The effect of addition of sucrose and aeration to grape must on growth and metabolic activity of Saccharomyces cerevisiae

Supplementation of grape must with sucrose has an inhibitory effect on yeast growth, but increases the catabolic activity of yeast populations. It is best done after the initial phase of yeast growth (between days 2 and 4), simultaneously to a short period of aeration which stimulates yeast growth and rate of sugar utilisation

Nouvelles applications de la chromatographie en phase gazeuse à l'analyse des vins et au contrôle de leur qualité

La méthode décrite dans ce travail, utilisant la chromatographie en phase gazeuse pour le dosage des constituants du vin, après leur transformation en dérivés silylés,. est appelée à remplacer dans un avenir plus ou moins proche certaines méthodes chimiques actuellement en usage, d'autant plus qu'elle permet, en une seule manipulation, de doser plusieurs composés dont les dosages individuels sont plus ou moins complexes avec les méthodes classiques. Mais, les possibilités de cette nouvelle méthode dépassent le cadre de l'analyse traditionelle des vins; en effet on accède ainsi à de nouveaux dosages pour lesquels il n'existe pas actuellement de méthodes satisfaisantes; par conséquent on peut espérer ainsi résoudre de nouveaux problèmes de !'oenologie et avancer vers une connaissance plus approfondie de la composition chimtque des vins et de ses variations, en relation avec leurs caractères organoleptiques

Comparison of quantification methods for the condensed tannin content of extracts of Pinus pinaster bark

Bark from Pinus Pinaster is an interesting source of polyphenolic natural compounds, that can be used successful1y as total or partial replacement of conventional phenolic resins. These compounds, among other applications, are used as adhesives in the wood agglomerate industry. In this kind of application some problems remain to be solved in order to obtain a Pine extract of commercial value. It is necessary to optimise tije extraction procedure and select a suitable method for the quantification of the tannin content of the bark. In order to study these problems, the tannin extraction from the Pine bark was tested with an alkaline solution (NaOH), and with a fractionation procedure based on a sequence of an organic (ethanol) and aqueous extraction. The phenolic content of each extract or fraction was evaluated by the FolinCiocalteu colorimetric assay for total phenols and two procedures using the Stiasny reaction: the gravimetric Stiasny method and the indirect colorimetric procedure that uses the Folin-Ciocalteu reagent to evaluate the total phenols present in the extract solution before and after it condenses with formaldehyde. The yield value when the alkaline extraction is used is substantially higher than the values obtained with organic or aqueous solutions. However, the selectivity of the process is low. In fact, it was found that the alkaline extract Formaldehyde Condensable Phenolic Material (FCPM) content represents 9596 % of the total phenols content of the extract but this fraction is only ~ 40 % of the total mass of extract. So, the alkaline extract is relatively poor in phenolic material, exhibiting a large variety of non-phenolic extractives. On the other end, ethanol provides a very rich phenolic extract, in which 96 % of total phenols are condensable with formaldehyde, but exhibits a relatively low extraction yield. The aqueous extract presents the lowest extraction yield with low content either in phenolic material as in FCPM, but, as most of the phenolics had already been extracted by the previous organic extraction, especially the low molecular weight fractions, this result was predictable

An Analytical Pipeline for Quantitative Characterization of Dietary Intake:Application To Assess Grape Intake

Lack of accurate dietary assessment in free-living populations requires discovery of new biomarkers reflecting food intake qualitatively and quantitatively to objectively evaluate effects of diet on health. We provide a proof-of-principle for an analytical pipeline to identify quantitative dietary biomarkers. Tartaric acid was identified by nuclear magnetic resonance spectroscopy as a dose-responsive urinary biomarker of grape intake and subsequently quantified in volunteers following a series of 4-day dietary interventions incorporating 0 g/day, 50 g/day, 100 g/day, and 150 g/day of grapes in standardized diets from a randomized controlled clinical trial. Most accurate quantitative predictions of grape intake were obtained in 24 h urine samples which have the strongest linear relationship between grape intake and tartaric acid excretion (r² = 0.90). This new methodological pipeline for estimating nutritional intake based on coupling dietary intake information and quantified nutritional biomarkers was developed and validated in a controlled dietary intervention study, showing that this approach can improve the accuracy of estimating nutritional intakes

Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity

Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with nutritional added value. Four fruit vinegars (orange, mango, cherry and banana), were produced and characterized, with total acidities of 5.3 ± 0.3% for orange, 5.6 ± 0.2% for mango, 4.9 ± 0.4% for cherry and 5.4 ± 0.4% for banana. Acetification showed impact on aroma volatiles, mainly related to oxidative reactions. Minor volatiles associated with varietal aroma were identified, monoterpenic alcohols in orange vinegar, esters in banana vinegar, C13-norisoprenoids in cherry vinegar and lactones in mango vinegar, indicating fruit vinegars differentiated sensory quality. Total antioxidant activity analysis by FRAP, revealed fruit vinegars potential to preserve and deliver fruit functional properties. Antioxidant activity of fruit vinegars, expressed as equivalents of Fe2SO4, was of 11.0 ± 1.67 mmol L1 for orange, 4.8 ± 0.5 mmol L1 for mango, 18.6 ± 2.33 mmol L1 for cherry and 3.7 ± 0.3 mmol L1 for banana. Therefore, fruit vinegars presented antioxidant activity close to the reported for the corresponding fruit, and between 8 and 40 folds higher than the one found in commercial cider vinegar, demonstrating the high functional potential of these novel vinegar products.Authors would like to acknowledge the financial funding of: FruitVinegarDRINK QREN Project (Ref. 23209), Project "BioInd-Biotechnology and Bioengineering for improved Industrial and Agro-Food processes, REF. NORTE-07-0124-FEDER-000028" Co-funded by the Programa Operacional Regional do Norte (ON.2 - O Novo Norte), QREN, FEDER and the FCT Strategic Project Pest OE/EQB/LA0023/2013. Authors would also like to acknowledge the participation of Mendes Goncalves S.A. and Frulact S.A. staff, for the active input, which led to the work basis and rationale.info:eu-repo/semantics/publishedVersio