Chemical Structures ◽  
Bio Imaging ◽  
Significant Attention ◽  
Unique Chemical

Biomedical engineering seeks to enhance the quality of life by developing advanced materials and technologies. Chitosan-based biomaterials have attracted significant attention because of having unique chemical structures with desired biocompatibility and biodegradability, which play different roles in membranes, sponges and scaffolds, along with promising biological properties such as biocompatibility, biodegradability and non-toxicity. Therefore, chitosan derivatives have been widely used in a vast variety of uses, chiefly pharmaceuticals and biomedical engineering. It is attempted here to draw a comprehensive overview of chitosan emerging applications in medicine, tissue engineering, drug delivery, gene therapy, cancer therapy, ophthalmology, dentistry, bio-imaging, bio-sensing and diagnosis. The use of Stem Cells (SCs) has given an interesting feature to the use of chitosan so that regenerative medicine and therapeutic methods have benefited from chitosan-based platforms. Plenty of the most recent discussions with stimulating ideas in this field are covered that could hopefully serve as hints for more developed works in biomedical engineering.

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

Introduction to Games User Research

2018 ◽  
Author(s):  
Anders Drachen ◽  
Pejman Mirza-Babaei ◽  
Lennart E. Nacke
Keyword(s):  
User Experience ◽  
Video Game ◽  
Digital Games ◽  
Comprehensive Overview ◽  
User Research ◽  
Interdisciplinary Field ◽  
Present Book ◽  
Optimal Quality ◽  
Experienced User

This chapter provides an introduction to the field of Games User Research (GUR) and to the present book. GUR is an interdisciplinary field of practice and research concerned with ensuring the optimal quality of usability and user experience in digital games. GUR inevitably involves any aspect of a video game that players interface with, directly or indirectly. This book aims to provide the foundational, accessible, go-to resource for people interested in GUR. It is a community-driven effort—it is written by passionate professionals and researchers in the GUR community as a handbook and guide for everyone interested in user research and games. We aim to provide the most comprehensive overview from an applied perspective, for a person new to GUR, but which is also useful for experienced user researchers.

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