Grape wines, problems of their quality and regional origin evaluation

Yakuba, Yu. F.; Kaunova, A. A.; Темердашев, З. А.; Titarenko, V. O.; Halafjan, A. A.

doi:10.15826/analitika.2014.18.4.001

Cited by 7 publications

(2 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As a result of chromatographic and electrophoretic studies in the given wine samples, the following amino acids were identified (arginine, proline, threonine, β-phenylalanine, tyrosine, tryptophan), higher alcohols (2-propanol, 1-propanol, 2-butanol, isobutanol, 1-butanol, isoamylol, 1-amylol, 1-hexanol), esters (methyl acetate, ethyl acetate, isoamyl acetate, ethylcaprylate, ethyl lactate), acetaldehyde, methanol, glycerin, tartaric acid, malic acid, lactic acid, citric acid, succinic acid, acetic acid. The level of these components content in wines is different; for more details, see our review article (Yakuba et al., 2014).…”

Section: Resultsmentioning

confidence: 99%

“…Taking into account the data analysis from the literature (Yakuba et al., 2014, 2016; Khalafyan et al., 2016a; Gómez García-Carpintero et al., 2012; Sanchez-Palomo et al., 2019; Sánchez-Palomo et al., 2018; Holmberg, 2010; Lecat et al., 2017) and the obtained experimental material as substances involved in the formation of the aromatic part of the spectrum of wines sensory properties, the data on volatile components were determined and used – acetaldehyde, ethyl acetate, methanol, the total content of higher alcohols, acetic acid, furfural. The choice of these wines components is determined by the fact that they mainly characterize the stages of the technological process and the level of production.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis

Темердашев

Khalafyan

Yakuba

2019

Heliyon

View full text Add to dashboard Cite

The objects of study were 150 samples of natural dry red and white grape wines of Russian origin, obtained by traditional technologies from European and hybrid grape varieties grown in wineries in Krasnodar Krai in 2010-2016. Natural red (Cabernet, Merlot) and white (Aligote, Riesling, Pinot Noir) (alcohol content of 9-13 % by volume, acidity of 4-7 g/dm3), as well as blend wines based on Cabernet Sauvignon, Merlot and Pinot Noir wines made under experimental conditions were analyzed. Chromatographic and electrophoretic methods were used to determine the content of volatile components and amino acids in the studied samples. A sensory assessment of wine quality was carried out by wine specialists working in the wine industry and having professional experience in the field of sensory analysis. Using statistical modeling we carried out a comparative assessment of the role of amino acids-threonine, proline, arginine and volatile compounds-methanol, acetic acid, furfural in the perception of taste and aromatic properties of wines, a general indicator of which is the average tasting rating. High adequacy of the regression model constructed using covariance analysis indicates that mainly amino acids and volatile compounds determine the sensory properties of wines. The dominant role of amino acids in the perception of taste and aromatic characteristics compared to other wine components is mathematically justified in accordance with the criterion of one-dimensional significance. It has been shown that more than 82% of the sensory characteristics of the analyzed wines group fall on the amino acids and volatile compounds under consideration, and less than 18%-on all the others, including titrated acids, free amino acids, mineral components, phenols, etc.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis

Темердашев

Khalafyan

Yakuba

2019

Heliyon

View full text Add to dashboard Cite

show abstract

Capillary Electrophoresis in Analytical Control of Wine

Егоров

Yakuba²,

Razuvaev

2017

Indian Journal of Science and Technology

View full text Add to dashboard Cite

Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines

Oganesyants

Panasyuk

Кузьмина

et al. 2020

Food Processing: Techniques and Technology

View full text Add to dashboard Cite

Introduction. Like any other food product, alcoholic drinks are subject to falsification. The present research featured various methods of analysis that can be applied to control the quality and authenticity of wine production. In case of doubt, experts apply national and interstate standards, the most informative of which are based on the isotopic mass spectrometry principle. Fruit winemaking relies on beet or cane sugar. Researchers have to develop a method to identify the difference between conditionally exogenous alcohols, which are formed during fermentation, and real exogenous alcohols, introduced in the form of rectified ethyl alcohol of grain origin. In order to identify non-grape alcohol, experts measure the ratio of ethanol carbon isotopes in the wine. However, δ13C‰ alone is not sufficient to analyze fruit wines and other alcohol drinks. Ratios of 18O/16O and D/H isotopes can become an extra criterion to test the authenticity of fruit table wines. Study objects and methods. The mass spectrometric complex Delta V Advantage Thermo Fisher Scientific (USA) provided a precise analysis of 13C/12C, 18O/16O, D/H isotopes. Wine samples were prepared in laboratory conditions from six types of fruits: apples, pears, cherries, black currants, plums, and chokeberries. Apple wine was obtained from fermented wort; other samples were fermented from pulp. Fermentation temperature was 20 ± 2°C, while the yeast race was represented by Vishnyovaya 33. Results and discussion. In fruit wine production, grain ethanol is the most popular falsification tool: it increases alcohol content instead of sugar, and sometimes even without fermentation process. In this regard, the research focused on carbon, oxygen, and grain alcohols hydrogen isotope characteristics, as well as fruit wines, obtained as a result of technology violation. The fruit wine alcohol mixes developed from joint fermentation of fruit sugars and introduced sugary substances. Cane sugar, beet sugar, and corn glucose and fructose syrup were added to the wort or pulp to establish the isotopic characteristics of the mix. The rate of exogenous alcohol production was 5% by volume. Conclusion. The analysis of δ13C‰ indicator failed to detect introduced grain alcohol. The analysis of isotopes of all atoms in the ethanol molecule, namely carbon, oxygen, and hydrogen, proved to be much more effective. The introduction of sugary substances prior to or during fruit juice fermentation provided the required alcohol content. It also reduced the numerical value of δ18O‰ of ethanol, which makes it significantly different from that of fortified fruit wines obtained by introducing grain alcohol into fermented fruit juice. Thus, the δD‰ indicator can serve as an additional criterion in order to identify possible violations of technological process of fruit table wines production.

show abstract

Grape wines, problems of their quality and regional origin evaluation

Cited by 7 publications

References 32 publications

Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis

Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis

Capillary Electrophoresis in Analytical Control of Wine

Isotopes of Carbon, Oxygen, and Hydrogen Ethanol in Fruit Wines

Contact Info

Product

Resources

About