Immobilization of polyphenol oxidase in conducting graft copolymers and determination of phenolic amount in red wines with enzyme electrodes

2006 ◽  
Vol 39 (4) ◽  
pp. 945-948 ◽  
Author(s):  
Huseyin Bekir Yildiz ◽  
Levent Toppare ◽  
Yesim Hepuzer Gursel ◽  
Yusuf Yagci
Keyword(s):  
Polyphenol Oxidase ◽  
Graft Copolymers ◽  
Red Wines ◽  
Enzyme Electrodes

Enzyme electrodes for determination of total phenolic capacity of red wines

2005 ◽  
Vol 98 (1) ◽  
pp. 521-524 ◽  
Author(s):  
S. Kıralp ◽  
A. Cirpan ◽  
L. Toppare
Keyword(s):  
Total Phenolic ◽  
Red Wines ◽  
Enzyme Electrodes

Preparation of graft copolymers by the reaction of polymeric acyl chlorides with monohydroxy-terminated polymers: An introductory study

1988 ◽  
Vol 53 (8) ◽  
pp. 1735-1744 ◽  
Author(s):  
Jitka Horská ◽  
Jaroslav Stejskal ◽  
Pavel Kratochvíl ◽  
Aubrey D. Jenkins ◽  
Eugenia Tsartolia ◽  
...  
Keyword(s):  
Light Scattering ◽  
Chemical Composition ◽  
Statistical Model ◽  
Graft Copolymers ◽  
Coupling Reaction ◽  
Molecular Characteristics ◽  
Gel Formation ◽  
Acyl Chlorides ◽  
Molecular Weights

An attempt was made to prepare well-defined graft copolymers by the coupling reaction between acyl chloride groups located along the backbone chain and monohydroxy-terminated grafts prepared separately. The molecular weights and the parameters of heterogeneity in chemical composition of the products were determined by light scattering and osmometry. The determination of molecular characteristics revealed that the degree of grafting was low. The results therefore could not be confronted with a statistical model at this stage. The problems encountered in the synthesis, e.g., gel formation, and the data relating to the soluble products are discussed.

scholarly journals Wine origin authentication linked to terroir – wine fingerprint

2019 ◽  
Vol 15 ◽  
pp. 02033
Author(s):  
B. Gabel
Keyword(s):  
Pore Water ◽  
Isotope Composition ◽  
Food Product ◽  
Isotopic Signature ◽  
Original Method ◽  
Economic Problem ◽  
Red Wines ◽  
Table Grapes ◽  
Mineral Phases

Global wine and alcohol trade faces a serious economic problem linked to counterfeiting of these commodities. Recently applied authentication methods and techniques pose more difficulties for counterfeiters but they are apparently not effective once we consider economical losses identified by EU legal authorities. The presented solution links isotopic characteristics of the soil, plant, technological intermediate product and the final food product (wine, grapes) on the basis of 87Sr/86Sr isotopes ratios. For the isotopic signature of wines, the average isotope composition of the substrate cannot be a reliable indicator. Only the isotopic composition of pore water can, as it leaches various mineral phases at different stages and passes into vine root system. Instead of complicated sampling of pore water, an original method of preparing and processing soil samples and consequently must & wine samples was developed. Based on both, soil and biological material analysis, we can unquestionably determine not only geographical but also regional and local authenticity of the wine. Determination of red wines isotopic signature is more straightforward process in comparison to white wines, because of technologically different processing of grapes. That is the reason why, in case of white vines, the 87Sr/86Sr ratio of bentonites (natural purifier and absorbent useful in the process of winemaking) must also be taken into consideration. Results of analyses of Slovak wines from geographically diverse regions as well as from sites in close-by distances have clearly established reliability of presented concept, in which the soil is linked to the plant and to the final food product (wine or table grapes).

Simultaneous determination of lactose and glucose in milk using two working enzyme electrodes

Talanta ◽  
1994 ◽  
Vol 41 (6) ◽  
pp. 843-848 ◽  
Author(s):  
Takashi Katsu ◽  
Xianen Zhang ◽  
Garry A. Rechnitz
Keyword(s):  
Simultaneous Determination ◽  
Enzyme Electrodes
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