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Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

DUARTE, Whasley F.; DIAS, Disney R.; OLIVEIRA, Jose M.; TEIXEIRA, Jose A.; SILVA, Joao B. de Almeida E; SCHWAN, Rosane F.
Fonte: ELSEVIER SCIENCE BV Publicador: ELSEVIER SCIENCE BV
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
37.26%
The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatography-mass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninety-nine compounds (C(6) compounds, alcohols, monoterpenic alcohols, monoterpenic oxides, ethyl esters, acetates, volatile phenols, acids, carbonyl compounds, sulfur compounds and sugars) were identified in fruit wines. The typical composition for each fruit wine was evidenced by principal component analysis and Tukey test. The yeast UFLA CA 1162 was efficient in the fermentation of the fruit pulp used in this work. The identification and quantification of the compounds allowed a good characterization of the fruit wines. With our results, we conclude that the use of tropical fruits in the production of fruit wines is a viable alternative that allows the use of harvest surpluses and other underused fruits, resulting in the introduction of new products into the market. (C) 2010 Elsevier Ltd. All rights reserved.; Conselho Nacional de Desenvolvimento Cientifico e Tecnologico do Brasil (CNPq); CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior)

Innovative winemaking: Consumer acceptance of red table wines

Castilhos, Maurício Bonatto Machado de; Cattelan, Marília Gonçalves; Conti-Silva, Ana Carolina; Bianchi, Vanildo Luiz Del
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 313-323
ENG
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Purpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: All wines were produced by a standard procedure of vinification. Pre-drying treatment aimed at drying the grapes up to 22°Brix and static pomace wines presented the constant contact between the must and pomace. Sensory acceptance was carried out by 80 consumers who evaluated eight samples (six experimental wines and two commercial wines) concerning the attributes: appearance, aroma, body, flavor and overall acceptance. Findings: Experimental wines presented higher acceptance when compared to commercial wines and cluster analysis shows the splitting of consumer preferences, highlighting the higher acceptance of traditional Bordô wine and static pomace samples in all sensory attributes. Pre-drying process enhances the concentration of coloured compounds, to highlight the appearance acceptance of these samples. Research limitations/implications: Although this paper has limited the consumer acceptance of red table wines, the innovative treatments will be applied in Vitis vinifera red wines. Practical implications: The wide acceptance of static pomace and pre-drying wines has promoted further information about innovative winemaking that can be applied in Brazilian and worldwide wineries. Social implications: The innovative treatments can change sensorial features of wines and therefore influence the choice of consumers as well as enhancing the nutritional benefits of red wines. Originality/value: The pre-drying and static pomace winemaking are the novelty of this study and the wide acceptance of the sensory attributes concerning these treatments indicates the potential for application in wineries. © Emerald Group Publishing Limited.

Effects of acetic acid, ethanol and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains

Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes; Côrte-Real, Manuela
Fonte: Springer Publicador: Springer
Tipo: Artigo de Revista Científica
Publicado em //2010 ENG
Relevância na Pesquisa
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Herein we report the influence of different combinations of initial concentration of acetic acid and ethanol on the removal of acetic acid from acidic wines by two commercial Saccharomyces cerevisiae strains S26 and S29. Both strains reduced the volatile acidity of an acidic wine (1.0 g l-1 acetic acid and 11% (v/v) ethanol) by 78% and 48%, respectively. Acetic acid removal by both strains was associated with a decrease in ethanol concentration of about 0.7 – 1.2% (v/v). Strain S26 revealed better removal efficiency due to its higher tolerance to stress factors imposed by acidic wines. We also demonstrate that the strong anti-oxidant and antiseptic effect of sulphur dioxide (SO2) concentrations up to 170 mg l-1 inhibit the ability of both strains to reduce the volatile acidity of an acidic wine under our experimental conditions. Therefore, deacidification should be carried out either in wines stabilized by filtration or in wines with SO2 concentrations below 75 mg l-1. Deacidification of wines with the better performing strain S26 was associated with changes in the concentration of volatile compounds. The most pronounced increase was observed for isoamyl acetate (banana) and ethyl hexanoate (apple, pineapple), with an 18- and 25-fold increment...

