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Sample records for aged wine brandies

  1. Kinetics of odorant compounds in wine brandies aged in different systems.

    PubMed

    Caldeira, Ilda; Santos, Rui; Ricardo-da-Silva, Jorge M; Anjos, Ofélia; Mira, Helena; Belchior, A Pedro; Canas, Sara

    2016-11-15

    The odorants compounds of aged wine brandies comprise compounds deriving from the wood, from the distillate and from the reactions that occur inside the barrel. The aim of this work was to study the kinetics of the odorant compounds of a wine brandy during two years of ageing in two ageing systems. The odorant compounds in the analysed brandies changed significantly over the time, but with different evolution patterns. The wood related compounds increased over time, with the highest increase in the first months of ageing. The kinetics of cis, trans-β-methyl-γ-octalactone, acetovanillone and of seven volatile phenols are established for the first time in brandies. Moreover, a significant effect of the ageing system was found on the kinetics of the wood related compounds. These results pointed out the interest of these compounds as a tool to discriminate different ageing technologies. PMID:27283715

  2. Extraction/oxidation kinetics of low molecular weight compounds in wine brandy resulting from different ageing technologies.

    PubMed

    Canas, Sara; Caldeira, Ilda; Belchior, A Pedro

    2013-06-15

    This study provides innovative information on the influence of new technologies of ageing (stainless steel tanks with wood staves or wood tablets of chestnut or Limousin oak), in comparison with traditional technology (oak wooden barrels), on the extraction/oxidation kinetics of low molecular weight compounds of wine brandy. The brandy was sampled and analysed by HPLC during the first year of ageing. The results show that most of the compounds tend to increase over the time, but their extraction/oxidation kinetics depend on the ageing technology. The wooden barrels promote greater enrichment in the majority of the compounds. However, gallic acid, ellagic acid and syringaldehyde, and vanillin and 5-methylfurfural, which are strong antioxidants and key-odourant compounds, respectively, present higher contents in the brandy aged with the alternative technologies. Chestnut proves to be a suitable alternative to Limousin oak for the ageing of brandy in all the studied technologies, inducing faster evolution and high quality. PMID:23497909

  3. 27 CFR 19.648 - Age of brandy.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Age of brandy. 19.648 Section 19.648 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Liquor Bottle and Label Requirements Bottle...

  4. Organotin speciation in French brandies and wines by solid-phase microextraction and gas chromatography--pulsed flame photometric detection.

    PubMed

    Heroult, Julien; Bueno, Maïté; Potin-Gautier, Martine; Lespes, Gaëtane

    2008-02-01

    An analytical method devoted to organotin compounds (OTC) determination in brandy and wine was developed. It is based on solid-phase microextraction (SPME) of ethylated organotins. The following operating factors were examined: SPME mode/nature of fibre coating, sample volume/dilution, and sampling time. The optimisation work led to dilute the sample in an aqueous buffer (1/11, v/v ratio) in order to satisfactorily decrease the matrix effects due to competitive sorption of non-OTC species onto/into fibre coating. The optimised operating conditions consist of polydimethylsiloxane (PDMS) coated fibre used in headspace mode for 30 min. In wines, the limits of detection (LOD) and quantification (LOQ) ranged from 1 to 40 and 3 to 80 ng(Sn)L(-1) respectively, according to the species. The analytical validation was made by evaluating the accuracy of OTC determination in spiked samples with various concentrations over the whole calibration range, i.e. from LOQ to 1000 ng(Sn)L(-1). Recovery was around 80-110% and precision (relative standard deviation, RSD) was between 12% and 25%. Despite the presence of two chromatographic peaks corresponding to sulphur compounds during brandy analysis, the selectivity of the method is adequate. The analysis confirmed the analytical performances and applicability of the method to wine and brandy samples. The obtained results emphasise the contamination of brandy and wine by organotins, the storage in plastic container seeming to be confirmed as the main OTC source. PMID:18177662

  5. Portable Electronic Nose to Discriminate Artificial Aged Wine from Barrel-Aged Wine

    NASA Astrophysics Data System (ADS)

    Santos, J. P.; Cabellos, J. M.; Arroyo, T.; Horrillo, M. C.

    2011-09-01

    A novel portable electronic nose is presented as a fast tool to differentiate traditional aged wines from artificial aged wines. The instrument we have developed for testing the wines is a general purpose wireless portable electronic nose base on micromechanical tin oxide sensors. This system may discriminate among the wine samples obtained with the different aging methods.

  6. Synchronous fluorescence spectroscopy for analysis of wine and wine distillates

    NASA Astrophysics Data System (ADS)

    Andreeva, Ya.; Borisova, E.; Genova, Ts.; Zhelyazkova, Al.; Avramov, L.

    2015-01-01

    Wine and brandies are multicomponent systems and conventional fluorescence techniques, relying on recording of single emission or excitation spectra, are often insufficient. In such cases synchronous fluorescence spectra can be used for revealing the potential of the fluorescence techniques. The technique is based on simultaneously scanning of the excitation and emission wavelength with constant difference (Δλ) maintained between them. In this study the measurements were made using FluoroLog3 spectrofluorimeter (HORIBA Jobin Yvon, France) and collected for excitation and emission in the wavelength region 220 - 700 nm using wavelength interval Δλ from 10 to 100 nm in 10 nm steps. This research includes the results obtained for brandy and red wine samples. Fluorescence analysis takes advantage in the presence of natural fluorophores in wines and brandies, such as gallic, vanillic, p-coumaric, syringic, ferulic acid, umbelliferone, scopoletin and etc. Applying of synchronous fluorescence spectroscopy for analysis of these types of alcohols allows us to estimate the quality of wines and also to detect adulteration of brandies like adding of a caramel to wine distillates for imitating the quality of the original product aged in oak casks.

  7. Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels.

    PubMed

    Slaghenaufi, Davide; Franc, Céline; Mora, Nathalie; Marchand, Stéphanie; Perello, Marie-Claire; de Revel, Gilles

    2016-04-15

    Vanillin-(6'-O-galloyl)-β-glucopyranoside (VGG), 3,4,5-trimethoxyphenyl-(6'-O-galloyl)-β-glucopyranoside (TMPGG), and (6R,9R)-3-oxo-α-ionol-9-O-(6'-O-galloyl)-β-glucopyranoside (macarangioside E) were identified as aroma precursors in oak wood. An LC-MS/MS method was developed and validated to quantify these three galloylglucoside compounds in brandies aged in oak barrels. The detection system consisted of a triple quadrupole mass analyser operating in multiple reaction monitoring (MRM) mode. For the first time, vanillin-β-d-xylopyranoside (VX) was synthesised for use as an internal standard. The detection limits (48 μg L(-1) for VGG, 52 μg L(-1) for TMPGG, and 19 μg L(-1) for macarangioside E) were low enough to quantify these aroma precursors in spirits without any sample preparation. PMID:26971020

  8. 27 CFR 24.256 - Bottle aging wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging...

  9. 27 CFR 24.256 - Bottle aging wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging...

  10. 27 CFR 24.256 - Bottle aging wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging...

  11. 27 CFR 24.256 - Bottle aging wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging...

  12. 27 CFR 24.256 - Bottle aging wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Bottle aging wine. 24.256 Section 24.256 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT... of Wine § 24.256 Bottle aging wine. Wine bottled or packed and stored for the purpose of aging...

  13. Flor Yeast: New Perspectives Beyond Wine Aging

    PubMed Central

    Legras, Jean-Luc; Moreno-Garcia, Jaime; Zara, Severino; Zara, Giacomo; Garcia-Martinez, Teresa; Mauricio, Juan C.; Mannazzu, Ilaria; Coi, Anna L.; Bou Zeidan, Marc; Dequin, Sylvie; Moreno, Juan; Budroni, Marilena

    2016-01-01

    The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air–liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tri-peptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed. PMID:27148192

  14. Flor Yeast: New Perspectives Beyond Wine Aging.

    PubMed

    Legras, Jean-Luc; Moreno-Garcia, Jaime; Zara, Severino; Zara, Giacomo; Garcia-Martinez, Teresa; Mauricio, Juan C; Mannazzu, Ilaria; Coi, Anna L; Bou Zeidan, Marc; Dequin, Sylvie; Moreno, Juan; Budroni, Marilena

    2016-01-01

    The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air-liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tri-peptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed. PMID:27148192

  15. [Analytical characterization of varietal wines and aging phenomena].

    PubMed

    Cantagrel, R; Carles, J

    1978-01-01

    We have studied some wines issued from pure varieties (Gamay, Pinot, Syrah, Malbec, Merlot, Tannat, Jurançon) and from country wines where they are predominant (Cahors: Malbec; Corbieres: Carignan). We have analysed the most important classes of compounds: volatile components, free amino acids, mineral elements, phenolic components, organic acids. In regard of the large variation of "oligoconstituants" and "macroconstituants" concentrations (ratio: I to 30 000), we examine the proportions between the minimum and the maximum of the variation range. We define an abundance degree from 0 to 100 p. 100 for every compound. With this unique scale, it is possible to include all parameters on the same graph and to determine the general profile of a wine from the relative abundance of its components. The wine profiles from same country wine or same variety have approximately the same shape and their curves are well superposed. On the other hand, when we compare the profiles of wines issued from two different varieties, we rapidly visualise the most important differences. We have for instance grouped on a graph the parameters which differentiate Gamay from Pinot and Merlot from Jurançon. Then we show on a precise example the resemblance between a country wine profile (Cahors) and that one of its predominant variety (Malbec). The differences we have observed are well explained by secondary varieties (Jurançon, Merlot, Tannat). The same procedure is applied to study the aging of wines. A graphic representation shows the variations during seven years (1970 to 1976). Five parameters are found to characterise with good precision the age of wine: isobutanol, methyl-3 butanol-1, ethyl acetate, ethyl lactate, ethyl succinate. With a detailed analysis of the components of wines, it is possible to differentiate varieties, age and perhaps many other aspects. PMID:754580

  16. Fate of key odorants in Sauternes wines through aging.

    PubMed

    Bailly, Sabine; Jerkovic, Vesna; Meurée, Ariane; Timmermans, Aurore; Collin, Sonia

    2009-09-23

    Recent work has revealed the importance of polyfunctional thiols in young Sauternes wines, but very little is yet known about the fate of such compounds during aging in the bottle. In this study, two Sauternes wines were investigated by gas chromatography-olfactometry (GC-O) aroma extract dilution analysis (AEDA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-pulsed flame photometric detector (GC-PFPD) after XAD 2 and thiol-specific extractions. Most polyfunctional thiols (3-sulfanylpropyl acetate, 2-sulfanylethyl acetate, 3-methyl-3-sulfanylbutanal, etc.) proved to be completely degraded after 2 years of bottle aging in a cellar. Only 3-sulfanylhexan-1-ol was still found in aged samples at concentrations above its threshold value. Most other key odorants found in the young noble rot wine were still detected 5-6 years after harvest: varietal aroma (alpha-terpineol), sotolon, fermentation alcohols (3-methylbutan-1-ol and 2-phenylethanol) and esters (ethyl butyrate, isobutyrate, hexanoate, and isovalerate), and oak maturation-related compounds (guaiacol, vanillin, eugenol, beta-damascenone, trans-non-2-enal, beta-methyl-gamma-octalactone, gamma-nonalactone, and furaneol), as well as three newly identified aromas exhibiting interesting cake, honey-like, and dried apricot odors: homofuraneol, theaspirane, and gamma-decalactone. Interestingly, abhexon, never mentioned in sweet wines before, was found to be synthesized during bottle aging. An optimized extraction method allowed us to quantify this honey/spicy compound at levels close to its threshold value (up to 7 microg/L after 5-6 years), thus suggesting a key role of this strong odorant in old Sauternes wines. PMID:19754174

  17. [Wine and alcohol in apothecaries' shops during the Middle Ages in Southern countries].

    PubMed

    Bénézet, J P

    2001-01-01

    Alcohol, wine and their derivatives do not play during the Middle Ages the role they played during Antiquity. The reading of ancient authors by Arab doctors was probably at the origin of this lack of interest for wine. As ordinary wine, medicinal wines were a matter of conviviality more than of therapeutics. Vinegar was more often used, maybe because of its lack of inebriating properties. Alcohol, this mysterious product, was probably more pertinent in the area of alchemy. Doctors and pharmacists of the enlightened age gave it a new importance. The influence of Islam on Middle Age medicine in Christian occident could explain this lack of interest for wine. PMID:11944654

  18. Phenolic compounds and furanic derivatives in the characterization and quality control of Brandy de Jerez.

    PubMed

    Rodríguez Dodero, M C; Guillén Sánchez, D A; Rodríguez, M Schwarz; Barroso, C García

    2010-01-27

    This article shows the results obtained in the study of the extraction profiles from oak wood to distillate of several compounds, low molecular weight phenolics, and furanic derivatives, and the relationship of their contents with those found in commercial sherry brandies and other aged distillates of different geographical origin, in order to research the utility of these analytical variables for explaining the highly specific character of Brandy de Jerez. Using multivariate statistic techniques, the aging system (static by anadas, or dynamic, well known as Soleras y Criaderas) has been confirmed as having a great influence on the analytical profile of aged distillates (discrimination is up to 100%). Differences between commercial brandies and those aged experimentally of equivalent average age have also been confirmed. The Solera Gran Reserva Brandies de Jerez show a clear differentiation from the rest of the distillates of different origin (discrimination is up to 80%), indicating their highly specific character. PMID:20020693

  19. Phenolic compounds and browning in sherry wines subjected to oxidative and biological aging.

    PubMed

    Fabios, M; Lopez-Toledano, A; Mayen, M; Merida, J; Medina, M

    2000-06-01

    The composition in hydroxybenzoic and hydroxycinnamic acids, hydroxycinnamic esters, tyrosol, syringaldehyde, and flavan-3-ol derivatives of three different types of sherry wine obtained by aging of the same starting wine under different conditions was studied. So-called "fino" wine was obtained by biological aging under flor yeasts, "oloroso" wine by oxidative aging, and "amontillado" wine by a first stage of biological aging followed by a second oxidative step. On the basis of the results, the wines subjected to oxidative aging exhibited higher phenol contents, in addition to scarcely polar compounds absorbing at 420 nm that were absent in the wines obtained by biological aging. Taking into account that flavan-3-ol derivatives play an important role in wine browning, a model catechin solution was inoculated with flor yeast which, contrary to the findings of other authors in the absence of yeasts, formed no colored compounds. This different behavior may account for the resistance to browning of pale sherry wines in the presence of flor yeasts. PMID:10888514

  20. Outlining the influence of non-conventional yeasts in wine ageing over lees.

    PubMed

    Belda, Ignacio; Navascués, Eva; Marquina, Domingo; Santos, Antonio; Calderón, Fernando; Benito, Santiago

    2016-07-01

    During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the oenology industry. Although the contribution of different yeast species to wine quality during fermentation is increasingly understood, information about their role in wine ageing over lees is really scarce. This work aims to analyse the incidence of three non-Saccharomyces yeast species of oenological interest (Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima) and of a commercial mannoprotein-overproducer S. cerevisiae strain compared with a conventional industrial yeast strain during wine ageing over lees. To evaluate their incidence in mouthfeel properties of wine after 4 months of ageing, the mannoprotein content of wines was evaluated, together with other wine analytic parameters, such as colour and aroma, biogenic amines and amino acids profile. Some differences among the studied parameters were observed during the study, especially regarding the mannoprotein concentration of wines. Our results suggest that the use of T. delbrueckii lees in wine ageing is a useful tool for the improvement of overall wine quality by notably increasing mannoproteins, reaching values higher than obtained using a S. cerevisiae overproducer strain. Copyright © 2016 John Wiley & Sons, Ltd. PMID:27017923

  1. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.

    PubMed

    Reboredo-Rodríguez, Patricia; González-Barreiro, Carmen; Rial-Otero, Raquel; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

    2015-01-01

    Dessert sweet wines from Europe and North America are described in this review from two points of view: both their aroma profile and also their sensorial description. There are growing literature data about the chemical composition and sensory properties of these wines. Wines were grouped according to the production method (concentration of sugars in grapes) and to the aging process of wine (oxidative, biological, or a combination of both and aging in the bottle). It was found that wines natively sweets and wines fortified with liquors differ in their volatile compounds. Sensory properties of these wines include those of dried fruit (raisins), red berries, honey, chocolate and vanilla, which is contributing to their growing sales. However, there is still a need for scientific research on the understanding of the mechanisms for wine flavor enhancement. PMID:24915355

  2. The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging.

    PubMed

    Figueiredo-González, M; Cancho-Grande, B; Simal-Gándara, J; Teixeira, N; Mateus, N; De Freitas, V

    2014-01-01

    A natural sweet wine (NSW) was made with dried grapes from Vitis vinifera L. cv Garnacha Tintorera. A fortified sweet wine (FSW) was also obtained: the maceration-alcoholic fermentation of Garnacha Tintorera must was stopped by addition of ethanol 96% (v/v). UV/Vis spectrophotometry and HPLC/DAD-ESI/MS were applied to determine, respectively, the evolution of colour and phenolic compounds in Garnacha Tintorera based-sweet wines during aging. In sweet wines, aging decreased a(∗) (red/green), colour saturation and lightness and increased b(∗) (yellow/blue), and hue angle. Most of the phenolic compounds determined, such as anthocyanins, esters of hydroxycinnamic acids, flavan-3-ols monomers, oligomers and polymers decreased in both sweet wines during aging. On the contrary, hydroxybenzoic and hydroxycinnamic acids and vitisins increased after one year of aging. Despite that both terminal and extension subunit compositions show very small changes, mean degree of polymerisation of proanthocyanidins decline slightly as aging progressed in both sweet wines. PMID:24444970

  3. Yeast Population Dynamics during the Fermentation and Biological Aging of Sherry Wines

    PubMed Central

    Esteve-Zarzoso, B.; Peris-Torán, M. J.; García-Maiquez, E.; Uruburu, F.; Querol, A.

    2001-01-01

    Molecular and physiological analyses were used to study the evolution of the yeast population, from alcoholic fermentation to biological aging in the process of “fino” sherry wine making. The four races of “flor” Saccharomyces cerevisiae (beticus, cheresiensis, montuliensis, and rouxii) exhibited identical restriction patterns for the region spanning the internal transcribed spacers 1 and 2 (ITS-1 and ITS-2) and the 5.8S rRNA gene, but this pattern was different, from those exhibited by non-flor S. cerevisiae strains. This flor-specific pattern was detected only after wines were fortified, never during alcoholic fermentation, and all the strains isolated from the velum exhibited the typical flor yeast pattern. By restriction fragment length polymorphism of mitochondrial DNA and karyotyping, we showed that (i) the native strain is better adapted to fermentation conditions than commercial strains; (ii) two different populations of S. cerevisiae strains are involved in the process of elaboration, of fino sherry wine, one of which is responsible for must fermentation and the other, for wine aging; and (iii) one strain was dominant in the flor population integrating the velum from sherry wines produced in González Byass wineries, although other authors have described a succession of races of flor S. cerevisiae during wine aging. Analyzing all these results together, we conclude that yeast population dynamics during biological aging is a complex phenomenon and differences between yeast populations from different wineries can be observed. PMID:11319081

  4. Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.

    PubMed

    Ye, Dong-Qing; Zheng, Xiao-Tian; Xu, Xiao-Qing; Wang, Yun-He; Duan, Chang-Qing; Liu, Yan-Lin

    2016-07-01

    The evolution of volatile sulfur compounds (VSCs) in Cabernet Sauvignon wines from seven regions of China during maturation in oak barrels was investigated. The barrels were made of different wood grains (fine and medium) and toasting levels (light and medium). Twelve VSCs were quantified by GC/FPD, with dimethyl sulfide (DMS) and methionol exceeding their sensory thresholds. Most VSCs tended to decline during the aging, while DMS was found to increase. After one year aging, the levels of DMS, 2-methyltetrahy-drothiophen-3-one and sulfur-containing esters were lower in the wines aged in oak barrels than in stainless steel tanks. The wood grain and toasting level of oak barrels significantly influenced the concentration of S-methyl thioacetate and 2-methyltetrahy-drothiophen-3-one. This study reported the evolution of VSCs in wines during oak barrel aging for the first time and evaluated the influence of barrel types, which would provide wine-makers with references in making proposals about wine aging. PMID:26920290

  5. Evaluation of the active odorants in Amontillado sherry wines during the aging process.

    PubMed

    Moyano, Lourdes; Zea, Luis; Moreno, Jose A; Medina, Manuel

    2010-06-01

    Odor compounds in Amontillado sherry white wine obtained by means of biological aging first and oxidative aging second in American oak casks were determined by gas chromatography-olfactometry. Sniffing revealed fruity, fatty, chemical, spicy, vegetable, floral and empyreumatic odors, the first being the most common. Olfactometric intensity was assessed on a four-point scale. Most changes were detected during the first years of the oxidative aging step. Ethyl isobutanoate, ethyl butanoate, ethyl octanoate, and eugenol were the strongest odor compounds detected by sniffing in wines. The odor spectrum values for all active odorants were calculated in relation to ethyl octanoate, this compound being the most potent odorant. On the basis of olfactometric intensities and odor spectrum values, ethyl octanoate, ethyl butanoate, eugenol, ethyl isobutanoate, and sotolon can be deemed the main group of potent odorants in Amontillado wines. These compounds maintained similar relative contributions to the aroma profile during the oxidative aging step. PMID:20465212

  6. Aroma ageing trends in GC/MS profiles of liqueur wines.

    PubMed

    Pereira, Ana C; Reis, Marco S; Saraiva, Pedro M; Marques, José C

    2010-02-01

    Madeira wine has been studied with the main goal of acquiring a better understanding about the evolution of its properties over time. For that purpose, flexible and reliable data analysis tools were employed to characterize wines at different ageing stages, using flavour chromatography measurements. In this paper we present the results from such a study, where the main differences in the aroma profiles and their development in different types of aged Madeira wines are analyzed and evaluated according to their discriminating power. An exploratory multivariate data analysis was conducted using two different tools, namely biplots and contributions plots obtained through principal component analysis (PCA). In order to take advantage of the maximum amount of information provided by the chromatography data sets, a new approach that incorporates samples variability in the analysis of the statistical significance of contributions estimates, was developed and tested. In this way, it was possible to analyze which volatile compounds have statistically significant and/or similar contributions regarding the observed separation of wine samples from different groups. Furthermore, since several chemical compounds are expected to change together as a result of the ageing-related chemical reactions, they were clustered according to a similarity criterion relative to their importance in the trends observed in the scores space. Results obtained provide a sound basis for the differentiation and characterization of the ageing process followed by Madeira wines. PMID:20103109

  7. Nitrogen compounds in wine during its biological aging by two flor film yeasts: An approach to accelerated biological aging of dry sherry-type wines.

    PubMed

    Mauricio, J C; Ortega, J M

    1997-01-20

    Urea, ammonium, and free amino acid contents were quantified in biological aging of a young wine under two flor film forming yeast strains, Saccharomyces cerevisiae race capensis and S. cerevisiae race bayanus, and compared. Cell viability in the film was different for the two yeast strains. Thus, capensis maintained a much greater number of viable cells per surface area than bayanus and hence used greater amount of nitrogen compounds. The main source of nitrogen for the yeasts during the biological aging process was L-proline. The two yeast strains also differed in the amounts of assimilable nitrogen they utilized, in their preferences for amino acid consumption, and kinetics. To accelerate the aging process, the effect of controlled monthly aeration of the wine aged with capensis strain was investigated. The results revealed that short aeration did not appreciably increase the overall consumption of assimilable nitrogen, but consumption of some nitrogen compounds was accelerated (particularly L-proline, L-tryptophan, L-glutamic acid, ammonium ion, L-lysine, and L-arginine); the use of L-ornithine was inhibited; and GABA, L-methionine, and urea were depletes. Probably the aeration increases the aroma compounds, thereby producing wines with improved sensory properties. (c) 1997 John Wiley & Sons, Inc. PMID:18633960

  8. NMR and molecular modeling: application to wine ageing

    NASA Astrophysics Data System (ADS)

    Saucier, C.; Pianet, I.; Laguerre, M.; Glories, Y.

    1998-02-01

    Red wine contains polyphenols called tannins which are very important for its taste and longevity. These polymers consist in repeating units of catechin and its epimer epicatechin. During ageing, slow condensation reactions take place which lead to new chemical structures. Among the possible reactions, we have focused our attention on acetaldehyde cross-linking. Catechin was used as a model for the production of polymers with acetaldehyde. Two reaction product fractions have been isolated by liquid chromatography. Mass measurement indicated that these fractions contain dimers. NMR (1D and 2D) and molecular modelling were then used to study the structure and conformations of these products. The first product consist in a pure dimer with the two catechin moieties connected with an ethyl bridge on the carbon 6 and 8. The second fraction was a mixture of two dimers (50/50). NMR measurements showed that it could be two symmetrical dimers involving the same carbon for each catechin moiety (6 or8). Le vin rouge contient des polyphénols appelés tanins qui sont très importants pour son goût et sa longévité. Il s'agit principalement de polymères de catéchine et d'épicatéchine. Durant le vieillissement du vin, des réactions de condensation interviennent lentement et conduisent à de nouvelles structures. Parmi les réactions possibles, nous avons plus spécialement étudié la polymérisation par pontage avec l'éthanal. La catéchine a été utilisée comme modèle de tannin et mise en présence d'éthanal en milieu acide proche du vin. Deux fractions de produits de réaction ont été isolées par chromatographie liquide. La spectrométrie de masse a révélé la présence de dimères. La RMN (1D et 2D) et la modélisation moléculaire ont ensuite été utilisées pour déterminer la structure et la conformation de ces produits. La première fraction a été identifiée comme étant un dimère de deux unités catéchines reliées par un pont éthyle par leur

  9. Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis.

    PubMed

    Roullier-Gall, Chloé; Witting, Michael; Moritz, Franco; Gil, Ryan B; Goffette, Delphine; Valade, Michel; Schmitt-Kopplin, Philippe; Gougeon, Régis D

    2016-07-15

    The oxygenation of Champagne wine after 4 and 6 years of aging on lees in bottle was investigated by FTICR-MS and UPLC-Q-TOF-MS. Three levels of permeability were considered for the stoppers, ranging from 0.2 to 1.8 mg/L/year of oxygen transfer rate. Our results confirmed a good repeatability of ultra-high resolution FTICR-MS, both in terms of m/z and coefficient of variation of peak intensities among biological replicates. Vintages appeared to be the most discriminated features, and metabolite annotations suggested that the oldest wines (2006) were characterized by a higher sensitivity towards oxygenation. Within each vintage, the oxygenation mechanisms appeared to be different for low and high ingresses of oxygen, in agreement with the hormesis character of wine oxygenation. In the particular case of single variety wines and for a given level of stopper permeability, our results also showed that variety discrimination could be easily achieved among wines. PMID:26948607

  10. Sherry wines.

    PubMed

    Ángeles Pozo-Bayón, M; Victoria Moreno-Arribas, M

    2011-01-01

    Sherry wines are among the most distinctive Spanish wines, mainly produced in the southern Spain (particularly in Jerez and Montilla-Moriles), using traditional practices aimed at ensuring uniform quality and characteristics over time. Several types of Sherry wines are produced depending on the winemaking conditions. Fino-type wines are characterized by a dynamic biological aging, in which a layer of yeast grows in the surface of the wine (flor velum). On the contrary, Oloroso-type sherry wines are subjected to an oxidative aging, while Amontillado-type Sherries are produced by combining both production systems. Therefore, these wines undergo different biological and chemical processes that affect distinctively their chemical composition and their aroma and sensory characteristics. Through this review, the main aspects involved in the winemaking technology of sherry wines, and the latest scientific findings related to the microbiota of the flor film and other aspects associated to the changes in their chemical and sensory composition during aging will be revised. Some new trends in sherry wine technology focused on the acceleration of the biological aging or the use of organic grapes will be also considered. PMID:21867891

  11. Formation of siliceous sediments in brandy after diatomite filtration.

    PubMed

    Gómez, J; Gil, M L A; de la Rosa-Fox, N; Alguacil, M

    2015-03-01

    Brandy is quite a stable spirit but sometimes light sediment appears. This sediment was separated and analysed by IR and SEM-EDX. It was revealed that the sediment is composed mostly of silica and residual organic matter. Silica was present as an amorphous phase and as microparticles. In an attempt to reproduce the formation of the sediment, a diatomite extract was prepared with an ethanol/water mixture (36% vol.) and a calcined diatomite similar to that used in brandy filtration. This extract was added to unfiltered brandy in different amounts. After 1 month, the Si concentration decreased in all samples and sediments with similar compositions and features to those found in the unstable brandy appeared. The amounts of sediment obtained were directly related to the decrease in Si concentration in solution. Consequently, it can be concluded that siliceous sediment in brandy originates from Si released during diatomite filtration. PMID:25306320

  12. Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines.

    PubMed

    Picard, Magali; Lytra, Georgia; Tempere, Sophie; Barbe, Jean-Christophe; de Revel, Gilles; Marchand, Stéphanie

    2016-01-20

    Although a sensory definition of the aging bouquet of red Bordeaux wines was recently established, its chemical transcription has only partially been elucidated. A multiple-step approach, combining sensory evaluations of red Bordeaux wines and aromatic reconstitutions of wine extract fractions, was used to identify the molecular markers involved. One wine with a high aging-bouquet score and a mint nuance has received particular attention. Various reconstitution and omission tests highlighted the contribution of two specific fractions to the intensity of the perception of mint aroma. Gas chromatography coupled to olfactometry and mass spectrometry was applied to the targeted fractions to identify molecular marker(s) responsible for the mint nuance in fine red Bordeaux wines. A similar analytical process was applied to selected fractions of essential oils presenting mint odors to characterize them and interpret the mass spectrometry data. This approach resulted in the detection of piperitone, a monoterpene ketone that, to the best of our knowledge, was reported for the first time as a contributor to the positive mint aroma of aged red Bordeaux wines. PMID:26735409

  13. Analysis and assessment of Madeira wine ageing over an extended time period through GC-MS and chemometric analysis.

    PubMed

    Pereira, Ana C; Reis, Marco S; Saraiva, Pedro M; Marques, José C

    2010-02-15

    Wine is one of the world's higher value agricultural products. The present work is centred on Madeira wine, a fine and prestigious example among Portuguese liqueur wines,with the main goal to deepen our understanding of relevant phenomena going on during the winemaking process, in particular during ageing of "Malmsey" Madeira wine. In this paper we present the results obtained from the chemical characterization of how its aroma composition evolves during ageing, and the development of a robust framework for analyzing the identity of aged Madeira wines. An extended ageing period was considered, covering a time frame of twenty years, from which several samples were analyzed in terms of their aromatic composition. The multivariate structure of this chemical information was then processed through multivariate statistical feature extraction techniques such as principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), in order to identify the relevant patterns corresponding to trends associated with wine ageing. Classification methodologies for age prediction were developed, using data from the lower dimensional sub-spaces obtained after projecting the original data to the latent variable spaces provided by PCA or PLS-DA. Finally, the performance for each classification methodology developed was evaluated according to their error rates using cross-validation methodologies (Leave-One-Out and k-fold Monte Carlo). Results obtained so far show that quite interesting classification performances can indeed be achieved, despite the natural variability present in wine products. These results also provide solid bases which can be used to build up available frameworks which assist quality monitoring and identity assurance tasks. PMID:20103138

  14. Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging.

    PubMed

    Rodríguez-Bencomo, Juan José; Andújar-Ortiz, Inmaculada; Moreno-Arribas, M Victoria; Simó, Carolina; González, Javier; Chana, Antonio; Dávalos, Juan; Pozo-Bayón, M Ángeles

    2014-02-12

    The impact of the addition of glutathione-enriched Inactive dry yeast preparations (g-IDYs) on the stability of some typical wine terpenes (linalool, α-terpineol, β-citronellol, and nerol) stored under accelerated oxidative conditions was evaluated in model wines. Additionally, the effects of a second type of IDY preparation with a different claim (fermentative nutrient) and the sole addition of commercial glutathione into the model wines were also assessed. Model wines were spiked with the low molecular weight fraction (<3 kDa permeate) isolated from the IDYs, avoiding the interaction of aroma compounds with other yeast components. An exhaustive chemical characterization of both IDY permeates was carried out by using targeted and nontargeted metabolomics approaches using CE-MS and FT-ICR-MS analytical platforms. The findings suggest that the addition of <3 kDa permeate isolated from any of the IDYs employed decreases the loss of typical wine terpenes in model wines submitted to accelerated aging conditions. The g-IDY preparation did indeed release reduced GSH into the model wines, although this compound did not seem exclusively related to the protective effect on some aroma compounds determined in both model wines. The presence of other sulfur-containing compounds from yeast origin in g-IDY, and also the presence of small yeast peptides, such as methionine/tryptophan/tyrosine-containing tripeptide in both types of IDYs, seemed to be related to the antioxidant activity determined in the two permeates and to the minor loss of some terpenes in the model wines spiked with them. PMID:24460029

  15. Ultrastructural changes of sparkling wine lees during long-term aging in real enological conditions.

    PubMed

    Tudela, Rebeca; Gallardo-Chacón, Joan J; Rius, Núria; López-Tamames, Elvira; Buxaderas, Susana

    2012-06-01

    Ultrastructural changes of lees of three series of sparkling wines produced using the traditional method during long-term aging (4 years) were assessed by high-pressure freezing in combination with transmission electron microscopy. The stratified structure of the cell wall disappeared throughout aging. After 18 months, the microfibrous material of the cell wall appeared more diffuse and the amorphous midzone of the inner wall layer was progressively degraded. From 30 months onward, the cell wall consisted of a tangled structure of fibers. In spite of these changes, the cell wall of yeasts remained unbroken at 48 months of wine aging. Cell membrane breakage was observed for the first time in lees of Saccharomyces cerevisiae. An increase in the thickness of the periplasmic space owing to plasmolysis and of the number of cells with less cytoplasmic content was observed during aging. Morphological evidence of microautophagy was detected for the first time in S. cerevisiae in enological conditions. PMID:22404819

  16. Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.

    PubMed

    Picard, Magali; Thibon, Cécile; Redon, Pascaline; Darriet, Philippe; de Revel, Gilles; Marchand, Stéphanie

    2015-10-14

    The development of an aromatic bouquet during fine wine aging depends on complex transformations occurring in a reductive atmosphere, favorable to the formation and preservation of sulfur odorants, such as dimethyl sulfide (DMS) and polyfunctional thiols. The aim of this study was to address their role in the occurrence, evolution, and perceived sensory nuances of the aging bouquet of red Bordeaux wines. These compounds were quantified in 24 wines and scored by a professional wine panel for the degree to which they reflected the aging bouquet olfactory concept. Partial least square (PLS) analysis, combining sensory and quantitative chemical data, predicted that DMS, 2-furanmethanethiol, and 3-sulfanylhexanol concentrations correlated with the typicality score, discriminating highly-typical wines from less-typical ones. Several vintages from three vineyards were then subjected to sensory and chemical analysis to determine how aging bouquet typicality and the intensity of five key aromatic notes (undergrowth, truffle, fresh fruit, toasted, and empyreumatic) evolved during bottle storage in relation to these three sulfur odorants. PCA analysis emphasized their combined impact on aging bouquet typicality and their contribution to undergrowth, truffle, and empyreumatic attributes. PMID:26365759

  17. Phenolic composition and antioxidant activity in sparkling wines: modulation by the ageing on lees.

    PubMed

    Stefenon, C A; Bonesi, C De M; Marzarotto, V; Barnabé, D; Spinelli, F R; Webber, V; Vanderlinde, R

    2014-02-15

    Sparkling wines (SW) have a special biological ageing on lees that is performed using two distinct methods: in the bottle (Champenoise) or in isobaric tanks (Charmat method). The objective of this study was to compare the levels of phenolic compounds, β-Glucosidase and antioxidant activity during the ageing on lees, in samples of SW produced at industrial scale by both methods. The β-Glucosidase activity has been constant over time, showing a close relationship with all the polyphenols studied (resveratrol, piceid, tyrosol, gallic, caffeic and ferulic acids), which were affected by the sur lie time. With these cross-reactions, the biological properties of the SW were also modulated. The results showed that the long period of ageing decreased the antioxidant potential in all samples. This work demonstrates that the sur lie is more important than the production method itself, due to its ability to modulate the necessary changes to achieve the specific objective. PMID:24128480

  18. Spectrofluorimetric determination of ellagic acid in brandy.

    PubMed

    Sádecká, Jana; Tóthová, Jana

    2012-12-01

    Two spectrofluorimetric methods have been developed for the rapid determination of ellagic acid. The first method is based on the complex formation between ellagic acid and borax in methanol solution. The fluorescence of the complex is monitored at an emission wavelength of 456nm with excitation at 383nm. Linear calibration curve was obtained from 2.5×10(-8) to 7.5×10(-7)molL(-1) and the limit of determination was 4×10(-9)molL(-1). The second method is based on the complex formation between ellagic acid and boric acid in ethanol solution. The fluorescence of the complex is monitored at an emission wavelength of 447nm with excitation at 387nm. Linear calibration curve was obtained from 1.25×10(-7) to 1.00×10(-6)molL(-1) and the limit of determination was 7×10(-9)molL(-1). The methods were successfully applied for the determination of ellagic acid in brandy samples. The results were found to be in good agreement with those obtained by HPLC method. PMID:22953802

  19. Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels.

    PubMed

    Fernández de Simón, Brígida; Cadahía, Estrella; Sanz, Miriam; Poveda, Pilar; Perez-Magariño, Silvia; Ortega-Heras, Miriam; González-Huerta, Carlos

    2008-10-01

    The evolution of almost 40 oak-related volatile compounds and the sensorial characteristics of red wines from four Spanish denominations of origin (DOs) (Bierzo, Toro, Ribera de Duero, and Rioja) during aging in barrels made of Rebollo oak wood, Quercus pyrenaica, were studied and compared to the same wines aged in American and French oak barrels. Each oak wood added unique and special characteristics to the wine, and in addition, each wine showed a different ability to extract the compounds, which result in these characteristics from the oak wood. In general, wines aged in Q. pyrenaica wood were characterized by high levels of eugenol, guaiacol, and other volatile phenols. In regards to compounds like cis-whiskylactone or maltol, the behavior of this wood is very similar to that of American oaks. When considering phenolic aldehydes and ketones, the levels of these compounds are intermediate between those of French and American woods and depend greatly on the type of wine. The type of oak, on the other hand, does not affect the chromatic characteristics of the wines. In sensory analysis, the biggest differences are found in the olfactory phase. Among the four DOs studied, wine aged in Q. pyrenaica presented the highest notes of wood, with more aromas of roasting, toasting, milky coffee, spices, or wine-wood interactions. The wines aged in barrels made of Q. pyrenaica wood were highly regarded, and preference was shown for them over those same wines when they had been aged in barrels of American or French oak. PMID:18778067

  20. Variations in oxygen and ellagitannins, and organoleptic properties of red wine aged in French oak barrels classified by a near infrared system.

    PubMed

    Michel, Julien; Albertin, Warren; Jourdes, Michael; Le Floch, Alexandra; Giordanengo, Thomas; Mourey, Nicolas; Teissedre, Pierre-Louis

    2016-08-01

    During wine aging in barrels, antioxidant molecules from wood, such as ellagitannins, are solubilized and react with wine molecules and oxygen. However, their concentrations are highly variable. Oxygen is an important factor, as it plays a role in wine parameters and organoleptic perceptions. Five barrel modalities were used; three polyphenol indices (IP), classified using the NIRS procedure, and three grain qualities. Barrels were equipped with windows to measure the oxygen using luminescence technology. The ellagitannin concentrations in the wine and its organoleptic properties were monitored. Oxygen concentrations decreased quickly during the first 8days of aging and this phenomenon was significantly more marked in barrels with a higher IP and medium grain. The ellagitannin concentrations were believed to be correlated with wood classification and oxygen consumption. Furthermore, the organoleptic properties were significantly impacted, as the wine with the lowest ellagitannin level was described as less astringent, bitter, woody, and smoky/toasty. PMID:26988516

  1. Sensitivity analysis in a life cycle assessment of an aged red wine production from Catalonia, Spain.

    PubMed

    Meneses, M; Torres, C M; Castells, F

    2016-08-15

    Sustainability in agriculture and food processing is an issue with a clear growing interest; especially in products were consumers have particular awareness regarding its environmental profile. This is the case of wine industry depending on grape production, winemaking and bottling. Also viticulture and generally agricultural production is significantly affected by climate variations. The aim of this article is to determine the environmental load of an aged red wine from a winery in Catalonia, Spain, over its entire life cycle, including sensitivity analysis of the main parameters related to the cultivation, vinification and bottling. The life cycle assessment (LCA) methodology is used for the environmental analysis. In a first step, life cycle inventory (LCI) data were collected by questionnaires and interviews with the winemaker, all data are actual operating data and all the stages involved in the production have been taken into account (viticulture, vinification, bottling and the disposal subsystem). Data were then used to determine the environmental profile by a life cycle impact assessment using the ReCiPe method. Annual variability in environmental performance, stresses the importance of including timeline analysis in the wine sector. Because of that this study is accompanied with a sensitivity analysis carried out by a Monte Carlo simulation that takes into account the uncertainty and variability of the parameters used. In this manner, the results are presented with confidence intervals to provide a wider view of the environmental issues derived from the activities of the studied wine estate regardless of the eventualities of a specific harvesting year. Since the beverage packaging has an important influence in this case, a dataset for the production of green glass was adapted to reflect the actual recycling situation in Spain. Furthermore, a hypothetical variation of the glass-recycling rate in the glass production completes this article, as a key variable

  2. Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging.

    PubMed

    Petruzzi, Leonardo; Baiano, Antonietta; De Gianni, Antonio; Sinigaglia, Milena; Corbo, Maria Rosaria; Bevilacqua, Antonio

    2015-10-01

    The adsorption of ochratoxin A (OTA) by yeasts is a promising approach for the decontamination of musts and wines, but some potential competitive or interactive phenomena between mycotoxin, yeast cells, and anthocyanins might modify the intensity of the phenomenon. The aim of this study was to examine OTA adsorption by two strains of Saccharomyces cerevisiae (the wild strain W13, and the commercial isolate BM45), previously inactivated by heat, and a yeast cell wall preparation. Experiments were conducted using Nero di Troia red wine contaminated with 2 μg/L OTA and supplemented with yeast biomass (20 g/L). The samples were analyzed periodically to assess mycotoxin concentration, chromatic characteristics, and total anthocyanins over 84 days of aging. Yeast cell walls revealed the highest OTA-adsorption in comparison to thermally-inactivated cells (50% vs. 43% toxin reduction), whilst no significant differences were found for the amount of adsorbed anthocyanins in OTA-contaminated and control wines. OTA and anthocyanins adsorption were not competitive phenomena. Unfortunately, the addition of yeast cells to wine could cause color loss; therefore, yeast selection should also focus on this trait to select the best strain. PMID:26516913

  3. Differential Adsorption of Ochratoxin A and Anthocyanins by Inactivated Yeasts and Yeast Cell Walls during Simulation of Wine Aging

    PubMed Central

    Petruzzi, Leonardo; Baiano, Antonietta; De Gianni, Antonio; Sinigaglia, Milena; Corbo, Maria Rosaria; Bevilacqua, Antonio

    2015-01-01

    The adsorption of ochratoxin A (OTA) by yeasts is a promising approach for the decontamination of musts and wines, but some potential competitive or interactive phenomena between mycotoxin, yeast cells, and anthocyanins might modify the intensity of the phenomenon. The aim of this study was to examine OTA adsorption by two strains of Saccharomyces cerevisiae (the wild strain W13, and the commercial isolate BM45), previously inactivated by heat, and a yeast cell wall preparation. Experiments were conducted using Nero di Troia red wine contaminated with 2 μg/L OTA and supplemented with yeast biomass (20 g/L). The samples were analyzed periodically to assess mycotoxin concentration, chromatic characteristics, and total anthocyanins over 84 days of aging. Yeast cell walls revealed the highest OTA-adsorption in comparison to thermally-inactivated cells (50% vs. 43% toxin reduction), whilst no significant differences were found for the amount of adsorbed anthocyanins in OTA-contaminated and control wines. OTA and anthocyanins adsorption were not competitive phenomena. Unfortunately, the addition of yeast cells to wine could cause color loss; therefore, yeast selection should also focus on this trait to select the best strain. PMID:26516913

  4. Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels.

    PubMed

    Castro-Vázquez, Lucía; Alañón, M Elena; Calvo, Elena; Cejudo, M Jesús; Díaz-Maroto, M Consuelo; Pérez-Coello, M Soledad

    2011-07-29

    Solid-phase extraction cartridges (SPE)-GC/MS method was used to analyse red wines aromas. The matrix effect was studied with chemicals standard prepared in synthetic wines with water/alcohol solutions (12% ethanol, v/v) following the procedure proposed. The method offers good reproducibility since the relative standard deviations (RSD%) for the volatile compounds levels were less than 9%. This method was used to differentiate the aroma of one hundred mono-varietal young, crianza, reserva and gran reserva La Mancha D.O. wines (cv. Tempranillo) on the basis of oak barrel contact period. Samples were checked at ten time points over 36 months. Sixty important wine odorants, such as volatile phenols, vanillin derivatives, lactones, norisoprenoids, benzene compounds, esters and terpenols, can be quantitatively determined in a single run. Results showed significant quantitative differences in the volatile profiles of wines depending on the length of time in contact with wood, even in wines belonging to the same commercial category. Stepwise multiple linear regression (SMLR) was used to obtain a model that predicted the time of barrel ageing to which wines were submitted in relation with the wine volatile composition. A successful function based on eight compounds with a mean deviation of 0.37 months in the predictions, was obtained. PMID:21227438

  5. Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process

    PubMed Central

    Chen, Kai; Han, Shun-yu; Zhang, Bo; Li, Min; Sheng, Wen-jun

    2015-01-01

    For the purpose of SO2 reduction and stabilizing ice wine, a new antibacterial technique was developed and verified in order to reduce the content of sulfur dioxide (SO2) and simultaneously maintain protein stability during ice wine aging process. Hazardous bacterial strain (lactic acid bacteria, LAB) and protein stability of Italian Riesling ice wine were evaluated in terms of different amounts of lysozyme, SO2, polyphenols, and wine pH by single-factor experiments. Subsequently, a quadratic rotation-orthogonal composite design with four variables was conducted to establish the multiple linear regression model that demonstrated the influence of different treatments on synthesis score between LAB inhibition and protein stability of ice wine. The results showed that, synthesis score can be influenced by lysozyme and SO2 concentrations on an extremely significant level (P < 0.01). Furthermore, the lysozyme-combined antibacterial system, which is specially designed for ice wine aging, was optimized step by step by response surface methodology and ridge analysis. As a result, the optimal proportion should be control in ice wine as follows: 179.31 mg L−1 lysozyme, 177.14 mg L−1 SO2, 0.60 g L−1 polyphenols, and 4.01 ice wine pH. Based on this system, the normalized synthesis score between LAB inhibition and protein stability can reach the highest point 0.920. Finally, by the experiments of verification and comparison, it was indicated that lysozyme-combined antibacterial system, which was a practical and prospective method to reduce SO2 concentration and effectively prevent contamination from hazardous LAB, can be used to stabilize ice wine during aging process. PMID:26405531

  6. Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study.

    PubMed

    Jarauta, Idoia; Cacho, Juan; Ferreira, Vicente

    2005-05-18

    Red wine was stored in different oak barrels or in stainless steel, and samples were taken for two years to determine 79 aroma compounds. Aging in oak affects 41 compounds. The type of wood affects 11 compounds. At least seven different processes seem to take place concurrently in aroma evolution, and five such processes, affecting 37 compounds, are linked to the oak cask. These are extraction from the wood, oxidation of wine alcohols and amino acids, microbiological formation of ethyl phenols, sorption processes, and condensation of acetaldehyde with polyphenols. The wood can release linear gamma- and delta-lactones, beta-damascenone, and ionones. Some compounds are released very fast from wood, which suggests they lie in the external part of the wood. Some extraction profiles are too complex to be explained by physical processes. Finally, the levels of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2-ethyl-5-methyl-4-hydroxy-3(2H)-furanone increase even in the reference wine, which suggests the presence of a precursor. PMID:15884855

  7. Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains.

    PubMed

    del Barrio-Galán, Rubén; Medel-Marabolí, Marcela; Peña-Neira, Álvaro

    2015-07-15

    The effect of high levels of the polysaccharide Saccharomyces cerevisiae yeast strain (HPS) and another conventional yeast strain (FERM) on the polysaccharide and phenolic composition of Syrah red wines during alcoholic fermentation and subsequent aging on lees, with or without oak wood chips, and on inactive dry yeast was investigated. The HPS yeast released higher amounts of polysaccharides during alcoholic fermentation than FERM yeast (485 g L(-1) and 403 g L(-1), respectively) and after the aging period (516 g L(-1) and 500 g L(-1), respectively). The different aging techniques increased the polysaccharide concentration; the concentration was dependent on the aging technique applied. The interaction of the polysaccharides with the phenolic compounds depended on the yeast strain, aging technique, aging period and compound analysed. The HPS wines exhibited better sensory characteristics than the FERM wines after alcoholic fermentation; however, during the aging period, it was difficult to determine which technique produced the best wine due to the interactions of aging technique, aging period and sensory attribute evaluated. PMID:25722146

  8. Application of multi-way analysis to UV-visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation.

    PubMed

    Prieto, N; Rodriguez-Méndez, M L; Leardi, R; Oliveri, P; Hernando-Esquisabel, D; Iñiguez-Crespo, M; de Saja, J A

    2012-03-16

    In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC-MS, and colour characterisation by UV-visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation. PMID:22340529

  9. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.

    PubMed

    Ferreira, V; Aznar, M; López, R; Cacho, J

    2001-10-01

    Four Spanish aged red wines made in different wine-making areas have been extracted, and the extracts and their 1:5, 1:50, and 1:500 dilutions have been analyzed by a gas chromatography-olfactometry (GC-O) approach in which three judges evaluated odor intensity on a four-point scale. Sixty-nine different odor regions were detected in the GC-O profiles of wines, 63 of which could be identified. GC-O data have been processed to calculate averaged flavor dilution factors (FD). Different ANOVA strategies have been further applied on FD and on intensity data to check for significant differences among wines and to assess the effects of dilution and the judge. Data show that FD and the average intensity of the odorants are strongly correlated (r(2) = 0.892). However, the measurement of intensity represents a quantitative advantage in terms of detecting differences. For some odorants, dilution exerts a critical role in the detection of differences. Significant differences among wines have been found in 30 of the 69 odorants detected in the experiment. Most of these differences are introduced by grape compounds such as methyl benzoate and terpenols, by compounds released by the wood, such as furfural, (Z)-whiskey lactone, Furaneol, 4-propylguaiacol, eugenol, 4-ethylphenol, 2,6-dimethoxyphenol, isoeugenol, and ethyl vanillate, by compounds formed by lactic acid bacteria, such as 2,3-butanedione and acetoine, or by compounds formed during the oxidative storage of wines, such as methional, sotolon, o-aminoacetophenone, and phenylacetic acid. The most important differences from a quantitative point of view are due to 2-methyl-3-mercaptofuran, 4-propylguaiacol, 2,6-dimethoxyphenol, and isoeugenol. PMID:11600028

  10. Survey: Ochratoxin A in European special wines.

    PubMed

    Valero, Ana; Marín, Sonia; Ramos, Antonio J; Sanchis, Vicente

    2008-05-15

    The occurrence of Ochratoxin A (OTA) was examined in 121 special wines made using different winemaking techniques and from many European origins. The wine groups with the highest OTA content and occurrence, above 90%, were those were the must was fortified before fermentation (mean: 4.48μg/l) and those made from grapes dried by means of sun exposure (mean: 2.77μg/l). Fortified wines with long aging in wooden casks were about 50% contaminated, with OTA levels below 1.00μg/l. Wines affected by noble rot, late harvest wines and ice wines did not contain OTA. Overall, 19.8% of the wines studied contained OTA levels above the maximum permissible limit for the European Union (2μg/kg) in wine (excluding liqueur wines). PMID:26059137

  11. Calcium isotopes in wine

    NASA Astrophysics Data System (ADS)

    Holmden, C. E.

    2011-12-01

    The δ 44/40Ca values of bottled wine vary between -0.76% to -1.55% on the seawater scale and correlate weakly with inverse Ca concentration and Mg/Ca ratio, such that the lowest δ 44/40Ca values have the highest Ca concentrations and lowest Mg/Ca ratios. The correlation is notable in the sense that the measured wines include both whites and reds sampled from different wine growing regions of the world, and cover a wide range of quality. Trends among the data yield clues regarding the cause of the observed isotopic fractionation. White wines, and wines generally perceived to be of lower quality, have lower δ 44/40Ca values compared to red wines and wines of generally perceived higher quality. Quality was assessed qualitatively through sensory evaluation, price, and scores assigned by critics. The relationship between δ 44/40Ca and wine quality was most apparent when comparing wines of one varietal from one producer from the same growing region. In the vineyard, wine quality is related to factors such as the tonnage of the crop and the ripeness of the grapes at the time of harvesting, the thickness of the skins for reds, the age of the vines, as well as the place where the grapes were grown (terroir). Quality is also influenced by winemaking practices such as fermentation temperature, duration of skin contact, and barrel ageing. Accordingly, the relationship between δ 44/40Ca and wine quality may originate during grape ripening in the vineyard or during winemaking in the cellar. We tested the grape ripening hypothesis using Merlot grapes sampled from a vineyard in the Okanagan, British Columbia, using sugar content (degrees Brix) as an indicator of ripeness. The grapes were separated into pulp, skin, and pip fractions and were analyzed separately. Thus far, there is no clear evidence for a systematic change in δ 44/40Ca values associated with progressive ripening of grapes in the vineyard. On the day of harvesting, the δ 44/40Ca value of juice squeezed from

  12. Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality

    NASA Astrophysics Data System (ADS)

    Farrell, Ross R.; Wellinger, Marco; Gloess, Alexia N.; Nichols, David S.; Breadmore, Michael C.; Shellie, Robert A.; Yeretzian, Chahan

    2015-11-01

    We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-flight mass spectrometer for online monitoring. Oak wood aroma compounds important for their sensory contribution to oak-aged wine were tentatively identified based on soft ionization and molecular mass. The time-intensity profiles revealed toasting process dynamics illustrating in real-time how different compounds evolve from the oak wood during toasting. Sufficient sensitivity was achieved to observe spikes in volatile concentrations related to cracking phenomena on the oak wood surface. The polysaccharide-derived compounds exhibited similar profiles; whilst for lignin-derived compounds eugenol formation differed from that of vanillin and guaiacol at lower toasting temperatures. Significant generation of oak lactone from precursors was evident at 225 oC. Statistical processing of the real-time aroma data showed similarities and differences between individual oak boards and oak wood sourced from the different origins. This study enriches our understanding of the oak toasting process and demonstrates a new analytical approach for research on wood volatiles.

  13. Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality.

    PubMed

    Farrell, Ross R; Wellinger, Marco; Gloess, Alexia N; Nichols, David S; Breadmore, Michael C; Shellie, Robert A; Yeretzian, Chahan

    2015-01-01

    We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-flight mass spectrometer for online monitoring. Oak wood aroma compounds important for their sensory contribution to oak-aged wine were tentatively identified based on soft ionization and molecular mass. The time-intensity profiles revealed toasting process dynamics illustrating in real-time how different compounds evolve from the oak wood during toasting. Sufficient sensitivity was achieved to observe spikes in volatile concentrations related to cracking phenomena on the oak wood surface. The polysaccharide-derived compounds exhibited similar profiles; whilst for lignin-derived compounds eugenol formation differed from that of vanillin and guaiacol at lower toasting temperatures. Significant generation of oak lactone from precursors was evident at 225 (o)C. Statistical processing of the real-time aroma data showed similarities and differences between individual oak boards and oak wood sourced from the different origins. This study enriches our understanding of the oak toasting process and demonstrates a new analytical approach for research on wood volatiles. PMID:26610612

  14. Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality

    PubMed Central

    Farrell, Ross R.; Wellinger, Marco; Gloess, Alexia N.; Nichols, David S.; Breadmore, Michael C.; Shellie, Robert A.; Yeretzian, Chahan

    2015-01-01

    We introduce a real-time method to monitor the evolution of oak aromas during the oak toasting process. French and American oak wood boards were toasted in an oven at three different temperatures, while the process-gas was continuously transferred to the inlet of a proton-transfer-reaction time-of-flight mass spectrometer for online monitoring. Oak wood aroma compounds important for their sensory contribution to oak-aged wine were tentatively identified based on soft ionization and molecular mass. The time-intensity profiles revealed toasting process dynamics illustrating in real-time how different compounds evolve from the oak wood during toasting. Sufficient sensitivity was achieved to observe spikes in volatile concentrations related to cracking phenomena on the oak wood surface. The polysaccharide-derived compounds exhibited similar profiles; whilst for lignin-derived compounds eugenol formation differed from that of vanillin and guaiacol at lower toasting temperatures. Significant generation of oak lactone from precursors was evident at 225 oC. Statistical processing of the real-time aroma data showed similarities and differences between individual oak boards and oak wood sourced from the different origins. This study enriches our understanding of the oak toasting process and demonstrates a new analytical approach for research on wood volatiles. PMID:26610612

  15. 27 CFR 19.318 - Addition of caramel to rum or brandy and addition of oak chips to spirits.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... or brandy and addition of oak chips to spirits. 19.318 Section 19.318 Alcohol, Tobacco Products and... PLANTS Production § 19.318 Addition of caramel to rum or brandy and addition of oak chips to spirits... prior to production gauge. Oak chips which have not been treated with any chemical may be added...

  16. 27 CFR 19.303 - Addition of caramel to rum or brandy and addition of oak chips to spirits.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... or brandy and addition of oak chips to spirits. 19.303 Section 19.303 Alcohol, Tobacco Products and... rum or brandy and addition of oak chips to spirits. A proprietor may add caramel that has no material... oak chips that have not been treated with any chemical to packages of spirits prior to or after...

  17. 27 CFR 19.303 - Addition of caramel to rum or brandy and addition of oak chips to spirits.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... or brandy and addition of oak chips to spirits. 19.303 Section 19.303 Alcohol, Tobacco Products and... rum or brandy and addition of oak chips to spirits. A proprietor may add caramel that has no material... oak chips that have not been treated with any chemical to packages of spirits prior to or after...

  18. 27 CFR 19.303 - Addition of caramel to rum or brandy and addition of oak chips to spirits.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... or brandy and addition of oak chips to spirits. 19.303 Section 19.303 Alcohol, Tobacco Products and... rum or brandy and addition of oak chips to spirits. A proprietor may add caramel that has no material... oak chips that have not been treated with any chemical to packages of spirits prior to or after...

  19. 27 CFR 19.303 - Addition of caramel to rum or brandy and addition of oak chips to spirits.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... or brandy and addition of oak chips to spirits. 19.303 Section 19.303 Alcohol, Tobacco Products and... rum or brandy and addition of oak chips to spirits. A proprietor may add caramel that has no material... oak chips that have not been treated with any chemical to packages of spirits prior to or after...

  20. Untangling the chemistry of port wine aging with the use of GC-FID, multivariate statistics, and network reconstruction.

