Espectroscopia de infravermelho com transformada de Fourier na monitorização da produção de vinho

ReviewThe complexity of the wine matrix makes monitoring of the winemaking process from the grapes to the final product crucial for the wine industry. In this context, analytical methodologies that can combine good accuracy, robustness, high sample throughput, “green character”, and by preference real-time analysis, are on-demand to create high-quality vitivinicultural products. In the last years, Fourier-transform Infrared Spectroscopy (FTIR) combined with chemometric analysis has been evaluated in several studies as an effective analytical tool for the wine sector. Some applications of FTIR spectroscopy have been already accepted by the wine industry, mainly for the prediction of basic oenological parameters, using portable and non-portable instruments, but still many others are waiting to be thoroughly developed. This literature review aims to provide a critical synopsis of the most important studies assessing grape and wine quality and authenticity, and to identify possible gaps for further research, meeting the needs of the modern wine industry and the expectations of most demanding consumers. The FTIR studies were grouped according to the main sampling material used - 1) leaves, stems, and berries; 2) grape must and wine applications - along with a summary of the basic limitations and future perspectives of this analytical techniqueA complexidade da matriz do vinho torna a monitorização da sua produção, desde a maturação da uva até o produto final, fundamental para a indústria do vinho. Neste contexto, metodologias analíticas com boa exactidão, robustez, elevado rendimento de amostras, menos penalizadoras para o meio ambiente, e se possível capazes de fornecer resultados em tempo real, são muito importantes para a obtenção de produtos vitivinícolas de alta qualidade. Nos últimos anos, a Espectroscopia de Infravermelho com Transformada de Fourier (FTIR) combinada com a análise quimiométrica tem sido avaliada em diversos estudos por ser uma ferramenta analítica apropriada para o setor vitivinícola. Algumas aplicações de FTIR já foram adoptadas pela indústria do vinho, principalmente para a predição de parâmetros enológicos básicos, através de instrumentos portáteis e não portáteis, mas há ainda um enorme potencial de desenvolvimento a explorar. A presente revisão da literatura tem como objetivo fornecer uma sinopse crítica dos estudos mais importantes realizados para avaliação da qualidade e autenticidade do vinho e identificar possíveis lacunas para investigação futura, indo ao encontro das necessidades da indústria vinícola moderna e das expectativas dos consumidores mais exigentes. Os estudos sobre FTIR foram agrupados de acordo com o principal material de amostragem - 1) folhas, engaços e bagos; 2) mostos e vinhos - juntamente com informação sobre as limitações básicas e perspectivas futuras desta técnica analíticainfo:eu-repo/semantics/publishedVersio

Intra-regional classification of grape seeds produced in Mendoza province (Argentina) by multi-elemental analysis and chemometrics tools

The feasibility of the application of chemometric techniques associated with multi-element analysis for the classification of grape seeds according to their provenance vineyard soil was investigated. Grape seed samples from different localities of Mendoza province (Argentina) were evaluated. Inductively coupled plasma mass spectrometry (ICP-MS) was used for the determination of twenty-nine elements (Ag, As, Ce, Co, Cs, Cu, Eu, Fe, Ga, Gd, La, Lu, Mn, Mo, Nb, Nd, Ni, Pr, Rb, Sm, Te, Ti, Tl, Tm, U, V, Y, Zn and Zr). Once the analytical data were collected, supervised pattern recognition techniques such as linear discriminant analysis (LDA), partial least square discriminant analysis (PLS-DA), k-nearest neighbors (k-NN), support vector machine (SVM) and Random Forest (RF) were applied to construct classification/discrimination rules. The results indicated that nonlinear methods, RF and SVM, perform best with up to 98% and 93% accuracy rate, respectively, and therefore are excellent tools for classification of grapes.Fil: Canizo, Brenda Vanina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Escudero, Leticia Belén. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Pérez, María Belén. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales. Laboratorio de Química Analítica para Investigación y Desarrollo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Pellerano, Roberto Gerardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Wuilloud, Rodolfo German. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentin

