scholarly journals Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 365
Author(s):  
Manuel J. Valcárcel-Muñoz ◽  
María Guerrero-Chanivet ◽  
María del Carmen Rodríguez-Dodero ◽  
María de Valme García-Moreno ◽  
Dominico A. Guillén-Sánchez
Keyword(s):  
Aging Process ◽  
Hierarchical Cluster ◽  
Biological Aging ◽  
Microbiological Activity ◽  
Dry Extract ◽  
Oxidative Aging ◽  
Physical Chemical ◽  
Sherry Wine ◽  
Flor Yeasts

Fino and Amontillado are Sherry wines, produced in Marco de Jerez area (southern Spain), and aged in Criaderas y Solera system. Fino Sherry wine follows a biological aging process, under a veil of flor yeasts, while Amontillado Sherry wine shares the same biological aging firstly, followed by oxidative aging, which gives them special features. Organic acids, esters, higher alcohols, phenolic compounds and total dry extract of Sherries evolve during aging due to evaporation processes, physical-chemical reactions, wood contributions and microbiological activity. During aging, Sherry wines improve their organoleptic profile, as could be proved in the tasting sessions. Hierarchical Cluster Analysis and Factor Analysis with factor extraction using Principal Components of Sherry wines studied were carried out and natural groupings of the wines according to the type of aging and their age were observed. A strong correlation between the parameters analyzed and the aging of each wine has been seen in the Multiple Linear Regression studies, establishing two different models, one for each type of Sherry wine, that, with only four of all the variables studied estimated the wine age with more than 99% of confidence. This constitutes a useful tool to control the age of these Sherry wines in the winery.

scholarly journals Optical Characterization of Asphalt Binders Containing Wax Additives

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Mithil Mazumder ◽  
Raju Ahmed ◽  
Moon-Sup Lee ◽  
Soon-Jae Lee
Keyword(s):  
Optical Properties ◽  
Aging Process ◽  
Significant Contribution ◽  
Asphalt Binder ◽  
Optical Characterization ◽  
Crumb Rubber ◽  
Asphalt Binders ◽  
Oxidative Aging ◽  
Modified Binder

In between thermal-oxidative (heat and oxygen) and photo-oxidative (ultraviolet irradiation and oxygen) aging process of bitumen, photo-oxidative aging mainly depends on the optical properties of the asphalt binder. The higher the reflection (or the lower the absorption of the binders), the better the pavement serviceability. The literature review indicates that there is limited research conducted on the optical properties of the binder with wax additives. In this paper, the optical properties of commonly used binders (PG 64-22, Rubber modified binder, and SBS modified binder) containing wax additives (LEADCAP and Sasobit) were investigated using UV-Vis spectrometer. The result of this study showed that (1) the addition of modifiers (crumb rubber and SBS) with the base binder slightly increases the absorption of the binder; (2) the binder types and aging level have significant contribution on optical properties; (3) in general, the aged binders were observed to have higher reflectivity compared to the unaged binders; and (4) the addition of wax additives is observed to have a significant effect on the optical properties.

scholarly journals Production and characterization of acetic fermentation with different fruit peels

2021 ◽  
Vol 10 (14) ◽  
pp. e84101421878
Author(s):  
Sérgio Luis Melo Viroli ◽  
Sérgio Guimarães Viroli ◽  
Nelson Pereira Carvalho ◽  
Delma Pereira da Silva Bernardi ◽  
Rachel Gomes Coelho
Keyword(s):  
Principal Component ◽  
Dry Extract ◽  
Volatile Acidity ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Apple Peel ◽  
Acetic Fermentation ◽  
Apple Peels ◽  
The Relationship

Acetic fermentation or vinegar is the product obtained from fermented alcoholic wort, cereals or hydroalcoholic mixture with a minimum volatile acidity of 4g/100m.L-1. The present study produced, characterized and correlated the total dry extract with the density of the acetic fermented produced from the pineapple and apple peels. The fermentation process used pineapple and apple peel with culture medium, 10% hydroalcoholic solution, room temperature between 28 ± 2°C and irrigation 4 (four) times a day, without aeration for 12 days. Physico-chemical determinations of volatile acidity, density, dry extract, pH and alcohol content at 20°C were performed. The ANOVA variance analysis and the 5% Tukey test identified a difference between the analyzed acetic fermented. The acetic fermentations analyzed showed results within the established by Brazilian legislation. The relationship between the physical-chemical variables and the acetic fermented was studied by Principal Component Analysis (PCA). It was obtained that, with 5 components, more than 97.9% of the variability of the data were explained. There was a significant correlation between dry extract and vinegar density. The acetic fermented produced have similar physical-chemical characteristics to those produced industrially, which makes them suitable for consumption as commercial vinegars.

scholarly journals Editorial for Special Issue “Historical Mineral Pigments”

