Effect of flash release treatment on phenolic extraction and wine composition

The flash release (FR) process, consisting of rapidly heating the grapes and then applying strong vacuum, has been proposed to increase the polyphenol content of red wines. Its impact on polyphenol extraction kinetics and on the polyphenol composition of red juice and wines was studied over two seasons on different grape varieties (Grenache, Mourvedre, Carignan). The FR process allows fast extraction of all phenolic compounds (hydroxycinnamic acids, flavonols, anthocyanins, catechins, proanthocyanidins) and can be used to produce polyphenol-enriched grape juices. However, the concentration of all polyphenols dramatically decreased throughout fermentation when pressing was achieved immediately after FR. The FR wines made with pomace maceration were also enriched in polyphenols compared to the corresponding control wines. Increasing the duration of high-temperature exposure in the FR treatment further increased extraction of phenolic compounds but also accelerated their conversion to derived species. The tannin-to-anthocyanin ratio was particularly low in the wine fermented in the liquid phase, higher after FR than in the control, and even higher after longer heating. FR resulted in an increased tannin-to-anthocyanin ratio and an increased conversion of anthocyanins to tannin-anthocyanin adducts showing the same color properties as anthocyanins. The tannin-to-anthocyanin ratio was particularly low in the wine fermented in the liquid phase that also contained larger amounts of orange sulfite bleaching-resistant pigments.     

Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine

Although smoke exposure has been associated with the development of smoke taint in grapes and subsequently in wine, to date there have been no studies that have demonstrated a direct link. In this study, postharvest smoke exposure of grapes was utilized to demonstrate that smoke significantly influences the chemical composition and sensory characteristics of wine and causes an apparent 'smoke taint'. Verdelho grapes were exposed to straw-derived smoke for 1 h and then fermented according to two different winemaking treatments. Control wines were made by fermenting unsmoked grapes. Sensory studies established a perceivable difference between smoked and unsmoked wines; smoked wines were described as exhibiting 'smoky', 'dirty', 'earthy', 'burnt' and 'smoked meat' characteristics. Quantitative analysis, by means of gas chromatography-mass spectrometry, identified guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol, and furfural in each of the wines made from smoked grapes. However, these compounds were not detected in the unsmoked wines, and their origin is therefore attributed to the application of smoke. Increased ethanol concentrations and browning were also observed in wines made from grapes exposed to smoke.     

Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition

Various treatments, including flash release and addition of pectic enzymes, have been proposed to enhance degradation of grape berry cell walls and extraction of aroma and phenolic compounds into the wines. The effect of flash release and enzyme treatment used separately or in combination on wine polysaccharide composition was studied. The flash release process increased extraction of polysaccharides originating from grape berry cell walls, that is, polysaccharides rich in arabinose and galactose (PRAGs) and type II rhamnogalacturonan (RG-II), thus yielding enriched wines. Increasing the duration of high-temperature exposure before the flash release treatment further increased extraction of polysaccharides. However, the wine obtained by pressing immediately after flash release and fermenting in the liquid phase contained lower amounts of grape polysaccharides, indicating that their extraction required skin maceration. The use of enzymes without or with flash release modified the composition and the structure of pectic polysaccharides. In particular, it induced the loss of PRAG terminal arabinose residues.     

Effect of aging on lees and of three different dry yeast derivative products on Verdejo white wine composition and sensorial characteristics

A study was made of the effect of aging on lees and of three different commercial yeast derivative products of different composition and degree of purification on the phenolic compounds, color, proteins, polysaccharides, and sensorial characteristics of white wines. The results obtained showed that the lees and yeast derivative products can interact or adsorb some of the phenolic compounds present in wines, reducing their concentration. This reduction depends on the treatment applied, the phenolic compound analyzed, and the stage of vinification or aging process. The use of lees and yeast derivative products can reduce the color intensity and the browning of the wines immediately following treatment. The monosaccharide and polysaccharide content of yeast derivative products depends on the manufacturing process and degree of purification of the product, both of which have an influence on wine treatments. After 6 months in the bottle, both the aging on lees and the treatment with commercial yeast derivative products gave rise to wines with better sensorial characteristics than in the case of the control wines.     

Effect of sulfur additions on the yield and elemental composition of canola and spring wheat 1

Growth chamber experiments of canola (Brassica napus L.) and spring wheat (Triticum aestivum L.) were conducted using three soils testing low in extractable sulfate (9–12 mg/kg). Experiments were designed to determine how the three soils compared in plant available sulfur (S) and to test the effects of various rates of potassium sulfate (K₂SO₄) and gypsum on the elemental composition and dry matter yield of the two crops. Based upon plant response, the Queens sandy loam soil appeared to have the least amount of plant available S of the three soils. There was no yield increase associated with S applied to either crop. Canola plants in each soil responded to increased applications of S with greater S uptake and considerably lower nitrogen:sulfur (N:S) ratios. Of the three soils used, only the wheat plants grown in the Queens soil responded to S applications through increased S uptake and a lower N:S ratio. Both sources of S were equally effective in providing available S to the plants.     

