Effect of Fungicide Residues on the Aromatic Composition of White Wine Inoculated with ThreeSaccharomyces cerevisiaeStrains

2004 ◽  
Vol 52 (5) ◽  
pp. 1241-1247 ◽  
Author(s):  
María Angeles García ◽  
José Oliva ◽  
Albero Barba ◽  
Miguel Ángel Cámara ◽  
Francisco Pardo ◽  
...  
Keyword(s):  
White Wine ◽  
Fungicide Residues

Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour

2016 ◽  
Vol 22 (3) ◽  
pp. 376-383
Author(s):  
G. Nicolini ◽  
T. Román Villegas ◽  
L. Tonidandel ◽  
S. Moser ◽  
R. Larcher
Keyword(s):  
White Wine ◽  
Aroma Compounds ◽  
Wine Aroma ◽  
Fungicide Residues

scholarly journals Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

Processes ◽  
2020 ◽  
Vol 8 (8) ◽  
pp. 1000
Author(s):  
Anamaria Călugăr ◽  
Teodora Emilia Coldea ◽  
Carmen Rodica Pop ◽  
Tiberia Ioana Pop ◽  
Anca Cristina Babeș ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ageing Time ◽  
Extraction Process ◽  
White Wine ◽  
Economic Benefits ◽  
Volatile Components ◽  
Least Squares Regression ◽  
Oak Chips ◽  
Level Method ◽  
Scientific Results

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.

scholarly journals Evaluation of Fusarium mycotoxins and fungicide residues in barley grain produced in Uruguay

2021 ◽  
Vol 3 ◽  
pp. 100092
Author(s):  
Cintia Palladino ◽  
Florencia Puigvert ◽  
Agustina Muela ◽  
Belén Taborda ◽  
Carlos A. Pérez ◽  
...  
Keyword(s):  
Barley Grain ◽  
Fusarium Mycotoxins ◽  
Fungicide Residues

scholarly journals Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

2021 ◽  
Vol 11 (14) ◽  
pp. 6294
Author(s):  
M. Angélica Rocha ◽  
Manuel Coimbra ◽  
Sílvia Rocha ◽  
Cláudia Nunes
Keyword(s):  
Volatile Compounds ◽  
Carbon Chain ◽  
White Wine ◽  
Maillard Reaction Products ◽  
Red Wines ◽  
Reaction Products ◽  
Ethyl Hexanoate ◽  
Organoleptic Characteristics ◽  
Strecker Aldehydes ◽  
Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

scholarly journals Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry

Analytica ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 38-49
Author(s):  
Ettore Guerriero ◽  
Massimo Iorizzo ◽  
Marina Cerasa ◽  
Ivan Notardonato ◽  
Bruno Testa ◽  
...  
Keyword(s):  
Direct Injection ◽  
Headspace Analysis ◽  
White Wine ◽  
Quadrupole Mass ◽  
Multiresidue Analysis ◽  
Liquid Liquid Extraction ◽  
Volatile Organic ◽  
Steel Tank ◽  
First Time

The paper would like to show a direct injection into GC-MS/QqQ for the determination of secondary aromas in white wine samples fermented in two different ways. The procedure has been compared with more traditional methods used in this field, i.e., headspace analysis and liquid–liquid extraction. The application of such direct injection, for the first time in the literature, allows us to analyze Volatile Organic Compounds (VOCs) in the range 0.1–100 µg mL−1, with Limits of Detection (LODs) and Limits of Quantification (LOQs) between 0.01–0.05 µg mL−1 and 0.03–0.09 µg mL−1, respectively, intraday and interday below 5.6% and 8.5%, respectively, and recoveries above 92% at two different fortification levels. The procedure has been applied to real wine samples: it evidences how the fermentation in wood (cherry) barrel yields higher VOC levels than ones in wine fermented in steel tank, causing production of different secondary aromas and different relative flavors.

scholarly journals Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 608
Author(s):  
Inma Arenas ◽  
Miguel Ribeiro ◽  
Luís Filipe-Ribeiro ◽  
Rafael Vilamarim ◽  
Elisa Costa ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Protein Stability ◽  
White Wine ◽  
The Other ◽  
White Wines ◽  
Comparative Efficiency ◽  
Fining Agents ◽  
Protein Instability ◽  
Related Proteins ◽  
Protein Stabilisation

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (−PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.

