A Headspace Gas Detection Tube Method to Measure SO<sub>2</sub>in Wine without Disrupting SO<sub>2</sub>Equilibria

Coelho, Jussara Moreira; Howe, Patricia A.; Sacks, Gavin L.

doi:10.5344/ajev.2015.14125

Cited by 23 publications

(22 citation statements)

References 26 publications

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“…It is also remarkable, that in contrast with red wines, the changes related to the category "O 2 preSO 2 " were much limited and affected particularly to volatile phenols, such as guaiacol, 4-ethylphenol and 4-vinylguaiacol. The relatively smaller effect of this category may support the smaller real availability of free SO 2 in red wines as a consequence of the complexes with anthocyanins, 39 while the fact that most correlations are positive support that these compounds are the endpoint of the radical-mediated oxidation of some polyphenols which, surprisingly, seems to take place in the first saturation. All these observations confirm the need for analytical methods able to measure the real availability of SO 2 40 and for a deeper study of the first phase of oxidation.…”

Section: Chemical Changes Caused By Oxidationmentioning

confidence: 94%

Oxygen and SO₂ Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition

Carrascón

Bueno

Fernández-Zurbano

et al. 2017

J. Agric. Food Chem.

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This Article addresses the study of O and SO consumption rates of white and rosé wines, their relationship to the initial chemical composition, and their effects on the chemical changes experienced by wine during oxidation. Eight wines were subjected to five consecutive air-saturation cycles. O was monitored periodically; SO, color, and antioxidant indexes were determined after each cycle, and the initial and final compositions of the wines were thoroughly determined. Wines consumed oxygen at progressively decreasing rates. In the last cycles, after a strong decrease, consistent increases of oxygen levels were seen. Oxygen consumption rates were satisfactorily modeled, being proportional to wine copper, quercetin, and kaempherol contents and negatively proportional to cinnamic acids. SO consumption rates were highly diverse between wines and were positively related to free SO, Mn, and pH, among others. In the last saturations, SO consumption took place regardless of O consumption, implying that SO should reduce chemical species oxidized in previous saturations. Some volatile phenols seem to be the end point of radical-mediated oxidation of polyphenols taking place preferably in the first saturation.

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Section: Chemical Changes Caused By Oxidationmentioning

confidence: 94%

Oxygen and SO₂ Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition

Carrascón

Bueno

Fernández-Zurbano

et al. 2017

J. Agric. Food Chem.

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“…The titre of NaOH was used to calculate the TTS (7.5 x 0.1 x titer value) and was expressed in g/L; acetic acid and using OIV (International Organization of Vine and Wine) methods. Free SO 2 was calculated (Coelho et al, 2015).…”

Section: Proximate Composition and Physiochemical Analysis Of The Promentioning

confidence: 99%

Wine Produced From Fermentation of Honey Slurry and Dates Palm Fruit Juice Blend Using Saccharomyces cerevisiae Isolated From Palm Wine

Mohammed¹,

Yohanna²,

Wartu³

et al. 2018

IJB

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This study aimed at evaluating the fermentative performance of Saccharomyces cerevisiae isolated from palm wine on honey slurry and dates palm fruit juice blend for wine production. The yeast was isolated from palm wine on saboraud dextrose agar (SDA) using pour plate technique and was identified using microscopic and standard biochemical techniques. Physicochemical parameters were determined during 21 days fermentation using standard procedures. The proximate composition of the blend before fermentation and the produced wine was evaluated. The microbiological and sensory evaluations of the produced wine was investigated. The yeast strain was identified as Saccharomyces cerevisiae. The fermentation recorded total viable yeast count from 2.5x106 to 13.0 x 106 CFU/mL. The physicochemical parameters revealed that during the fermentation, the pH values ranged from 4.3 to 5.4, percentage titratable acidity (TTA) ranged from 5.2 to 9.4. The temperature of the fermentation ranged from 24 to 29°C and the specific gravity values decreased steadily from 1.100 to1.010. Proximate composition of the date fruit revealed low protein content between 1.00 and 1.05, but high moisture content (82.43%). The produced wine contained reasonable amount of total carbohydrate A (19.59%), B (25.28%), C (22.7%) and D (21.88%). There were variations on other proximate compositions observed. The produced wine was not contaminated with bacteria and fungi. Sensory evaluation of the wine revealed acceptable aroma/flavor and taste. This study indicates that Saccharomyces cerevisiae strain from the palm wine have good fermentative performance which suggested that it could be used for fruit wine production and other industrial applications preceded by further experiments.

