Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters

García-Hernández, Celia; Salvo-Comino, Coral; Martín-Pedrosa, Fernando; Garcı́a, C.; Rodrı́guez-Méndez, M.L.

doi:10.1016/j.lwt.2019.108785

Cited by 50 publications

(21 citation statements)

References 43 publications

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“…This technique has been successfully applied by several authors and it is current used in industry and quality laboratories [ 204 , 207 , 208 ]. Garcia-Hernández et al [ 209 ] used the total polyphenol index and the Folin–Ciocalteu methodology to quantify the total phenolic compounds present in wine samples (Method 1, Table 6 ). To this end, wine was diluted 1:5 in ultrapure water.…”

Section: Analytical Techniquesmentioning

confidence: 99%

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Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

2021

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Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.

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Section: Analytical Techniquesmentioning

confidence: 99%

“…Rioja) “Coupage” (64). [ 209 ] Method 2: The microchip was designed containing three inlets: two for reagents (Folin–Ciocalteu and NaOH) and a third one to inject the sample. Two optical fibers using guides located parallel or perpendicular to the flow outlet were inserted into the microchip.…”

Section: Analytical Techniquesmentioning

confidence: 99%

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

2021

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“…It can be related to strong π-π interactions between the bis-phthalocyanine and the aromatic structure of catechol that can enhance the electron transfer rate [ 54 , 55 ]. The electrocatalytic activity of NiONPs is associated with their porosity and the mixed valence state found on the nanoparticle surface [ 56 ] and it has been already observed in other carbon electrodes [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

“…This means that bio-electronics tongues combine the advantages of classical electronic tongues with the typical specificity of biosensors. Bio-electronic tongues have been used to analyze wines or musts [34,35], however they have not been applied to the analysis of wine making marcs.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Phenolic Content in Grape Seeds and Skins by Means of a Bio-Electronic Tongue

Garcı́a

Teixeira

Dias

et al. 2020

Sensors

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A bio-electronic tongue has been developed to evaluate the phenolic content of grape residues (seeds and skins) in a fast and easy way with industrial use in mind. A voltammetric electronic tongue has been designed based on carbon resin electrodes modified with tyrosinase combined with electron mediators. The presence of the phenoloxydase promotes the selectivity and specificity towards phenols. The results of multivariate analysis allowed discriminating seeds and skins according to their polyphenolic content. Partial least squares (PLS) has been used to establish regression models with parameters related to phenolic content measured by spectroscopic methods i.e., total poliphenol content (TPC) and Folin–Ciocalteu (FC) indexes. It has been shown that electronic tongue can be successfully used to predict parameters of interest with high correlation coefficients (higher than 0.99 in both calibration and prediction) and low residual errors. These values can even be improved using genetic algorithms for multivalent analysis. In this way, a fast and simple tool is available for the evaluation of these values. This advantage may be due to the fact that the electrochemical signals are directly related to the phenolic content.

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“…The use of the CIELab system seems to be a promising way to add quantitative expression to the wine colour for the purpose of its identification and further reproduction. The following works show the results of a test comparison of organoleptic and instrumental wine colour assessment techniques: [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

New grape varieties for production of high-quality wines, and assessment methodology for varietal characteristics of the product

2020

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In recent years, Russian and international breeders have produced a great many of new varieties of Vitis vinifera grapes as well as interspecies hybrids, distinguished by a high quality of fruit and other useful economic and biological features. Having a big reserve of technologically important substances and hygienic factors of grapevine, the resistant varieties may prove especially efficient for the production of premium-class wines. The appearance of high-end Russian wines with protected geographical indication (PGI) and protected appellation of origin (PAO), first of all, fits in with the requirements of international markets. It is a necessary criterion for product quality and safety assurance at the highly competitive global market, and development of universally recognized brands. It also helps resolve a number of socio-economic issues, such as formation of winemaking culture, and production of wines of guaranteed quality from own grapes. This study is devoted to substantiating the necessity for development of methods of formation of single information databases on characteristic features of PGI and PAO wines, including their distinctive organoleptic, physical and chemical properties (extract components – the cation-anion composition, organic acids, total phenolic and anthocyanin content; unique colour characteristics), as well as the application of the system of organoleptic assessment of wines with the use of descriptive analysis of wine colour, flavour and taste. It is well-timed and relevant to determine the regularities of realization of the varietal potential of a grapevine plant in terms of climatic conditions of growing and geographical origin based on the study of the endogenous and exogenous components of wines with the use of the methods of high-performance capillary electrophoresis, spectral photometry, organoleptic analysis, and statistical techniques. This research generalizes and puts forth a contemporary view of varietal and geographical identification of wines. It is shown that the proposed research guideline is highly sought-after, and it is of fundamental and practical importance for the development of regional and national selection, genetic, viticultural and winemaking industries.

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Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters

Cited by 50 publications

References 43 publications

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Analysis of Phenolic Content in Grape Seeds and Skins by Means of a Bio-Electronic Tongue

New grape varieties for production of high-quality wines, and assessment methodology for varietal characteristics of the product

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