Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines

The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins’ additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability.

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Clarification influence upon sensorial and analytical characteristics of Muscat dry wine

OENO One ◽

10.20870/oeno-one.1998.32.2.1053 ◽

1998 ◽

Vol 32 (2) ◽

pp. 111

Author(s):

Catherine Guillou ◽

José Luis Aleixandre ◽

Maria José García ◽

Victoria Lizama

Keyword(s):

Aromatic Compounds ◽

White Wine ◽

Chemical Characteristics ◽

Sensorial Analysis ◽

Hewlett Packard ◽

White Wines ◽

Egg Albumin ◽

Physico Chemical ◽

Blood Albumin ◽

Different Doses

The influence of the clarification on the analytical and sensorial characteristics has been studied on a dry white wine of Muscat. To carry out this work, we have used dry wine of Muscat of the Valencia denomination of origin from the 1995 vintage. The clarification has been realized with four differents c1arifying agents: gelatin, blood albumin, casein and egg albumin associated with bentonite, used in two different doses: a medium doses, calculated from the lowest and highest doses recommended by the maker, and the lowest dose.The analysis physico-chemical have been made following the official methods of the Bulletin de l'Office Internationale de la Vigne et du Vin. The aromatic compounds (esters, high alcohols and terpenes), polyols were set by the gas chromatographie technique, with a chromatograph HEWLETT-PACKARD 5890 A, with a FID and an HP-3395, using nitrogen as carrier gas. Also the sensory characteristics have been determined.Each clarifying agent influence in different ways: gelatin and blood albumin affect fundamentaly the physico-chemical characteristics. Whereas egg albumin decreases the contents in esters, high alcohols, acetaldehide, and methanol. To a lesser extend, blood albumine and casein affect the aromatic fraction. The use of egg albumin isn't advisable for the clarification of white wines, anyway the blood albumin because there are changes in the characteristics in a visible way. At the sight of the results, the combination of gelatin and bentonite for the clarification of a Muscat wine gives a more valuated wine by the consumers. Finally, the clarification has not any influence on attributes evaluated in the sensorial analysis.

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

Foods ◽

10.3390/foods10020453 ◽

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.

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Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine

Fermentation ◽

10.3390/fermentation6030066 ◽

2020 ◽

Vol 6 (3) ◽

pp. 66 ◽

Cited By ~ 1

Author(s):

Juan Manuel Del Fresno ◽

Carlos Escott ◽

Iris Loira ◽

José Enrique Herbert-Pucheta ◽

Rémi Schneider ◽

...

Keyword(s):

Alcoholic Fermentation ◽

Yeast Species ◽

White Wine ◽

The Other ◽

High Quality ◽

White Wines ◽

Viable Method ◽

Ageing On Lees ◽

Saccharomyces Yeasts

Hanseniaspora vineae is an apiculate yeast that plays a significant role at the beginning of fermentation, and it has been studied for its application in the improvement of the aromatic profile of commercial wines. This work evaluates the use of H. vineae in alcoholic fermentation compared to Saccharomyces cerevisiae and in ageing on the lees process (AOL) compared to Saccharomyces and non-Saccharomyces yeasts. The results indicated that there were not significant differences in basic oenological parameters. H. vineae completed the fermentation until 11.9% v/v of ethanol and with a residual sugars content of less than 2 g/L. Different aroma profiles were obtained in the wines, with esters concentration around 90 mg/L in H. vineae wines. Regarding the AOL assay, the hydroalcoholic solutions aged with H. vineae lees showed significantly higher absorbance values at 260 (nucleic acids) and 280 nm (proteins) compared to the other strains. However, non-significant differences were found in the polysaccharide content at the end of the ageing process were found compared to the other yeast species, with the exception of Schizosaccharomyces pombe that released around 23.5 mg/L of polysaccharides in hydroalcoholic solution. The use of H. vineae by the wineries may be a viable method in fermentation and AOL to improve the quality of white wines.

