Electrochemical and others techniques for the determination of malic acid and tartaric acid in must and wine

Sochorová, Lenka

doi:10.20964/2018.09.20

Cited by 10 publications

(6 citation statements)

References 113 publications

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“…The rich repertoire of Phoenician and Proto-Corinthian drinking vessels evidences the practice of the symposion, a social custom widely diffused in the Phoenician society [ 34 ]. In this work, biochemical analysis supported the previous archaeological evidence, revealing, in calculus samples, tartaric acid, which is one of the main metabolites of grapes and wine [ 94 , 95 , 96 ].…”

Section: Discussionsupporting

confidence: 86%

Investigating Plant Micro-Remains Embedded in Dental Calculus of the Phoenician Inhabitants of Motya (Sicily, Italy)

D’Agostino

Canini

Marco

et al. 2020

Plants

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Plant records reveal remarkable evidence about past environments and human cultures. Exploiting dental calculus analysis and using a combined approach of microscopy and gas chromatography mass spectrometry, our research outlines dietary ecology and phytomedicinal practices of the ancient community of Motya (Sicily, eight to sixth century BC), one of the most important Phoenician settlements in the Mediterranean basin. Micro-remains suggest use or consumption of Triticeae cereals, and animal-derived sources (e.g., milk and aquatic birds). Markers of grape (or wine), herbs, and rhizomes, endemic of Mediterranean latitudes and the East, provide insight into the subsistence of this colony, in terms of foodstuffs and phytotherapeutic products. The application of resins and wood of Gymnosperms for social and cultural purposes is hypothesized through the identification of Pinaceae secondary metabolites and pollen grains. The information hidden in dental calculus discloses the strong human-plant interaction in Motya’s Phoenician community, in terms of cultural traditions and land use.

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Section: Discussionsupporting

confidence: 86%

Investigating Plant Micro-Remains Embedded in Dental Calculus of the Phoenician Inhabitants of Motya (Sicily, Italy)

D’Agostino

Canini

Marco

et al. 2020

Plants

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“…Citric acid and lactic acid are non‐volatile organic acids, whereas acetic acid is a volatile fatty acid that affects taste and quality of soy sauce (Kong et al., 2018). Similarly, l ‐malic acid affects flavor of wine, but its impact on soy sauce flavor needs to be further evaluated (Sochorova et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce

Zhang

Liu

Kang

et al. 2022

Journal of Food Science

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Soy sauce fermentation is largely mediated by bacteria, including several non‐salt‐tolerant bacterial species. The present study aimed to compare the use of Aspergillus oryzae alone or in co‐inoculation with Lactobacillus plantarum or Enterococcus faecalis on the resulting enzymatic activity, content of phenolic compounds, free amino acids, organic acids, and antioxidant capacity of soy sauce. Co‐inoculation significantly increased acid protease, β‐glucosidase, and pectinase activities during koji making. Additionally, the contents of total phenols, total flavonoids, organic acids, amino acids, isoflavones, as well as the antioxidant capacity were higher during moromi fermentation using co‐inoculants compared to those obtained when A. oryzae was used as single inoculant. Overall, co‐inoculation of A. oryzae with L. plantarum or E. faecalis during koji making was shown to effectively promote the production of active substances in soy sauce. Practical Application In this study, Aspergillus oryzae in mixed inoculation with Lactobacillus plantarum or Enterococcus faecalis could be effectively used in koji making for soy sauce. The use of co‐inoculants in koji making effectively promoted the production of active substances in soy sauce, hence it is improving health benefits, whilst diversifying the use of raw materials and the application value of soybean meal.

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“…Climatic conditions are key factors in determining grape maturity and maturity-related parameters, such as sugar content and total grape acidity. In classic wines, it is assumed that total acidity should be between 5 and 12 g/L [ 27 ]. Croce et al [ 12 ] studied 302 samples of Italian wines made from dried grapes.…”

Section: Resultsmentioning

confidence: 99%

The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines

Kowalczyk

Bieniasz

Kostecka-Gugała

2022

Foods

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Sweet wines are appreciated worldwide; many are produced by fermenting the must of dehydrated (semi-dried) grapes, using methods that vary from region to region. The aim of this study was to evaluate the basic chemical and oenological characteristics of wines obtained by three technologies of production. The wines were made from a hybrid cultivar ‘Hibernal’, grown under cool climate conditions. ‘Hibernal’ is a hybrid variety. This ‘Hibernal’ variety is widely cultivated in central and eastern Europe, where it is of great economic importance. Wines produced from this variety are popular in local markets. In comparison with the production of varieties belonging to Vitis vinifera, a very small percentage of the ‘Hibernal’ variety is cultivated. The methods used in the experiment for the production of wines were: classical method in the Italian passito style, modification of the passito style with a seven-day maceration of grapes, and a method of production in the Tokaj wine style at five Puttonyos. Basic chemical parameters, acid profile, total phenolic content, antioxidant and antiradical capacities, and quantitative analysis of selected polyphenols was performed. The sensory features and quality of the wines was assessed using a sommelier analysis based on The Wine & Spirit Education Trust guidelines. The results indicated that the seven-day maceration of the dehydrated grapes resulted in the highest polyphenol content, as well as the largest antioxidant and antiradical contents. The oenological evaluation of wines produced by the Tokaj method and Italian passito method with seven-day maceration found that the wines were appreciated due to their rich taste, flavor, and overall quality. The present study confirms the promising opportunities to obtain special sweet wine with a valuable composition and oenological characteristics in regions with cooler climates.

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Electrochemical and others techniques for the determination of malic acid and tartaric acid in must and wine

Cited by 10 publications

References 113 publications

Investigating Plant Micro-Remains Embedded in Dental Calculus of the Phoenician Inhabitants of Motya (Sicily, Italy)

Investigating Plant Micro-Remains Embedded in Dental Calculus of the Phoenician Inhabitants of Motya (Sicily, Italy)

Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce

The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines

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