Volatile sulphur compounds composition of monovarietal white wines

Moreira, Nathalie; Pinho, Paula Guedes de; Santos, Cristina; Vasconcelos, Isabel
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em //2010 ENG
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The sulphur compounds composition of wines produced experimentally from six white cultivars (Alvarinho, Loureiro, Trajadura, Pedernã, Azal Branco and Avesso) was evaluated during two consecutive vintages. Results show that wines could be differentiated according to their sulphur compounds content. In general, Loureiro, Trajadura and Pedernã cultivars led to wines with low concentrations of sulphur compounds; however, Loureiro wines were characterised by significant amounts of dimethyl sulphone, whereas Trajadura wines possessed a high content of 3-(methylthio)propyl acetate and 4-(methylthio)-1-butanol. Alvarinho and Avesso wines showed high levels of S-methyl thioacetate, 3-mercapto-1-propanol, 3-(ethylthio)-1-propanol and 3-methylthiopropionic acid. Significant amounts of 2-methyltetrahydrothiophen-3-one, cis- and trans-2-methyltetrahydrothiophen-3-ol were also found in Avesso wines. Azal Branco wines were low in 3-(methylthio)propyl acetate and 2-(methylthio)ethanol, and high contents in S-methyl thioacetate, 3-mercapto-1-propanol and 2-mercaptoethanol. A linear discriminant analysis of sulphur compounds levels showed a differentiation of wines according to their varietal origin.

Further insights into the floral character of Touriga Nacional Wines

Pinho, P. Guedes De; Falqué, E.; Castro, M.; Silva, H. Oliveira E; Machado, B.; Ferreira, A.C.Silva
Fonte: Wiley-Blackwell Publicador: Wiley-Blackwell
Tipo: Artigo de Revista Científica
Publicado em //2007 ENG
Relevância na Pesquisa
37.36%
Higher-quality Touriga Nacional (TN) wines are characterized by a fruity-citric aroma described as sweet and fresh citrus evoking the bergamot fruit (Citrus bergamia). In fact, “bergamot-like” descriptor is currently employed to rate higher quality TN wines. The aim of thiswork was to identify among volatile compounds present in bergamot fruit extracts (mainly terpenes) which of them contributes the most to the bergamot overall perception, and relate these data with the volatile composition of TN wines. The identification of the most important descriptors was done by sensory analysis. Among 18 descriptors 3were selected: bergamot-like aroma, orange like, and violet. A GCO of a typical TN wine extract allows the identification of 3 related odorant zones ZO1, ZO2, and ZO3 related with bergamot-like aroma. Using AEDA, ZO2 was confirmed to be one of the most important odorant zones. Using AEDA the presence of linalool and linalyl acetate was confirmed. A similarity test was performedwith a non-TN wine added with linalool and linalyl acetate alone or in combinations. The highest similarity value was observed when linalool (SV = 5.9) was added. In fact, results obtained from the analysis of several red wines from different varieties show that terpenols are present in higher amounts in wines coming from TN variety...

Comunicação da marca Wines of Portugal: um estudo de caso

Pimenta, Ema Margarida Jorge Ferreira Coelho
Fonte: Instituto Politécnico de Lisboa Publicador: Instituto Politécnico de Lisboa
Tipo: Dissertação de Mestrado
Publicado em /09/2013 POR
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As perspectivas de um mercado cada vez mais global, impostas pela intensificação da concorrência, aumento da competitividade e surgimento de economias de escala, têm desafiado os países a construírem identidades nacionais cada vez mais fortes e diferenciadoras, procurando alcançar uma vantagem competitiva que permita, não só um desempenho positivo nas relações comerciais, mas, igualmente, a valorização dos produtos nos mercados internacionais. Procura-se com o presente trabalho analisar o modo como Portugal se tem vindo a posicionar no panorama internacional, no âmbito do sector vitivinícola. Este é um sector que tem vindo a dar provas do seu forte potencial estratégico e, com recurso à construção da marca Wines of Portugal, os vinhos portugueses usufruem, actualmente, de mecanismos para a expressão da sua identidade nos mercados externos, permitindo um reforço do seu posicionamento estratégico. As noções de “marca país” e “comunicação institucional” surgem como ponto de partida para a análise do plano de comunicação proposto pela ViniPortugal para a marca Wines of Portugal, procurando compreender quais os contributos das relações públicas na construção e expressão da identidade dos vinhos portugueses num contexto internacional.; The perspectives of a more global market...