Minerals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 237
Author(s):  
Carolina Cardell ◽  
Jose Santiago Pozo-Antonio
Keyword(s):  
Chemical Characterization ◽  
Glass Enamel ◽  
Special Issue ◽  
High Quality ◽  
Physical Chemical ◽  
Scientific Disciplines ◽  
Natural And Synthetic

The physical–chemical characterization of natural and synthetic historical inorganic and mineral pigments, which may be found embedded in paintings (real or mock-ups), glass, enamel, ceramics, beads, tesserae, etc., as well as their alteration under different decay scenarios, is a demanding line of investigation. This field of research is now both well established and dynamic, as revealed by the numerous publications in high-quality journals of varied scientific disciplines. [...]

scholarly journals A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1411
Author(s):  
José Luis P. Calle ◽  
Marta Ferreiro-González ◽  
Ana Ruiz-Rodríguez ◽  
Gerardo F. Barbero ◽  
José Á. Álvarez ◽  
...  
Keyword(s):  
Random Forest ◽  
Raw Materials ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Raw Material ◽  
Support Vector ◽  
Protected Designation Of Origin ◽  
Ft Ir

Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.

scholarly journals Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

2021 ◽  
Vol 11 (11) ◽  
pp. 5065
Author(s):  
Ofélia Anjos ◽  
Soraia Inês Pedro ◽  
Débora Caramelo ◽  
Andreia Semedo ◽  
Carlos A. L. Antunes ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Spectroscopic Techniques ◽  
Dry Extract ◽  
Oak Wood ◽  
Arbutus Unedo ◽  
Fusel Alcohols ◽  
Mediterranean Countries ◽  
Trained Panel ◽  
Valuable Product

Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

scholarly journals Stiffness and Aging in Cardiovascular Diseases: The Dangerous Relationship between Force and Senescence

2021 ◽  
Vol 22 (7) ◽  
pp. 3404
Author(s):  
Silvia Ferrari ◽  
Maurizio Pesce
Keyword(s):  
Risk Factors ◽  
Aging Process ◽  
Tissue Structure ◽  
Biological Aging ◽  
Ros Production ◽  
Oxygen Species ◽  
Chromatin Modifications ◽  
Gradual Decline ◽  
Cycle Arrest ◽  
Inflammatory Activation

Biological aging is a process associated with a gradual decline in tissues’ homeostasis based on the progressive inability of the cells to self-renew. Cellular senescence is one of the hallmarks of the aging process, characterized by an irreversible cell cycle arrest due to reactive oxygen species (ROS) production, telomeres shortening, chronic inflammatory activation, and chromatin modifications. In this review, we will describe the effects of senescence on tissue structure, extracellular matrix (ECM) organization, and nucleus architecture, and see how these changes affect (are affected by) mechano-transduction. In our view, this is essential for a deeper understanding of the progressive pathological evolution of the cardiovascular system and its relationship with the detrimental effects of risk factors, known to act at an epigenetic level.

scholarly journals How Small Molecules Affect the Thermo-Oxidative Aging Mechanism of Polypropylene: A Reactive Molecular Dynamics Study

Polymers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1243
Author(s):  
Fan Zhang ◽  
Yufei Cao ◽  
Xuan Liu ◽  
Huan Xu ◽  
Diannan Lu ◽  
...  
Keyword(s):  
Molecular Dynamics ◽  
Acetic Acid ◽  
Small Molecules ◽  
Aging Process ◽  
Experimental Studies ◽  
Hydroxyl Group ◽  
Oxidative Aging ◽  
Reactive Molecular Dynamics ◽  
Aging Mechanism ◽  
Effects Of Temperature

Understanding the aging mechanism of polypropylene (PP) is fundamental for the fabrication and application of PP-based materials. In this paper, we present our study in which we first used reactive molecular dynamics (RMD) simulations to explore the thermo-oxidative aging of PP in the presence of acetic acid or acetone. We studied the effects of temperature and oxygen on the aging process and discussed the formation pathways of typical small molecule products (H2, CO, CO2, CH4, C2H4, and C2H6). The effect of two infection agents, acetic acid and acetone, on the aging reaction was analyzed emphatically. The simulation results showed that acetone has a weak impact on accelerating the aging process, while acetic acid has a significant effect, consistent with previous experimental studies. By tracking the simulation trajectories, both acetic acid and acetone produced small active free radicals to further react with other fragment products, thus accelerating the aging process. The first reaction step of acetic acid is often the shedding of the H atom on the hydroxyl group, while the reaction of acetone is often the shedding of the H atom or the methyl. The latter requires higher energy at lower temperatures. This is why the acceleration effect of acetone for the thermo-oxidative aging of PP was not so significant compared to acetic acid in the experimental temperature (383.15 K).

Influence of nitrogen on the biological aging of sherry wine

2006 ◽  
Vol 86 (13) ◽  
pp. 2113-2118 ◽  
Author(s):  
Teresa M Berlanga ◽  
Carmen Millán ◽  
Juan C Mauricio ◽  
José M Ortega
Keyword(s):  
Biological Aging ◽  
Sherry Wine
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