scholarly journals Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2923
Author(s):  
Mingyue Li ◽  
Xinjie Zhao ◽  
Yuxia Sun ◽  
Zhen Yang ◽  
Guomin Han ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Bathochromic Shift ◽  
Sinapic Acid ◽  
Color Intensity ◽  
Alcohol Fermentation ◽  
Anthocyanin Profile ◽  
Hyperchromic Effect ◽  
High Fraction ◽  
Color Deterioration ◽  
Good Product Quality

Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The study aimed to utilize sinapic acid and grape tannins in cherry wine to maintain a high fraction in the colored forms of anthocyanins, in order to maximize the color intensity, the latter being associated with good product quality. The effects on the anthocyanin profile and on color parameters of copigments, utilizing spectral measurement combined with UPLC-MS quantitative analysis, have been evaluated in sweet cherry wines. The copigmentation effect of sinapic acid and grape tannin was accompanied by the bathochromic shift and the hyperchromic effect, which lead to an increase in color intensity (lower L*, higher a* and b*). During the aging process, sinapic and grape tannin increased the content of pyranoanthocyanins in cherry wine, especially the addition of sinapic acid makes the cherry wine generate 10-syringyl-pyranocyanidin-3-rutinoside. These results demonstrate that sinapic acid is suitable for adding before alcohol fermentation, while grape tannins can be added before aging.

scholarly journals Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar

Molecules ◽  
2019 ◽  
Vol 24 (21) ◽  
pp. 3935 ◽  
Author(s):  
Wenhui Duan ◽  
Ting Xia ◽  
Bo Zhang ◽  
Shaopeng Li ◽  
Chenwei Zhang ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vanillic Acid ◽  
Antioxidant Activities ◽  
Early Stage ◽  
Sinapic Acid ◽  
Amino Nitrogen ◽  
Total Phenolic ◽  
Alcohol Fermentation ◽  
High Positive Correlation ◽  
Brewing Process

Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this study, the changes of physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (TAA) were evaluated during the brewing process of ZAV. In addition, the correlation between phenolic compound contents and antioxidant activities was investigated during the aging process (AP) of ZAV. The results showed that total acids, non-volatile acids, and amino nitrogen increased gradually during the brewing process. Reducing sugar decreased sharply at the early fermentation stage and then increased during the AP. Meanwhile, TPC, TFC, and TAA kept a very low level at the stage of alcohol fermentation (AF), and increased to the highest level at the sixth year of the AP. TAA has a high positive correlation with TPC and TFC during the brewing process of ZAV. In addition, the contents of p-hydroxybenzoic acid, vanillic acid, and catechin were higher than other phenolic compounds and reached the highest level at the sixth year of the AP, and were the main composition of phenolic compounds during the AP. Moreover, gallic acid, ferulic acid, and sinapic acid had the higher contribution at the early stage of the AP, and then declined to a lower level. Catechin, vanillic acid, and syringic acid had a higher contribution during the AP. These findings would be helpful in controlling the quality of vinegar and improving its functional properties.

CRYO-Electron Microscopy of the Acto-Myosin-ATP Complex

1990 ◽  
Vol 48 (1) ◽  
pp. 248-249
Author(s):  
John Trinickt ◽  
Howard White
Keyword(s):  
Electron Microscopy ◽  
Atp Hydrolysis ◽  
Myosin Head ◽  
Bound State ◽  
Cross Linking ◽  
Weakly Bound ◽  
Cryo Electron Microscopy ◽  
Myosin Subfragment 1 ◽  
Attached State ◽  
High Fraction

