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 A Survey of Biogenic Amines Profile in Opened Wine Bottles

2018 ◽  
Author(s):  
Justyna Płotka-Wasylka ◽  
Vasil Simeonov ◽  
Jacek Namieśnik
Keyword(s):  
Biogenic Amines ◽  
Total Content ◽  
Storage Conditions ◽  
White Wine ◽  
Chemometric Analysis ◽  
Cork Stopper ◽  
Red Wines ◽  
White Wines

1) Background: A survey of biogenic amines profile in opened wine bottles has been established. Opened bottles of red and white wine were submitted to different temperature as well as different kind of stopper (screw cap, cork stopper) and use of vacuum devices. A total of six wine made from different variety of grapes were obtained from Polish vineyard places in different region of Poland; 2) Results: DLLME-GC-MS procedure for biogenic amines determination was validated and applied for wine samples analysis. The total content of BAs in white wines ranged from 442 µg/L to 929 µg/L, while in red wines ranged from 669 µg/L to 2244 µg/L the set of just opened wine samples. The most abundant biogenic amines in the six analysed wines were histamine and putrescine; 3) Conclusion: Considering the commercial availability of the analysed wines, there was no relationship between the presence of biogenic amines in a given wine and their availability on the market. However, it was observed that the different storage conditions employed in this experiment affect not only the biogenic amines profile, but also the pH. The results were confirmed by chemometric analysis.

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.

scholarly journals Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 5
Author(s):  
Artur Głuchowski ◽  
Ewa Czarniecka-Skubina ◽  
Krzysztof Tambor ◽  
Elvyra Jariené
Keyword(s):  
Heat Treatment ◽  
Volatile Compounds ◽  
Sensory Profile ◽  
Pronounced Change ◽  
Headspace Volatile ◽  
Different Temperatures ◽  
Sous Vide ◽  
Cie Lab ◽  
Area Percentage

Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide heat treatment on the volatile compounds profile, sensory quality, and color of basil infusions. The material used for research was aqueous basil infusion prepared conventionally at 100 °C, and using the sous-vide method (65, 75, and 85 °C). The composition of volatile compounds was identified by GC/MS analysis, the sensory profile was assessed using a group of trained panelists, while the color was instrumentally assessed in the CIE Lab system. No significant differences were found in the intensity of the taste and aroma of basil infusions at different temperatures. Seventy headspace volatile compounds were identified in the analyzed samples, ten of which exceeded 2% of relative area percentage. The most abundant compounds were eucalyptol (27.1%), trans-ocimene (11.0%), β-linalool (9.2%), and β-myrcene (6.7%). Most of the identified compounds belonged to the terpenes and alcohols groups. Our findings show that the conventional herbal infusion was more like a sous-vide infusion prepared at the lowest temperature SV65, while SV75 and SV85 were similar to each other but different from the conventional. However, a smaller number of volatile compounds in the samples heated at higher temperatures of sous-vide were identified. The sous-vide samples showed a higher content of alkanes. The sous-vide method (p ≤ 0.05) resulted in darker, less green, and less yellow basil leaves than fresh and traditionally steeped ones. Long heat treatment under vacuum at higher temperatures causes a pronounced change in the aroma composition.

Effect of olive storage temperature on the quality of Carolea and Ottobratica oils

2018 ◽  
pp. 563
Author(s):  
Amalia Piscopo, A. De Bruno, A. Zappia, Giuseppina Gioffre ◽  
Nicola Grillone, Rocco Mafrica, Marco Marco Poiana
Keyword(s):  
Storage Temperature ◽  
Total Content ◽  
Storage Conditions ◽  
Sterol Composition ◽  
Olive Oils ◽  
Squalene Content ◽  
General Quality ◽  
Total Antioxidant ◽  
Storage Times

The aim of this work was to evidence the effect of the olive storage temperature on the quality of the extracted oils from the cultivars Carolea and Ottobratica, grown in the South of Italy. Qualitative parameters of oils were evaluated by analysis of major and minor components, in particular free acidity, peroxide value, fatty acid composition, sterol composition, squalene content and total content of polyphenols, tocopherols and pigments. The total antioxidant activity of olive oils was evaluated by DPPH and ABTS assays. The response to the storage conditions applied to olives in terms of oil qualitative parameters was different between the cultivars. In Carolea oils the effect of the temperature was significant, whereas also the harvesting time and the storage times affected the general quality of Ottobratica oils.