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LIGHTING AND PERFORMANCE: AN ANALYSIS ON LIGHTING EFFICIENCY OF ARCHITECTURE STUDIO

Malaysian Journal of Sustainable Environment ◽

10.24191/myse.v1i1.5563 ◽

2019 ◽

Vol 1 (1) ◽

pp. 92

Author(s):

Fazidah Hanim Husain

Keyword(s):

Learning Environment ◽

Comfort Level ◽

Artificial Lighting ◽

Level Measurement ◽

Acceptable Range ◽

Creative Learning ◽

Illuminance Level ◽

And Performance ◽

Effect Of Light

Lighting is one of the key elements in any space and building infrastructure. Good design for an area in the building requires sufficient light that contributes to the efficiency of the activities. The correct method allows natural light to transmit, reduce heat and glare in providing a conducive learning environment. Light plays a significant influence to the quality of space and contributes focus of the students in an architecture studio. Previous research has shown that the effect of light also controlled emotions, behavior, and mood of the students. The operations of artificial lighting that have been used most of the time in an architecture studio during day and night may create lavishness and inadequacy at the same time. Therefore, this paper focuses on the identifying the quality of light for the architecture studio in UiTM (Perak), to instill a creative learning environment. Several methodologies adopted in this study such as illuminance level measurement using lux meter (LM-8100), and a questionnaire survey in gauging the lighting comfort level from students’ perspective. The study revealed that the illuminance level in the architecture studio is insufficient and not in the acceptable range stated in the Malaysian: Standards 1525:2007 and not evenly distributed. The study also concluded that the current studio environment is not condusive and appears monotonous.

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13 / THE EFFECT OF LIGHT ON QUALITY OF SLEEP AND LIFE IN BREAST CANCER PATIENTS

10.26226/morressier.5afadd8bf314ac000849b141 ◽

2018 ◽

Author(s):

Ayse Ozkaraman

Keyword(s):

Breast Cancer ◽

Cancer Patients ◽

Breast Cancer Patients ◽

Quality Of Sleep ◽

Effect Of Light

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Recent trends in smartphone-based detection for biomedical applications: a review

Analytical and Bioanalytical Chemistry ◽

10.1007/s00216-021-03184-z ◽

2021 ◽

Vol 413 (9) ◽

pp. 2389-2406 ◽

Cited By ~ 1

Author(s):

Soumyabrata Banik ◽

Sindhoora Kaniyala Melanthota ◽

Arbaaz ◽

Joel Markus Vaz ◽

Vishak Madhwaraj Kadambalithaya ◽

...

Keyword(s):

Biomedical Applications ◽

Histopathological Examination ◽

Dark Field ◽

Portable Devices ◽

Food Technology ◽

Wide Range ◽

Technological Interventions ◽

Recent Trends ◽

Increasing Demand

AbstractSmartphone-based imaging devices (SIDs) have shown to be versatile and have a wide range of biomedical applications. With the increasing demand for high-quality medical services, technological interventions such as portable devices that can be used in remote and resource-less conditions and have an impact on quantity and quality of care. Additionally, smartphone-based devices have shown their application in the field of teleimaging, food technology, education, etc. Depending on the application and imaging capability required, the optical arrangement of the SID varies which enables them to be used in multiple setups like bright-field, fluorescence, dark-field, and multiple arrays with certain changes in their optics and illumination. This comprehensive review discusses the numerous applications and development of SIDs towards histopathological examination, detection of bacteria and viruses, food technology, and routine diagnosis. Smartphone-based devices are complemented with deep learning methods to further increase the efficiency of the devices.

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Quality of life support in advanced cancer—web and technological interventions: systematic review and narrative synthesis

BMJ Supportive & Palliative Care ◽

10.1136/bmjspcare-2020-002820 ◽

2021 ◽

pp. bmjspcare-2020-002820

Author(s):

Kathleen Kane ◽

Fiona Kennedy ◽

Kate L Absolom ◽

Clare Harley ◽

Galina Velikova

Keyword(s):