Characterisation of the aroma components of clonal grapes and wines from Aragonez and Trincadeira Vitis vinifera L. cultivars

Botelho, Goreti Maria dos Anjos
Fonte: Universidade de Trás-os-Montes e Alto Douro Publicador: Universidade de Trás-os-Montes e Alto Douro
Tipo: Tese de Doutorado
ENG
Relevância na Pesquisa
37.55%
Tese de Doutoramento em Ciências Alimentar; A grande variabilidade e diversidade dos vinhos tintos produzidos em Portugal provenientes de castas nacionais Vitis vinifera L. justificam a sua caracterização aromática e físico-química. Essa caracterização, tem por objectivos, preservar a qualidade e a tipicidade dos vinhos de diferentes regiões, bem como, contribuir para aprofundar o conhecimento de castas que proliferam no mundo vitivinícola. Além disso, a caracterização do aroma de vinhos clonais apresenta um interesse inegável para a indústria vitivinícola, devido à importância que assume nos diversos aspectos qualitativo, produtivo e financeiro. De entre algumas centenas de compostos voláteis pertencentes a diversas famílias químicas e existentes em diferentes gamas de concentração, apenas uma parte contribui efectivamente para o aroma, aumentando a sua intensidade e complexidade no vinho. O conhecimento sobre a identidade e a concentração de tais compostos é fundamental para uma melhor compreensão do seu papel no aroma do vinho. Esta abordagem deverá ser complementada com a análise sensorial descritiva, para que se possa obter uma visão mais abrangente do aroma dos vinhos e da apreciação da sua qualidade. O programa Português de Selecção Clonal...

Combined use of Wallerstein and Zygosaccharomyces bailii modified differential media to isolate yeasts for the controlled reduction of volatile acidity of grape musts and wines

Alice, Vilela; Carla, Amaral; Dorit, Schuller; Arlete, Menes-Faia; Manuela, Côrte-Real
Fonte: Journal of Biotech Research Publicador: Journal of Biotech Research
Tipo: Artigo de Revista Científica
ENG
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The level of acetic acid, the main component of volatile acidity, is critical for wine quality. Winemakers have been using a refermentation process to lower the concentration of acetic acid of wines with high volatile acidity, which consists in mixing the acidic wine with freshly crushed grapes or marcs in a proportion of no more than 20-30% (v/v). Though this process implies low costs it harbors the risk of unexpected and detrimental effects on refermented wines. Thus, one challenge to find new solutions for the reduction of excessive volatile acidity is the selection of yeast from refermentation processes of acidic wines to use as starters in a controlled biological process. To this end we set up an isolation protocol with Wallerstein Laboratory Nutrient Agar (WL) to select yeast strains from refermentation processes of acidic wines carried at the winery scale. Among the isolates obtained, 135 were then randomly selected, based on the different colony color pattern and size, and tested for their ability to consume acetic acid in the presence of glucose. For this purpose we used a modified version of a Zygosaccharomyces bailii differential medium containing acetic acid and glucose. Characterization of the isolates obtained in this medium by fingerprinting with primer T3B confirmed three Saccharomyces strains and one non-Saccharomyces strain as predicted by WL and L-Lysine media. Our previous studies revealed that the yeast strains selected by this approach are adequate for the correction of acidic musts and wines with excessive levels of volatile acidity.