Improved Method for the Determination of Ethylenebisdithiocarbamate Residues in Plants, Fruits, and Vegetables

1967 ◽  
Vol 50 (5) ◽  
pp. 1102-1108
Author(s):  
Charles F Gordon ◽  
Richard J Schuckert ◽  
William E Bornak
Keyword(s):  
Sulfuric Acid ◽  
Fruits And Vegetables ◽  
Analytical Procedure ◽  
Improved Method ◽  
Modified Method ◽  
Fungicide Residues ◽  
Crop Types ◽  
Large Representative

Abstract A modified method for the determination of dithiocarbamate fungicide residues on crops is presented. A large representative subsample of the frozen crop is blended in ice-cold deaerated water and an aliquot of the homogenate is added to the analytical apparatus containing hot 5 0% sulfuric acid. Dithiocarbamates are decomposed to evolve CS2 which is removed by a continuous gentle air-sweep from the digestion flask. Variations in technique allow the analysis of dithiocarbamate fungicide residues in several ranges, 1-10, 10-200, and 200-1000 /ig maneb. Recoveries from a wide variety of crops averaged 70 to 103%. Certain crop types present low recoveries and/or high apparent control values, but modifications in the analytical procedure are successful in solving these problems.

scholarly journals Climate Change and Internet of Things Technologies—Sustainable Premises of Extending the Culture of the Amurg Cultivar in Transylvania—A Use Case for Târnave Vineyard

2021 ◽  
Vol 13 (15) ◽  
pp. 8170
Author(s):  
Veronica Sanda Chedea ◽  
Ana-Maria Drăgulinescu  ◽  
Liliana Lucia Tomoiagă  ◽  
Cristina Bălăceanu ◽  
Maria Lucia Iliescu 
Keyword(s):  
Climate Change ◽  
Weather Conditions ◽  
White Wine ◽  
Time Investment ◽  
Protected Designation Of Origin ◽  
Average Annual Temperature ◽  
Insect Infestations ◽  
Long Time ◽  
The Stability ◽  
Red Grape

Known for its dry and semi-dry white wine, the Târnave vineyard located in central Transylvania is challenged by the current climate change, which has resulted in an increase of the period of active vegetation by approximately 15–20 days, the average annual temperature by 1–1.5 °C and also the amount of useful temperatures (useful thermal balance for the grapevine). Furthermore, the frost periods have been reduced. Transylvania is an important Romanian region for grapevine cultivation. In this context, one can use the climatic changes to expand their wine assortment by cultivating an autochthonous grapevine variety called Amurg. Amurg is a red grape cultivar homologated at SCDVV Blaj, which also homologated 7 cultivars and 11 clones. Because viticulture depends on the stability of meteorological and hydrological parameters of the growing area, its foundations are challenged by climate change. Grapevine production is a long time investment, taking at least five years before the freshly planted vines produce the desired quality berries. We propose the implementation of a climate change-based precision viticulture turn-key solution for environmental monitoring in the Târnave vineyard. This solution aims to evaluate the grapevine’s micro-climate to extend the sustainable cultivation of the Amurg red grapes cultivar in Transylvania with the final goal of obtaining Protected Designation of Origin (PDO) rosé and red wines from this region. Worldwide, the changing conditions from the existing climate (a 30-year average), used in the past hundred years to dictate local standards, such as new and erratic trends of temperature and humidity regimes, late spring freezes, early fall frosts, storms, heatwaves, droughts, area wildfires, and insect infestations, would create dynamic problems for all farmers to thrive. These conditions will make it challenging to predict shifts in each of the components of seasonal weather conditions. Our proposed system also aims to give a solution that can be adapted to other vineyards as well.

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