scholarly journals cold plasma technology on minimally processed roasted coffee (Coffea arabica L.) in relation to physicochemical properties, sensorial analysis and antioxidant compounds

Biotecnia ◽  
2021 ◽  
Vol 23 (2) ◽  
Author(s):  
Montserrat Calderón Santoyo ◽  
Paloma Patricia Casas-Junco ◽  
Juan Arturo Ragazzo-Sánchez ◽  
Josué Raymundo Solís-Pacheco ◽  
Blanca Rosa Aguilar-Uscanga ◽  
...  
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Total Content ◽  
Input Power ◽  
Sensory Profile ◽  
Antioxidant Compounds ◽  
Roasted Coffee ◽  
Chemical Residues ◽  
Significant Difference

The application of cold plasma in the food industry has had an important impact since it causes minimal alterations in nutritional content, does not leave chemical residues and in some cases does not affect the sensory quality of food. The objective of this investigation was to evaluate the physicochemical, sensory, and antioxidant compounds of roasted coffee treated with cold plasma. Cold plasma was generated with a device a discharged dielectric barrier (DBD) at an input power of 30 W and an output voltage of 850 volts, applied at different times with advertising helium gas (1.5 L min-1). Cold plasma treatment showed no significant difference in the color parameter. Moreover, we detected no differences in the aromatic and sensory profile submitted to plasma treatment for 30 min compared with the untreated samples. On the other hand, a 12% reduction of the total content of soluble polyphenols and an increase of 14% in the antioxidant capacity were observed in samples treated with cold plasma.

scholarly journals Comparison of Volatiles and Chemical Composition of Traditional and Non-Traditional Honey Available on the Polish Market

2021 ◽  
Vol 11 (14) ◽  
pp. 6371
Author(s):  
Dorota Derewiaka ◽  
Ewa Majewska ◽  
Katarzyna Kuzak ◽  
Dominika Szadkowska
Keyword(s):  
Volatile Compounds ◽  
Total Content ◽  
Isovaleric Acid ◽  
Total Phenols ◽  
European Law ◽  
Butanoic Acid ◽  
Aroma Profile ◽  
Cation Radicals

The purpose of the work was to compare the quality of selected honey available on the Polish market, including traditional (rape, lime and meadow and marsh honey) and non-traditional honey (lime, buckwheat, and honeydew honey from coniferous honeydew). Parameters such as electrical conductivity, color, pH, acidity, water, hydroxymethylfurfural, total phenols content, and ability to deactivate ABTS cation radicals were determined. The profile of aroma compounds was carried out by GC-MS technique, and determination of sugars was performed by HPLC. It was found that all tested honey met standards according to European law requirements. Semi-quantitative analysis of volatile compounds showed that all honey samples contain numerous volatiles (in buckwheat honey there were 67 compounds, and in honeydew honey from coniferous honeydew, only 40 compounds). Characteristic volatile compounds of each aroma profile were described e.g., benzaldehyde, acetone, 2-methyl-butanal, nonanal, benzyl alcohol were found in rape honey aroma, and furfural, isovaleric acid, ethanol, delta-valerolactone, isovaleraldehyde, 2-methyl-butanoic acid, and phenylacetaldehyde in buckwheat honey aroma. The total content of volatiles was the highest in buckwheat honey (199.62 µg/kg), and in traditional lime honey (195.17 µg/kg). The lowest total content of volatile substances was established in non-traditional lime honey (73.20 µg/kg) and in rape honey (39.52 µg/kg).

scholarly journals New Strategies to Improve Sensorial Quality of White Wines by Wood Contact

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 91 ◽  
Author(s):  
M. Alañón ◽  
M. Díaz-Maroto ◽  
M. Pérez-Coello
Keyword(s):  
Quercus Petraea ◽  
Sensory Profile ◽  
Quercus Alba ◽  
The Novel ◽  
Red Wines ◽  
Wine Quality ◽  
White Wines ◽  
Extractable Compounds ◽  
New Strategies

Ageing wine is a common practice used in winemaking, since the quality and sensory profile increase due to the extractable compounds coming from wood, by means of barrels or chips. The quantitative and qualitative compounds of the wood depend on the species, its origins and the treatments applied in cooperages. Traditionally, oak wood species are most often used in cooperage, specifically Quercus alba (Q. alba), Known as American oak and Quercus robur (Q. robur) and Quercus petraea (Q. petraea), both known as French oak. Although this stage is very common for red wines, its use is still restricted in the case of white wines. However, this topic is particularly interesting, since due to the sensorial benefits of wood contact, the option for ageing white wines in barrels or chips could be chosen by winemakers. This review compiles the novel strategies applied to white wines by means of wood contact in recent years with the aim to increase wine quality and sensorial features.

scholarly journals The Effect of Storage in Controlled Atmosphere on the Quality and Health-Promoting Components of Broccoli (Brassica Oleracea bar. Italica)

2012 ◽  
Vol 77 (1) ◽  
pp. 89-100 ◽  
Author(s):  
Ewa Badełek ◽  
Ryszard Kosson ◽  
Franciszek Adamicki
Keyword(s):  
Ascorbic Acid ◽  
Total Content ◽  
Storage Conditions ◽  
Control Treatment ◽  
Glucosinolate Content ◽  
Total Sugars ◽  
Controlled Atmospheres ◽  
Before And After ◽  
Health Promoting

Summary The aim of the study was to determine the effect of storage conditions on the quality and health-promoting components of broccoli. Broccoli heads cv. Marathon F1 were stored at 0°C for 100 days in controlled atmospheres containing: 1) 15% CO2 - 3% O2, 2) 10% CO2 - 3% O2, 3) 8% CO2 - 1% O2, 4) 5% CO2 - 3% O2. In the control treatment, broccoli heads were stored in normal atmosphere in crates lined with PE film. Before and after storage, chemical analyses were performed for the content of ascorbic acid, total sugars and glucosinolates - sulforaphane and indole-3-carbinol. Additionally, after storage the quality of broccoli heads was assessed visually on a 1-10 point scale, and the percentage of marketable heads was determined. The total content of sulforaphane and indole-3-carbinol in fresh broccoli was lower in comparison with stored broccoli. The sulforaphane content in fresh broccoli was about twice as high as that of indole-3-carbinol. Storage in an atmosphere consisting of 5% CO2 - 3% O2 was more favourable in comparison with the other gas concentrations in terms of glucosinolate content. A decrease in the content of ascorbic acid and total sugars during storage was noted in all the treatments. The highest loss of these components occurred in broccoli stored in an atmosphere consisting of 15% CO2 and 3% O2. Broccoli heads stored in normal atmosphere completely lost their market quality due to decay, but the quality of broccoli kept in CA was satisfactory.

scholarly journals Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 453
Author(s):  
Ana M. Roldán ◽  
Fini Sánchez-García ◽  
Luis Pérez-Rodríguez ◽  
Víctor M. Palacios
Keyword(s):  
Volatile Compounds ◽  
Octanoic Acid ◽  
White Wine ◽  
Sensory Profile ◽  
Floral Character ◽  
Sensorial Analysis ◽  
Yeast Strains ◽  
Commercial Yeast ◽  
Sensory Profiles

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.

scholarly journals Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of Malvasia delle Lipari Sweet Wine

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1881
Author(s):  
Elena Arena ◽  
Valeria Rizzo ◽  
Fabio Licciardello ◽  
Biagio Fallico ◽  
Giuseppe Muratore
Keyword(s):  
Storage Temperature ◽  
Light Exposure ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Artificial Lighting ◽  
Fluorescent Lamps ◽  
Lighting Conditions ◽  
And Storage ◽  
Sweet Wine

The influence of light exposure, bottle color and storage temperature on the quality parameters of Malvasia delle Lipari (MdL) sweet wine were investigated. Wine samples bottled in clear-colored (colorless, green and amber) glass were stored under different artificial lighting conditions, in order to simulate the retail environment (one cool-white, fluorescent lamp) and to perform an accelerated test (four and six cool-white, fluorescent lamps). The storage temperature was kept constant (25 °C) for the first 90 days of the experiment and then samples were monitored for up to 180 days at higher temperatures (30, 35 and 40 °C). The principal enological parameters, total phenols, color, 5-hydroxymethylfurfural (HMF) and 2-furaldehyde (2F) contents were studied. The shelf-life test pointed out minimum variations of the basic chemical parameters, while the quality attributes most affected by lighting were color, together with HMF and 2F levels which, hence, can be considered as indicators of the severity of storage conditions.

Sign in / Sign up

Export Citation Format

Share Document