    PubMed

    Jacobson, Dan; Monforte, Ana Rita; Silva Ferreira, António César

    2013-03-13

    Chromatography separates the different components of complex mixtures and generates a fingerprint representing the chemical composition of the sample. The resulting data structure depends on the characteristics of the detector used, univariate for devices such as a flame ionization detector (FID) or multivariate for mass spectroscopy (MS). This study addresses the potential use of a univariate signal for a nontargeted approach to (i) classify samples according to a given process or perturbation, (ii) evaluate the feasibility of developing a screening procedure to select candidates related to the process, and (iii) provide insight into the chemical mechanisms that are affected by the perturbation. To achieve this, it was necessary to use and develop methods for data preprocessing and visualization tools to assist an analytical chemist to view and interpret complex multidimensional data sets. Dichloromethane Port wine extracts were collected using GC-FID; the chromatograms were then aligned with correlation optimized warping (COW) and subsequently analyzed with multivariate statistics (MVA) by principal component analysis (PCA) and partial least-squares regression (PLS-R). Furthermore, wavelets were used for peak calling and alignment refinement, and the resulting matrix was used to perform kinetic network reconstruction via correlation networks and maximum spanning trees. Network-target correlation projections were used to screen for potential chromatographic regions/peaks related to aging mechanisms. Results from PLS between aligned chromatograms and target molecules showed high X to Y correlations of 0.91, 092, and 0.89 with 5-hydroxymethylfurfural (HMF) (Maillard), acetaldehyde (oxidation), and 4,5-dimethyl-(5H)-3-hydroxy-2-furanone, respectively. The context of the correlation (and therefore likely kinetic) relationships among compounds detected by GC-FID and the relationships between target compounds within different regions of the network can be clearly seen

  1. Sparkling wines: features and trends from tradition.

    PubMed

    Buxaderas, Susana; López-Tamames, Elvira

    2012-01-01

    Sparkling wines contain at least three CO₂ pressure bars at 20°C. Carbonic gas is required to have an endogenous origin, obtained via a second fermentation, in the following European categories: sparkling wines and quality sparkling wines. In these types of sparkling wines, high gas pressure, together with other wine components, enables them to produce effervescence and foam when poured into the glass. The most commonly used grape varieties are Chardonnay and Pinot. Elaboration consists of two phases. In the first phase, the base wine is obtained after applying white vinification. The second phase consists of refermenting the wine, either in the bottle (champenoise or traditional method) or in isobaric tanks (Charmat method). The second fermentation requires the addition of "liqueur de tirage" to the base wine. The sparkling wines have a special biological aging or aging sur lies. As sparkling wines remain in contact with the lees, they develop sensory notes such as toasty, lactic, sweet, and yeasty, which can be attributed to proteolytic processes, components that would serve as the substrate for chemical and enzymatic reactions and to causes related with release-absorption between cell walls and the wine. PMID:22909977

  2. Talking About Wine

    ERIC Educational Resources Information Center

    Lehrer, Adrienne

    1975-01-01

    A structural analysis of the wine vocabulary used by wine experts is given. Experiments involving typical wine drinkers show that there is little consensus in how the words are applied to wine. Communication tasks show that the sender and receiver of messages about wine perform little better than chance. (Author/RM)

  3. Gas chromatographic organic acid profiling analysis of brandies and whiskeys for pattern recognition analysis.

    PubMed

    Park, Y J; Kim, K R; Kim, J H

    1999-06-01

    An efficient gas chromatographic profiling and pattern recognition method is described for brandy and whiskey samples according to their organic acid contents. It involves solid-phase extraction of organic acids using Chromosorb P with subsequent conversion to stable tert-butyldimethylsilyl derivatives for the direct analysis by capillary column gas chromatography and gas chromatography-mass spectrometry. A total of 12 organic acids were reproducibly identified in liquor samples (1 mL). When the GC profiles were simplified to their retention index spectra, characteristic patterns were obtained for each liquor sample as well as for each group average. Stepwise discriminant analysis provided star symbols characteristic for each liquor sample and group average. As expected, canonical discriminant analysis correctly classified 23 liquor samples studied into two groups of either brandy or whiskey. PMID:10794629

  4. Study of quinones reactions with wine nucleophiles by cyclic voltammetry.

    PubMed

    Oliveira, Carla M; Barros, António S; Ferreira, António C S; Silva, Artur M S

    2016-11-15

    Quinones are electrophilic species which can react with various nucleophiles, like wine antioxidants, such as sulfur dioxide or ascorbic acid, thiols, amino acids, and numerous polyphenols. These reactions are very important in wine aging because they mediate oxygen reactions during both production and bottle aging phases. In this work, the major challenge was to determine the interaction between ortho-quinones and wine nucleophiles (amino acids, thiols, and the antioxidants SO2 and ascorbic acid), by cyclic voltammetry. Wine-model solutions with gallic acid, caffeic acid, or (+)-catechin and nucleophilic compounds were used. To understand the effect of nucleophilic addition in wine, a white wine with the same added nucleophiles was also analysed. Cyclic voltammograms were taken with glassy carbon electrode or screen-printed carbon electrodes, respectively, for wine-model and white wines solutions, in the absence and in the presence of nucleophiles. A nucleophilic order profile related to the cathodic current intensity decrease was observed. PMID:27283600

  5. Influence of copigmentation and phenolic composition on wine color.

    PubMed

    Heras-Roger, J; Alonso-Alonso, O; Gallo-Montesdeoca, A; Díaz-Romero, C; Darias-Martín, J

    2016-06-01

    Chromatic characteristics and their relationships with copigmentation and phenolic composition were studied in 160 bottled red wines. Free anthocyanins, copigmented anthocyanins and polymeric pigments contributing to color were calculated according to Boulton protocol and related to main changes produced in wine visible spectra after destroying any copigmented anthocyanins effect. Color differences between copigmented and non copigmented wines were quantified and related with ageing, cultivar and phenolic profile. Phenomenon of co-pigmentation visually increases the colour at 420, 520 and 620 nm for most of wines. Copigmented wines showed a mean value of 8.26 CIELab units higher than non copigmented (ΔEab(c-nc)), being this shift deeper for young wines than for aged wines. Copigmentation mostly changed hue and decreased L, a* and b* values therefore resulted into purplish and darker wine. Visual variations in color caused by copigmentation was related to particularly anthocyanins and copigments (mostly flavonols and hydroxycinnamic acids). PMID:27478209

  6. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.

    PubMed

    Culleré, Laura; Escudero, Ana; Cacho, Juan; Ferreira, Vicente

    2004-03-24

    The aroma of six premium quality Spanish red wines has been studied by quantitative gas chromatography-olfactometry (GC-O) and techniques of quantitative chemical analysis. The GC-O study revealed the presence of 85 aromatic notes in which 78 odorants were identified, two of which-1-nonen-3-one (temptatively) and 2-acetylpyrazine-are reported in wine for the first time. Forty out of the 82 quantified odorants may be present at concentrations above their odor threshold. The components with the greatest capacity to introduce differences between these wines are ethyl phenols produced by Brettanomyces yeasts (4-ethylphenol, 4-ethyl-2-methoxyphenol, and 4-propyl-2-methoxyphenol), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol), (Z)-3-hexenol, thiols derived from cysteinic precursors (4-methyl-4-mercaptopentan-2-one, 3-mercaptohexyl acetate, and 3-mercaptohexanol), some components yielded by the wood [(E)-isoeugenol, 4-allyl-2-methoxyphenol, vanillin, 2-methoxyphenol (guaiacol), and (Z)-whiskylactone], and compounds related to the metabolism (2-phenylethanol, ethyl esters of isoacids, 3-methylbutyl acetate) or oxidative degradation of amino acids [phenylacetaldehyde and 4,5-dimethyl-3-hydroxy-2(5H)-furanone (sotolon)]. The correlation between the olfactometric intensities and the quantitative data is, in general, satisfactory if olfactometric differences between the samples are high. However, GC-O fails in detecting quantitative differences in those cases in which the olfactive intensity is very high or if odors elute in areas in which the odor chromatogram is too complex. PMID:15030226

  7. Wine and heart health

    MedlinePlus

    Health and wine; Wine and heart disease; Preventing heart disease - wine; Preventing heart disease - alcohol ... more often just to lower your risk of heart disease. Heavier drinking can harm the heart and ...

  8. Port-Wine Stain

    MedlinePlus

    ... and rashes clinical tools newsletter | contact Share | Port-Wine Stain A parent's guide for infants and babies ... a three-month-old infant with a port-wine stain. Overview A port-wine stain is a ...

  9. Pipeline corridors through wetlands - impacts on plant communities: Deep Creek and Brandy Branch crossings, Nassau County, Florida

    SciTech Connect

    Shem, L.M.; Van Dyke, G.D.; Zimmerman, R.E.

    1994-12-01

    The goal of the Gas Research Institute Wetland Corridors Program is to document impacts of existing pipelines on the wetlands they traverse. To accomplish this goal, 12 existing wetland crossings were surveyed. These sites varied in elapsed time since pipeline construction, wetland type, pipeline installation techniques, and right-of-way (ROW) management practices. This report presents the results of surveys conducted July 14-18, 1992, at the Deep Creek and the Brandy Branch crossings of a pipeline installed during May 1991 in Nassau County, Florida. Both floodplains supported bottomland hardwood forests. The pipeline at the Deep Creek crossing was installed by means of horizontal directional drilling after the ROW had been clear-cut, while the pipeline at the Brandy Branch crossing was installed by means of conventional open trenching. Neither site was seeded or fertilized. At the time of sampling, a dense vegetative community, made up primarily of native perennial herbaceous species, occupied the ROW within the Deep Creek floodplain. The Brandy Branch ROW was vegetated by a less dense stand of primarily native perennial herbaceous plants. Plant diversity was also lower at the Brandy Branch crossing than at the Deep Creek crossing. The results suggest that some of the differences in plant communities are related to the more hydric conditions at the Brandy Branch floodplain.

  10. Tears of Wine

    ERIC Educational Resources Information Center

    Gugliotti, Marcos

    2004-01-01

    The unique occurrence of the upward motion of a thin film of wine, and its formation into drops inside the wall of a wine glass is explained. Evaporation of alcohol generates a surface tension gradient, moving the film of wine upwards on the internal sides of a wine glass, where it collects and forms into drops or tears.

  11. Scalping of light volatile sulfur compounds by wine closures.

    PubMed

    Silva, Maria A; Jourdes, Michaël; Darriet, Philippe; Teissedre, Pierre-Louis

    2012-11-01

    Closures have an important influence on wine quality during aging in a bottle. Closures have a direct impact on oxygen exposure and on volatiles scavenging in wine. Model wine solution soaking assays of several types of closures (i.e., natural and technical cork stoppers, synthetic closures, screw caps) with two important wine volatile sulfur compounds led to a considerable reduction in their levels. After 25 days, cork closures and synthetic closures, to a lesser extent, have significantly scavenged hydrogen sulfide and dimethyl sulfide. These compounds have a determinant impact on wine aging bouquet, being largely responsible for "reduced off-flavors". Hydrogen sulfide levels are often not well correlated with the exposure of wine to oxygen or with the permeability of the closure. Its preferential sorption by some types of closures may explain that behavior. Scalping phenomenon should be taken into account when studying wine post-bottling development. PMID:23072649

  12. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.

    PubMed

    Gómez García-Carpintero, E; Gómez Gallego, M A; Sánchez-Palomo, E; González Viñas, M A

    2012-09-15

    This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile was evaluated by experienced wine-testers. Oak chips were added to wines in two dose rates at different stages of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Moravia Agria wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids, ethyl, hexyl, isoamyl acetates and superior alcohols than the control wines. The higher concentrations of benzene compound, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF. The use of oak chips gives rise to a different sensorial profile of wines depending of the point of addition. Higher intensities of woody, coconut, vanilla and sweet spices descriptors were obtained when a large dose rate of chips was employed. PMID:23107700

  13. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., vinegar, nonbeverage cooking wine. (b) Salted wine. Salted wine is a wine or wine product not for beverage... salt per 100 milliliter of wine. (12.5 pounds of salt/100 gallons of wine.) (c) Vinegar. Vinegar is...

  14. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., vinegar, nonbeverage cooking wine. (b) Salted wine. Salted wine is a wine or wine product not for beverage... salt per 100 milliliter of wine. (12.5 pounds of salt/100 gallons of wine.) (c) Vinegar. Vinegar is...

  15. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., vinegar, nonbeverage cooking wine. (b) Salted wine. Salted wine is a wine or wine product not for beverage... salt per 100 milliliter of wine. (12.5 pounds of salt/100 gallons of wine.) (c) Vinegar. Vinegar is...

  16. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., vinegar, nonbeverage cooking wine. (b) Salted wine. Salted wine is a wine or wine product not for beverage... salt per 100 milliliter of wine. (12.5 pounds of salt/100 gallons of wine.) (c) Vinegar. Vinegar is...

  17. 27 CFR 24.215 - Wine or wine products not for beverage use.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., vinegar, nonbeverage cooking wine. (b) Salted wine. Salted wine is a wine or wine product not for beverage... salt per 100 milliliter of wine. (12.5 pounds of salt/100 gallons of wine.) (c) Vinegar. Vinegar is...

  18. Interplay among Gcn5, Sch9 and Mitochondria during Chronological Aging of Wine Yeast Is Dependent on Growth Conditions

    PubMed Central

    Picazo, Cecilia; Orozco, Helena; Matallana, Emilia; Aranda, Agustín

    2015-01-01

    Saccharomyces cerevisiae chronological life span (CLS) is determined by a wide variety of environmental and genetic factors. Nutrient limitation without malnutrition, i.e. dietary restriction, expands CLS through the control of nutrient signaling pathways, of which TOR/Sch9 has proven to be the most relevant, particularly under nitrogen deprivation. The use of prototrophic wine yeast allows a better understanding of the role of nitrogen in longevity in natural and more demanding environments, such as grape juice fermentation. We previously showed that acetyltransferase Gcn5, a member of the SAGA complex, has opposite effects on CLS under laboratory and winemaking conditions, and is detrimental under the latter. Here we demonstrate that integrity of the SAGA complex is necessary for prolonged longevity, as its dismantling by SPT20 deletion causes a drop in CLS under both laboratory and winemaking conditions. The sch9Δ mutant is long-lived in synthetic SC medium, as expected, and the combined deletion of GCN5 partially suppresses this phenotype. However it is short-lived in grape juice, likely due to its low nitrogen/carbon ratio. Therefore, unbalance of nutrients can be more relevant for life span than total amounts of them. Deletion of RTG2, which codes for a protein associated with Gcn5 and is a component of the mitochondrial retrograde signal, and which communicates mitochondrial dysfunction to the nucleus, is detrimental under laboratory, but not under winemaking conditions, where respiration seems not so relevant for longevity. Transcription factor Rgm1 was found to be a novel CLS regulator Sch9-dependently. PMID:25658705

  19. 27 CFR 27.42 - Wines.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine,...

  20. 27 CFR 27.42 - Wines.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine,...

  1. 27 CFR 27.42 - Wines.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine,...

  2. 27 CFR 27.42 - Wines.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine,...

  3. 27 CFR 27.42 - Wines.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42 Wines. All wines (including imitation, substandard, or artificial wine,...

  4. 27 CFR 19.343 - Addition of oak chips to spirits and addition of caramel to brandy and rum.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Addition of oak chips to... PLANTS Storage § 19.343 Addition of oak chips to spirits and addition of caramel to brandy and rum. Oak chips which have not been treated with any chemical may be added to packages either prior to or...

  5. 27 CFR 19.331 - Use of oak chips in spirits and caramel in brandy and rum.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Use of oak chips in... Storage of Distilled Spirits Use of Oak Chips and Caramel § 19.331 Use of oak chips in spirits and caramel in brandy and rum. A proprietor may add oak chips that have not been treated with any chemical...

  6. 27 CFR 19.331 - Use of oak chips in spirits and caramel in brandy and rum.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Use of oak chips in... Storage of Distilled Spirits Use of Oak Chips and Caramel § 19.331 Use of oak chips in spirits and caramel in brandy and rum. A proprietor may add oak chips that have not been treated with any chemical...

  7. 27 CFR 19.331 - Use of oak chips in spirits and caramel in brandy and rum.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Use of oak chips in... Storage of Distilled Spirits Use of Oak Chips and Caramel § 19.331 Use of oak chips in spirits and caramel in brandy and rum. A proprietor may add oak chips that have not been treated with any chemical...

  8. 27 CFR 19.331 - Use of oak chips in spirits and caramel in brandy and rum.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Use of oak chips in... Storage of Distilled Spirits Use of Oak Chips and Caramel § 19.331 Use of oak chips in spirits and caramel in brandy and rum. A proprietor may add oak chips that have not been treated with any chemical...

  9. Port-wine stain

    MedlinePlus

    ... wine stains, including freezing, surgery, radiation, and tattooing. Laser therapy is most successful in eliminating port-wine stains. ... Prognosis) Stains on the face respond better to laser therapy than those on the arms, legs, or middle ...

  10. Port-wine stain

    MedlinePlus

    A port-wine stain is a birthmark in which swollen blood vessels create a reddish-purplish discoloration of the skin. ... Port-wine stains occur in about 3 out of 1,000 people. In rare cases, port-wine stains are ...

  11. Anti-ulcer activity of ethanol extract of Terminaliapallida Brandis. in Swiss albino rats.

    PubMed

    Gupta, M; Mazumder, U K; Manikandan, L; Bhattacharya, S; Senthilkumar, G P; Suresh, R

    2005-02-28

    Ethanol extract of Terminalia pallida Brandis. (EETP) was evaluated for its anti-ulcer activity against various models of ulcers, such as drug-induced ulcers, histamine-induced ulcers and ethanol-induced ulcers in Swiss albino rats. The EETP at the doses of 250 and 500 mg/kg per os (p.o.) exhibited significant protection against ulcers produced by indomethacin, histamine and the effect was comparable to that of the reference drug famotidine (30 mg/kg b.w) orally. The extract also afforded significant protection against ethanol-induced gastric ulceration. Meanwhile, EETP significantly lowered the elevated lipid peroxide level (thiobarbituric acid reactive substances (TBARS)) and restored the altered glutathione level in ethanol-induced gastric ulceration. The present investigation revealed that the EETP exhibited significant anti-ulcer activity by enhancing antioxidant potential of the gastric mucosa, thereby reducing mucosal damage. PMID:15707782

  12. Wine and endothelial function.

    PubMed

    Caimi, G; Carollo, C; Lo Presti, R

    2003-01-01

    In recent years many studies have focused on the well-known relationship between wine consumption and cardiovascular risk. Wine exerts its protective effects through various changes in lipoprotein profile, coagulation and fibrinolytic cascades, platelet aggregation, oxidative mechanisms and endothelial function. The last has earned more attention for its implications in atherogenesis. Endothelium regulates vascular tone by a delicate balancing among vasorelaxing (nitric oxide [NO]) and vasoconstrincting (endothelins) factors produced by endothelium in response to various stimuli. In rat models, wine and other grape derivatives exerted an endothelium-dependent vasorelaxing capacity especially associated with the NO-stimulating activity of their polyphenol components. In experimental conditions, reservatrol (a stilbene polyphenol) protected hearts and kidneys from ischemia-reperfusion injury through antioxidant activity and upregulation of NO production. Wine polyphenols are also able to induce the expression of genes involved in the NO pathway within the arterial wall. The effects of wine on endothelial function in humans are not yet clearly understood. A favorable action of red wine or dealcoholized wine extract or purple grape juice on endothelial function has been observed by several authors, but discrimination between ethanol and polyphenol effects is controversial. It is, however likely that regular and prolonged moderate wine drinking positively affects endothelial function. The beneficial effects of wine on cardiovascular health are greater if wine is associated with a healthy diet. The most recent nutritional and epidemiologic studies show that the ideal diet closely resembles the Mediterranean diet. PMID:15134380

  13. High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage.

    PubMed

    Santos, Mickael C; Nunes, Cláudia; Rocha, M Angélica M; Rodrigues, Ana; Rocha, Sílvia M; Saraiva, Jorge A; Coimbra, Manuel A

    2015-12-01

    The impact of high hydrostatic pressure (HHP) treatments on volatile composition of sulphur dioxide-free wines during bottle storage was studied. For this purpose, white and red wines were produced without sulphur dioxide (SO2) and, at the end of the alcoholic fermentation, the wines were pressurised at 500 MPa and 425 MPa for 5 min. Wine with 40 ppm of SO2 and a wine without a preservation treatment were used as controls. More than 160 volatile compounds, distributed over 12 chemical groups, were identified in the wines by an advanced gas chromatography technique. The pressurised wines contained a higher content of furans, aldehydes, ketones, and acetals, compared with unpressurised wines after 9 months of storage. The changes in the volatile composition indicate that HHP treatments accelerated the Maillard reaction, and alcohol and fatty acid oxidation, leading to wines with a volatile composition similar to those of faster aged and/or thermally treated wines. PMID:26041211

  14. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.

    PubMed

    Aznar, M; López, R; Cacho, J F; Ferreira, V

    2001-06-01

    An XAD-4 extract from a 5-year-old wine from Rioja (Spain) was analyzed by aroma extract dilution analysis. Most of the odorants were quantified by GC-MS. A second extract was fractionated in an HPLC system with a C-18 semipreparative column. Fifty fractions were recovered, their alcoholic degree and pH were further adjusted to those of the wine, and those fractions that showed strong odor characteristics were further re-extracted and analyzed by GC-O and GC-MS. Reconstitution experiments were carried out to confirm the role of the odorants detected in the fractions. Fifty-eight odorants were found in the Rioja wine, 52 of which could be identified. Methyl benzoate was found to be a wine aroma constituent for the first time. The most important odorants are 4-ethylguaiacol, (E)-whiskey lactone, 4-ethylphenol, beta-damascenone, fusel alcohols, isovaleric and hexanoic acids, eugenol, fatty acid ethyl esters, and ethyl esters of isoacids, Furaneol, phenylacetic acid, and (E)-2-hexenal. Comparison among the three techniques shows good agreement and demonstrates that they are complementary. PMID:11409988

  15. Effect of Folic Acid, Betaine, Vitamin B6, and Vitamin B12 on Homocysteine and Dimethylglycine Levels in Middle-Aged Men Drinking White Wine

    PubMed Central

    Rajdl, Daniel; Racek, Jaroslav; Trefil, Ladislav; Stehlik, Pavel; Dobra, Jana; Babuska, Vaclav

    2016-01-01

    Moderate regular consumption of alcoholic beverages is believed to protect against atherosclerosis but can also increase homocysteine or dimethylglycine, which are putative risk factors for atherosclerosis. We aimed (1) to investigate the effect of alcohol consumption on vitamins and several metabolites involved in one-carbon metabolism; and (2) to find the most effective way of decreasing homocysteine during moderate alcohol consumption. Methods: Male volunteers (n = 117) were randomly divided into five groups: the wine-only group (control, 375 mL of white wine daily for one month) and four groups combining wine consumption with one of the supplemented substances (folic acid, betaine, and vitamins B12 or B6). Significant lowering of homocysteine concentration after the drinking period was found in subjects with concurrent folate and betaine supplementation. Vitamin B12 and vitamin B6 supplementation did not lead to a statistically significant change in homocysteine. According to a multiple linear regression model, the homocysteine change in the wine-only group was mainly determined by the interaction between the higher baseline homocysteine concentration and the change in dimethylglycine levels. Folate and betaine can attenuate possible adverse effects of moderate alcohol consumption. Dimethylglycine should be interpreted together with data on alcohol consumption and homocysteine concentration. PMID:26771632

  16. Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.

