Introduction to Phenolics

Waterhouse, Andrew L.; Sacks, Gavin L.; Jeffery, David W.

doi:10.1002/9781118730720.ch11

Cited by 3 publications

(1 citation statement)

References 10 publications

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“…From the MFA, C3 was linked to 'cooked vegetables' aroma and flavour, 'vanilla/chocolate' flavour, and sweetness. Lastly, stilbenoids assigned to C4 are compounds that can be found in grape berry skins and are extracted into wine during fermentation (Waterhouse et al, 2016b). Stilbenoids, especially trans-resveratrol, are responsible for the antioxidant characteristics of red wine and its association with the prevention of age-related diseases in consumers (Pawlus et al, 2012).…”

Section: Relation Between Parafac Components and Rata Results According To Mfamentioning

confidence: 99%

Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data

et al. 2021

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Understanding how wine compositional traits can be related to sensory profiles is an important and ongoing challenge. Enhancing knowledge in this area could assist producers to select practices that deliver wines of the desired style and sensory specifications. This work reports the use of spectrofluorometry in conjunction with chemometrics for prediction, correlation, and classification based on sensory descriptors obtained using a rate-all-that-apply sensory assessment of Cabernet-Sauvignon wines (n = 26). Sensory results were first subjected to agglomerative hierarchical cluster analysis, which separated the wines into five clusters represented by different sensory profiles. The clusters were modelled in conjunction with excitation-emission matrix (EEM) data from fluorescence measurements using extreme gradient boosting discriminant analysis. This machine learning technique was able to classify the wines into the pre-defined sensory clusters with 100 % accuracy. Parallel factor analysis of the EEMs identified four main fluorophore components that were tentatively assigned as catechins, phenolic aldehydes, anthocyanins, and resveratrol (C1, C2, C3, and C4, respectively). Association of these four components with different sensory descriptors was possible through multiple factor analysis, with C1 relating to ‘dark fruits’ and ‘savoury’, C2 with ‘barnyard’, C3 with ‘cooked vegetables’ and ‘vanilla/chocolate’, and C4 with ‘barnyard’ and a lack of C1 descriptors. Partial least squares regression modelling was undertaken with EEM data and sensory results, with a model for perceived astringency being able to predict the panel scores with 68.1 % accuracy. These encouraging outcomes pave the way for further studies that relate sensory traits to fluorescence data and move research closer to the ultimate goal of predicting wine sensory expression from a small number of compositional factors.

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Section: Relation Between Parafac Components and Rata Results According To Mfamentioning

confidence: 99%

Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data

et al. 2021

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Abundant Existence of Bovine Serum Albumin Non-precipitable Tannins in Red Wines

Igari

Chikada

Hoshino

et al. 2021

ACS Food Sci. Technol.

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Phenolics in red wines made from three cultivars, Muscat Bailey A (MBA), Merlot (MR), and Cabernet Sauvignon (CS), were separated into four fractions using the bovine serum albumin (BSA) precipitation method in combination with solidphase extraction. An assay for phenolics in all fractions was carried out using the Folin−Ciocalteau (F−C) method. The average recovery of phenolics was 97.4%. Approximately 28% of total phenolics in MR and CS wines were BSA non-precipitable tannins (NP-T). It was also confirmed that approximately 50% of wine phenolics were composed of BSA-precipitable tannins (P-T) and NP-T. Wine made from MBA, the major cultivar for red wine in Japan, had a very low tannin content, and this may be a genetic characteristic of MBA. This is the first report that reveals the abundant existence of NP-T, and the whole aspect of tannins of red wines is shown with a unified quantification method.

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Circular economy in food industry

Rajkovic¹,

Popović-Minić²,

Milinčić³

et al. 2020

Zaštita materijala

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The concept of the circular economy goes beyond the outdated idea of the linear economy, which involves the uncontrolled exploitation of natural resources, and the material flows from the factory through the user to the landfill. In the circular economy, the circle product-wasteproduct is closed. It is expected from the industry to function as a natural ecosystem , and waste from one industry becomes a raw material to another industry, i.e. to stimulate circulation, from which the term circular originates. The circular economy is a general term that encompasses all activities that reduce, reuse, and recycle materials in the processes of production, distribution, and consumption. Taking into account the projections for population growth on Earth, the food industry is expected to increase production, which inevitably carries an increase in the amount of generated waste. Organic components of vegetable waste are of interest for further use because they contain large quantities of highly valuable molecules. This paper aimed to show that waste from the food industry is not waste but a raw material that can be incorporated into other processes, which are the basic principles of circular economy-regeneration and circulation. The wine industry, as a major industry for the grape as raw material, creates large quantities of such waste. In the literature review are provided various innovative solutions that show what to do next with wine by-products, especially grape hush. Besides using in the industry of strong drinks, through composting or as a forage supplement, new solutions are presented. They are: the hush as a significant bioenergy source; the use of the most important substances from the hush, such as polyphenolic compounds, dietary fiber, tartaric acid, oils; the hush as a raw material for the production of biofuels, enzymes, biosurfactants, etc.

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Introduction to Phenolics

Cited by 3 publications

References 10 publications

Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data

Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data

Abundant Existence of Bovine Serum Albumin Non-precipitable Tannins in Red Wines

Circular economy in food industry

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