Trace elements quantification in Portuguese red wines

Santos, Susana Isabel Barros dos
Fonte: Faculdade de Ciências e Tecnologia Publicador: Faculdade de Ciências e Tecnologia
Tipo: Dissertação de Mestrado
Publicado em //2011 ENG
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Dissertation for the Degree of Master in Technology and Food Safety – Food Quality; The aim of this thesis is to characterize Portuguese red wines in terms of trace elements composition. The wines were chosen so that all the country was represented and studied. For trace elements quantification (As, Hg, Cd, Ni and Pb) were tested various sample treatments including for all trace elements: acid digestion or presence and absence of spike. The need for H2O2 addition in order to oxidize organic compounds was analyzed for Hg, Cd, Ni and Pb. Quantification of all trace elements was performed with Atomic Absorption Spectrometry techniques. After the method validation were analyzed 25 Portuguese red wines and duplicates. The concentrations obtained were used to perform a statistical analysis to determine what were the regions with highest incidence of each trace element. Using Target Hazard Quotient (THQ) equation was possible to identify the regions where the concentrations found are a reason for public health concern, being values above 1 a motive for concern. After the analysis was determined that there is no need for wine samples digestion and that the presence of H2O2 is crucial. Hg and As were quantified with Hydride Generation Atomic Absorption Spectrometry; Ni and Pb with Flame Atomic Absorption Spectrometry; Cd with Electrothermal Atomic Absorption Spectrometry. The statistical results allowed to conclude that the system variation was mainly explained by the variation of Ni...

Sensory profiles of tropical wines produced in the São Francisco River Valey (Northeast Brazil).

GUERRA, N. B.; LIMA, L. L. A.; PEREIRA, G. E.; ANDRADE, S. A. C.; SILVEIRA, K. C. da; LIMA, T. L. A.
Fonte: In: INTERNATIONAL SYMPOSIUM OF THE GROUP OF INTERNATIONAL EXPERTS OF VITIVINICULTURAL SYSTEMS FOR COOPERATION, 17., 2011, Asti. Proceedings... Asti: Le Progrès Agricole et Viticole, 2011. Publicador: In: INTERNATIONAL SYMPOSIUM OF THE GROUP OF INTERNATIONAL EXPERTS OF VITIVINICULTURAL SYSTEMS FOR COOPERATION, 17., 2011, Asti. Proceedings... Asti: Le Progrès Agricole et Viticole, 2011.
Tipo: Artigo em anais de congresso (ALICE) Formato: p. 53-56.
PT_BR
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Given the lack of available information on the subject, this study aims to characterize and evaluate the sensory stability of the experimental wines made from Vitis Vinifera - Syrah, Petit Verdot, Tempranillo, Sauvignon Blanc, Verdejo and Viognier - grown in the region of Vale de São Francisco in the northeast of Brazil,where the climate is tropical and semi-arid. Samples ofthe wines were analyzed after 3, 6, 9 and 12-months of storage by means of Quantitative Descriptive Analysis (QDA) and the data were submitted to Principal Component Analysis (PCA). The application of multivariate analysis resulted in a satisfactory differentiation of the wines in relation to grape variety, storage durationand in identifying the attributes most pronounced in the wines. It was observed that the red wines gradually became softer in flavourwhile the whites remained refreshing. All wines showed a perceptible decrease in sensory characteristics throughout storage.; 2011

Barnes Wines: Canada’s Oldest Winery flyer. n.d.

Adams, Anne
Fonte: Brock University Publicador: Brock University
Tipo: Outros
EN
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In 1873 George Barnes, Andrew Skinner, James Skinner, John Young Reid, Charles Robert Murray, George Magan, Thomas Barnes and Robert Duncan applied for, and received a charter for a commercial winery which would be called The Ontario Grape Growing and Wine Manufacturing Company Limited. It opened in 1894 and became known as Barnes Wines Limited. In 1973 the company completed a merger with Reckitt and Coleman (Canada) Limited. The winery operated until 1988 and was located on the banks of the old Welland Canal in St. Catharines, Ontario. The company produced a complete line of table wines, dessert wines, sherries, ports, and both crackling and sparkling wines. Barnes Wines called itself “Canada’s oldest winery” at the time of the printing of this flyer.; 1 flyer

