ЭКСПРЕСС-ТЕСТ ДЛЯ ВЫЯВЛЕНИЯ СИНТЕТИЧЕСКИХ КРАСИТЕЛЕЙ В ВИНОПРОДУКЦИИ

The problem of wine color adulteration is relevant all over the world, and, therefore, establishing or refuting the fact of the colorant presence is an integral part of the techno-chemical control. There are many methods for determining artificial colorants (AC) in the alcoholic beverages with various levels of sensitivity and selectivity of detection as well as the promptness in generating the results and the cost of studying one sample. Current work is devoted to the development of a rapid test for detecting the artificial colorants in wines. It is based on the method of the International Organization of Vine and Wine, the principle of which is to fixate the acidic artificial colorants on a specially prepared woolen thread when boiling the sample of wine. The modification of analytical procedure included the reduction of the test sample aliquot, the number of operations and the examination time without compromising the reliability of the conclusion. In order to imitate the color of red wines, Azorubine (E122), Allura Red AC (E129) and Indigo Carmine (E132) food colorants were used. The objects of the research were: model systems based on wine, white and red wines, counterfeit wines provided by the controlling authorities, and concentrated grape must. It was shown that in the genuine wines, depending on the color saturation of the test sample caused by natural anthocyanins, the woolen thread was discoloring from light to dark beige; its color was enhancing from pale pink to deep ruby with the increase in the content of AC in wine. The sensitivity of the proposed method made it possible to determine the presence of AC at the rate of 0.1-0.2 mg/dm3 in wines. The method did not require expensive equipment and could be used in the laboratories of winemaking industry or by the controlling authorities for establishing the fact of adulteration of alcoholic and juice products.Key words: Azorubine, Allura Red AC, Indigo Carmine, method of colorant fixation on wool, adulteration of wineDOI: http://dx.doi.org/10.15826/analitika.2021.25.2.001 N.S. Anikina, N.V. Gnilomedova, S.N. Cherviak, A.V. Vesiutova, M.V. Ermihina All-Russian National Research Institute of Viticulture and Winemaking Magarach of the RAS, 31 Kirova Street, 298600 Yalta, Republic of Crimea, Russian Federation Проблема фальсификации цвета вин актуальна во всем мире, поэтому установление/опровержение факта наличия красителей является неотъемлемой частью технохимического контроля. Существует множество методов определения синтетических красителей (СК) в алкогольной продукции, обладающих различной чувствительностью и селективностью детектирования, а также оперативностью получения результатов и стоимостью исследования одной пробы. Данная работа посвящена разработке экспресс-теста для выявления синтетических красителей в винах. В основу положен метод Международной организации виноградарства и виноделия, принцип которого заключается в фиксации синтетических красителей кислотного характера на специально подготовленной шерстяной нити при кипячении пробы вина. Модификация аналитической процедуры заключается в сокращении аликвоты исследуемой пробы, количества операций и времени экспертизы без снижения достоверности выводов. Для имитации цвета красных вин применяли пищевые красители кармазин (Е122), красный очаровательный АС (Е129), индигокармин (Е132). Объектами исследования являлись: модельные системы на основе вина; белые и красные вина; фальсификаты вин, предоставленные контролирующими органами; виноградное концентрированное сусло. Показано, что в подлинных винах, в зависимости от насыщенности цвета испытуемого образца, обусловленного природными антоцианами, шерстяная нить приобретала окрашивание от светло- до темно-бежевого; её цвет усиливался от бледно-розового до насыщенно-рубинового по мере увеличения содержания в вине СК. Чувствительность предложенного метода позволяет установить наличие СК в винах в количестве 0.1-0.2 мг/дм3. Метод не требует дорогостоящего аналитического оборудования и может быть использован в лабораториях винодельческих предприятий или контролирующих органов для установления факта подделки алкогольной и соковой продукции.Ключевые слова: кармазин, красный очаровательный АС, индигокармин, метод фиксации красителей на шерсти, фальсификация винDOI: http://dx.doi.org/10.15826/analitika.2021.25.2.00

