Immobilization of tyrosinase in poly(ethyleneoxide) electrodes and determination of phenolics in red wines

2005 ◽  
Vol 63 (2) ◽  
pp. 155-161 ◽  
Author(s):  
Huseyin Bekir Yildiz ◽  
Senem Kiralp ◽  
Levent Toppare ◽  
Yusuf Yagci
Keyword(s):  
Red Wines

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).

Optimization and validation of a method for the direct determination of catechin and epicatechin in red wines by HPLC/fluorescence

2010 ◽  
Vol 96 (1) ◽  
pp. 17-20 ◽  
Author(s):  
Fábio de Souza Dias ◽  
Miguel Palma Lovillo ◽  
Carmelo Garcia Barroso ◽  
Jorge Mauricio David
Keyword(s):  
Direct Determination ◽  
Red Wines

The determination of biogenic amines in Turkish red wines

2004 ◽  
Vol 17 (1) ◽  
pp. 53-62 ◽  
Author(s):  
R.Ertan Anlı ◽  
Nilüfer Vural ◽  
Semiramis Yılmaz ◽  
Ỳ.Halil Vural
Keyword(s):  
Biogenic Amines ◽  
Red Wines

scholarly journals Flow injection determination of total catechins and procyanidins in white and red wines

2002 ◽  
Vol 3 (3) ◽  
pp. 289-293 ◽  
Author(s):  
J González-Rodrı́guez ◽  
P Pérez-Juan ◽  
M.D Luque de Castro
Keyword(s):  
Flow Injection ◽  
Red Wines
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