Barnes Wines Fonds

Adams, Anne
Fonte: Brock University Publicador: Brock University
Tipo: Outros
EN
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4 Minute Books dated: 1880, 1892, 1901, 1934, 1948-1950, 1952-1953, 1955, 1958, 1962 – 1975, 1981, 1984, 1986; 3 Common stock books dated: 1934-1935, 1937-1941, 1946, 1948-1950, 1955-1956, 1958, 1961-1974, 1981 and 2 Class A stock books dated:1948 - 1951; Minute books and Stock books from Barnes Wines Limited. In 1873 George Barnes, Andrew Skinner, James Skinner, John Young Reid, Charles Robert Murray, George Magan, Thomas Barnes and Robert Duncan applied for, and received a charter for a commercial winery which would be called The Ontario Grape Growing and Wine Manufacturing Company Limited. It opened in 1894 and became known as Barnes Wines Limited. In 1973 the company completed a merger with Reckitt and Coleman (Canada) Limited. The winery operated until 1988 and was located on the banks of the old Welland Canal in St. Catharines, Ontario. The company produced a complete line of table wines, dessert wines, sherries, ports, and both crackling and sparkling wines.

Bright’s Wines Limited fonds, 1983-1989

Goul, Jen
Fonte: Brock University Publicador: Brock University
Tipo: Outros
EN
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One of the oldest wineries in Ontario, Bright’s Wines is now a part of Vincor International Inc. and still producing wines today. In the year 1874 Thomas G. Bright and Francis A. Shirriff came together in a partnership and formed a wine company in Toronto, Ontario. As the company began to prosper the gentlemen decided to move the location to Niagara, Ontario. Sixteen years later the Niagara Falls Wine Company opened on Dorchester Road. In 1911, Bright bought out all of Shirriff’s shares in the company and the name became the T. G. Bright and Co. Limited. A few years later in 1933 Harry C. Hatch bought the wine company from the Bright family and began changing how Bright’s operated through greater, more diverse wine production, as well as research and development. Bright’s leadership in wine research and development in Canada helped bring Canadian wines to their position of respect around the world. In 1934 Bright’s began a viticultural and vinicultural program, changing the way the Canadian wine industry worked. They put more money into research and development than any other winery in all of Canada. Soon, gold medals and “best of class” international designations were being awarded to Bright’s wines. As a result of their success...

Isolation and characterization of yeasts: application in controlled processes of volatile acidity bio‐reduction in wines

Moura, Alice Maria Correia Vilela
Fonte: Universidade de Trás-os-Montes e Alto Douro Publicador: Universidade de Trás-os-Montes e Alto Douro
Tipo: Tese de Doutorado
ENG
Relevância na Pesquisa
37.56%
Tese de doutoramento em Microbiologia; O nível de ácido acético, principal componente da acidez volátil, é fundamental para a qualidade do vinho. Os enólogos têm vindo a utilizar um processo de refermentação, com o objectivo de diminuir a concentração de ácido acético em vinhos com acidez volátil elevada. Este processo consiste em misturar o vinho azedo com mostos frescos ou, alternativamente, na incubação do vinho com o bagaço resultante de uma fermentação alcoólica. Este método, embora de utilização frequente e de baixo custo pode causar efeitos inesperados e, por vezes, negativos, sobre os vinhos refermentados. Assim, um desafio para o desenvolvimento de novas soluções com vista à redução da acidez volátil de vinhos, é a selecção de leveduras com capacidade de refermentação de vinhos azedos, para utilização em processos controlados de desacidificação biológica. Neste trabalho isolamos 135 estirpes de leveduras, ao longo de cinco processos de refermentação, à escala de adega, de vinhos com níveis de acidez volátil indesejáveis. Estes isolados, foram seleccionados num meio diferencial sólido quanto à sua capacidade de consumir ácido acético na presença de glucose. Quatro das estirpes seleccionadas revelaram a capacidade de usar simultaneamente o ácido acético e glucose. A caracterização molecular dessas estirpes...