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“…The titre of NaOH was used to calculate the TTA (7.5 × 0.1 × titre value) and expressed in g/L; tartaric acid and volatile acidity (VA = 6 × 0.1 × titre value) was calculated and expressed in g/L; acetic acid using OIV (International Organization of Vine and Wine) methods [14]. Free SO 2 was calculated as described by [15].…”

Section: Proximate Compositionand Physicochemical Analysismentioning

confidence: 99%

Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae

Balogu

Towobola

2017

Fermentation

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Abstract:Honey is a high-sugar jelly-like substance produced by bees from flower nectar, and coconut milk is the creamy (rich in fat and minerals) extract of coconut meat (endosperm). Studies on honey-fruit wines are scant, and mostly documented in unpublished or personal blogs. This study produced honey-coconut wine using Saccharomyces cerevisiae. Honey slurry (HS, a 100% diluted honey) was mixed with undiluted coconut milk (CM) at varying ratios to obtain six wine (W) versions (HS:CM) designated as WA (1:1), WB (1:2), WC (2:1), WD (3:1), WE (1:3), and control was coded as CTRL (1:0). Each version (1800 mL) was inoculated with 200 mL (~6.0 log10 cfu/mL) of S. cerevisiae, fermented (25 ± 2 • C) for 60 days, degassed and agitated every 2 days, pasteurized to stop fermentation, and clarified by siphoning the supernatant. Irrespective of the wine version, the optimum range of microbial growth and duration for HS-CM wines were 8.1-8.2 log10 cfu/mL and 25-30 days respectively. Most enological (pH, total acidity, and free SO 2 ) and physicochemical (temperature and fermentation velocity) parameters were relatively stable across all wine versions. However, fermentative capacity and degree, and alcoholic and caloric contents were proportional to the quantity of HS. Sensory rating of wines by 50 assessors were in the decreasing order of CTRL > WC > WD > WA > WE > WB. Conclusively, honey-coconut wines are acidic wines and could be dry or semi-sweet wines, low to high alcoholic wines, or very low to moderate caloric wines, depending on the quantity of honey added. This study observed a correlation of more than 95% precision between wine compositions (HS:CM) and wine qualities (alcoholic and caloric contents). Thus, models of enological parameters would enhance HS-CM winemaking process.

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A Headspace Gas Detection Tube Method to Measure SO₂in Wine without Disrupting SO₂Equilibria

Cited by 23 publications

References 26 publications

Oxygen and SO₂ Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition

Oxygen and SO₂ Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition

Wine Produced From Fermentation of Honey Slurry and Dates Palm Fruit Juice Blend Using Saccharomyces cerevisiae Isolated From Palm Wine

Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae

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A Headspace Gas Detection Tube Method to Measure SO2in Wine without Disrupting SO2Equilibria

Cited by 23 publications

References 26 publications

Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition

Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition

Wine Produced From Fermentation of Honey Slurry and Dates Palm Fruit Juice Blend Using Saccharomyces cerevisiae Isolated From Palm Wine

Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae

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Product

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A Headspace Gas Detection Tube Method to Measure SO₂in Wine without Disrupting SO₂Equilibria

Oxygen and SO₂ Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition

Oxygen and SO₂ Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition