716 research outputs found

    Analysis of red wine phenolics: Comparison of HPLC and spectrophotometric methods

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    A recently developed ion-pair normal phase HPLC method which allows a precise chromatographic evaluation of the whole class of high-molecular-mass phenolics of wine was used in order to check the performance of spectrophotometric methods. Thirty-two monovarietal red wines (vintages 1993 and 1998) were analysed for total high-molecular-mass phenolics, proanthocyanidins with 2-4 units, and proanthocyanidins formed by 5 or more units, by means of the normal phase HPLC method. In addition the following spectrophotometric assays were performed: total phenols by Folin-Ciocalteu, Bate-Smith transformation of proanthocyanidins into cyanidin and catechins and proanthocyanidins reactive to vanillin.

    Role of the variety and some environmental factors on grape stilbenes

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    V. vinifera L. 'Barbera', 'Croatina', 'Malvasia di Candia aromatica', growing in the Piacenza viticultural area (North-West Italy) at four elevations (150, 240, 320, 420 m a.s.l.), were tested at harvest for grape stilbene (trans-resveratrol, trans-piceid, cis-piceid) synthesis over three years (2000-2002). Meteorological data were recorded, as well as vine production and fruit quality parameters. The most significant findings were:trans-piceid was the most abundantly produced stilbene compound (103 渭g路kg-1 berry FW), while trans-resveratrol was the least produced (57 渭g路kg-1 berry FW);'Barbera' and 'Croatina' had similar trans-resveratrol berry levels (71 渭g路kg-1 berry FW and 76 渭g路kg-1 berry FW respectively), higher than 'Malvasia di Candia aromatica' (24 渭g路kg-1 berry FW);'Barbera' had the highest trans-piceid and cis-piceid concentrations (235 and 136 渭g路kg-1 berry FW, respectively) while 'Malvasia di Candia aromatica' had the lowest levels (13 and 1 渭g路kg-1 berry FW, respectively);stilbenes increased with elevation up to 320 m, while decreasing at the highest altitude;the vintage year only significantly affected the cis-piceid berry concentration which was positively related to the relative humidity at the end of ripening, and negatively related to degree-days at the end of ripening.

    Selective use of wine yeast strains having different volatile phenols production

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    Among Saccharomyces cerevisiae wine yeasts, we found a high frequency of strains having the ability to decarboxylate 4-hydroxycinnamic acid and 3-methoxy-4-hydroxy-cinnamic acid. From Gewurztraminer juices fermented by S. cerevisiae wine strains with and without such character, we obtained wines with considerably different levels of volatile phenols and some interesting evidences of the likely precursors of 4-vinylguaiacol and 4-vinylphenol. The identification of yeast strains by electrophoretic karyotyping gave us the possibility of evaluating the effective contribution of the yeast in the organoleptic characteristic of Traminer wines associated with the concentration of such volatile phenols

    Flint glass bottles cause white wine aroma identity degradation

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    Due to marketing recommendations, white wines are often bottled in flint glass to improve aesthetics and showcase wine color. Although this practice is known to cause a wine fault, the influence of light on the fruity and flowery aromatic profile of wine is unknown. The aim of this study was to investigate the changes to the white wine volatilome under typical supermarket shelf conditions, using 1,052 bottles of 24 white wines. After only 7 d of shelf life in flint glass bottles, a dramatic loss in terpenes (10 to 30%) and norisoprenoids (30 to 70%) was recorded, whereas colored glass bottles did not evidence such behavior even after 50 d, and darkness preserved the wine鈥檚 fruity and flowery aromatic integrity. We also proposed an alternative mechanism for the insurgence of the lightstrike off-odor, which takes the varietal aroma loss into account. In light of this understanding of the flint glass negative impact on white wine aroma identity and sensorial character, this packaging should be strongly discouraged. The same findings should be valid for a wide range of several daily consumed foodstuff where transparent packaging is use

    Identification of two stilbenoids from Vitis roots

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    Two oligostilbenes were isolated from roots of Vitis vinifera cv. Chardonnay and their structures were identified. One compound, ampelopsin A, is a dimer of resveratrol and has been found previously only in the roots of Ampelopsis brevipedunculata var. hancei (Vitaceae). The second, hopeaphenol, can be regarded as a dimer of ampelopsin A; its presence in Vitaceae is reported here for the first time. Both compounds are present in mg per g levels in vine roots