Effect of addition of commercial grape seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine

The effect of addition of grape seed tannins on the phenolic composition, chromatic characteristics, and antioxidant activity of red wine was studied. Two highly pure commercial grape seed tannins (GSE100 and GSE300) were selected, and their phenolic compositions were determined. Two types of red wines were made with Castela?o/Tinta Miu?da (3/2, w/w) grapevine varieties by fermentation on skin using two different maceration times, which correspond to the wines rich and poor in polyphenols, respectively. Each of these wines was used for experimentation with the addition of GSE100 and GSE300 before and immediately after alcoholic fermentation. Phenolic composition, chromatic characteristics, and antioxidant activity of the finished red wines were analyzed by HPLC-DAD, CIElab 76 convention, and DPPH radical test, respectively. The results showed that the addition of grape seed tannins had obvious effects of increasing color intensity and antioxidant activity only in the wines poor in polyphenols. Although GSE300 contained much higher amounts of di- and trimer procyanidins and a lower amount of polymeric proanthocyanidins, it provided effects of increasing the color intensity and antioxidant activity of the wines poor in polyphenols similar to those of GSE100. Furthermore, GSE100 released more gallic acid to wines than GSE300, although no gallic acid was detected in GSE100. Tannins added after alcoholic fermentation had a better effect on phenolic composition of red wine than tannins added before alcoholic fermentation.     

Changes in the elemental composition of lignin during humification

Lignin was extracted with aqueous dioxane in the genetic series of humification: dead nonhumified plants → plant residues at the initial stage of humification (during the first 1–3 annual cycles) → weakly decomposed peat → highly decomposed peat. In the course of the humification and peat formation, the lignin was subjected to profound redox transformation; therefore, the elemental composition of the dioxane lignin in the humified peat-forming plants differed from that in the original plants by the higher contents of hydrogen and nitrogen and the lower contents of oxygen and carbon. As a result of the redox reactions, the lignin was partly oxidized and converted to humic substances during the humification of the dead plants. Therefore, it could not be extracted with aqueous dioxane. The reduced part of the lignin remained in the humified materials. The proportion of aromatic fragments in the molecules of the remaining lignin was smaller and that of aliphatic fragments larger than in the lignin of the original plants.     

pH Influenced by the elemental composition of nutrient solutions

Nutrient solutions can be considered as aqueous solutions of inorganic ions. The pH of a nutrient solution is a property that is inherent to its composition. If another pH is aimed at, this can only be reached by changing the elemental composition. The pH of an aqueous solution is determined by the initial concentration of acids and bases. In the case of nutrient solutions, this is dihydrogen phosphate (H₂PO₄ ^‐), bicarbonate (HCO₃ ^‐) and/or ammonium (NH₄ ⁺). In this study, formulas are derived to calculate the pH of a nutrient solution as a function of the concentration of H₂PO₄ ^‐, NH₄ ⁺, and/or HCO₃ ^‐. The pH of a nutrient solution affects the dissociation, complexation, and precipitation reactions occurring in nutrient solutions. These chemical reactions significantly impact elemental speciation and bioavailability, and therefore, have to be taken into account in hydroponic plant nutritional research. The term “speciation”; indicates the distribution of elements among their various chemical and physical forms like: free ions, soluble complexes, chelates, ion pairs, solid and gaseous phases, and different oxidation states, all of which influences their reactivity, mobility and bioavailability. A good knowledge of the chemical reactions occurring in nutrient solutions is the first prerequisite in hydroponic plant nutritional research. The pH of a nutrient solution is determined by its initial concentration of H₂PO₄ ^‐, NH₄ ⁺, and HCO₃ ^‐.     

Effect of fungicide residues on the aromatic composition of white wine inoculated with three Saccharomyces cerevisiae strains

The effects of three fungicide residues (cyprodinil, fludioxonil, and pyrimethanil) on the aromatic composition (acids, alcohols, and esters) of Vitis vinifera white wines (var. Airén) inoculated with three Saccharomyces cerevisiae strains (syn. bayanus, cerevisiae, and syn. uvarum) are studied. The aromatic exponents were extracted and concentrated by adsorption-thermal desorption and were determined by gas chromatography using a mass selective detector. The addition of the three fungicides at different doses (1 and 5 mg/L) produces significant differences in the acidic fraction of the aroma, especially in the assays inoculated with S. cerevisiae, although the final contents do not exceed the perception thresholds. The lower quality wines, according to isomeric alcohol content [(Z)-3-hexen-1-ol and 3-(methylthio)propan-1-ol] are those obtained by inoculation with S. cerevisiae(syn. bayanus) and addition of cyprodinil. The addition of fungicides in the assays inoculated with S. cerevisiae (syn. bayanus) produces an increase in the ethyl acetate and isoamyl acetate contents, which causes a decrease in the sensorial quality of the wine obtained.     