The primary force of muscle contraction is thought to involve a change in the myosin head whilst attached to actin, the energy coming from ATP hydrolysis. This change in attached state could either be a conformational change in the head or an alteration in the binding angle made with actin. A considerable amount is known about one bound state, the so-called strongly attached state, which occurs in the presence of ADP or in the absence of nucleotide. In this state, which probably corresponds to the last attached state of the force-producing cycle, the angle between the long axis myosin head and the actin filament is roughly 45°. Details of other attached states before and during power production have been difficult to obtain because, even at very high protein concentration, the complex is almost completely dissociated by ATP. Electron micrographs of the complex in the presence of ATP have therefore been obtained only after chemically cross-linking myosin subfragment-1 (S1) to actin filaments to prevent dissociation. But it is unclear then whether the variability in attachment angle observed is due merely to the cross-link acting as a hinge.We have recently found low ionic-strength conditions under which, without resorting to cross-linking, a high fraction of S1 is bound to actin during steady state ATP hydrolysis. The structure of this complex is being studied by cryo-electron microscopy of hydrated specimens. Most advantages of frozen specimens over ambient temperature methods such as negative staining have already been documented. These include improved preservation and fixation rates and the ability to observe protein directly rather than a surrounding stain envelope. In the present experiments, hydrated specimens have the additional benefit that it is feasible to use protein concentrations roughly two orders of magnitude higher than in conventional specimens, thereby reducing dissociation of weakly bound complexes.

Anthocyanin Profile of Russian Wild Berries

Planta Medica ◽  
2013 ◽  
Vol 79 (05) ◽  
Author(s):  
KI Eller ◽  
IB Perova
Keyword(s):  
Anthocyanin Profile ◽  
Wild Berries

2D Color-Intensity Representation of Ultrasonic Thickness Gauge Measurements

2020 ◽  
pp. 1192-1198
Author(s):  
M.S. Mohammad ◽  
Tibebe Tesfaye ◽  
Kim Ki-Seong
Keyword(s):  
Cost Effective ◽  
The Other ◽  
Thickness Gauge ◽  
Color Intensity ◽  
Digital Readout ◽  
Flat Surfaces ◽  
Video Cameras ◽  
Wide Range ◽  
Cost Effective Alternative ◽  
Ultrasonic Thickness

Ultrasonic thickness gauges are easy to operate and reliable, and can be used to measure a wide range of thicknesses and inspect all engineering materials. Supplementing the simple ultrasonic thickness gauges that present results in either a digital readout or as an A-scan with systems that enable correlating the measured values to their positions on the inspected surface to produce a two-dimensional (2D) thickness representation can extend their benefits and provide a cost-effective alternative to expensive advanced C-scan machines. In previous work, the authors introduced a system for the positioning and mapping of the values measured by the ultrasonic thickness gauges and flaw detectors (Tesfaye et al. 2019). The system is an alternative to the systems that use mechanical scanners, encoders, and sophisticated UT machines. It used a camera to record the probe’s movement and a projected laser grid obtained by a laser pattern generator to locate the probe on the inspected surface. In this paper, a novel system is proposed to be applied to flat surfaces, in addition to overcoming the other limitations posed due to the use of the laser projection. The proposed system uses two video cameras, one to monitor the probe’s movement on the inspected surface and the other to capture the corresponding digital readout of the thickness gauge. The acquired images of the probe’s position and thickness gauge readout are processed to plot the measured data in a 2D color-coded map. The system is meant to be simpler and more effective than the previous development.

Vulnerability of sweet cherry cultivars to continuous periods of spring frosts in Plovdiv, Bulgaria

2020 ◽  
Vol 12 (4) ◽  
pp. 348-352
Author(s):  
S. Malchev ◽  
S. Savchovska
Keyword(s):  
Sweet Cherry ◽  
Weather Conditions ◽  
Frost Damage ◽  
Cold Weather ◽  
Bud Burst ◽  
Intermediate Group ◽  
Air Temperatures ◽  
Wide Range ◽  
Group Form ◽  
Sweet Cherry Cultivars