Content in metallic ions of wines from the Madeira and Azores archipelagos

Pérez Trujillo, Juan P.; Conde, José E.; Pérez Pont, Maria L.; Marques, José C.; Câmara, José S.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em /01/2011 ENG
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37.39%
This study determines for the first time Na, K, Ca, Mg, Fe, Cu, Zn, Mn, Sr, Li and Rb contents in wines from the archipelagos of Madeira and Azores (Portugal). The greater part of the mean content for the different parameters fell within the ranges described in the literature, except for sodium whose higher content may be due to the effect of marine spray. ANOVA was used to establish the metals with significant differences in mean content between the wines from both archipelagos, between table and liquor wines of Madeira, and between wines of Pico and Terceira Islands from the Azores archipelago. Principal component analysis shows differences in the wines according to the wine-making process and/or the equipment employed. Stepwise linear discriminant analysis achieves a good classification and validation of wines according to the archipelago of origin, and the island in the case of Azores wines.

Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines

Moreno-Arribas, M. Victoria; Polo, María Carmen
Fonte: Elsevier Publicador: Elsevier
Tipo: Artículo Formato: 24064 bytes; application/msword
ENG
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Biologically aged sherry-type wines are elaborated by the so-called 'criadera and solera' system, which essentially involves development of the yeast on the wine surface forming a film velum for several years. Lactic acid bacteria can also develop and contribute to sherry-type wine quality, although their presence and role in this enological process have received very little attention. In this study, lactic acid bacteria microbiota and the presence of biogenic amines were investigated throughout the manufacture and biological aging of 36 samples of sherry wines. Malolactic fermentation was found to mainly take place during the first stage of biological ageing. The incidence and populations of lactic acid bacteria in sherry wines were low. The diversity of bacterial species isolated from the wines was greater than previously reported and included species of Lactobacillus, with prevailing Lactobacillus hilgardii, Lactobacillus plantarum and Lactobacillus zeae and Leuconostoc mesenteroides. The biogenic amine-producing capacity of the isolates was also determined. Five strains were putrescine producers, while another strain was shown to produce tyramine and phenylethylamine, simultaneously. L zeae was one of the predominant species in wines during the biological aging and seemed to be one of the main putrescine producers. The biogenic amine composition of the wines investigated was similar to that reported for other types of wines. Putrescine was the major amine...

Nitrogen compounds and polysaccharides changes during the biological ageing of sherry wines

Villamiel, Mar; Polo, María Carmen; Moreno-Arribas, M. Victoria
Fonte: Elsevier Publicador: Elsevier
Tipo: Artículo Formato: 24064 bytes; application/msword
ENG
Relevância na Pesquisa
37.42%
Biologically aged sherry wines are elaborated by the so called "criadera" and "solera" system, which essentially involves development of the yeast on the wine surface forming a film velum for several years. In this work, a study on the changes that take place in polysaccharide and nitrogen compounds during the elaboration of sherry wines has been undertaken. The evolution of monosaccharides derived from polysaccharides as well as of amino acids and polypeptides have been investigated in wine samples at different stages of the elaboration process (young wines, "sobretablas", "criaderas" and "solera"). Mannose, galactose, glucose and arabinose were detected in all analyzed wines; mannose being the most abundant carbohydrate, particularly in wines that aged longer. Glucose and galactose content also increased during the biological ageing of these wines, whereas arabinose concentration lowered during all period. Nitrogen compounds experimented a decrease and even some amino acids were not detected at the end of the ageing. Considering the increase in mannose and the decrease in amino acid levels. it is presumable that autolysis and growth of yeast occur at the same time during the elaboration of the sherry wines; This study was supported by the Project AGL2006-04514 from the Spanish Ministerio de Educación y Ciencia...

