Characterization, phenolic profile, nitrogen compounds and antioxidant activity of Carignano wines

Tuberoso, Carlo Ignazio Giovanni; Serreli, Gabriele; Congiu, Francesco; Montoro, Paola; Fenu, Maurizio Antonio

doi:10.1016/j.jfca.2017.01.017

Cited by 40 publications

(27 citation statements)

References 25 publications

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“…The color analysis was modified and carried out as follows according to the previous literature (Tuberoso, Serreli, Congiu, Montoro, & Fenu, 2017): samples were scanned in visible spectrum (400-700 nm) using a UV spectrophotometer (UV-2550, Shimadzu, Japan) and 10 mm quartz cuvettes. CIE L* a* b* parameters were calculated according to Tuberoso et al (2017) using the Microsoft Excel 2010 software.…”

Section: Determination Of Color Parametersmentioning

confidence: 99%

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

Liú

Cao

et al. 2019

J Food Process Preserv

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Fresh “Xuxiang” kiwifruit juice with or without pomace was used for fermentation with different levels of glutathione‐enriched inactive dry yeast (g‐IDY). After alcohol fermentation, the glutathione (GSH) content, color parameters, phenolic composition, and antioxidant activities of kiwi wine were determined. The results suggested that the addition of g‐IDY to kiwi juice increased GSH, glutathione disulfide, total GSH concentrations, and the total phenolic content of kiwi wine. No obvious effect on individual phenolic content was found in wine with g‐IDY. The color parameters of wines fermented with pomace were remarkably improved with addition of 100 mg/L and 300 mg/L g‐IDY. The supply of g‐IDY improved the antioxidant activities of kiwi wine fermented with pomace. Principal component analysis suggested that with the same supplies of g‐IDY, wine fermented with pomace was better than wine fermented through pure juice in all measurements. Practical applications The improvements in color and antioxidant capacity of kiwi wine have always been the focus of kiwi wine brewing. Constant improvement in methods which contribute to high quality of kiwi wine provides crucial support for wine industry and even agriculture development. The aim of this study is to investigate the impacts of glutathione‐enriched inactive dry yeast (g‐IDY) on quality of kiwi wine. These results could provide feasible advices about g‐IDY application to kiwi wine for improving the sensory and nutritional properties.

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Section: Determination Of Color Parametersmentioning

confidence: 99%

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

Liú

Cao

et al. 2019

J Food Process Preserv

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“…Detection and quantitative analysis of 5‐(hydroxymethyl)furfural, phenolic compounds, and xanthine was carried out using an HPLC‐DAD method as described by Tuberoso et al . An HPLC Varian system ProStar was employed, fitted with a pump module 230, an autosampler module 410, and a ThermoSeparation diode array detector SpectroSystem UV 6000lp (ThermoSeparation, San Jose, CA), set at 280, 360, and 520 nm.…”

Section: Methodsmentioning

confidence: 99%

“…Detection and quantitative analysis of 5-(hydroxymethyl)furfural, phenolic compounds, and xanthine was carried out using an HPLC-DAD method as described by Tuberoso et al [31] An HPLC Varian system ProStar was employed, fitted with a pump module 230, an autosampler module 410, and a ThermoSeparation diode array detector SpectroSystem UV 6000lp (ThermoSeparation, San Jose, CA), set at 280, 360, and 520 nm. The separation was obtained with a Kinetex C 18 column (150 9 4.60 mm, 3 lm, Phenomenex, Casalecchio di Reno, BO, Italy) using 0.22 M phosphoric acid (solvent A) and acetonitrile (solvent B) at a constant flow rate of 1.0 mL/min.…”