ГЛЮКОЗО-ФРУКТОЗНЫЙ ИНДЕКС В ВИНОГРАДЕ

Results summarize literature and experimental data on the content of glucose and fructose of different varieties in grapes belonging to different botanical species of Vitis. The ratio of glucose and fructose indicator can be used for fermentation control and prevention of under fermentation in the production of dry wines, as well as an identification parameter to assess the authenticity of grape juice and concentratedmust. The object of the study were grapes of red and white winemaking European and autochthonous varieties, belonging to Vitis, as well as varieties of new selection (Aligote, Albilio, Verdelho, Sersial, Rkatsiteli, White Muscat, Cabernet-Sauvignon, Bastardo of Magarach, Kephesiya, Ekim kara, Golubok). Sugar content in grape samples was inthe range of 180-260 g/l. Total hexoses were determined by HPLC method according to a modified methodology developed by the Department of Chemistry and Biochemistry of Wine of "FSBSI "Magarach ". It was established that the value range of the glucose-fructose index in the grapes cultivated in different viniviticultural regions of the world makes 0.74-1.19. It has been revealed that the glucose-fructose index decreases with the ripening of berries. Low index values are characteristic for the grape that ripens at high temperatures and was cultivated in regions with hot climate. High index valuesare characteristic of table grapes and winemaking grape varieties of the species Vitis labrusca, Vitis amurensis and interspecific hybrids. Within the botanical species we canidentify varieties that tend to accumulate higher volumes of either glucose or fructose. These patterns are equally characteristic of white and red grape varieties. The analytical analyzes of the Crimean winemaking grape varieties resulted in the establishment of the glucose-fructose index for the first time, varying within the range of 0.9-1.06.Представлены результаты обобщения литературных и экспериментальных данных по содержанию глюкозы и фруктозы в винограде различных сортов, принадлежащим к разным ботаническим видам Vitis. Такой показатель, как соотношение содержания глюкозы и фруктозы может использоваться для контроля брожения и предотвращения недобродов при производстве сухих вин, а также как идентификационный показатель при установлении подлинности виноградного сока и концентрированного сусла. Объектом исследования являлся виноград красных и белых технических европейских и автохтонных сортов, принадлежащих к Vitis, а также сортов новойселекции (Алиготе, Альбильо, Вердельо, Серсиаль, Ркацители, Мускат белый,  Каберне-Совиньон, Бастардо магарачский, Кефесия, Эким кара, Голубок). Содержание сахаров в пробах винограда находилось в диапазоне 180-260 г/л. Массовую концентрацию гексоз определяли методом высокоэффективной жидкостной хроматографии по модифицированной методике, разработанной в отделе химии и биохимии вина «ННИИВиВ «Магарач». Установлено, что диапазон значений глю-козо-фруктозного индекса в винограде, произрастающем в различных виноградарско-винодельческих регионах мира, составляет 0,74-1,19. Показано, что глюкозо-фруктозный индекс снижается при созревании ягод. Низкие значения показателя характерны для винограда, созревшего при высокой температуре, а также выращенного в регионах с жарким климатом. Высокие значения показателя характерны для винограда столовых сортов, а также винограда техническихсортов вида Vitis lаbrusca, Vitis amurensis и межвидовых гибридов. В пределах ботанического вида можно выделить сорта, склонные к большему накоплению глюкозы либо фруктозы. Данные закономерности в равной степени характерны для винограда белых и красных сортов. В результате аналитических исследований винограда технических сортов Крыма нами впервые установлены значения глюкозо-фруктозного индекса, варьирующие в пределах 0,9-1,06

