Preliminary results of a recognition method visualizing the aroma and fragrance features

The lack of interpretation methods capable of examining the aroma-profiles of spicy and medicinal plants and other samples of food origin (wines, honeys, fruits, fruit-distillates) makes necessary a thorough investigation of the relating evaluation procedures. By adding three appropriate hydrocarbon standards to all sample extracts, and measuring the programmed temperature retention indices of the components and normalizing the peak areas to that of the compound corresponding to the most intense chromatographic peak, a visualization of the aroma characteristics could be achieved. The relationship or identity of aroma patterns could be deduced from the presence or absence of similar polygons in the ihconstellation-mapsl. of the components

Visualization of the Gas Chromatography/Mass Spectrometry Data of Muscat Ottonel Must and Wine Measurements

The lack of interpretation methods useful in evaluating the aroma-profiles of wines makes it necessary to thoroughly investigate alternative evaluation procedures. By adding three appropriate normal hydrocarbon standards to all sample extracts, measuring the Programmed Temperature Retention Indexes of the components and by normalizing the peak areas to that of the 1-alpha-Terpineol (in musts) or Benzeneethanol (in wines), the aroma features could be visualized. The relationship or identity of the aroma patterns could be deduced from the presence or absence of similar polygons in the -constellation-map" of the components. &nbsp

Enzym Methods in Wine Analysis

In our laboratory for special determinations BOERINGER-MANNHEIM's enzyme-test combinations have been used for 10 years. Our present work deals with the practical aspects of the enzymatic determination of so important wine components like L-malic, L-lactic and citric acid, glycerol, D-gluconic acid, D-sorbitol, acetic aldehyde and D-glucose to D-fructose (G/F) ratio. Whenever possible, the results arc compared to the results of other methods (spectrophotometry, gas chromatography, polarimetry) used at our department

Investigation of the Relationship between the SO2 Production of Different Yeast Strains and Thiamine Concentration

Our general conclusion was that the thiamine amounts of 0,6 and 3,0 mg/1 added prior to wine fermentation, resulted in higher free-S02 level in comparison to the control. Furthermore, among the yeast strains examined in our experiments, Uvaferm BC strain produced the highest free-S02 content under the conditions mentioned before. As regards the dynamics of reductone and SO, production, the concentration of the previous one was practically identical in the middle and at the end of the fermentation while the SO2 content — both free- and total — was lower at the end. Thiamine addition did not cause any difference in the organoleptic properties of wines as proved by sensory analysis

Investigation of the Antioxidant Effect of Hungarian White Wines and Tokaj Wine Specialities

Authors investigated the antioxidant effect of wine-phenolics, expressed as total antioxidant status (TAS-value). This property may play an important role in elimination of the harmful effects of free radicals in human body. Independently of their polyphenol composition, special quality Tokaj wines did not show extremely high TAS-values. In Tokaj Aszu wines the total antioxidant status was independent of the "puttony" number but was influenced by the length of aging time

Enzym Methods in Wine Analysis

In our laboratory for special determinations BOERINGER-MANNHEIM's enzyme-test combinations have been used for 10 years. Our present work deals with the practical aspects of the enzymatic determination of so important wine components like L-malic, L-lactic and citric acid, glycerol, D-gluconic acid, D-sorbitol, acetic aldehyde and D-glucose to D-fructose (G/F) ratio. Whenever possible, the results arc compared to the results of other methods (spectrophotometry, gas chromatography, polarimetry) used at our department

Investigation of the Antioxidant Effect of Hungarian White Wines and Tokaj Wine Specialities

Authors investigated the antioxidant effect of wine-phenolics, expressed as total antioxidant status (TAS-value). This property may play an important role in elimination of the harmful effects of free radicals in human body. Independently of their polyphenol composition, special quality Tokaj wines did not show extremely high TAS-values. In Tokaj Aszu wines the total antioxidant status was independent of the "puttony" number but was influenced by the length of aging time

Investigation of the Relationship between the SO2 Production of Different Yeast Strains and Thiamine Concentration

Our general conclusion was that the thiamine amounts of 0,6 and 3,0 mg/1 added prior to wine fermentation, resulted in higher free-S02 level in comparison to the control. Furthermore, among the yeast strains examined in our experiments, Uvaferm BC strain produced the highest free-S02 content under the conditions mentioned before. As regards the dynamics of reductone and SO, production, the concentration of the previous one was practically identical in the middle and at the end of the fermentation while the SO2 content — both free- and total — was lower at the end. Thiamine addition did not cause any difference in the organoleptic properties of wines as proved by sensory analysis

Comparison of the aroma properties of red pepper (Capsicum annuum L.) cultivars grown in Hungary

Volatile constituents of four red pepper (called paprika in Hungarian) cultivars of the famous Szeged paprika growing region were analysed by GC-MS measurements subsequent to Likens-Nickerson simultaneous distillation extraction (LN-SDE) sample preparation. Of the compounds, 107 common constituents were managed to be identified. The examination detected the presence of terpenes, esters, hydrocarbons, acids, alcohols, aldehydes, and ketones. Several sulphur, cyclic nitrogen, and oxygen containing compounds were found as well, which usually present fairly high odour activities. The most abundant components in the examined cultivars were the hexadecanoic acid, tetradecanoic acid, dodecanoic acid, 4-vinyl-2-methoxy-phenol (4-vinyl guaiacol), and a compound of unknown structure. Though many pyrazines and relative substances occurred in the samples, 2-methoxy-3-isobutylpyrazine, responsible for the fresh red bell pepper note, could not be detected

Process modelling in the production of low alcohol content wines by direct concentration and diafiltration using nanofiltration membranes

In our investigations the membrane filtration of quality wines (Tokaji Hárslevelű and Egri Bikavér) — based on diafiltration principles, applying nanofiltration membranes — has been studied. For the diafiltration experiments a relatively dense nanofiltration membrane NF 45 has been used, while for simple wine concentrations a membrane developed for organic components rejection NF200 has been investigated. The mixture of the retarded wine compounds was considered the main product of the process. The permeate that crossed the membrane was handled as the by product. Separated wine samples and the original wines have been subjected to gas chromatographic analysis: according to the results the partition of the main components and aroma compounds of the samples was approximately equal between the main and by-product. Membrane separation has been applied in accordance with a “prelaborated” experimental plan, when completing it the effect of operational parameters on the effectiveness of the process has been evaluated and analysed. By mathematical modelling of the phenomenon empirical and quasiempirical relations were set up, and solutions for the practical realization of the procedure were searched for. Our new model describes the filtration efficiency with our new index in the function of the operational parameters’ influence. The significance of the relation is, that the knowledge of the wine-constants might promote the expedient choice of the membrane, which is a primary aspect in planning and creating the process optimal