Quality Of Life ◽

Advanced Cancer ◽

Life Support ◽

Well Being ◽

Narrative Synthesis ◽

Monitoring Tools ◽

Technological Interventions ◽

Cancer Trajectory ◽

Interactive Health Communication

BackgroundAs treatments continue to progress, patients with advanced cancer are living longer. However, ongoing physical side-effects and psychosocial concerns can compromise quality of life (QoL). Patients and physicians increasingly look to the internet and other technologies to address diverse supportive needs encountered across this evolving cancer trajectory.Objectives1. To examine the features and delivery of web and technological interventions supporting patients with advanced cancer. 2. To explore their efficacy relating to QoL and psychosocial well-being.MethodsRelevant studies were identified through electronic database searches (MEDLINE, PsychINFO, Embase, CINAHL, CENTRAL, Web of Science and ProQuest) and handsearching. Findings were collated and explored through narrative synthesis.ResultsOf 5274 identified records, 37 articles were included. Interventions were evaluated within studies targeting advanced cancer (13) or encompassing all stages (24). Five subtypes emerged: Interactive Health Communication Applications (n=12), virtual programmes of support (n=11), symptom monitoring tools (n=8), communication conduits (n=3) and information websites (n=3). Modes of delivery ranged from self-management to clinically integrated. Support largely targeted psychosocial well-being, alongside symptom management and healthy living. Most studies (78%) evidenced varying degrees of efficacy through QoL and psychosocial measures. Intervention complexity made it challenging to distinguish the most effective components. Incomplete reporting limited risk of bias assessment.ConclusionWhile complex and varied in their content, features and delivery, most interventions led to improvements in QoL or psychosocial well-being across the cancer trajectory. Ongoing development and evaluation of such innovations should specifically target patients requiring longer-term support for later-stage cancer.PROSPERO registration numberCRD42018089153.

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Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures

Agriculture ◽

10.3390/agriculture11040300 ◽

2021 ◽

Vol 11 (4) ◽

pp. 300

Author(s):

Jhih-Ying Ciou ◽

Hsin-Chun Chen ◽

Chih-Wei Chen ◽

Kai-Min Yang

Keyword(s):

Oxidative Stability ◽

Principal Component ◽

Tocopherol Content ◽

Total Phenolic ◽

Flavonoid Content ◽

Natural Logarithm ◽

Phytosterol Content ◽

Rancimat Method ◽

Nutritional Benefits

The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α–tocopherol content, and phytosterol content in peanut oils was influenced by roasting at temperatures of 120 °C, 140 °C, and 160 °C, while those roasting temperatures had no effect on the fatty acid profile and γ–tocopherol content of peanut oils. Roasting promotes the quality of peanut oil aroma via the Maillard reaction, particularly when it is derived from N–heterocyclic compounds (such as pyrazine and pyrrole). The oxidative stability of peanut oils was investigated using the Rancimat method, and the results show that there is a linear relationship between roasting and natural logarithm of the induction period (R2: 0.959~0.998). This was determined based on the Arrhenius equation, which indicated the activation energy (Ea) was in the range of 82.08~108.61 kJ/mol. In principal component analysis (PCA) analysis, the antioxidant stability of the increase levels of phenols released in the peanut oils was found to rise with the increment of roasting temperatures. The data obtained in this study should be confirmed as the nutritional benefits of peanut oils that will be most appealing to consumers.

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Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽

10.3390/foods10071537 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1537

Author(s):

Danuta Jaworska ◽

Elżbieta Rosiak ◽

Eliza Kostyra ◽

Katarzyna Jaszczyk ◽

Monika Wroniszewska ◽

...

Keyword(s):

Oxidative Stability ◽

Sensory Quality ◽

Meat Products ◽

Black Pepper ◽

Poultry Meat ◽

Piper Nigrum ◽

Thymus Vulgaris ◽

Processing And Storage ◽

And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

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Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

Foods ◽

10.3390/foods10030608 ◽

2021 ◽

Vol 10 (3) ◽

pp. 608

Author(s):

Inma Arenas ◽

Miguel Ribeiro ◽

Luís Filipe-Ribeiro ◽

Rafael Vilamarim ◽

Elisa Costa ◽

...

Keyword(s):

Phenolic Compounds ◽

Protein Stability ◽

White Wine ◽

The Other ◽

White Wines ◽

Comparative Efficiency ◽

Fining Agents ◽

Protein Instability ◽

Related Proteins ◽

Protein Stabilisation

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (−PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.

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