Abstract. The periods with continuous freezing air temperatures reported during the spring of 2020 (13 incidents) affected a wide range of local and introduced sweet cherry cultivars in the region of Plovdiv. They vary from -0.6°C on March 02 to -4.9°C on March 16-17. The duration of influence of the lowest temperatures is 6 and 12 hours between March 16 and 17. The inspection of fruit buds and flowers was conducted twice (on March 26 and April 08) at different phenological stages after continuous waves of cold weather conditions alternated with high temperatures. During the phenological phase ‘bud burst’ (tight cluster or BBCH 55) some of the flowers in the buds did not develop further making the damage hardly detectable. The most damaged are hybrid El.28-21 (95.00%), ‘Van’ (91.89%) and ‘Bing’ (89.41%) and from the next group ‘Lapins’ (85.98%) and ‘Rosita’ (83.33%). A larger intermediate group form ‘Kossara’ (81.67%), ‘Rozalina’ (76.00%), ‘Sunburst’ (75.00%), ‘Bigarreau Burlat’ (69.11%) and ‘Kuklenska belitza’ (66.67%). Candidate-cultivar El.17-90 ‘Asparuh’ has the lowest frost damage values of 55.00% and El.17-37 ‘Tzvetina’ with damage of 50.60%.

FERMENTATIVE HYDROLYTIC PREPARATION METHODS OF CEREAL WORT FOR ALCOHOL FERMENTATION

1970 ◽  
pp. 52-56
Author(s):  
Е. M. Serba ◽  
М. B. Overchenko ◽  
L. V. Rimareva ◽  
N. I. Ignatova ◽  
А. E. Orekhova ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Raw Materials ◽  
Alcohol Concentration ◽  
Activity Level ◽  
Optimal Dosage ◽  
Main Role ◽  
Alcohol Fermentation ◽  
Ph Optimum ◽  
Amylolytic Enzyme ◽  
Enzyme Preparations

In the production of alcohol in the preparation of grain raw materials for fermentation, the main role is given to enzyme preparations of amylolytic action, which are key enzymes that catalyze the hydrolysis of starch. Amylolytic enzyme preparations with a different composition of enzymes and their level of activity, a mechanism of biocatalytic effect on starch, and a range of thermal and pH optimum are widely represented on the Russian market. The development of optimal conditions for the preparation of grain wort, the rational selection and dosage of concentrated enzyme preparations, the properties of which correspond to the parameters of the technological process, will ensure the effective preparation of starch for fermentation, and increase the profitability of alcohol production. The aim of this work was to study the influence of enzyme preparations of amylolytic action and the conditions of their use on the efficiency of the process of alcoholic fermentation and the yield of the final product, ethanol. The effect of various dosages of enzyme preparations of glucoamylase action, with a different ratio of the main enzyme glucoamylase and minor enzyme α-amylase, as well as methods for preparing wheat wort on the process of alcoholic fermentation, was studied. It was found that the enzyme preparation, the source of glucoamylase, in which α-amylase was present in a ratio of 15: 1 (in terms of activity level), turned out to be more effective in fermenting prepared wheat wort: its optimal dosage was 8 units. GLS / g starch. The presence of a sufficient amount of α-amylase in this preparation compensated for the dosage of thermostable α-amylase. The alcohol concentration in the mash was 10.2% vol., The alcohol yield was 67.9 cm3 / 100 g of starch. When glucoamylase with a lower ratio of the main and minor enzyme (75: 1) was used at the saccharification stage, an increase in the wort fermentation depth was observed with an increase in the concentration of glucoamylase to 9-10 units of GLS / g and α-amylase to 0.5 units. AC / g. It was also found that an increase in the duration of enzymatic-hydrolytic preparation of the wort had a positive effect on the fermentation process, the alcohol concentration in the mash increased to 10.2 vol.%. It was shown that the introduction of proteases into the wort helps to reduce the viscosity of grain wort, enriching it with assimilable yeast amino acids, which leads to an increase in the yield of alcohol. It has been confirmed that the synergy of the action of enzymes of amylolytic and proteolytic effects on polymers of grain raw materials allows to increase the efficiency of their conversion to ethanol. The conditions of enzymatic-hydrolytic processing of grain raw materials for fermentation are developed. The use of the digestion stage did not significantly affect the fermentation results of wheat wort.

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