Rapid test for detecting artificial colorants in wine products

Проблема фальсификации цвета вин актуальна во всем мире, поэтому установление/опровержение факта наличия красителей является неотъемлемой частью технохимического контроля. Существует множество методов определения синтетических красителей (СК) в алкогольной продукции, обладающих различной чувствительностью и селективностью детектирования, а также оперативностью получения результатов и стоимостью исследования одной пробы. Данная работа посвящена разработке экспресс-теста для выявления синтетических красителей в винах. В основу положен метод Международной организации виноградарства и виноделия, принцип которого заключается в фиксации синтетических красителей кислотного характера на специально подготовленной шерстяной нити при кипячении пробы вина. Модификация аналитической процедуры заключается в сокращении аликвоты исследуемой пробы, количества операций и времени экспертизы без снижения достоверности выводов. Для имитации цвета красных вин применяли пищевые красители кармазин (Е122), красный очаровательный АС (Е129), индигокармин (Е132). Объектами исследования являлись: модельные системы на основе вина; белые и красные вина; фальсификаты вин, предоставленные контролирующими органами; виноградное концентрированное сусло. Показано, что в подлинных винах, в зависимости от насыщенности цвета испытуемого образца, обусловленного природными антоцианами, шерстяная нить приобретала окрашивание от светло- до темно-бежевого; её цвет усиливался от бледно-розового до насыщенно-рубинового по мере увеличения содержания в вине СК. Чувствительность предложенного метода позволяет установить наличие СК в винах в количестве 0.1-0.2 мг/дм3. Метод не требует дорогостоящего аналитического оборудования и может быть использован в лабораториях винодельческих предприятий или контролирующих органов для установления факта подделки алкогольной и соковой продукции.The problem of wine color adulteration is relevant all over the world, and, therefore, establishing or refuting the fact of the colorant presence is an integral part of the techno-chemical control. There are many methods for determining artificial colorants (AC) in the alcoholic beverages with various levels of sensitivity and selectivity of detection as well as the promptness in generating the results and the cost of studying one sample. Current work is devoted to the development of a rapid test for detecting the artificial colorants in wines. It is based on the method of the International Organization of Vine and Wine, the principle of which is to fixate the acidic artificial colorants on a specially prepared woolen thread when boiling the sample of wine. The modification of analytical procedure included the reduction of the test sample aliquot, the number of operations and the examination time without compromising the reliability of the conclusion. In order to imitate the color of red wines, Azorubine (E122), Allura Red AC (E129) and Indigo Carmine (E132) food colorants were used. The objects of the research were: model systems based on wine, white and red wines, counterfeit wines provided by the controlling authorities, and concentrated grape must. It was shown that in the genuine wines, depending on the color saturation of the test sample caused by natural anthocyanins, the woolen thread was discoloring from light to dark beige; its color was enhancing from pale pink to deep ruby with the increase in the content of AC in wine. The sensitivity of the proposed method made it possible to determine the presence of AC at the rate of 0.1-0.2 mg/dm3 in wines. The method did not require expensive equipment and could be used in the laboratories of winemaking industry or by the controlling authorities for establishing the fact of adulteration of alcoholic and juice products

GLUCOSE-FRUCTOSE INDEX IN THE GRAPES

Results summarize literature and experimental data on the content of glucose and fructose of different varieties in grapes belonging to different botanical species of Vitis. The ratio of glucose and fructose indicator can be used for fermentation control and prevention of under fermentation in the production of dry wines, as well as an identification parameter to assess the authenticity of grape juice and concentratedmust. The object of the study were grapes of red and white winemaking European and autochthonous varieties, belonging to Vitis, as well as varieties of new selection (Aligote, Albilio, Verdelho, Sersial, Rkatsiteli, White Muscat, Cabernet-Sauvignon, Bastardo of Magarach, Kephesiya, Ekim kara, Golubok). Sugar content in grape samples was inthe range of 180-260 g/l. Total hexoses were determined by HPLC method according to a modified methodology developed by the Department of Chemistry and Biochemistry of Wine of "FSBSI "Magarach ". It was established that the value range of the glucose-fructose index in the grapes cultivated in different viniviticultural regions of the world makes 0.74-1.19. It has been revealed that the glucose-fructose index decreases with the ripening of berries. Low index values are characteristic for the grape that ripens at high temperatures and was cultivated in regions with hot climate. High index valuesare characteristic of table grapes and winemaking grape varieties of the species Vitis labrusca, Vitis amurensis and interspecific hybrids. Within the botanical species we canidentify varieties that tend to accumulate higher volumes of either glucose or fructose. These patterns are equally characteristic of white and red grape varieties. The analytical analyzes of the Crimean winemaking grape varieties resulted in the establishment of the glucose-fructose index for the first time, varying within the range of 0.9-1.06

Application of coniferous dendroforms for biotesting of coastal urban environments