    PubMed

    Figueiredo-González, M; Cancho-Grande, B; Simal-Gándara, J

    2013-09-01

    Valdeorras (the N.W. corner of Spain) wants to promote the production and marketing of new sweet wines. The present work represents the first study on sweet wines manufactured with red grapes Vitis vinifera L. Garnacha Tintorera, a teinturier cultivar. Two different red sweet wines were elaborated: the first one was made with dried grapes; Vitis vinifera L. Garnacha Tintorera has excellent potential to produce wines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels. Different red Garnacha Tintorera-based wines (a dry base wine, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized. Chromatic characteristics and phenolic compounds were established by spectrophotometric methods in order to assess the technology of Garnacha Tintorera-based sweet wines. High molecular weight brown polymers, produced during the grape drying process and isolated from sweet wines by the dialysis process, were responsible for the brown colour of sweet wines. As a consequence, yellowness of sweet wines was also higher which was confirmed by colorimetric indexes. With respect to phenolic content, GFSW presented the lowest content because the maceration-alcoholic fermentation was stopped through the addition of alcohol before the diffusion of red pigments from skins to must was complete. GNSW presented the highest phenolic content due to the concentration effect resulting from evaporation of water from the grapes. Anthocyanins of sweet wines were polymerised in great extent. The percentage of polymerised tannins was sufficient to guarantee the aging process of sweet wines. PMID:23578636

  17. Effect of incorporation of mahua extract, fining agent and ageing on the quality characteristics of red wine.

    PubMed

    Patil, Sandeep; Kaur, Mandeep; Sharma, H K

    2012-09-01

    Mahua (Madhuca longfolia) extract and black grapes (Vitis vinifera) must samples 100:0 (grape:mahua), 95:5 (grape:mahua) and 90:10 (grape:mahua) were analyzed for quality characteristics. Samples were kept for fermentation and monitored for quality analysis for 15 days. 90:10 (grape:mahua) sample was found to be best on the basis of ranking test and subjected to clarification using bentonite and gelatine. Sample treated with a combination of 0.02 g/100 g bentonite and 0.04 g/100 g gelatin showed better results for anthocyanin (52.2 mg/100 g) and tannin (0.038%w/v). After ageing of 3 months TSS was found highest (2.7ºBx) in the non-clarified sample and lowest (2.1ºBx) in sample treated with 0.06 g/100 g bentonite and 0.03 g/100 g gelatine. pH was highest (3.29) in sample treated with 0.06 g/100 g bentonite and 0.03 g/100 g gelatine and lowest (3.16) in sample with 0.04 g/100 g bentonite and 0.03 g/100 g gelatine. Anthocyanin content was highest (56.1 mg/100 g) in control sample and lowest (29.22 mg/100 g) in sample treated with 0.04 g/100 g bentonite and 0.02 g/100 g gelatin. Tannin content was found to be highest (0.079%w/v) in control sample and lowest (0.03%w/v) in sample treated with 0.02 g/100 g bentonite and 0.04 g/100 g gelatine. PMID:23997332

  18. Classification of red wines using suitable markers coupled with multivariate statistic analysis.

    PubMed

    Geana, Elisabeta Irina; Popescu, Raluca; Costinel, Diana; Dinca, Oana Romina; Ionete, Roxana Elena; Stefanescu, Ioan; Artem, Victoria; Bala, Camelia

    2016-02-01

    Methodologies for chemometric classification of five authentic red wine varieties from Murfatlar wine center, Romania, young and aged are reported. The discriminant analysis based on several anthocyanins, organic acids, (13)C/(12)C, (18)O/(16)O and D/H isotopic ratios, (1)H and (13)C NMR fingerprints revealed a very satisfactory categorization of the wines, both in terms of variety and vintage, thus illustrating the validity of selected variables for wine authentication purposes. LDA applied to the combined data shows 85.7% classification of wines according to grape variety and 71.1% classification of wines according to vintage year, including a control wine set for each categorization, thus allowing an accurate interpretation of the data. Thereby, anthocyanins, certain anthocyanin ratios, oxalic, shikimic, lactic, citric and succinic acids, sugars like glucose, amino acids like histidine, leucine, isoleucine and alanine, and also 2,3-butanediol, methanol, glycerol and isotopic variables were significant for classification of wines. PMID:26304442

  19. Champagne flutes and brandy snifters: modelling protostellar outflow-cloud chemical interfaces

    NASA Astrophysics Data System (ADS)

    Rollins, R. P.; Rawlings, J. M. C.; Williams, D. A.; Redman, M. P.

    2014-10-01

    A rich variety of molecular species has now been observed towards hot cores in star-forming regions and in the interstellar medium. An increasing body of evidence from millimetre interferometers suggests that many of these form at the interfaces between protostellar outflows and their natal molecular clouds. However, current models have remained unable to explain the origin of the observational bias towards wide-angled `brandy snifter' shaped outflows over narrower `champagne flute' shapes in carbon monoxide imaging. Furthermore, these wide-angled systems exhibit unusually high abundances of the molecular ion HCO+. We present results from a chemodynamic model of such regions where a rich chemistry arises naturally as a result of turbulent mixing between cold, dense molecular gas and the hot, ionized outflow material. The injecta drives a rich and rapid ion-neutral chemistry in qualitative and quantitative agreement with the observations. The observational bias towards wide-angled outflows is explained naturally by the geometry-dependent ion injection rate causing rapid dissociation of CO in the younger systems.

  20. Identification and analysis of piperitone in red wines.

    PubMed

    Pons, Alexandre; Lavigne, Valérie; Darriet, Philippe; Dubourdieu, Denis

    2016-09-01

    The present study concerns the search for new aroma compounds associated with the flavor of aged and prematurely aged red wines. Sensory descriptive analysis associated with gas chromatography-olfactometry was first performed to find specific odoriferous zones. One of the zones, reminiscent of mint, was found in red wines with a prune flavor. Thanks to several analytical approaches including preparative gas chromatography, p-menth-1-en-3-one (piperitone), has been identified in red wines. The olfactory detection threshold of this terpene reminiscent of mint was 0.9μg/L in model hydroalcoholic solution and 70μg/L in red wines. Chiral multidimensional GC-MS was used to show that piperitone was present mainly in the (R) form in red wines. The concentration of piperitone in aged red wines ranged from a few ng/L to 435ng/L, but the level was not linked to the age of the wine nor to its premature evolution. PMID:27041315

  1. Laser treatment of port-wine stains

    PubMed Central

    Brightman, Lori A; Geronemus, Roy G; Reddy, Kavitha K

    2015-01-01

    Port-wine stains are a type of capillary malformation affecting 0.3% to 0.5% of the population. Port-wine stains present at birth as pink to erythematous patches on the skin and/or mucosa. Without treatment, the patches typically darken with age and may eventually develop nodular thickening or associated pyogenic granuloma. Laser and light treatments provide improvement through selective destruction of vasculature. A variety of vascular-selective lasers may be employed, with the pulsed dye laser being the most common and well studied. Early treatment produces more optimal results. Advances in imaging and laser treatment technologies demonstrate potential to further improve clinical outcomes. PMID:25624768

  2. Identification and Organoleptic Contribution of Vanillylthiol in Wines.

    PubMed

    Floch, Morgan; Shinkaruk, Svitlana; Darriet, Philippe; Pons, Alexandre

    2016-02-17

    Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma was confirmed by original chemical synthesis. Vanillylthiol was prepared by a two-step procedure from vanillin. The conversion of vanillin to divanillyl disulfide was easily achieved by treatment with an inorganic sulfur-donor reagent. Reduction of the disulfide gave the target thiol in good yield. The quantification of vanillylthiol in wine was performed by nonspecific liquid/liquid extraction (CH2Cl2), separation of the volatile compounds using gas chromatography, and specific detection using tandem mass spectrometry (triple quadrupole). Vanillylthiol was found particularly in young wines aged in new oak barrels. These wines contained between a few 50 ng/L to more than 8300 ng/L. The highest levels were found in red wines aged 12 months in new oak barrels. Given its perception threshold in a wine model solution (3.8 μg/L), vanillylthiol may contribute to the spicy, clove-like flavor of red wines aged in oak barrels. PMID:26806420

  3. 27 CFR 24.292 - Exported wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Exported wine. 24.292... OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.292 Exported wine. (a) General. Wine may be removed from a bonded wine premises without payment of...

  4. 27 CFR 24.292 - Exported wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Exported wine. 24.292... OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.292 Exported wine. (a) General. Wine may be removed from a bonded wine premises without payment of...

  5. 27 CFR 4.27 - Vintage wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Vintage wine. 4.27 Section... THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine labeled with the year of harvest of the grapes and made...

  6. 27 CFR 4.27 - Vintage wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Vintage wine. 4.27 Section 4.27 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Identity for Wine § 4.27 Vintage wine. (a) General. Vintage wine is wine...

  7. Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines.

    PubMed

    Crump, Anna M; Johnson, Trent E; Wilkinson, Kerry L; Bastian, Susan E P

    2015-02-11

    Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribute significantly to production costs, so alternate oak maturation regimens have been introduced, particularly for wines at lower price points. To date, few studies have investigated consumers' acceptance of wines made using non-traditional oak treatments. In this study, two Cabernet Sauvignon wines were aged using traditional (i.e., barrel) and/or alternative (i.e., stainless steel or plastic tanks and vats, with oak wood added) maturation regimens. Chemical and sensory analyses were subsequently performed to determine the influence on wine composition and sensory properties, that is, the presence of key oak-derived volatile compounds and perceptible oak aromas and flavor. The quality of a subset of wines was rated by a panel of 10 wine experts using a 20-point scoring system, with all wines considered technically sound. Consumer acceptance of wines was also determined. Hedonic ratings ranged from 5.7 to 5.9 (on a 9-point scale), indicating there was no significant difference in consumers' overall liking of each wine. However, segmentation based on individual liking scores identified three distinct clusters comprising consumers with considerably different wine preferences. These results justify wine producers' use of alternative oak maturation regimens to achieve wine styles that appeal to different segments of their target market. PMID:25584640

  8. Effect of wine pH and bottle closure on tannins.

    PubMed

    McRae, Jacqui M; Kassara, Stella; Kennedy, James A; Waters, Elizabeth J; Smith, Paul A

    2013-11-27

    The impact of wine pH and closure type on color, tannin concentration, and composition was investigated. A single vintage of Cabernet Sauvignon wine was divided into three batches, the pH was adjusted to 3.2, 3.5 or 3.8, and the wines were bottled under screw caps with either SaranTin (ST) or Saranex (Sx) liners. After 24 months, the tannin concentration, tannin percent yield (relating to the proportion of acid-labile interflavan bonds), and the mean degree of polymerization (mDp) had decreased significantly, all of which can contribute to the softening of wine astringency with aging. The higher pH wines contained less percent (-)-epicatechin 3-O-gallate subunits, whereas the Sx pH 3.2 wines were significantly lower in percent yield and mDp than the other wines. Overall, the tannin structure and wine color of the lower pH wines (pH 3.2) bottled under Sx screw caps changed more rapidly with aging than those of the higher pH wines (pH 3.8) bottled under ST screw caps. PMID:24195587

  9. Electronic Nose For Measuring Wine Evolution In Wine Cellars

    NASA Astrophysics Data System (ADS)

    Lozano, J.; Santos, J. P.; Horrillo, M. C.; Cabellos, J. M.; Arroyo, T.

    2009-05-01

    An electronic nose installed in a wine cellar for measuring the wine evolution is presented in this paper. The system extract the aroma directly from the tanks where wine is stored and carry the volatile compounds to the sensors cell. A tin oxide multisensor, prepared with RF sputtering onto an alumina substrate and doped with chromium and indium, is used. The whole system is fully automated and controlled by computer and can be supervised by internet. Linear techniques like principal component analysis (PCA) and nonlinear ones like probabilistic neural networks (PNN) are used for pattern recognition. Results show that system can detect the evolution of two different wines along 9 months stored in tanks. This system could be trained to detect off-odours of wine and warn the wine expert to correct it as soon as possible, improving the final quality of wine.

  10. Electronic Nose For Measuring Wine Evolution In Wine Cellars

    SciTech Connect

    Lozano, J.

    2009-05-23

    An electronic nose installed in a wine cellar for measuring the wine evolution is presented in this paper. The system extract the aroma directly from the tanks where wine is stored and carry the volatile compounds to the sensors cell. A tin oxide multisensor, prepared with RF sputtering onto an alumina substrate and doped with chromium and indium, is used. The whole system is fully automated and controlled by computer and can be supervised by internet. Linear techniques like principal component analysis (PCA) and nonlinear ones like probabilistic neural networks (PNN) are used for pattern recognition. Results show that system can detect the evolution of two different wines along 9 months stored in tanks. This system could be trained to detect off-odours of wine and warn the wine expert to correct it as soon as possible, improving the final quality of wine.

  11. Relationship between Menthiafolic Acid and Wine Lactone in Wine.

    PubMed

    Giaccio, Joanne; Curtin, Chris D; Sefton, Mark A; Taylor, Dennis K

    2015-09-23

    Menthiafolic acid (6-hydroxy-2,6-dimethylocta-2,7-dienoic acid, 2a) was quantified by GC-MS in 28 white wines, 4 Shiraz wines, and for the first time in 6 white grape juice samples. Menthiafolic acid was detected in all but one of the wine samples at concentrations ranging from 26 to 342 μg/L and in the juice samples from 16 to 236 μg/L. Various model fermentation experiments showed that some menthiafolic acid in wine could be generated from the grape-derived menthiafolic acid glucose ester (2b) during alcoholic and malolactic fermentation. Samples containing high concentrations of menthiafolic acid were also analyzed by enantioselective GC-MS and were shown to contain this compound in predominantly the (S)-configuration. Enantioselective analysis of wine lactone (1) in one of these samples, a four-year-old Chardonnay wine showed, for the first time, the presence of the 3R,3aR,7aS isomer of wine lactone (1b), which is the enantiomer of the form previously reported as the sole isomer present in young wine samples. The weakly odorous 3R,3aR,7aS 1b form comprised 69% of the total wine lactone in the sample. On the basis of the enantioselectivity of the hydrolytic conversion of menthiafolic acid to wine lactone at pH 3.0 determined previously and the relative proportions of (R)- and (S)-menthiafolic acid in the Chardonnay wine, the predicted ratio of wine lactone enantiomers that would be formed from hydrolysis at ambient temperature of the menthiafolic acid present in this wine was close to the ratio measured, which was consistent with menthiafolic acid being the major or sole precursor to wine lactone in this sample. PMID:26321591

  12. Angel's share combats wine fraud: (14)C dating of wine without opening the bottle.

    PubMed

    Fahrni, Simon M; Fuller, Benjamin T; Southon, John R

    2015-09-01

    The problem of fraud continues to plague the wine industry, and detecting cases where the original bottle has been refilled with an inferior vintage is especially difficult. A novel noninvasive procedure presented here relies on radiocarbon dating the so-called angel's share: the trace amounts of ethanol and other gases that diffuse into and through the cork as bottled wine ages and matures. These are collected by applying a vacuum to the top of the bottle and cryo-trapping the extracted gas, leaving the liquid contents untouched. Vintage verification is therefore possible without exposing the liquid contents to the atmosphere, which may render a bottle costing tens of thousands of dollars worthless for later resale and consumption. The method also has a potential for stable isotope ratio as well as chemical analysis to find indications for fraud or spoilage of fine and rare wines as well as other liquids with cork stoppers. PMID:26258285

  13. 27 CFR 24.210 - Classes of wine other than standard wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Classes of wine other than... Classes of wine other than standard wine. The following classes of wine are not standard wine: (a) High...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes...

  14. 27 CFR 24.210 - Classes of wine other than standard wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Classes of wine other than... Classes of wine other than standard wine. The following classes of wine are not standard wine: (a) High...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes...

  15. 27 CFR 24.210 - Classes of wine other than standard wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Classes of wine other than... Classes of wine other than standard wine. The following classes of wine are not standard wine: (a) High...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes...

  16. 27 CFR 24.210 - Classes of wine other than standard wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Classes of wine other than... Classes of wine other than standard wine. The following classes of wine are not standard wine: (a) High...; (f) Vinegar stock, produced as provided in § 24.217; and (g) Wines other than those in classes...

  17. A Laboratory Classroom Where ?Wining? Is Encouraged

    ERIC Educational Resources Information Center

    Gibbs, Hope

    2004-01-01

    A wine analysis for most is: take a sip, and either like it or don't. Not so for the students taking wine analysis courses at California Polytechnic State University in San Luis Obispo, California. In the college's new Wine Analysis Laboratory, students learn how to run chemical analyses of wines and compare chemical profiles of wines. Professor…

  18. 27 CFR 24.203 - Honey wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Honey wine. 24.203 Section... THE TREASURY LIQUORS WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following:...

  19. 27 CFR 24.203 - Honey wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Honey wine. 24.203 Section... THE TREASURY ALCOHOL WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following:...

  20. 27 CFR 24.203 - Honey wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Honey wine. 24.203 Section... THE TREASURY ALCOHOL WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following:...

  1. 27 CFR 24.203 - Honey wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Honey wine. 24.203 Section... THE TREASURY LIQUORS WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following:...

  2. 27 CFR 24.203 - Honey wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Honey wine. 24.203 Section... THE TREASURY LIQUORS WINE Production of Agricultural Wine § 24.203 Honey wine. (a) Subject to paragraph (b) of this section, a winemaker, in the production of wine from honey, may add the following:...

  3. 27 CFR 24.218 - Other wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used...

  4. 27 CFR 24.218 - Other wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used...

  5. 27 CFR 24.218 - Other wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used...

  6. 27 CFR 24.218 - Other wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... wines considered to be other wine include: (1) Wine made with sugar, water, or sugar and water beyond... kinds of fruit. (3) Wine made with sugar other than pure dry sugar, liquid pure sugar, and invert sugar.... Other wine will have a basic character derived from the primary winemaking material. If sugar is used...

  7. 27 CFR 24.218 - Other wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Other wine. 24.218 Section 24.218 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.218 Other wine. (a) General. Other than standard wine not included in...

  8. Atlantic consumption of French rum and brandy and economic growth in the seventeenth- and eighteenth-century Caribbean.

    PubMed

    Mandelblatt, Bertie

    2011-01-01

    Why did the production of rum in the French West Indies not achieve the same success within the French Atlantic as it did in the British Atlantic world? Surveying the history of rum production in the French Caribbean in the seventeenth and eighteenth centuries, this article contends that the reason why no regional trade in rum developed in French North America resulted from fierce industrial and institutional competition from brandy producers in metropolitan France. Rum, nevertheless, remained significant within the culture and economy of Native Americans and African Americans. This article seeks to add nuance to the wider debate of the ability of the trans-border diffusion of new ideas to stimulate and institutionalize industrial and economic growth in the Atlantic world. French entrepreneurs were no less ‘entrepreneurial’ than their British counterparts, but real constraints on consumption on both sides of the Atlantic created insufficient demand. PMID:21695844

  9. Determination of Favorite Wine from Comparison of Wine Aroma Attributes

    NASA Astrophysics Data System (ADS)

    Koike, Takayuki; Kamimura, Hironobu; Shimada, Kouji; Yamada, Hiroshi; Kaneki, Noriaki

    The decision to choose the appropriate product matching the preference of each individual is based on the psychological impression of the adjective and the alternatives. The preference for a product group and physical condition also affect decision-making. The purpose of this study was to investigate the influence of differences in the preference of wine and changes in hunger level on the psychological and neuro-physiological aspects of decision-making where the subjects were asked to choose their most favorite wine after sniffing the aroma of several wines. The psychological aspects of decision-making while sniffing five different kinds of wine were evaluated by the analytical hierarchal process (AHP) method, while the neuro-physiological aspects were evaluated by measuring the level of oxygenated hemoglobin concentrations (O2Hb) in the process of smelling the wine aromas within three minutes compared to when the non-odor and alcoholic solutions were presented. AHP analysis showed that the adjective “Favorite” was given the highest importance and a white wine with a sweet aroma was the most favored wine, regardless of the wine preference. The normalized mean O2Hb levels in each minute showed that, in the case of the wine lovers, the time course of the O2Hb level, decreased when they sensed the wine aroma compared to when they sensed non-odor solutions, and, in non-wine lovers, the O2Hb levels remained at higher values compared to the smell of the non-odor solution when they sensed the aroma of the alcoholic solution. The results indicate that there are differences with regard to decision-making between the psychological and physiological aspects when people are made to choose their most favorite wine by sniffing wine aromas.