Environmental effects on the elemental leaf composition of crassulacean acid metabolism plants

Environmental effects on several CAM plants which bring them in CAM (when plants show diurnal fluctuations in the concn of titratable acid) and out of CAM (when acid concn remain low with no diurnal fluctuation) were studied. Change in photoperiod alone caused the greatest amplitude of the acid fluctuation from 2.6 to 2.7 meq acid/100 g FW in Sedum telephoides. Light intensity affected the K/Ca ratio from a high when in CAM to a low when out of CAM in the 2 species. The plasma emission spectrograph analysis of the leaf tissue grown in the specific environment showed the presence of high levels of Mn, B, Cu, Zn, Na, Al and Si in Sedum telephoides. The elemental analyses of CAM plants showed 1.8 to 9.4% K.     

Comparative study of protein stabilization in white wine using zirconia and bentonite: physicochemical and wine sensory analysis

A semi-industrial application of the continuous stabilization of white wine protein using a column packed with zirconia was studied and compared to the traditional bentonite treatment using a Macabeu white wine. Physicochemical and wine sensory properties were evaluated using a rating system and triangle tests. Continuous protein stabilization was analyzed in three residence times, and the equivalent of 300 BV of wine was used for both treatments. Wine protein content was reduced by 21%, 40%, and 42% using the continuous process with residence times of 7.5, 15, and 30 min, respectively, and by 61.4% using the bentonite treatment. The wines obtained from the packed column were protein stable up to 25, 75, and 175 BV for residence times of 7.5, 15, and 30 min, respectively. The amount of polyphenol removed was less than 10%, and similar amounts were removed from the wine regardless of residence time, while 20.6% of polyphenol was removed using bentonite. The physicochemical and sensory properties of wine treated with bentonite were similar to those of wine treated with zirconia.     

Effect of bentonite on the fertility of an ordinary chernozem

The effect of bentonite clay on the main fertility parameters of an ordinary chernozem has been revealed. The maximum contents of nutrients in the soil have been obtained after the application of bentonite at rates of 7.5 t/ha for nitrate nitrogen and mobile potassium and 10.0 t/ha for available phosphorus. At the application of bentonite at rates of 10.0–15.0 t/ha, the content of agronomically valuable soil aggregates resistant to mechanical impact has increased by 2.7%, while that of water-stable aggregates has increased by 6.8%. The portion of water-stable microaggregates has increased, which has decreased the degree of dispersion. Because of the increased content of fine-silt and clay particles, the portion of physical clay in the soil has increased by 3.13%, and the portion of physical sand has decreased. The optimum application rate of bentonite (7.5 t/ha) has been found, which ensures an increase in the yield of sorghum by 16.3%. Its effect was insignificantly lower than that of mineral fertilizers.     

Effect of water treatment sludge on growth and elemental composition of tomato (Lycopersicon esculentum) shoots

Abstract

The impact of a water treatment sludge on the fertility of a silt loam soil was assessed by monitoring the yield and elemental composition of tomato (Lycopersicon esculentum) shoots in a greenhouse study. Application of sludge at rates from 2–10% (air dry weight basis) raised the soil pH from 5.3 to 8.0 which enhanced plant growth. A substantial reduction in metal (Cd, Zn, Cu, Ni) uptake was observed with sludge amendments, even at the highest rates. The alkaline nature of this sludge (pH=9.3, calcium carbonate equivalence=53%) suggests its potential use as a liming material for agricultural soils. Overly alkaline conditions should be avoided however, as high application rates combined with ammonia fertilization had an antagonistic effect on plant growth, possibly from P deficiency induced by struvite (MgNH₄PO₄) formation.     

Vitamin C and elemental composition of some bushfruits

Vitamin C and elemental analysis of a range of indigenous bushfruit from the Northern Territory, Darwin, Australia, was carried out. The results suggest that bushfruit may be a valuable food resource. In the majority of cases, vitamin C and elemental composition of bushfruits were comparable to those of western fruits in the same fruit category. Billy goat plums (Terminalia fertinandiana) have the highest vitamin C content, while K concentration is generally high as compared to other elements. Morinda citrifolia gave strong test for the presence of terpenes.     