In the urban environment, the main sources of pollutants entering the atmosphere are the work of industrial enterprises and the operation of vehicles, which leads to a significant change in the composition of the air, which leads to the objective need for strict control of the state of the city’s environment and atmospheric air in particular. The ongoing state monitoring control of the atmospheric air in the urban environment is not sufficient, which leads to the need to create alternative control methods. This method is bioindication and biotesting. Applying the sensitivity of organisms, one can assess the degree of environmental pollution. Thus, the choice of certain bioindicators directly affects the quality of the data obtained, especially in the areas of coastal cities. The studies were carried out in Sevastopol during 2018-2020. The results obtained make it possible to use Pinus pallasiana Lamb. as a test object for assessing the quality of the environment. Coniferous dendroforms Picea pungens Engelm. and Thuja occidentalis L. showed results that allow their use in bioindication, in the case of using the entire possible spectrum of markers to increase the reliability of environmental quality assessment by biotesting methods. Previously, similar studies were carried out using deciduous dendroforms

The effectiveness of a complex microbial preparation when used in the vineyards of the Crimean Peninsula

A multicenter study of the application of the microbiological preparation Embiko® in vineyards with its introduction with drip irrigation in the Western foothill-seaside viticultural zone of Crimea was carried out. Granulometric analysis of the soil showed that in the experimental version with the use of Embiko®, the specific content of its fine fractions increased by 5%, i.e. the soil became looser. The introduction of Embico® in liquid form with drip irrigation gave an increase in yield by 1.3 kg per bush, while the sugar content of the berry juice improved by at least 8%. An antistress effect on plants under the influence of treatment with a biological preparation was also revealed, which manifests itself in a significant functional improvement of the leaf apparatus and an increase in the growth rates of grape shoots. When using the biological preparation Embico®, the profit or net income at the pilot site increased compared with the control option (without application) and, accordingly, the profitability of production increased by 79%

Methods for evaluating the color of wines. The review

Submitted 13 March 2019, received in revised form 05 April 2019Поступила в редакцию 13 марта 2019 г., после доработки 5 апреля 2019 г.Current article discusses methods for evaluating the color of wines based on the principles of visual tasting and spectrophotometric measurement. A particular attention has been paid to the chromatic profile of wines including the color intensity (I) and the color tint (T), the proportion of red coloration (dA), the contributions of red (D), yellow (D) and blue (D) colors to the total wine color, the color hue (tg .), and 420520620 the yellowness index (G). The existing approaches to the instrumental color assessment are largely based on the determination of the estimated indicators and considering the optical densities at the wavelengths of 420, 520 and 620 nm. It has been demonstrated that the main weaknesses of these methods are their modest informative value, the complexity of application and the inconsistency of the interpretation. The illumination and human perception have a significant impact on the visual assessment of the wine, while the lack of the standard color classification, terminology and definitions make it impossible to compare the results obtained in various studies. An alternative method to define and describe the color of food products, including wines, is a three-chromatic model CIELab, which can reproduce not only the color using a common set of coordinates with the help of a color converter, but also can assess the colorimetric difference between the samples. This is of interest, since the application of the system described above will help standardize the results of the optical and sensory analysis methods. The practical application of this method may be promising from the viewpoint of visual tasting indicators’ standardization and the reproduction of products with declared characteristics.Рассмотрены методы оценки цвета вин на основе принципов органолептического анализа и оптической спектроскопии. Особое внимание уделено показателям хроматических характеристик вин: оттенок (T) и интенсивность (I) цвета, доля красной окраски (dA), доли красных (D420), желтых ) и синих (D620) пигментов, угловой оттенок цвета (tg .), показатель желтизны (G). Существующие (D520 подходы к инструментальной оценке цвета преимущественно основываются на определении расчетных показателей с учетом значений оптической плотности при длинах волн 420, 520 и 620 нм. Показано, что основными их недостатками являются малоинформативность, сложность прикладного использования, противоречивость в интерпретации. Значительное влияние на визуальную оценку вин оказывают освещение и восприятие человека; отсутствие общепринятой классификации цвета, перечня терминов и понятий для его описания не позволяют сопоставлять результаты, полученные в разных исследованиях. Одним из альтернативных способов характеристики и описания цвета пищевых продуктов, в том числе вин, является трихроматическая модель CIELab, позволяющая не только воспроизводить цвет по установленным координатам с помощью конвертера цвета, но и оценивать колориметрическую разницу между образцами. Это представляет интерес, так как применение данной системы поможет унифицировать результаты оптического и органолептического анализов. Практическое использование метода может быть перспективным с точки зрения стандартизации органолептических показателей и воспроизведения продукции с заявленными характеристиками