  10. Volatile phenols depletion in red wine using molecular imprinted polymers.

    PubMed

    Teixeira, Rafaela; Dopico-García, Sonia; Andrade, Paula B; Valentão, Patrícia; López-Vilariño, José M; González-Rodríguez, Victoria; Cela-Pérez, Concepción; Silva, Luís R

    2015-12-01

    Wines can be modified by microorganisms during the ageing process, by producing off-flavours like volatile phenols (VP), leading to their deterioration, with great economic losses. The development of methods to recover wines affected by unwanted VP became an important target. Molecular imprinted polymers (MIPs) are synthetic materials with artificially-generated recognition sites for selective extraction of organic compounds from different matrices. In this work, two MIPs to remove unwanted VP from wines were developed and their effects were evaluated. Volatile compounds were determined by GC-FID and GC-IT/MS and phenolic compounds (non-coloured and anthocyanins) by HPLC-DAD. The treatment with MIP-4EG and MIP-4EP significantly reduced the content of 4-ethylguaiacol and 4-ethylphenol, respectively. Nevertheless, the changes observed in wine non-coloured and coloured phenolics and sensorial analysis indicate that their specificity and selectivity regarding off-flavours still needs to be improved. PMID:26604347

  11. Factors influencing the aroma composition of Chardonnay wines.

    PubMed

    Gambetta, Joanna M; Bastian, Susan E P; Cozzolino, Daniel; Jeffery, David W

    2014-07-16

    Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of commercial importance for the world's wine-producing nations. It is an extremely flexible variety that has adapted to different regions with varied weather and soil characteristics. Somewhat uniquely among white wines, Chardonnay lends itself to a wide variety of production styles, which can be tailored to the target market. Techniques such as skin maceration, barrel and stainless steel fermentation, use of selected or indigenous yeasts, malolactic fermentation, and aging in barrels with or without lees are all applicable and lead to different compositional outcomes. A number of research papers have been published with a view to understanding Chardonnay composition and quality as well as the impact of different enological techniques on the final product. This review summarizes current knowledge, explaining the influence of viticultural and production techniques on aroma composition, and poses directions for further research into Chardonnay wines. PMID:24954266

  12. Growing for wine style

    Technology Transfer Automated Retrieval System (TEKTRAN)

    My talk will present an overview of grape metabolites from anabolism and catabolism during berry development, and their significance to different wine styles. For example, grape secondary metabolites, such as phenolics, have long been valuable for the organoleptic properties they impart to fruit and...

  13. Port-Wine Stains

    MedlinePlus

    ... upsetting for kids, especially if they're large, dark, or on the face. And any birthmark can take a toll on a child's self-confidence, no matter how large or small the mark might be. The good news is that lasers (highly concentrated light energy) can make many kids' port-wine stains much ...

  14. Assisting Wine Growers

    NASA Technical Reports Server (NTRS)

    1993-01-01

    This video documents efforts at NASA Ames Research Center to assist wine growers in the Napa valley in their fight against a root parasite which is destroying millions of dollars worth of grape crops. NASA researchers are using airborne scanners and remote sensing equipment to detect the parasite before it becomes entrenched, so that growers can treat the harvest to resist infestation.

  15. Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine.

    PubMed

    Zheng, Xinhua; Zhang, Min; Fang, Zhongxiang; Liu, Yaping

    2014-11-01

    To accelerate wine maturation, low frequency ultrasonic waves of 28 kHz and 45 kHz were used to treat the steeped greengage wine. The contents of total acid, total ester, fusel oils and the wine chromaticity were determined before and after the ultrasonic treatment. The volatile compounds were analysed by GC-MS method, and the sensory quality was evaluated by panelist. The results indicated that ultrasonic treatment of the steeped greengage wine at 45 kHz 360 W for 30 min was effective to accelerate the aging process, where the fusel oils and alcohol compounds were significantly reduced and acid and ester compounds were significantly increased. PMID:24874386

  16. Effect of production phase on bottle-fermented sparkling wine quality.

    PubMed

    Kemp, Belinda; Alexandre, Hervé; Robillard, Bertrand; Marchal, Richard

    2015-01-14

    This review analyzes bottle-fermented sparkling wine research at each stage of production by evaluating existing knowledge to identify areas that require future investigation. With the growing importance of enological investigation being focused on the needs of the wine production industry, this review examines current research at each stage of bottle-fermented sparkling wine production. Production phases analyzed in this review include pressing, juice adjustments, malolactic fermentation (MLF), stabilization, clarification, tirage, lees aging, disgorging, and dosage. The aim of this review is to identify enological factors that affect bottle-fermented sparkling wine quality, predominantly aroma, flavor, and foaming quality. Future research topics identified include regional specific varieties, plant-based products from vines, grapes, and yeast that can be used in sparkling wine production, gushing at disgorging, and methods to increase the rate of yeast autolysis. An internationally accepted sensory analysis method specifically designed for sparkling wine is required. PMID:25494838

  17. Wine Consumption and 20-Year Mortality Among Late-Life Moderate Drinkers

    PubMed Central

    Holahan, Charles J.; Schutte, Kathleen K.; Brennan, Penny L.; North, Rebecca J.; Holahan, Carole K.; Moos, Bernice S.; Moos, Rudolf H.

    2012-01-01

    Objective: This study examined level of wine consumption and total mortality among 802 older adults ages 55–65 at baseline, controlling for key sociodemographic, behavioral, and health status factors. Despite a growing consensus that moderate alcohol consumption is associated with reduced total mortality, whether wine consumption provides an additional, unique protective effect is unresolved. Method: Participants were categorized in three subsamples: abstainers, high-wine-consumption moderate drinkers, and low-wine-consumption moderate drinkers. Alcohol consumption, sociodemographic factors, health behavior, and health problems were assessed at baseline; total mortality was indexed across an ensuing 20-year period. Results: After adjusting for all covariates, both high-wine-consumption and low-wine-consumption moderate drinkers showed reduced mortality risks compared with abstainers. Further, compared with moderate drinkers for whom a high proportion of ethanol came from wine, those for whom a low proportion of ethanol came from wine were older, were more likely to be male, reported more health problems, were more likely to be tobacco smokers, scored lower on socioeconomic status, and (statistical trend) reported engaging in less physical activity. Controlling only for overall ethanol consumption, compared with moderate drinkers for whom a high proportion of ethanol came from wine, those for whom a low proportion of ethanol came from wine showed a substantially increased 20-year mortality risk of 85%. However, after controlling for all covariates, the initial mortality difference associated with wine consumption was no longer significant. Conclusions: Among older adults who are moderate drinkers, the apparent unique effects of wine on longevity may be explained by confounding factors correlated with wine consumption. PMID:22152665

  18. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines.

    PubMed

    Martínez-Lapuente, Leticia; Apolinar-Valiente, Rafael; Guadalupe, Zenaida; Ayestarán, Belén; Pérez-Magariño, Silvia; Williams, Pascale; Doco, Thierry

    2016-06-22

    This paper studied how grape maturity affected complex carbohydrate composition during red sparkling wine making and wine aging. Grape ripening stage (premature and mature grapes) showed a significant impact on the content, composition, and evolution of polysaccharides and oligosaccharides of sparkling wines. Polysaccharides rich in arabinose and galactose, mannoproteins, rhamnogalacturonans II, and oligosaccharides in base wines increased with maturity. For both maturity stages, polysaccharides rich in arabinose and galactose, and the glucuronic acid glycosyl residue of the oligosaccharides were the major carbohydrates detected in all vinification stages. The total glycosyl content of oligosaccharides decreased during the whole period of aging on yeast lees. The reduction of polysaccharides rich in arabinose and galactose and rhamnogalacturonans type II during the aging was more pronounced in mature samples. To our knowledge, this is the first report of the polysaccharide and oligosaccharide composition of red sparkling wines. PMID:27226011

  19. Spotted wing drosophila, Drosophila suzukii (Matsumura)(Diptera: drosophilidae), trapped with combinations of wines and vinegars

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Field trapping experiments evaluated wine and vinegar baits for spotted wing drosophila flies, Drosophila suzukii (Matsumura), and assessed variance in biat attractiveness with wit type, vinegar type, and bait age. A mixture of apple cider vinegar and a Merlot wine attracted more flies than a mixtur...

  20. History of Chinese medicinal wine.

    PubMed

    Xia, Xun-Li

    2013-07-01

    Chinese medicinal wine is one type of a favorable food-drug product invented by Chinese ancestors for treating and preventing diseases, promoting people's health and corporeity, and enriching people's restorative culture. In the course of development of the millenary-old Chinese civilization, Chinese medicinal wine has made incessant progress and evolution. In different historical periods, Chinese medicinal wine presented different characteristics in basic wine medical applications, prescriptions, etc. There are many medical and Materia Medica monographs which have systemically and specifically reported on Chinese medicinal wine in past Chinese dynasties. By studying leading medical documents, this article made an outline review on the invention, development, and characteristics of Chinese medicinal wine. PMID:21853349

  1. Red wine activates plasma membrane redox system in human erythrocytes.

    PubMed

    Tedesco, Idolo; Moccia, Stefania; Volpe, Silvestro; Alfieri, Giovanna; Strollo, Daniela; Bilotto, Stefania; Spagnuolo, Carmela; Di Renzo, Massimo; Aquino, Rita P; Russo, Gian Luigi

    2016-05-01

    In the present study, we report that polyphenols present in red wine obtained by a controlled microvinification process are able to protect human erythrocytes from oxidative stress and to activate Plasma Membrane Redox System (PMRS). Human plasma obtained from healthy subjects was incubated in the presence of whole red wine at a concentration corresponding to 9.13-73 μg/ml gallic acid equivalents to verify the capacity to protect against hypochlorous acid (HOCl)-induced plasma oxidation and to minimize chloramine formation. Red wine reduced hemolysis and chloramine formation induced by HOCl of 40 and 35%, respectively. PMRS present on human erythrocytes transfers electrons from intracellular molecules to extracellular electron acceptors. We demonstrated that whole red wine activated PMRS activity in human erythrocytes isolated from donors in a dose-dependent manner with a maximum at about 70-100 μg/ml gallic acid equivalents. We also showed that red wine increased glutathione (GSH) levels and erythrocytic antioxidant capacity, measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) quenching assay. Furthermore, we reported that GSH played a crucial role in regulating PMRS activity in erythrocytes. In fact, the effect of iodoacetamide, an alkylating agent that induces depletion of intracellular GSH, was completely counteracted by red wine. Bioactive compounds present in red wine, such as gallic acid, resveratrol, catechin, and quercetin were unable to activate PMRS when tested at the concentrations normally present in aged red wines. On the contrary, the increase of PMRS activity was associated with the anthocyanin fraction, suggesting the capacity of this class of compounds to positively modulate PMRS enzymatic activity. PMID:26866566

  2. Wine fermentation microbiome: a landscape from different Portuguese wine appellations

    PubMed Central

    Pinto, Cátia; Pinho, Diogo; Cardoso, Remy; Custódio, Valéria; Fernandes, Joana; Sousa, Susana; Pinheiro, Miguel; Egas, Conceição; Gomes, Ana C.

    2015-01-01

    Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to describe the natural microbial communities, both fungal and bacterial microorganisms, associated with spontaneous wine fermentations. For this, the wine microbiome, from six Portuguese wine appellations, was fully characterized as regards to three stages of fermentation – Initial Musts (IM), and Start and End of alcoholic fermentations (SF and EF, respectively). The wine fermentation process revealed a higher impact on fungal populations when compared with bacterial communities, and the fermentation evolution clearly caused a loss of the environmental microorganisms. Furthermore, significant differences (p < 0.05) were found in the fungal populations between IM, SF, and EF, and in the bacterial population between IM and SF. Fungal communities were characterized by either the presence of environmental microorganisms and phytopathogens in the IM, or yeasts associated with alcoholic fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora, Hyphopichia, Sporothrix, Candida, and Schizosaccharomyces). Among bacterial communities, the most abundant family was Enterobacteriaceae; though families of species associated with the production of lactic acid (Lactobacillaceae, Leuconostocaceae) and acetic acid (Acetobacteriaceae) were also detected. Interestingly, a biogeographical correlation for both fungal and bacterial communities was identified between wine appellations at IM suggesting that each wine region contains specific and embedded microbial communities which may contribute to the uniqueness of regional wines. PMID

  3. Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy.

    PubMed

    Uselmann, Verena; Schieberle, Peter

    2015-02-25

    In the volatile fraction isolated from a commercial Cognac by means of extraction/SAFE distillation, 39 odor-active areas were detected, among which (E)-β-damascenone showed the highest flavor dilution (FD) factor of 2048 followed by 2- and 3-methylbutanol, (S)-2-methylbutanol, 1,1-diethoxyethane, ethyl methylpropanoate, and ethyl (S)-2-methylbutanoate, as well as 4-hydroxy-3-methoxybenzaldehyde (vanilla-like) and 2-phenylethanol. The quantitation of 37 odorants by stable isotope dilution assays and a calculation of odor activity values (OAV; ratio of concentration to odor threshold) resulted in 34 odorants with OAVs > 1. Among them (E)-β-damascenone, methylpropanal, ethyl (S)-2-methylbutanoate, ethyl methylpropanoate, and ethyl 3-methylbutanoate together with ethanol were established as key contributors to the Cognac aroma. Finally, the overall aroma of the Cognac could be mimicked by an aroma recombinate consisting of these 34 key odorants on the basis of their natural concentrations in the Cognac using an odorless matrix to simulate the influence of the nonvolatile constituents. A comparison of the FD factors of the key odorants identified in a German brandy to those in the Cognac suggested the pair (E)-β-damascenone and ethyl pentanoate as indicators to differentiate various Cognacs from German, French, and Spanish brandies. This was confirmed by calculating a ratio of the concentrations of (E)-β-damascenone to ethyl pentanoate for 12 Cognacs and 7 brandies from Germany and 2 from France and Spain, respectively. PMID:25641554

  4. Wine Expertise Predicts Taste Phenotype

    PubMed Central

    Hayes, John E; Pickering, Gary J

    2011-01-01

    Taste phenotypes have long been studied in relation to alcohol intake, dependence, and family history, with contradictory findings. However, on balance – with appropriate caveats about populations tested, outcomes measured and psychophysical methods used – an association between variation in taste responsiveness and some alcohol behaviors is supported. Recent work suggests super-tasting (operationalized via propylthiouracil (PROP) bitterness) not only associates with heightened response but also with more acute discrimination between stimuli. Here, we explore relationships between food and beverage adventurousness and taste phenotype. A convenience sample of wine drinkers (n=330) were recruited in Ontario and phenotyped for PROP bitterness via filter paper disk. They also filled out a short questionnaire regarding willingness to try new foods, alcoholic beverages and wines as well as level of wine involvement, which was used to classify them as a wine expert (n=110) or wine consumer (n=220). In univariate logisitic models, food adventurousness predicted trying new wines and beverages but not expertise. Likewise, wine expertise predicted willingness to try new wines and beverages but not foods. In separate multivariate logistic models, willingness to try new wines and beverages was predicted by expertise and food adventurousness but not PROP. However, mean PROP bitterness was higher among wine experts than wine consumers, and the conditional distribution functions differed between experts and consumers. In contrast, PROP means and distributions did not differ with food adventurousness. These data suggest individuals may self-select for specific professions based on sensory ability (i.e., an active gene-environment correlation) but phenotype does not explain willingness to try new stimuli. PMID:22888174

  5. 27 CFR 24.210 - Classes of wine other than standard wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Classes of wine other than standard wine. 24.210 Section 24.210 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.210 Classes of wine other than standard...

  6. Wine and migraine: compatibility or incompatibility?

    PubMed

    Nicolodi, M; Sicuteri, F

    1999-01-01

    According to popular belief, alcoholic beverages are to be avoided in the case of headache, a term which includes migraine, the most common type of headache. An imbalance between pain transmission and inhibition has been suggested and partly proved to be the mechanism of migraine. This means that peripherally acting substances following wine intake are unlikely to trigger migraine attacks. We hypothesized that factors other than the mere consumption of alcohol can trigger migraine attacks. In an attempt to corroborate this assumption, we carried out a 14-month study in 307 volunteers. All the volunteers had no health problems apart from suffering from migraine without aura. During the entire study period, patients had to complete a diary/questionnaire every time they consumed alcohol. The questionnaires included items regarding the quantity (measured in dl) and the type of alcohol they consumed as well as information about their lifestyle. The volunteers also had to complete a pain diary. It was observed that spirits and sparkling wines were significantly (p > 0.0001) more frequently related to migraine attacks than other alcoholic beverages. Nonetheless, there was no statistical relationship between the consumption of alcohol and migraine attacks. On the other hand, a positive relationship was established between stressful events and the onset of migraine attacks. As an overall result, it was observed that low amounts of alcohol (i.e., 1 dl of 4-14% alcohol/vol. and 0.4 dl of 35-42% alcohol/vol.) did not induce a significant increase in the frequency of migraine attacks. Moreover, it emerged that alcoholic beverage intake during stress periods was related to a significantly higher frequency of migraine attacks (p > 0.0001 for spirits and sparkling wines, p > 0.009 for red wine and p > 0.006 and p > 0.004 for white wine and beer, respectively). Routine blood tests revealed that the subjects who prefer red wine showed a lower level (p > 0.05) of total cholesterol

  7. Cardioprotective abilities of white wine.

    PubMed

    Cui, Jianhua; Tosaki, Arpad; Cordis, Gerald A; Bertelli, Alberto A E; Bertelli, Aldo; Maulik, Nilanjana; Das, Dipak K

    2002-05-01

    To study if white wines, like red wine, can also protect the heart from ischemia reperfusion injury, ethanol-free extracts of three different white wines (WW1, WW2 and WW3) (100 mg/100 g body weight) were given orally to Sprague Dawley rats (200 g body weight) for three weeks. Control rats were given water only for the same period of time. After three weeks, rats were anesthetized and sacrificed, and the hearts excised for the preparation of isolated working rat heart. All hearts were subjected to 30 min global ischemia followed by two hours of reperfusion. The results demonstrated that among the three different white wines, only WW2 showed cardioprotection as evidenced by improved post-ischemic ventricular recovery compared to control. The amount of malonaldehyde production in white wine-fed rat hearts were lower compared to that found in control hearts indicating reduced formation of the reactive oxygen species. In vitro studies using chemiluminescence technique revealed that these white wines scavenged both superoxide anions and hydroxyl radicals. The results of our study demonstrated that only WW2 white wine provided cardioprotection as evidenced by the improved the post-ischemic contractile recovery and reduced myocardial infarct size. The cardioprotective effect of this white wine may be attributed, at least in part, from its ability to function as an in vivo antioxidant. PMID:12074987

  8. Tasting Wine: A Learning Experience

    ERIC Educational Resources Information Center

    King, Tanya J.; Donaldson, Jilleen A.; Harry, Emma

    2012-01-01

    This paper describes a field trip by senior undergraduate anthropology students to a local winery, where they participated in a wine-tasting class with winery staff. In response to explicit hints from a wine-tasting facilitator, and more subtle cues from the cultural capital embedded in their surroundings and the winery staff, the students…

  9. 27 CFR 24.77 - Experimental wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Experimental wine. 24.77 Section 24.77 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.77 Experimental wine. (a) General. Any...

  10. 27 CFR 24.77 - Experimental wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Experimental wine. 24.77 Section 24.77 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.77 Experimental wine. (a) General. Any...

  11. 27 CFR 24.77 - Experimental wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Experimental wine. 24.77 Section 24.77 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.77 Experimental wine. (a) General. Any...

  12. Carbonic maceration wines: characteristics and winemaking process.

    PubMed

    Tesniere, C; Flanzy, C

    2011-01-01

    Invented by Michel Flanzy in 1934, carbonic maceration involves placing the intact grape clusters into a closed tank with a carbon dioxide-rich atmosphere. The berries subsequently undergo an intracellular fermentation without yeast intervention. Complex changes occur during this process which entail the transformation of a small amount of sugar into alcohol (1.5-2% alcohol), the reduction of malic acid content by about half, and the generation of secondary products. Compared with wines produced by conventional techniques, carbonic maceration produces wines of distinctive character of superior quality possessing a harmonious balance. It can be used to generate a wide range of wines (red as well as rosé), to be drunk young or aged. The process is composed of four steps: vatting of intact berries, "maceration-fermentation," pumping off, and pressing, followed by a second fermentation phase. Exchanges and interactions occur between grape berries, the gaseous atmosphere, and the must present at the bottom of the tank during the first step of the carbonic maceration winemaking process. Yeast fermentation starts at this stage, in the liquid phase, and continues throughout the second step as well, with the malolactic fermentation. The specific conditions required for a good handling of carbonic maceration are presented. PMID:21867890

  13. Effect of processing on phenolics of wines.

    PubMed

    Blanco, V Z; Auw, J M; Sims, C A; O'Keefe, S F

    1998-01-01

    Phenolics of grapes are the main compounds responsible for color, taste, mouth feel, oxidation and other chemical reactions in wine and juice. Phenolic levels in wine and juice are affected by numerous processing conditions (crushing, pressing, sulfite addition, skin contact, oak aging). Studies were conducted to better understand the effect of processing on phenolic composition of three varieties of grapes. Three different processing steps: immediate press, hot press, and hull treatment (skin contact) for 7 and 14 days were applied to three different grape varieties, Vitis rotundifolia cv. Noble, Vitis vinifer cv. Cabernet Sauvignon, and the French-American hybrid Chambourcin. Phenolic compounds were identified and quantified by High Performance Liquid Chromatography (HPLC) and bitterness/astringency were assessed using a trained sensory panel. V. rotundifolia wines had higher levels of epicatechin and gallic acid but lower caftaric acid and procyanidins compared to the other varieties and were more astringent and bitter. Processing treatment affected phenolics and color differently among the three varieties. PMID:9598211

  14. Nibbling Tears of Wine

    NASA Astrophysics Data System (ADS)

    Aristoff, Jeff; Bush, John

    2006-11-01

    The meniscus of an alcohol-rich solution is known to climb upwards due to an evaporation-induced Marangoni stress, thus initiating the tears of wine phenomenon. Rather than merging directly, the tears may bob up and down when they make contact with the underlying reservoir, appearing to nibble at its edge. We present a qualitative description of this flow and propose a simple theoretical model for this behavior. We thus rationalize the observed dependence of the nibbling frequency on the system parameters.