Study on the elemental composition of marine particulate matter collected on different filter material

The chemical composition of marine particulate matter from the Southern Baltic has been studied using ICP atomic emission spectrometry. The samples were collected on polycarbonate 0.4 µm, cellulose acetate and glass fiber 0.45 µm filters, and on polycarbonate filters of 0.2, 0.4, 0.6, and 1.0 µum pore size. The suspensions were analyzed for the major elements Ca, Mg, Al, Fe, and P, and for the minor and trace constituents: Mn, Mo, Zn, Cu, Co, Cd, Cr, As, Se, Sb, Ag, and S. The concentrations of metals calculated on dry weight basis were higher when polycarbonate filters were used while the values for cellulose acetate and glass fiber filter were comparable. The determination of net mass particulate matter was the main reason for these differences. A comparative study of the chemical composition of suspensions from the Southern Baltic and from other areas showed a similar range of concentrations of particulate elements in coastal waters.     

Waterlogging effects on elemental composition of wheat genotypes in sodic soils

Waterlogging + sodicity proved more harmful than sodic or waterlogging stress individually. Wheat genotypes were evaluated for waterlogging tolerance in neutral (pH 7.8) and sodic (pH 9.3) soils. There was 50% greater reduction in overall grain yield when genotypes were waterlogged for 15 days in sodic soil than in neutral soil. This was associated with proportional reductions in biomass and productive tillers. Severe effects of waterlogging were observed on grain yield in sodic soil and the extent of damage depends heavily on the stage of development, duration, and temperature. Waterlogging reduced the concentration of macro elements (K, Ca, and Mg), whereas effects on microelements concentration were mixed, with some elements increasing (Fe, Al, Mn, and Na) and others decreasing (Cu and Zn). Significant genotypic variation was observed for grain yield and biomass under the stress treatments and KRL 3–4, KRL 99, KRL 210, and Kharchia 65 were the top performers.     

Lipid composition of lees from Sherry wine

In this paper, we describe the study and characterization of the lipids from lees of Sherry wine, one of the main byproducts from the wine-making industry in the Jerez/Xeres/Sherry denomination of the origin zone in Jerez de la Frontera, Spain. The lipid content, extractability, classification, fatty acid composition, and its main chemical characteristics have been determined in order to evaluate their potential use as a food or food additive.     

Characterization of elemental composition in kiwifruit grown in northern Iran

Kiwifruit (Actinidia chinensis) has different varieties such as Hayward, Bruno, Monty, and Abbott. These varieties are different in taste, odor, shape, and some chemical compositions. This work reports the elemental analysis of Cu, Fe, Mn, Zn, Ca, Mg, K, and Na in the different varieties of Hayward, Bruno, Monty, and Abbott grown in northern Iran. Results from elemental analysis were determined using atomic absorption and emission spectroscopy. Distributions and amounts of metals for different varieties of kiwifruit have been investigated. Results have shown that the presence of elements varied with different varieties of kiwifruit. The soils in which the kiwifruits have been cultivated also have been analyzed.     

Effect of caffeic acid on the color of red wine

The copigmentation effect of prefermentation additions of different doses of caffeic acid was investigated during the 1997 harvest. Microfermentation with the major red grape cultivars Listán negro and Negramoll, grown in the Canary Islands, was carried out with the same protocol. Visible and UV spectra were registered periodically. HPLC chromatograms were carried out. The color enhancement of cv. Negramoll wine varied between 13 and 75% (AU at 520 nm), and that of cv. Listán negro wine between 25 and 45% at the end of fermentation. During aging these values were enhanced to reach even >100% in some cases. An initial complex of the 1:1 type, where one molecule of caffeic acid associates with one molecule of anthocyanin, has been identified using the mathematical procedure of Brouillard et al. (J. Am. Chem. Soc. 1989, 111, 2604-2610). Caffeic acid seems to contribute to color stability and protection against oxidation. The importance of nonpigment composition in pigment extraction and color retention during and after fermentation is demonstrated.     

Effects of cement production on the elemental composition of soils in the neighborhood of two cement factories

The effects of cement production on the elemental composition of soils in the neighborhood of two cement factories in Nigeria have been investigated using the XRF and PIXE/RBS techniques. The concentration of 21 elements viz:-Mg, Al, Si, P, S, K, Ca, Ti, V, Cr, Mn, Fe, Ni, Cu, Zn, Sr, Pb, As, Zr, Rb and Br, were determined in about 30 samples. Calcium, P, S, Cr, Ni, Cu and Zn, were found to be relatively enriched in the soils of the cement factory premises. Calcium, a cement marker element, was found to be well correlated with Mg, S, Fe, Ni and Cu in the soils, and inversely proportional to the Si and Ti concentrations. From Ca/Si ratios and enrichment factors of the marker elements, it was found that soil contamination due to cement drops sharply with distance from the factories, and with increasing depth from the surface.