Chemical and sensory characterization of oxidative behavior in different wines

Bueno, Mónica; Culleré, Laura; Cacho, Juan; Ferreira, Vicente

doi:10.1016/j.foodres.2010.04.003

Cited by 44 publications

(36 citation statements)

References 14 publications

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“…2), demonstrating the abundance of the observed parameters (TPC and AOA). Although the PCA was not successful in data separation according to the sample freshness or origin, we assumed that the data set will be a good input matrix for calibration and validation of some analytical parameters (24,(40)(41)(42). The origin was not a parameter provided for calibration or validation, because the ANOVA analysis did not show significant diff erence between samples grown in Croatia and Bulgaria.…”

Section: Applied Chemometricsmentioning

confidence: 99%

Near-infrared spectroscopic analysis of total phenolic content and antioxidant activity of berry fruits

Kljusurić

Mihalev

Bečić

et al. 2016

Food Technol. Biotechnol.

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SummaryThis study evaluates the feasibility of using near-infrared (NIR) spectroscopy as a rapid and environmentally friendly technique for validation and prediction of the total phenolic content (TPC) and antioxidant activity (AOA) indices (as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, inhibition time (IT) of the Briggs-Rauscher oscillating reaction, and relative antioxidant capacity (RAC)) of berry fruit extracts. The analysed berry samples originated from Croatia (blackberries, wild blueberries, raspberries, red currants and strawberries) and Bulgaria (wild blueberries, raspberries and strawberries). Principal component analysis and partial least squares (PLS) regression were used from the set of chemometric tools in distinguishing and validating the measured berry fruit extract. ANOVA and PCA showed no signifi cant impact of the origin and freshness of the samples. PLS models were developed to validate the relationship of NIR spectra with TPC and AOA of berry fruits. Representativeness of the models was expressed with the R 2 and the ratio of performance to deviation. Calculated R 2 values were above 0.84 and the ratio of performance to deviation was between 1.8 and 3.1, indicating adequacy of the PLS models.

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Section: Applied Chemometricsmentioning

confidence: 99%

Near-infrared spectroscopic analysis of total phenolic content and antioxidant activity of berry fruits

Kljusurić

Mihalev

Bečić

et al. 2016

Food Technol. Biotechnol.

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“…Moreover, the increase in concentration of long-chain esters and the decrease of acetates, such as isoamyl acetate, isopentyl acetate and 2-phenylethyl acetate, have been demonstrated (González-Viñas et al, 1996;CejudoBastante et al, 2011). In general, however, the concentration of most of the wine volatile compounds decreases after one year of bottle storage (Cejudo-Bastante et al, 2011), and the major parameters influencing the rate of volatile change in concentration during ageing are temperature (Leino et al, 1993;De la Presa-Owens & Noble, 1997;Bueno et al, 2010;Robinson et al, 2010;Recamales et al, 2011;Butzke et al, 2012; and wine packaging materials (Fu et al, 2009;Mentana et al, 2009;Ghidossi et al, 2012;Hopfer et al, 2012). Research done on aroma evolution has been directed mainly at non-aromatic grapes (Airen, Chardonnay, Riesling, Sauvignon blanc), while little information is present on wine produced from aromatic grapes such as Muscat and Malvasia (Pérez-Magariño et al, 2013).…”

Section: Effect Of Bottle Storage On White Winesmentioning

confidence: 99%

“…With regard to colour changes, a loss of sensory attributes of young wines during storage, such as fresh, floral, citrus and fruity, and the development of new ones, like biscuit, honey, toffee, toast, nutty and others, have been reported (Skouroumounis et al, 2005;Bueno et al, 2010). This sensory evolution has been correlated with the change in several volatile compounds and it has been pointed out that chemical hydrolysis reactions result in concentration fluctuations in various fermentation-derived esters, thus resulting in the loss of the fresh fruity characters (Leino et al, 1993;González-Viñas et al, 1996; De la Presa-Owens…”

Section: Introductionmentioning

confidence: 99%

Effect of Bottle Storage on Colour, Phenolics and Volatile Composition of Malvasia and Moscato White Wines

Del

Piombino

Moio

et al. 2016

SAJEV

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The effect of bottle storage on the colour, phenolics and volatile composition of Malvasia and Muscat wines obtained from grapes grown in Sardinia was evaluated. Colour was evaluated by UV-VIS spectrophotometry and by tristimulus colorimetry. Polyphenols were analysed by UV-VIS spectrophotometry and HPLC-DAD. GC/MS was used to identify and quantify the content of free and bound volatile compounds. As expected, the absorbance values at 420 nm increased significantly for both wines during storage, due to oxidative browning, while difference in colour (DE*) from the beginning of storage and after 18 months was more intense in the Muscat wine than in the Malvasia wine. A significant decrease was observed in different phenolic compounds over time, especially in the Malvasia wine. In-bottle storage for 18 months at 20°C in the dark resulted in a significant decrease in all the classes of free and bound volatiles. These finding enhance knowledge regarding the effects of bottle storage on Muscat and Malvasia wines. This is of interest because, rather surprisingly, this topic has been poorly investigated in relation to these two varieties.

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“…During this phase, the rate of oxygen consumption can be very high. The presence of grape polyphenol oxidases makes polyphenol oxidation extremely rapid (Hansen et al 2001;Bueno et al 2010;Cejudo-Bastante et al 2011). The use of an inert atmosphere is a very effective way to prevent undesired oxidation.…”

Section: Introductionmentioning

confidence: 99%

An inertizing and cooling process for grapes cryomaceration

Carillo¹,

Formato²,

Fabiani³

et al. 2011

Electro Journal of Biotech

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Background: With this research an inertizing and cooling process for grapes cryomaceration has been set up. The process in question has been performed by an innovative plant that cooled the grapes rapidly in about 8 sec until they reached the set cryo-maceration temperature, using direct injection of liquid CO2. It works with a grape flow of approximately 2-3 tons/h, with a maximum thermal gradient of 20 K between the grape inlet and outlet temperature. For this plant a vibrating device was set up that allowed that only one grape cluster layer to be formed on the ribbon conveyor after the grapes had been put into the feedbox. A numerical model was set up for the cooling tunnel, and numerical simulations were performed to investigate the operative parameters of the machine in question. The numerical results were validated by means of experimental tests

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Chemical and sensory characterization of oxidative behavior in different wines

Cited by 44 publications

References 14 publications

Near-infrared spectroscopic analysis of total phenolic content and antioxidant activity of berry fruits

Near-infrared spectroscopic analysis of total phenolic content and antioxidant activity of berry fruits

Effect of Bottle Storage on Colour, Phenolics and Volatile Composition of Malvasia and Moscato White Wines

An inertizing and cooling process for grapes cryomaceration

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