  15. Wine and headache.

    PubMed

    Jarisch, R; Wantke, F

    1996-05-01

    Headache can be induced by histamine in wine in patients suffering from histamine intolerance, a disease characterized by impaired histamine degradation based on reduced diamine oxidase activity or a lack of the enzyme. Diamine oxidase is localized in the jejunal mucosa and is the most important enzyme metabolising histamine. It is competitively inhibited by alcohol and numerous drugs. In preliminary investigations, assessment of diamine oxidase levels gave decreased activity (0.03 nKat/l) in patients with histamine intolerance compared to healthy controls (0.07 nKat/l). In pregnancy, diamine oxidase levels are known to be about 500-fold elevated, giving mean levels of 25.0 nKat/l. Other biogenic amines such as phenylethylamine or serotonin may be causative for wine/food-induced headache. In experimental models, headache has been induced by histamine infusion as well as red wine provocation. Histamine-induced headache is a vascular headache likely to be caused by nitric oxide which probably represents a key molecule in vascular headaches. A histamine-free diet is the treatment of choice for patients with histamine intolerance and chronic headache. To start treatment, an antihistamine (H1 blocker) for 14 days as well as a histamine-free diet for at least 4 weeks are recommended. Clinical improvement to the diet as well as in vitro tests for plasma histamine and diamine oxidase in the serum as well as vitamin B6 levels have to confirm the diagnosis. As supportive treatment, a vitamin B6 (pyridoxal phosphate) substitution appears useful in histamine-intolerant patients as pyridoxal phosphate seems to be crucial for diamine oxidase activity. Histamine intolerance, based on reduced diamine oxidase activity or a lack in the enzyme is causative for wine/food-induced chronic headache. According to the localization of diamine oxidase in the jejunal mucosa, histamine intolerance is primarily a disease of intestinal origin. A histamine-free diet is the treatment of choice in

  16. Ancient Egyptian herbal wines

    PubMed Central

    McGovern, Patrick E.; Mirzoian, Armen; Hall, Gretchen R.

    2009-01-01

    Chemical analyses of ancient organics absorbed into pottery jars from the beginning of advanced ancient Egyptian culture, ca. 3150 B.C., and continuing for millennia have revealed that a range of natural products—specifically, herbs and tree resins—were dispensed by grape wine. These findings provide chemical evidence for ancient Egyptian organic medicinal remedies, previously only ambiguously documented in medical papyri dating back to ca. 1850 B.C. They illustrate how humans around the world, probably for millions of years, have exploited their natural environments for effective plant remedies, whose active compounds have recently begun to be isolated by modern analytical techniques. PMID:19365069

  17. Ancient Egyptian herbal wines.

    PubMed

    McGovern, Patrick E; Mirzoian, Armen; Hall, Gretchen R

    2009-05-01

    Chemical analyses of ancient organics absorbed into pottery jars from the beginning of advanced ancient Egyptian culture, ca. 3150 B.C., and continuing for millennia have revealed that a range of natural products--specifically, herbs and tree resins--were dispensed by grape wine. These findings provide chemical evidence for ancient Egyptian organic medicinal remedies, previously only ambiguously documented in medical papyri dating back to ca. 1850 B.C. They illustrate how humans around the world, probably for millions of years, have exploited their natural environments for effective plant remedies, whose active compounds have recently begun to be isolated by modern analytical techniques. PMID:19365069

  18. Trace element analysis of Cretan wines and wine products.

    PubMed

    Galani-Nikolakaki, S; Kallithrakas-Kontos, N; Katsanos, A A

    2002-02-21

    The object of this research is to investigate the ways and the degree of contamination of Cretan grapes from the area of Chania and their alcoholic products, with the elements aluminium, arsenic, cadmium, copper, chromium, iron, lead, manganese, nickel and zinc. Fifteen samples of grapes were collected and used for the production of experimental wines from rinsed and unrinsed grapes. A microwave furnace was used for the digestion and dissolution of the experimental wines, the precipitates that originated in these wines, as well as the wines of the corresponding producers. The analyses of all mentioned samples as well as 34 local alcoholic distillates were performed using total reflection X-ray fluorescence and graphite furnace atomic absorption spectrometry. The concentrations for all the elements that were determined were almost in all cases, well below the maximum permissible levels by the Greek and the European Union legislation. PMID:11874038

  19. At the cutting-edge of grape and wine biotechnology.

    PubMed

    Borneman, Anthony R; Schmidt, Simon A; Pretorius, Isak S

    2013-04-01

    Wine is arguably the oldest biotechnological endeavor, with humans having been involved in wine production for at least 7000 years. Despite the artisan nature of its production, work by pioneering scientists such as Antoine-Laurent de Lavoisier and Louis Pasteur placed wine research in a prominent position for the application of cutting-edge biological and chemical sciences, a position it still holds to this day. Technologies such as whole-genome sequencing and systems biology are now revolutionizing winemaking by combining the ability to engineer phenotypes rationally, with a precise understanding of the genetic makeup and key phenotypic drivers of the key organisms that contribute to this age-old industry. PMID:23218459

  20. Extraction of phenolics and changes in antioxidant activity of red wines during vinification.

    PubMed

    Burns, J; Gardner, P T; Matthews, D; Duthie, G G; Lean, M E; Crozier, A

    2001-12-01

    The moderate consumption of alcoholic beverages has been associated with protection against the development of coronary heart disease. Although alcohol itself can help prevent coronary heart disease through a number of mechanisms, red wine appears to offer protection above and beyond that attributable to alcohol alone. Red wine is a complex fluid containing grape, yeast, and wood-derived phenolic compounds, the majority of which have been recognized as potent antioxidants. The aim of this study was to investigate the major phenolic contributors to the antioxidant activity of wine. To this end, four wines were followed during the first 7-9 days of vinification. Individual phenolic compounds were quantified by HPLC, and antioxidant activity was determined by electron spin resonance spectroscopy. The extraction of the phenolics was found to be influenced by vinification procedure, grape quality, and grape variety. Although fermenting wines reached a total phenolic content comparable to that of a bottled wine after 9 days of vinification, the antioxidant activity was significantly lower than that of a finished wine. This suggests that the larger polyphenolic complexes and condensation products that appear during aging make a sizable contribution to the overall antioxidant activity of red wines. PMID:11743766

  1. Dental Erosion and Dentinal Sensitivity amongst Professional Wine Tasters in South East Queensland, Australia

    PubMed Central

    Chen, Belinda; Undery, Rebecca; Ahmed, Humza

    2014-01-01

    Background/Aims. Professional wine tasters face a hidden occupational hazard due to the high acid content in wine. This study evaluates the self-perceived dentinal sensitivity and erosive effects of wine on the professional wine tasters of the Granite Belt and the Scenic Rim regions of South East Queensland, Australia. Methods. Seventy wineries were contacted and participants were surveyed about their professional wine tasting experience and oral health. Participants were also required to rate their tooth sensitivity prior to being examined for erosion using a modified Smith & Knight tooth wear index. The data were analysed using Mann Whitney U test and Spearman's correlation test. Results. The results showed that most participants (25 males, 22–66 yrs), brushed twice a day; however, the majority did not floss daily and had limited knowledge of the erosive effect of wine. There was a direct correlation between years of wine tasting, age of participants, and the erosion index. Correlation was not observed between the participant's sensitivity index and erosion index. Conclusion. The lack of significant experience of dentinal hypersensitivity amongst professional wine tasters should not prevent oral health practitioners from providing necessary counselling and undertaking preventive measures, as tooth wear can have serious long-term effect on oral health of an individual. PMID:24526901

  2. Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine.

    PubMed

    Velázquez, Rocío; Zamora, Emiliano; Álvarez, Manuel; Álvarez, María L; Ramírez, Manuel

    2016-10-01

    The quality of traditional sparkling-wine depends on the aging process in the presence of dead yeast cells. These cells undergo a slow autolysis process thereby releasing some compounds, mostly colloidal polymers such as polysaccharides and mannoproteins, which influence the wine's foam properties and mouthfeel. Saccharomyces cerevisiae killer yeasts were tested to increase cell death and autolysis during mixed-yeast-inoculated second fermentation and aging. These yeasts killed sensitive strains in killer plate assays done under conditions of low pH and temperature similar to those used in sparkling-wine making, although some strains showed a different killer behaviour during the second fermentation. The fast killer effect improved the foam quality and mouthfeel of the mixed-inoculated wines, while the slow killer effect gave small improvements over single-inoculated wines. The effect was faster under high-pressure than under low-pressure conditions. Wine quality improvement did not correlate with the polysaccharide, protein, mannan, or aromatic compound concentrations, suggesting that the mouthfeel and foaming quality of sparkling wine are very complex properties influenced by other wine compounds and their interactions, as well as probably by the specific chemical composition of a given wine. PMID:27375256

  3. 27 CFR 24.293 - Wine for Government use.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine for Government use..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.293 Wine for Government use. (a) General. Wine may be removed from bonded wine premises, free...

  4. 27 CFR 24.294 - Destruction of wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Destruction of wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.294 Destruction of wine. (a) General. Wine on bonded wine premises may be destroyed on or off...

  5. 27 CFR 24.311 - Taxpaid wine record.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Taxpaid wine record. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.311 Taxpaid wine record. A proprietor who has taxpaid United States or foreign wine on taxpaid wine premises or on taxpaid wine bottling...

  6. 27 CFR 24.294 - Destruction of wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Destruction of wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.294 Destruction of wine. (a) General. Wine on bonded wine premises may be destroyed on or off...

  7. 27 CFR 24.213 - Heavy bodied blending wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit...

  8. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations...

  9. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations...

  10. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations...

  11. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations...

  12. 27 CFR 24.296 - Taxpaid wine operations.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine operations..., DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Taxpaid Wine Operations § 24.296 Taxpaid wine operations. (a) General. The proprietor may conduct taxpaid wine operations authorized...

  13. 27 CFR 24.213 - Heavy bodied blending wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit...

  14. 27 CFR 24.213 - Heavy bodied blending wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit...

  15. 27 CFR 24.213 - Heavy bodied blending wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Heavy bodied blending wine..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine is wine made for blending purposes from grapes or other fruit...

  16. 27 CFR 24.212 - High fermentation wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24.212 Section 24.212 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine...

  17. Comparison of the evolution of low molecular weight phenolic compounds in typical Sherry wines: Fino, Amontillado, and Oloroso.

    PubMed

    García Moreno, M Valme; Barroso, Carmelo García

    2002-12-18

    Changes in the content of low molecular weight phenolic compounds (hydroxybenzoic and hydroxycinnamic acids, aldehydes, and their esterified derivatives, tyrosol and 5-(hydroxymethyl)-2-furaldehyde) during the aging of three different classes of Sherry wine, Fino, Oloroso, and Amontillado, have been studied. The samples studied were taken from each of the scales of the particular aging system applied to the three classes of wine. Clear differences were observed in the behavior of the low molecular weight phenolic in the three classes of wine. The wines subjected to oxidative aging presented a higher phenolic content overall, with the exception of the esterified derivatives of phenolic compounds that are mainly found in the samples that have not undergone any process of oxidation. MANOVA results confirmed that there are significant differences between all of the samples of the three types of wines. Using LDA, a classification of 100% of the samples has been made. PMID:12475270

  18. Arsenic Content in American Wine.

    PubMed

    Wilson, Denise

    2015-10-01

    Recent studies that have investigated arsenic content in juice, rice, milk, broth (beef and chicken), and other foods have stimulated an interest in understanding how prevalent arsenic contamination is in the U.S. food and beverage supply. The study described here focused on quantifying arsenic levels in wine. A total of 65 representative wines from the top four wine-producing states in the U.S. were analyzed for arsenic content. All samples contained arsenic levels that exceeded the U.S. Environmental Protection Agency (U.S. EPA) exposure limit for drinking water of 10 parts per billion (ppb) and all samples contained inorganic arsenic. The average arsenic detected among all samples studied was 23.3 ppb. Lead, a common co-contaminant to arsenic, was detected in 58% of samples tested, but only 5% exceeded the U.S. EPA exposure limit for drinking water of 15 ppb. Arsenic levels in American wines exceeded those found in other studies involving water, bottled water, apple juice, apple juice blend, milk, rice syrup, and other beverages. When taken in the context of consumption patterns in the U.S., the pervasive presence of arsenic in wine can pose a potential health risk to regular adult wine drinkers. PMID:26591333

  19. Wine, women, suspiciousness and advertising.

    PubMed

    Kohn, P M; Smart, R G

    1987-03-01

    Women college students (N = 66) viewed videotapes of a soap opera episode and a rock music program, ostensibly to evaluate the appeal of such material to college women. Different versions of the videotape included zero, three or nine wine commercials. Refreshments, including white wine, were available to the subjects. Suspiciousness about the experiment was evaluated through an open-ended questionnaire, responses to which were independently content-analyzed by two scorers. Major findings were as follows: Women exposed to nine wine commercials consumed more wine than those exposed to three. Twelve women were judged suspicious about the experiment, but none showed continued specific awareness of the study's true purpose. The differential consumption patterns of women in the three-wine-commercial and nine-wine-commercial conditions were exaggerated among suspicious women. These findings, in light of previous observations, suggest opposite reactions to soft-sell versus hard-sell persuasive appeals by men and women, notably ones predisposed to be suspicious about the purpose of experiments. PMID:3560952

  20. Volatile compounds of red wines macerated with Spanish, American, and French oak chips.

    PubMed

    Rodríguez-Bencomo, Juan José; Ortega-Heras, Miriam; Pérez-Magariño, Silvia; González-Huerta, Carlos

    2009-07-22

    The volatile composition of a red wine aged for 2 months with three different Spanish oak chips (Quercus pyrenaica and Quercus petraea) from different regions of Castilla y León was compared with that of wines aged with American and French chips. In general, the extraction kinetics showed that the maximum concentration of the volatile compounds extracted from wood can be reached in only 1 month. In the final wines, the levels of furanic aldehydes and eugenol were higher in the wines macerated with Spanish chips, whereas cis-whiskey-lactone, vanillin, and methyl vanillate showed higher levels in wines treated with American chips. Among the wines treated with the different Spanish chips, the differences observed in the volatile composition were more related to the geographical origin of the forest than to the botanical species. In general, the wines macerated with Spanish chips showed levels of oak-related volatile compounds that were more similar to those macerated with French chips than to those macerated with American chips. PMID:19601669

  1. Rosé wine volatile composition and the preferences of Chinese wine professionals.

    PubMed

    Wang, Jiaming; Capone, Dimitra L; Wilkinson, Kerry L; Jeffery, David W

    2016-07-01

    Rosé wine aromas range from fruity and floral, to more developed, savoury characters. Lighter than red wines, rosé wines tend to match well with Asian cuisines, yet little is known about the factors driving desirability of rosé wines in emerging markets such as China. This study involved Chinese wine professionals participating in blind rosé wine tastings comprising 23 rosé wines from Australia, China and France in three major cities in China. According to the sensory results, a link between the preference, quality and expected retail price of the wines was observed, and assessors preferred wines with prominent red fruit, floral, confectionery and honey characters, and without developed attributes or too much sweetness. Basic wine chemical parameters and 47 volatile compounds, including 5 potent thiols, were determined. Correlations between chemical components, sensory attributes and preference/quality/expected price were visualised by network analysis, revealing relationships that are worthy of further investigation. PMID:26920325

  2. Influence of polysaccharides on wine protein aggregation.

    PubMed

    Jaeckels, Nadine; Meier, Miriam; Dietrich, Helmut; Will, Frank; Decker, Heinz; Fronk, Petra

    2016-06-01

    Polysaccharides are the major high-molecular weight components of wines. In contrast, proteins occur only in small amounts in wine, but contribute to haze formation. The detailed mechanism of aggregation of these proteins, especially in combination with other wine components, remains unclear. This study demonstrates the different aggregation behavior between a buffer and a model wine system by dynamic light scattering. Arabinogalactan-protein, for example, shows an increased aggregation in the model wine system, while in the buffer system a reducing effect is observed. Thus, we could show the importance to examine the behavior of wine additives under conditions close to reality, instead of simpler buffer systems. Additional experiments on melting points of wine proteins reveal that only some isoforms of thaumatin-like proteins and chitinases are involved in haze formation. We can confirm interactions between polysaccharides and proteins, but none of these polysaccharides is able to prevent haze in wine. PMID:26830558

  3. Geochemistry and Minerality of Wine

    NASA Astrophysics Data System (ADS)

    Oze, C.; Horton, T. W.; Beaman, M.

    2010-12-01

    Kaolinite (Al2Si2O5(OH)4) and gibbsite (Al(OH)3) are capable of forming in a variety of environments including anthropogenic solutions such as wine. Here, we evaluate the geochemistry of twelve white wines in order to assess the potential relationship between kaolinite/gibbsite saturation and minerality, a common wine descriptor used to express the rock and/or soil character in the aromas and flavors of wines. Aluminum and Si concentrations ranged from 228-1,281 µg L-1 and 6,583-19,746 µg L-1, respectively, where Si and Al are the only elements to demonstrate positive covariance with minerality scores. Sulfur levels varied from 25,013-167,383 µg L-1 and show the strongest negative covariance with minerality scores. However, like all of the elements studied (Al, Si, Na, Mg, S, K, Ca, and Fe), these trends were not significantly different than random at the 95% confidence level. In contrast, the relative degrees of gibbsite/kaolinite saturation display strong positive covariance with minerality scores and these trends are not random at the greater than 95% confidence level. Overall, our tasters were able to accurately assess the degree of gibbsite/kaolinite saturation amongst the twelve wines based on the objective of assessing minerality. Although the wines were undersaturated with respect to gibbsite/kaolinite, geochemical modeling reveals that increasing the wines’ pHs from ~3.3 to 4.1-4.6 (which is achievable on the palate where saliva has a pH of 7.4) results in gibbsite/kaolinite oversaturation. By considering that minerality is a function of gibbsite/kaolinite saturation and decreasing S, the origin of minerality’s taste and chemical origin in wine with known physical standards becomes increasingly crystalline.

  4. Chromatography-Olfactometry Study of the Aroma of Fino Sherry Wines

    PubMed Central

    Zea, L.; Moyano, L.; Ruiz, M. J.; Medina, M.

    2010-01-01

    The aroma of Fino sherry wines produced by industrial biological aging for 0, 1.5, 2.5, 4.5, and 6 years in the Montilla-Moriles region (southern Spain) was studied by gas chromatography-olfactometry. The aroma sensations detected by 3 trained sniffers were classified according to their odor descriptors into 8 odorant series (fruity, empyreumatic, chemical, fatty, balsamic, vegetable, floral, and spicy), describing the aroma profile of the studied wines. The results showed 47 detected odors in the unaged wines, 50 in the 1.5-years-old wines and 59, 61 and 69 in the wines aged 2.5, 4.5, and 6 years, respectively. According to the frequency of the perceived aromas, the fruity and empyreumatic series were the most characteristic odorant series. By exception of chemical, floral and balsamic series without changes during aging of the wines, the remainder series increased their participation during the aging, mainly the fruity, empyreumatic, and fatty series. PMID:20689702

  5. Proton-beam technique dates fine wine

    NASA Astrophysics Data System (ADS)

    Dumé, Belle

    2008-10-01

    Nuclear physicists in France have invented a way to authenticate the vintage of rare wine without needing a sommelier's keen nose or even a corkscrew. The technique, which involves firing high-energy protons at wine bottles, can determine how old the bottles are and even where they come from. The new method could help unmask counterfeit wines - a growing problem in the fine-wine industry, where a bottle can sell for thousands of Euros.