Wine Traceability

Wine traceability is a central theme in the current world market where consumers are increasingly demanding the quality and origin of food and drink. The wine production chain and wine composition are generally controlled by different laws (International Organization of Vine and Wine (OIV), European Union (EU), and national governments) and need specific documentation. Nevertheless, wine production is subject to fraud. Consequently, the improvement of the methods applied to verify the origin and quality of wines is very important to protect wine consumers and producers. In this book, eight different papers—six research papers and two reviews—address the topic from different points of view

Agriculture in responsibility for our common world

The vocational training course program Agriculture in Responsibility for our common World organised within the frame of the Banat Green Deal Project GreenERDE (Education and Research in the context of the digital and ecological transformation of agriculture in the Banat Region and Baden-Württemberg - towards resource efficiency and resilience) and delivered between June 2021 and May 2022 targets the knowledge and experience transfer to the farmer community in the Banat Region, Romania and other parts of the world. Current and future challenges, such as the ecological conversion and digital transformation of agricultural production, but also social, economic and cultural aspects haven been addressed transcending prevailing patterns. The innovative and relevant knowledge originating from practice, experiments, research or development projects throughout Europe and other continents is presented in a training format for interested participants.Das im Rahmen des Banat Green Deal Projekts GreenERDE (Bildung und Forschung im Kontext der digitalen und ökologischen Transformation des Agrarbereichs im Banat und Baden-Württemberg - auf dem Weg zu Ressourceneffizienz und Resilienz) von Juni 2021 bis Mai 2022 durchgeführte Fortbildungsprogramm Landwirtschaft in Verantwortung für unsere gemeinsame Welt), zielt auf den Wissens- und Erfahrungstransfer unter Landwirten und anderen interessirten Personen in der Banat-Region, Rumänien und anderen Teilen der Welt ab. Aktuelle und zukünftige Herausforderungen, wie die ökologische Umstellung und die digitale Transformation der landwirtschaftlichen Produktion, aber auch soziale, wirtschaftliche und kulturelle Aspekte wurden jenseits vorherrschender Muster adressiert. Das innovative und relevante Wissen aus Praxis, Forschungs- oder Entwicklungsprojekten in ganz Europa und anderen Kontinenten wird in einem Trainingsformat für interessierte Teilnehmer präsentiert