Section: Hplc-dad Determination Of Polar Compoundsmentioning

confidence: 99%

Insight into the Chemical Diversity of Late/Ice Harvest Gewürztraminer Wine

Jerković

Marijanović

Serreli

et al. 2018

Chemistry & Biodiversity

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Late harvest (LHW) and ice harvest (IHW) Gewürztraminer wine samples from Croatia (Ilok) were investigated. Their technological parameters, chromaticity coordinates, total phenols content, and antioxidant capacity were determined. 5-(Hydroxymethyl)furfural, xanthine, and trans-caftaric acid were analyzed in the samples by high performance liquid chromatography (HPLC-DAD). Headspace solid-phase microextraction (HS-SPME) followed by gas chromatography and mass spectrometry (GC/MS) analysis revealed isoamyl alcohol as predominant compound (21.25 - 60.30%). Diethyl succinate, 2-phenylethanol, and benzaldehyde were also abundant. Ethyl octanoate (1.48 - 5.70%) and ethyl caprate (0.48 - 4.83%) decreased significantly in LHW, being the lowest in IHW. Two solvents were applied for the samples extraction (solvent A - pentane/diethyl ether 1:2 (v/v) and solvent B - dichloromethane), and the extracts were analyzed by GC/MS. Ethyl hydrogen succinate (solvent A: 27.30 - 52.04%; solvent B: 28.04 - 46.69%) and diethyl succinate (solvent A: 5.21 - 18.2%; solvent B: 2.66 - 7.72%) were predominant in IHW and LHW. Aromatic alcohols were also found: 2-phenylethanol (solvent A: 7.07 - 21.09%; solvent B: 5.50 - 11.82%), 4-hydroxybenzyl alcohol (solvent A: 1.45 - 6.68%; solvent B: 2.47 - 12.16%) and benzyl alcohol (solvent A: 0.10 - 0.77%). The obtained results complement a previous study on IHW (Gewürztraminer) from Croatia providing new features and indicating great chemical diversity among the samples.

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“…Moreover, high levels of phenols may block receptors of the tongue, which may affect the ability of the taster to evaluate the samples in a short time. Other methods for the determination of phenolic compounds in wine are based on liquid chromatography or photometric assays . One of the most common procedure is the Folin‐Ciocalteu index .…”

Section: Introductionmentioning

confidence: 92%

Fast and Simultaneous Determination of Antioxidant Activity, Total Phenols and Bitterness of Red Wines by a Multichannel Amperometric Electronic Tongue

et al. 2017

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An electronic tongue based on a flow injection system equipped with a multichannel amperometric detector was used to determine the antioxidant activity, total phenols and bitter taste of red wines. The detector composed of four glassy carbon electrodes, arranged in a square configuration, where two parallel electrodes (poised at E1=+400 and E2=+800 mV) were followed by other two electrodes (poised at E3=+800 and E4=−400 mV). This configuration allowed to gain information on the content of the antioxidants activity (E1) and total phenols (E2 and E3). E1/E2 was used to express the proportion of strong vs. weak antioxidants. E3/E4 was used to express an index of reversibility. Finally, the ratio E2/E3 was used to control the system. Overall, the four electrodes led to seven variables, which provided a characteristic pattern profile. The eleven variables in total were analyzed by principal component analysis (PCA) to determine, the antioxidant activity, total phenol content and bitterness value of red wine samples. The results of antioxidant activity were correlated with the Folin Ciocalteu index (R2=0.94). Bitterness was correlated with the descriptors of the e‐tongue (R2=0.81). Overall, the analysis with the proposed electronic tongue is simple (only a dilution is required), fast (the analysis takes less than 20 seconds per sample), objective (precision within 5 %, expressed as RSD%) and cheap compared to classical sensory analysis.

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Characterization, phenolic profile, nitrogen compounds and antioxidant activity of Carignano wines

Cited by 40 publications

References 25 publications

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

Insight into the Chemical Diversity of Late/Ice Harvest Gewürztraminer Wine

Fast and Simultaneous Determination of Antioxidant Activity, Total Phenols and Bitterness of Red Wines by a Multichannel Amperometric Electronic Tongue

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