New approach for wine authenticity screening by a cumulative

New methodological approach for rapid control of wine authenticity without sample preparation, based on the quantitative NMR spectroscopy (qNMR) of the protium 1H and deuterium 2H nucleus is suggested. The content of dominant (e.g. water, ethanol) and some minor (e.g. glycerol, organic acids) components of wine are determined from qNMR 1H spectra for authentication of molecular composition. The sum of all exchanging hydrogen atoms of wine's components provide the 1H signal with a chemical shift of 4.8 ppm. Accounting for their content from 1H spectrum allows us calculate the 2H isotopic content in wine water from integral intensity of corresponding signal in the 2H qNMR spectrum using an internal or external standard with a known content of the 2H isotope. The possible addition of water can be found from comparison of this value with values of surface and/or ground waters from corresponding viticulture areas. This approach was used for white and red wines from the Black Sea region (Krasnodar area & Crimea peninsula). The 2H contents in investigated wines range from 157 to 165 ppm. The maximum 2H isotope content in surface waters does not exceed 148 ppm. A qNMR measurement of wine according to the proposed approach takes some minutes, that significantly exceeds the laboriousness of methods based on IRMS/SIRA (e.g. δ13C, δ18O). The error of qNMR measurements is less than 2.0%. The qNMR screening of deuterium (2H) in ethanol can be used for detection of possible wine chaptalization. This approach is similar to the known SNIF-NMR method. The positive difference with this method is the use of minimal quantity of enriched 2H standard and measurement of integral intensities of all signals instead of heights. It allows to reduce measurements' time as well as to measure the 2H content of all fragments of ethanol molecules – CH3−, CH2−, OH-groups. The publication has been prepared with the support of the “RUDN University Program 5–100”

GRACE score in assessing the risk of hospital outcomes in patients with pulmonary embolism

Aim. To compare the PESI and GRACE scores in assessing the risk of hospital outcomes in patients with pulmonary embolism.Material and methods. The study included 383 patients with pulmonary embolism (PE), hospitalized during the period of April 4, 2003 on September 18, 2014; 190 (49,6%) are men, the average age is 57,4 years±14,4 years. We considered the patient’s anamnesis, complaints, results of biochemical and instrumental tests, as well as the treatment carried out to the patients.Results. According to the risk stratification of PESI score, 86 (22,5%) patients had a very low risk of death, 88 (22,9%) had a low risk, 94 (24,5%) had an intermediate risk, 60 (15,%) — high risk and 55 (14,4%) patients have a very high risk. The combination of three ECG signs (SI-QIII, right bundle branch block and T-wave inversion in V1-V3) was significantly more common in patients with a very high PE risk — 14,5% (p=0,025). The most reliable sign of the most echographic (echoCG) criteria was dilatation of right ventricle (RV) (p=0,009) in a group of patients with a very high PE risk. According to the GRACE scale, 112 (29,2%) patients were assigned to the low risk group, and 271 (70,8%) patients — to the high risk group. ECG signs were observed more frequently in the high risk group: SI-QIII, T-wave inversion in III, V1-V3 leads, right bundle branch block (p<0,05). Pulmonary hypertension and RV dilatation according to echoCG prevailed in the high risk group (98,4% and 85,1%, respectively), p<0,05. The minimum value of points on the GRACE score for the deceased patients was 118 points. The GRACE scale showed high predictive ability with a sensitivity of 96% and a specificity of 63% (AUC=0,811, CI 95% 0,0738-0,884). However, the PESI score had a slightly greater predictive value with a sensitivity of 100% and a specificity of 53% (AUC=0,879 compared with AUC=0,811 for the GRACE scale). Analysis of the PESI and GRACE scores showed a moderate correlation between them (r=0,668).Conclusion. The GRACE score showed a high predictive value for adverse outcomes in PE patients with a sensitivity of 96% and a specificity of 63%. The minimum score on the GRACE score for deceased patients was 118 points