Investigating Polyphenol Extracts Using Microwave Technology

The objective of this thesis was to investigate phenolic extraction from grape skins using microwave technology and to add to the active research on phenolics in grapes. A research scholarship was awarded by the Grape and Wine Research and Development (known as Wine Australia) during 2010 – 2015. Phenolics play a dual, friend or enemy, role in the wine and grape industry. Due to their antioxidant capacity, phenolics present in foodstuffs are understood to protect from chronic diseases caused by free radicals and lipid peroxidation and are widely used for nutritional and medicinal applications. On the other hand, that same antioxidant capacity is known to prevent efficient degradation in landfill of wine management waste (pomace/marc). Finally, phenolics affect the flavour, mouthfeel and colour of wines, and the modern wine industry is experimenting freely with the incorporation of phenolics in red and white wines to develop novel wines. Grapes are a rich source of phenolics including those responsible for the skin colour. Grape extracts can be used for manufacturing nutraceuticals, including natural colourants, and functional foods, skincare and textile dyes as well as incorporated into Cleaner Production and Circular Economy (as opposed to the linear economy, where raw materials are used, products made, and wastes dumped) in waste management. The extracts can be obtained from primary biological material (in particular, when grapes are in over-supply) as well as from the postwinemaking waste (non-fermented pomace/post-fermentation marc), the latter helping in reducing the amount going to landfill. There has been growing interest recently in finding more time and energy efficient and environmentally friendly methods of phenolic extraction. Microwave-assisted technologies offer such an opportunity. The extraction process can be optimized to achieve the maximal phenolic extraction for a particular cultivar. This study focusses on Australian commercial grape cultivars. The thesis is structured as follows. Chapter 1 presents an extensive literature review on different extraction methods, including conventional and microwave ones. Chapter 2 describes the microwave-assisted extraction (MAE) method, employing an industrial type of microwave reactor, which was compared with the conventional thermal extraction (CTE) method under the parameters producing the maximal phenolic extraction by each method. Multifactorial models were built to find optimal conditions to extract maximum total phenolics (TP) and colour (CIELAB chroma C*) from separate white and red skin mixtures, each of six commercial cultivars collected at veraison and harvest. A high throughput Folin- Ciocalteu assay was developed for this study to measure TP. Adding novelty, and contrasting with the studies reviewed in Chapter 1, the microwave-assisted and conventional extraction methods were parallel-optimised by response surface methodology. The MAE and CTE protocols were set to minimise the method-to-method experimental error. It was found that the efficiency of the two TP extraction methods was comparable regardless of skin colour. The CTE provided more colour than MAE for white skins, and the same amount of colour for red skins. It was shown that the MAE method was 2.7-fold more energy efficient and 15-fold faster for a single extraction than the CTE method. The chapter discusses why the MAE methodology may be relevant for future trials at laboratory, pilot and production scales on the processing of winemaking wastes (typically, up to 30% of the mass of crushed grapes) to reduce the landfill component. This approach would follow the Circular Economy tenets. This work has been published in Volume 251 online since 5th of Dec. 2019 by the Journal of Cleaner Production. Chapter 3 compares the performance of the MAE and CTE methods in extracting TP and C* from the skins of the same individual cultivars as were used in the mixture extractions in the study in Chapter 2. The extractions were made under the optimal practical conditions for the skin mixtures. This comparison also included the spectral absorbance profiles at 280-600 nm. The variation in the phenolic extraction from the grape skins of individual cultivars collected at veraison and harvest were quantified for the first time in the literature (to the best of our knowledge). The average performance of extraction from individual skin collections was in agreement with the extraction expected for the mixture under the conditions set. Interestingly, it was noticed for the red skins only under the CTE method that the average TP extracted from individual cultivars (veraison and harvest combined) was 5% less than the TP obtained for the same red skins mixture, suggesting a potential synergy effect. The chapter presents a quantification of possible varietal and seasonal phenolic extraction. The results may be useful in oenology and industrial waste management. The manuscript was submitted on 23rd of Feb. 2020 to the Journal of Cleaner Production as a sequel to the previous study. Chapter 4 investigates the applicability of a fast and simple attenuated total reflectance midinfrared (ATR-MIR) spectroscopy method for the evaluation of TP and C* of the white and red skin mixture extracts analysed in Chapter 2. This study was motivated by the observation that, although the Folin-Ciocalteu assay using 96-well plates and a liquid delivering robot was a high throughput method, it was still laborious and not likely to be attractive for the industry. Partial least square (PLS1) regression models were built between the reference TP as well as C*of the extracts and their raw and second derivative spectra. The full range of 4000-400 cm- 1 and sub-ranges of 4000-1100 cm-1, 1500-400 cm-1, 1500-1100 cm-1 and 1457-1168 cm-1 were examined. (The last two ranges are used as phenolic fingerprint ranges.) It was found that the PLS1 models based on the second derivative of the 4000-1100 cm-1 sub-range provided the best results (fair classification) for both TP and C*; hence these models are recommended for screening purposes. Moreover, some spectra ranges showed noticeable differences in absorption of phenolics and the compounds responsible for the colour of white and red skins. The study states that the ATR-MIR is worth considering for future trials in food industry and waste management. The manuscript has been accepted for publication on 6th of Jan. 2020 by Food Analytical Methods. Chapter 5 presents the executive summary of the key research findings for this thesis, emphasising the novelty and potential benefits to manufacturing of nutraceuticals (including natural colourants), dietary supplements and non-alcoholic products, skincare, textile dyes, as well as to the wine industry and waste management. Future research directions are identified as including ATR-MIR assessment for quick optimization of the extraction process in industrial settings.Thesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food & Wine, 202

China-Bulgaria Rural Revitalization Development Cooperation Forum

Proceedings of China-Bulgaria Rural Revitalization Development Cooperation Forum, hold on 23 April, 2018, in Sofia. Chapters give a deep insights on diverse issues associated with agrarian and rural development in Bulgaria and China