A fast method using a new hydrophilic–lipophilic balanced sorbent in combination with ultra-high performance liquid chromatography for quantification of significant bioactive metabolites in wines

Silva, Catarina L.; Pereira, Jorge; Wouter, Van G.; Giró, Carme; Câmara, José S.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em /10/2011 ENG
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This manuscript describes the development and validation of an ultra-fast, efficient, and high throughput analytical method based on ultra-high performance liquid chromatography (UHPLC) equipped with a photodiode array (PDA) detection system, for the simultaneous analysis of fifteen bioactive metabolites: gallic acid, protocatechuic acid, (−)-catechin, gentisic acid, (−)-epicatechin, syringic acid, p-coumaric acid, ferulic acid, m-coumaric acid, rutin, trans-resveratrol, myricetin, quercetin, cinnamic acid and kaempferol, in wines. A 50-mm column packed with 1.7-μm particles operating at elevated pressure (UHPLC strategy) was selected to attain ultra-fast analysis and highly efficient separations. In order to reduce the complexity of wine extract and improve the recovery efficiency, a reverse-phase solid-phase extraction (SPE) procedure using as sorbent a new macroporous copolymer made from a balanced ratio of two monomers, the lipophilic divinylbenzene and the hydrophilic N-vinylpyrrolidone (Oasis™ HLB), was performed prior to UHPLC–PDA analysis. The calibration curves of bioactive metabolites showed good linearity within the established range. Limits of detection (LOD) and quantification (LOQ) ranged from 0.006 μg mL−1 to 0.58 μg mL−1...

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC

Paixão, Neuza; Pereira, Vanda; Marques, José C.; Câmara, José S.
Fonte: WILEY-VCHVerlagGmbH Publicador: WILEY-VCHVerlagGmbH
Tipo: Artigo de Revista Científica
Publicado em /02/2008 ENG
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A RP-HPLC method with photodiode array detection (DAD) was developed to separate, identify and quantify simultaneously the most representative phenolic compounds present in Madeira and Canary Islands wines. The optimized chromatographic method was carefully validated in terms of linearity, precision, accuracy and sensitivity. A high repeatability and a good stability of phenolics retention times (a3%) were obtained, as well as relative peak area. Also high recoveries were achieved, over 80.3%. Polyphenols calibration curves showed a good linearity (r2 A0.994) within test ranges. Detection limits ranged between 0.03 and 11.5 lg/mL for the different polyphenols. A good repeatability was obtained, with intra-day variations less than 7.9%. The described method was successfully applied to quantify several polyphenols in 26 samples of different kinds of wine (red, ros and white wines) from Madeira and Canary Islands. Gallic acid was by far the most predominant acid. It represents more than 65% of all phenolics, followed by p-coumaric and caffeic acids. The major flavonoid found in Madeira wines was trans-resveratrol. In some wines, (–)-epicatechin was also found in highest amount. Canary wines were shown to be rich in gallic, caffeic and p-coumaric acids and quercetin.

GC-olfactometry and descriptive sensory analysis in the study of clonal red wines

Botelho,G.; Mendes-Faia,A.; Clímaco,M. C.
Fonte: INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional) Publicador: INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2010 EN
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The aroma profiles of five distinct clonal red wines from Aragonez Vitis vinifera L. cultivar were studied by gas chromatography-olfactometry (GC-O) and descriptive sensory analysis. Thirty-two odourant peaks were perceived by the sniffers in at least one of the five clonal wine extracts according to the GC-O posterior intensity method and twenty-nine odourant compounds were identified by gas chromatography-mass spectrometry (GC-MS). The 3-methylbutanoic acid, 2-phenylethanol, 4-vinylguaiacol, furaneol, and homofuraneol were the highest average intensity odourant compounds in all clonal wines. Principal component analysis permitted the establishment of a relationship between the different odourant compound variables and the wines, as well as between the aroma descriptors and the wines. Furthermore, a multiple linear regression model (68.9% explained variance) with a vector grouping 7 odourant compounds associated with aroma defects and a second vector grouping 13 compounds with fruity-sweet descriptors was found. The differentiation of the five clonal wines achieved by GC-O and descriptive sensory analysis revealed that these analyses are complementary.