Processing and analysis of chromatographic data

Data pre-processing and analysis techniques are investigated for the analysis of one- and two-dimensional chromatographic data. Pre-processing, in particular alignment, is of paramount importance when employing multivariate chemometric methods as these techniques highlight variance, or changes between samples at corresponding variables (i.e. retention times). Principal components analysis (PCA) was employed to evaluate the effectiveness of alignment. Two methods, correlation optimised warping and icoshift were compared for the alignment of high performance liquid chromatography (HPLC) metabolite data. PCA was then employed as an exploratory technique to investigate the influence of phosphite on the secondary metabolites associated with Lupinus angustifolius roots inoculated with the pathogen, Phytophthora cinnamomi. In a second application, HPLC with acidic potassium permanganate chemiluminescence detection was evaluated for the analysis of Australian wines from different geographic origins and vintages. Linear discriminant analysis and quadratic discriminant analysis were used to classify red and white wines according to geographic origin. In the analysis of wine vintage, partial least squares and principal components regression were compared for the modelling of sample composition with wine age. Finally, software was developed for quality control (QC) of flavours and fragrances using comprehensive two-dimensional gas chromatography (GC×GC). The software aims to automatically align and compare a sample chromatogram to a reference chromatogram. A simple method of partitioning the two-dimensional pattern space was employed to select reference control points. Corresponding control points in a sample chromatogram were identified using a triangle-pattern matching algorithm. The reference and sample control points were then used to calculate the translation, scaling and rotation operations for an affine transform, which is applied to the complete sample peak list in order to align reference and sample peaks. Comparison of reference and sample chromatograms was achieved through the use of fuzzy logic. It is concluded that the pre-processing and chemometric methods investigated here are valuable tools for the analysis of chromatographic data. The developed GC×GC software was successfully employed to analyse real flavour samples for QC purposes

Comparison of phenolic content and antioxidant activity for fermented and unfermented rooibos samples extracted with water and methanol

Rooibos is brewed from the medicinal plant Aspalathus linearis. It has a well-established wide spectrum of bio-activity properties, which in part may be attributed to the phenolic antioxidant power. The antioxidant capacity (AOC) of rooibos is related to its total phenolic content (TPC). The relation between TPC and AOC of randomly selected 51 fermented (FR) and 47 unfermented (UFR) rooibos samples was studied after extraction using water and methanol separately. The resulted extracts were assessed using two antioxidant assays, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP). The results were analyzed using both simple statistical methods and machine learning. The analysis showed different trends of TPC and AOC correlations of FR and UFR samples, depending on the solvent used for extraction. The results of the water extracts showed similar TPC and higher AOC of FR than UFR samples, while the methanolic extracted samples showed higher TPC and AOC of UFR than FR. As a result, the methanolic extracts showed better agreement between TPC and AOC than water extracts

Implementation of Sensors and Artificial Intelligence for Environmental Hazards Assessment in Urban, Agriculture and Forestry Systems

The implementation of artificial intelligence (AI), together with robotics, sensors, sensor networks, Internet of Things (IoT), and machine/deep learning modeling, has reached the forefront of research activities, moving towards the goal of increasing the efficiency in a multitude of applications and purposes related to environmental sciences. The development and deployment of AI tools requires specific considerations, approaches, and methodologies for their effective and accurate applications. This Special Issue focused on the applications of AI to environmental systems related to hazard assessment in urban, agriculture, and forestry areas

Grapes and Wine

Grape and Wine is a collective book composed of 18 chapters that address different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances, hot topics and recurrent problems in the wine industry and aims to be helpful for the wine sector. Topics covered include pest control, pesticide management, the use of innovative technologies and biotechnologies such as non-thermal processes, gene editing and use of non-Saccharomyces, the management of instabilities such as protein haze and off-flavors such as light struck or TCAs, the use of big data technologies, and many other key concepts that make this book a powerful reference in grape and wine production. The chapters have been written by experts from universities and research centers of 9 countries, thus representing knowledge, research and know-how of many regions worldwide