  6. Garnacha Tintorera-based sweet wines: detailed phenolic composition by HPLC/DAD-ESI/MS analysis.

    PubMed

    Figueiredo-González, M; Regueiro, J; Cancho-Grande, B; Simal-Gándara, J

    2014-01-15

    Sweet wines are traditionally elaborated in Galicia (the N.W. corner of Spain). The denomination of origin (DO) Valdeorras, one of the five DOs in Galicia, wants to promote the production and marketing of new sweets wines. The first one is made with dried red grapes Vitis vinifera L. Garnacha Tintorera (GNSW); this cultivar is a teinturier cultivar which has excellent potential to produce wines from raisined grapes. The second one, a fortified sweet wine aged in oak barrels (GFSW). Additionally a dry young wine (GBW) was produced from the same variety. Their aroma profiles and chromatic characteristics (determined by simple spectrophotometric methods) have been previously established. Now, proanthocyanidins, flava-3-ol monomers, anthocyanins, phenolic acids, flavonols and resveratrol were determined by HPLC, for the same three wines. The highest concentration of total proanthocyanidins (PAs) was evaluated in the GBW (525mgL(-1)), which was about 2-fold the concentration in the GNSW (236mgL(-1)) and about more 10-fold the concentration in the GFSW (44mgL(-1)). No apparent difference in the aDP (mean degree of polymerisation) was observed for the GBW (1.9) and the GNSW (2.1), whereas a slightly lower value was obtained for the GFSW (1.5). Total anthocyanin concentration was described as follow as GBW: 390mgL(-1)≫GNSW: 57mgL(-1)>GFSW: 25mgL(-1), which indicates that sweet wines were polymerised in great extent. Only vitisin A and B were found the main concentration in GFSW when compared to GBW by the ageing process. In sweet wines, phenolic acids (hydroxybenzoic and hydroxycinnamic acids) and flavonols were lowest when compared to GBW and resveratrol not was found in sweet wines. PMID:24054241

  7. The Essentials of Proper Wine Service.

    ERIC Educational Resources Information Center

    Manago, Gary H.

    This instructional unit was designed to assist the food services instructor and/or the restaurant manager in training students and/or staff in the proper procedure for serving wines to guests. The lesson plans included in this unit focus on: (1) the different types of wine glasses and their uses; (2) the parts of a wine glass; (3) the proper…

  8. 27 CFR 31.232 - Wine bottling.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Wine bottling. 31.232... OF THE TREASURY LIQUORS ALCOHOL BEVERAGE DEALERS Miscellaneous § 31.232 Wine bottling. Each person desiring to bottle, package, or repackage taxpaid wines must, before carrying on those operations,...

  9. 27 CFR 24.77 - Experimental wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Experimental wine. 24.77... Experimental wine. (a) General. Any scientific university, college of learning, or institution of scientific research may, without payment of tax, produce, receive, blend, treat, and store wine for experimental...

  10. 27 CFR 24.77 - Experimental wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Experimental wine. 24.77... Experimental wine. (a) General. Any scientific university, college of learning, or institution of scientific research may, without payment of tax, produce, receive, blend, treat, and store wine for experimental...

  11. Raman spectroscopy of white wines.

    PubMed

    Martin, Coralie; Bruneel, Jean-Luc; Guyon, François; Médina, Bernard; Jourdes, Michael; Teissedre, Pierre-Louis; Guillaume, François

    2015-08-15

    The feasibility of exploiting Raman scattering to analyze white wines has been investigated using 3 different wavelengths of the incoming laser radiation in the near-UV (325 nm), visible (532 nm) and near infrared (785 nm). To help in the interpretation of the Raman spectra, the absorption properties in the UV-visible range of two wine samples as well as their laser induced fluorescence have also been investigated. Thanks to the strong intensity enhancement of the Raman scattered light due to electronic resonance with 325 nm laser excitation, hydroxycinnamic acids may be detected and analyzed selectively. Fructose and glucose may also be easily detected below ca. 1000 cm(-1). This feasibility study demonstrates the potential of the Raman spectroscopic technique for the analysis of white wines. PMID:25794745

  12. Wine Polyphenols: Potential Agents in Neuroprotection

    PubMed Central

    Basli, Abdelkader; Soulet, Stéphanie; Chaher, Nassima; Mérillon, Jean-Michel; Chibane, Mohamed; Monti, Jean-Pierre; Richard, Tristan

    2012-01-01

    There are numerous studies indicating that a moderate consumption of red wine provides certain health benefits, such as the protection against neurodegenerative diseases. This protective effect is most likely due to the presence of phenolic compounds in wine. Wine polyphenolic compounds are well known for the antioxidant properties. Oxidative stress is involved in many forms of cellular and molecular deterioration. This damage can lead to cell death and various neurodegenerative disorders, such as Parkinson's or Alzheimer's diseases. Extensive investigations have been undertaken to determine the neuroprotective effects of wine-related polyphenols. In this review we present the neuroprotective abilities of the major classes of wine-related polyphenols. PMID:22829964

  13. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

    PubMed Central

    Bokulich, Nicholas A.; Collins, Thomas S.; Masarweh, Chad; Allen, Greg; Heymann, Hildegarde; Ebeler, Susan E.

    2016-01-01

    ABSTRACT Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined patterns associated with vineyard and climatic conditions, but the degree to which these microbial patterns associate with the chemical composition of wine is unclear. Through a longitudinal survey of over 200 commercial wine fermentations, we demonstrate that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California. Associations among wine microbiota and fermentation characteristics suggest new links between microbiota, fermentation performance, and wine properties. The bacterial and fungal consortia of wine fermentations, composed from vineyard and winery sources, correlate with the chemical composition of the finished wines and predict metabolite abundances in finished wines using machine learning models. The use of postharvest microbiota as an early predictor of wine chemical composition is unprecedented and potentially poses a new paradigm for quality control of agricultural products. These findings add further evidence that microbial activity is associated with wine terroir. PMID:27302757

  14. Effect of glutathione addition in sparkling wine.

    PubMed

    Webber, Vanessa; Dutra, Sandra Valduga; Spinelli, Fernanda Rodrigues; Marcon, Ângela Rossi; Carnieli, Gilberto João; Vanderlinde, Regina

    2014-09-15

    This study aims to evaluate the effect of the addition of glutathione (GSH) on secondary aromas and on the phenolic compounds of sparkling wine elaborated by traditional method. It was added 10 and 20 mg L(-1) of GSH to must and to base wine. The determination of aroma compounds was performed by gas chromatography. Phenolic compounds and glutathione content were analyzed by high performance liquid chromatography. Sparkling wines with addition of GSH to must showed lower levels of total phenolic compounds and hydroxycinnamic acids. Furthermore, the sparkling wine with addition of GSH to must showed higher levels of 2-phenylethanol, 3-methyl-1-butanol and diethyl succinate, and lower concentrations of ethyl decanoate, octanoic and decanoic acids. The GSH addition to the must show a greater influence on sparkling wine than to base wine, however GSH addition to base wine seems retain higher SO2 free levels. The concentration of GSH added showed no significant difference. PMID:24767072

  15. Managing ochratoxin A risk in the grape-wine food chain.

    PubMed

    Visconti, Angelo; Perrone, Giancarlo; Cozzi, Giuseppe; Solfrizzo, Michele

    2008-02-01

    The main source of ochratoxin A (OTA) in the wine food chain is the infection of grapes by "black aspergilli" in the field. OTA-producing black aspergilli include principally Aspergillus carbonarius, followed by A. niger and possibly A. tubingensis. They are opportunistic fungi that develop particularly on damaged berries at ripening, although they may occur and form OTA on grapes from veraison to harvest. Climatic conditions (high humidity and temperature) and geographical location are important factors favouring OTA accumulation in grape berries. The severity of aspergillus rot is influenced by excessive irrigation and rainfall prior to harvest, which causes berry splitting. In addition, berry wounds caused by insect attack provide preferential entries for black aspergilli. High OTA levels occur in grapes severely damaged by the grape moth, Lobesia botrana, particularly in Mediterranean areas. Some grape varieties display greater susceptibility to aspergillus rot due to intrinsic genetic characteristics and bunch conformation (i.e. compact>sparse). Control measures for toxigenic mycoflora in the vineyards must consider these critical control points. Proper fungicidal and insecticidal treatments can reduce OTA contamination. Nevertheless, knowledge about the fate of OTA and its distribution in wine and winery by-products is important to manage OTA risk in contaminated stock. In our wine-making experiments, only 4% of the OTA present in grapes remained in the wine--the majority is retained in pressed grape pomaces. OTA concentration remained unchanged in wine after a 1-year aging as well as in all liquid fractions collected during vinification (i.e. must, free run wine, and wine after first and second decantation). Activated carbon can reduce OTA levels in wine but negatively affects wine quality. PMID:18286409

  16. Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry.

    PubMed

    Cretin, Blandine N; Dubourdieu, Denis; Marchal, Axel

    2016-05-01

    Wine taste balance evolves during oak aging by the release of volatile and non-volatile compounds from wood. Among them, an enantiomer of lyoniresinol, (+)-lyoniresinol, has been shown to exhibit bitterness. To evaluate the impact of (+)-lyoniresinol on wine taste, a two-step quantitation method was developed and validated. First, (±)-lyoniresinol was assayed in wines, spirits, and oak wood macerates by C-18 liquid chromatography-high resolution mass spectrometry (LC-HRMS). Then, the lyoniresinol enantiomeric ratio was determined by chiral LC-HRMS in order to calculate the (+)-lyoniresinol content. In red and white wines, the average concentrations of (+)-lyoniresinol were 1.9 and 0.8 mg/L, respectively. The enantiomer proportions were not affected by bottle aging, and lyoniresinol appeared to remain stable over time. The sensory study of (+)-lyoniresinol established its perception threshold at 0.46 mg/L in wine. All the commercial wines quantitated were above this perception threshold, demonstrating its impact on wine taste by an increase in bitterness. In spirits, (+)-lyoniresinol ranged from 2.0 to 10.0 mg/L and was found to be released continuously during oak aging. Finally, neither botanical origin nor toasting was found to significantly affect the (+)-lyoniresinol content of oak wood. Graphical abstract From oak wood to wine: evaluation of the influence of (+)-lyoniresinol on the bitterness of wines and spirits. PMID:27000563

  17. 27 CFR 4.71 - Standard wine containers.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Standard wine containers..., DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Fill for Wine § 4.71 Standard wine containers. (a) A standard wine container shall be made, formed and filled to meet...

  18. 27 CFR 19.256 - Tax on wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Tax on wine. 19.256... § 19.256 Tax on wine. (a) Imposition of tax. All wine (including imitation, substandard, or artificial wine, and compounds sold as wine) produced in or imported into or brought into the United States...

  19. 27 CFR 26.97 - Marking containers of wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Marking containers of wine... Liquors and Articles in Puerto Rico Wine § 26.97 Marking containers of wine. Containers of wine of Puerto... winemaker, the serial number of the container, the kind and taxable grade of the wine, the gallon...

  20. 27 CFR 24.135 - Wine premises alternation.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... method or manner which will clearly and readily distinguish untaxpaid wine or spirits from taxpaid wine... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine premises alternation..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Alternation § 24.135 Wine...

  1. 27 CFR 24.193 - Conversion into still wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Conversion into still wine. 24.193 Section 24.193 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still wine. Sparkling wine or...

  2. 27 CFR 24.213 - Heavy bodied blending wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Heavy bodied blending wine. 24.213 Section 24.213 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.213 Heavy bodied blending wine. Heavy bodied blending wine...

  3. Validation of a rapid conductimetric test for the measurement of wine tartaric stability.

    PubMed

    Bosso, Antonella; Motta, Silvia; Petrozziello, Maurizio; Guaita, Massimo; Asproudi, Andriani; Panero, Loretta

    2016-12-01

    This work was aimed at optimizing a rapid and reproducible conductivity test for the evaluation of wine tartaric stability, in order to improve the practices for the prevention of tartaric precipitations during bottle aging. The test consists in measuring the drop of conductivity in wines kept under stirring for a fixed time, at low temperature, after the addition of micronized potassium bitartrate crystals (KHT). An experimental design was planned to study three factors affecting the test: temperature, duration and dose of added potassium bitartrate. A standard protocol was defined to produce a micronized potassium bitartrate starting from available commercial products, since the dimensions of the crystals can affect the final conductivity values. After the choice of the best conditions the method was validated. Two different stability thresholds were defined for white wines and for red/rosé wines by comparing the results of the mini-contact test with those of the cold test. PMID:27374600

  4. Aromatic evolution of wine packed in virgin and recycled PET bottles.

    PubMed

    Dombre, Clara; Rigou, Peggy; Wirth, Jérémie; Chalier, Pascale

    2015-06-01

    The evolution of the aromatic profile of a rosé wine packed in glass, virgin and recycled PET bottles was studied. Wine stored in PET and glass bottles was clearly differentiated after 5months of storage but only by a limited number of compounds. More pronounced decrease of oxygen sensitive compounds such as methionol was observed in PET bottles as well as the apparition of oxidative and ageing aroma compounds such as ethyl pyruvate, furfural or dioxanes in higher concentration. Compared to virgin PET bottles, recycled PET bottles induced slight changes favouring the presence of esters and alcohols. The chemical evolution of wine was the most important phenomenon that explains the loss of flavour rather than the sorption into PET. Because of their moderate oxygen permeability, the use of virgin PET and recycled PET bottles could be adapted for short conservation of wine but detrimental to aromatic quality if long conservation is intended. PMID:25624246

  5. Controlling protected designation of origin of wine by Raman spectroscopy.

    PubMed

    Mandrile, Luisa; Zeppa, Giuseppe; Giovannozzi, Andrea Mario; Rossi, Andrea Mario

    2016-11-15

    In this paper, a Fourier Transform Raman spectroscopy method, to authenticate the provenience of wine, for food traceability applications was developed. In particular, due to the specific chemical fingerprint of the Raman spectrum, it was possible to discriminate different wines produced in the Piedmont area (North West Italy) in accordance with i) grape varieties, ii) production area and iii) ageing time. In order to create a consistent training set, more than 300 samples from tens of different producers were analyzed, and a chemometric treatment of raw spectra was applied. A discriminant analysis method was employed in the classification procedures, providing a classification capability (percentage of correct answers) of 90% for validation of grape analysis and geographical area provenance, and a classification capability of 84% for ageing time classification. The present methodology was applied successfully to raw materials without any preliminary treatment of the sample, providing a response in a very short time. PMID:27283630

  6. Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine.

    PubMed

    Lytra, Georgia; Cameleyre, Margaux; Tempere, Sophie; Barbe, Jean-Christophe

    2015-12-01

    Enantiomers of ethyl 3-hydroxybutanoate were assayed in 87 commercial wines from various vintages and origins, using chiral gas chromatography (β-cyclodextrin). Generally, ethyl 3-hydroxybutanoate levels were higher in red than in white wines of the same age. The average S/R enantiomeric ratio of this compound in red wine was approximately 75:25 (± 13), with an average total concentration of ∼ 450 (± 150) μg/L. In red wines, R-form levels increased gradually during aging, but no variations were observed in S-form concentrations. To our knowledge, no previous research had determined the enantiomeric distribution of this compound in wine. The olfactory threshold of the S-form in dilute alcohol solution was 21 mg/L, one-third that of the R-form: 63 mg/L. The S- and R-forms had different aromatic nuances. The olfactory threshold of their mixture (85:15, m/m) was 14 mg/L, indicating a simple additive effect in this binary mixture. Furthermore, the concentrations found in red wines were considerably below the olfactory threshold under the same experimental conditions. Sensory analysis revealed that ethyl 3-hydroxybutanoate (S/R, 85:15, m/m) had an enhancing effect on the perception of fruity aromas in the matrices studied. Sensory profiles highlighted the contribution of ethyl 3-hydroxybutanoate to red-berry and fresh-fruit descriptors, despite its subthreshold concentrations. PMID:26587875

  7. 27 CFR 19.421 - Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... use in production of nonbeverage wine and nonbeverage wine products. 19.421 Section 19.421 Alcohol....421 Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products. A proprietor may withdraw spirits without payment of tax for transfer to a bonded wine cellar for use in...

  8. WINE PRODUCTION FROM CHEESE WHEY

    EPA Science Inventory

    The objective of this project was to demonstrate commercial feasibility of producing an alcoholic beverage by wine yeast fermentation of supplemented cheese and cottage cheese wheys. Results indicated that the preferred processing route was (1) fractionation of the whey into prot...

  9. 27 CFR 24.244 - Use of acid to stabilize standard wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... Use of acid to stabilize standard wine. Standard wine other than citrus wine, regardless of the fixed... the limitations of § 24.246. Standard wine (including citrus wine) may be stabilized by the...

  10. 27 CFR 24.244 - Use of acid to stabilize standard wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... Use of acid to stabilize standard wine. Standard wine other than citrus wine, regardless of the fixed... the limitations of § 24.246. Standard wine (including citrus wine) may be stabilized by the...

  11. 27 CFR 24.244 - Use of acid to stabilize standard wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... Use of acid to stabilize standard wine. Standard wine other than citrus wine, regardless of the fixed... the limitations of § 24.246. Standard wine (including citrus wine) may be stabilized by the...

  12. 27 CFR 24.244 - Use of acid to stabilize standard wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... Use of acid to stabilize standard wine. Standard wine other than citrus wine, regardless of the fixed... the limitations of § 24.246. Standard wine (including citrus wine) may be stabilized by the...

  13. 27 CFR 24.244 - Use of acid to stabilize standard wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... Use of acid to stabilize standard wine. Standard wine other than citrus wine, regardless of the fixed... the limitations of § 24.246. Standard wine (including citrus wine) may be stabilized by the...

  14. Moderate Wine Consumption Inhibits the Development of the Metabolic Syndrome: The Study of Women’s Health Across the Nation (SWAN)

    PubMed Central

    JANSSEN, I.; POWELL, L. H.; WILDMAN, R. P.

    2011-01-01

    We investigated the relationship between wine consumption and the metabolic syndrome (MetS) in a longitudinal, eight-year study of the natural history of the menopause transition at seven geographical sites in the United States. Although similar in age, the 527 African American women had a worse metabolic profile than 1057 Caucasian women. Moderate wine consumption (one glass/day) was less common among African American women but was associated with a better lipid profile in both ethnic groups. Compared to women who drank one glass of wine per day, those who consumed no wine had twice the risk of developing the MetS. PMID:22639493

  15. Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.

    PubMed

    González-Centeno, M R; Chira, K; Teissedre, P-L

    2016-11-01

    Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toasting, medium toasting with watering, Noisette) were used in French, Italian and USA cellars. Ellagitannins increased by 84-96% with aging time, as did woody volatiles, by 86-91% in French wines and 23-35% in Italian wines, while fruity aroma compounds declined by 50-57% in the French and Italian wines over a 12-months period. Nevertheless, other behaviors and different kinetics rates for these compounds were observed depending on barrel toasting, wine matrix and their interactions. Perceived overall woody intensity was closely related to trans-whiskey lactone, guaiacol and vanillin, whereas astringency and bitterness were significantly linked to ellagitannins (p<0.05). This is the first study that evaluates the toasting effect on wines from different countries matured in the same oak barrels. PMID:27211676

  16. Antioxidant and vasodilatory effects of blackberry and grape wines.

    PubMed

    Mudnic, Ivana; Budimir, Danijela; Modun, Darko; Gunjaca, Grgo; Generalic, Ivana; Skroza, Danijela; Katalinic, Visnja; Ljubenkov, Ivica; Boban, Mladen

    2012-03-01

    In contrast to the well-described various biological effects of grape wines, the potential effects of commonly consumed blackberry wine have not been studied. We examined in vitro antioxidant and vasodilatory effects of four blackberry wines and compared them with the effects of two red and two white grape wines. Although some blackberry wines had lower total phenolic content relative to the red grape wines, their antioxidant capacity was stronger, which may be related to a higher content of non-flavonoid compounds (most notably gallic acid) in blackberry wines. Although maximal vasodilation induced by blackberry wines was generally similar to that of red wines, blackberry wines were less potent vasodilators. Vasodilatory activity of all wines, in addition to their flavonoid and total phenolic content, was most significantly associated with their content of anthocyanins. No association of vasodilation with any individual polyphenolic compound was found. Our results indicate the biological potential of blackberry wines, which deserves deeper scientific attention. PMID:22082099

  17. Antioxidant and Vasodilatory Effects of Blackberry and Grape Wines

    PubMed Central

    Mudnic, Ivana; Budimir, Danijela; Modun, Darko; Gunjaca, Grgo; Generalic, Ivana; Skroza, Danijela; Katalinic, Visnja; Ljubenkov, Ivica

    2012-01-01

    Abstract In contrast to the well-described various biological effects of grape wines, the potential effects of commonly consumed blackberry wine have not been studied. We examined in vitro antioxidant and vasodilatory effects of four blackberry wines and compared them with the effects of two red and two white grape wines. Although some blackberry wines had lower total phenolic content relative to the red grape wines, their antioxidant capacity was stronger, which may be related to a higher content of non-flavonoid compounds (most notably gallic acid) in blackberry wines. Although maximal vasodilation induced by blackberry wines was generally similar to that of red wines, blackberry wines were less potent vasodilators. Vasodilatory activity of all wines, in addition to their flavonoid and total phenolic content, was most significantly associated with their content of anthocyanins. No association of vasodilation with any individual polyphenolic compound was found. Our results indicate the biological potential of blackberry wines, which deserves deeper scientific attention. PMID:22082099

  18. 27 CFR 24.193 - Conversion into still wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... allow the loss of carbon dioxide remaining in the wine. (Sec. 201, Pub. L. 85-859, 72 Stat. 1331, as..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Effervescent Wine § 24.193 Conversion into still...

  19. 27 CFR 24.193 - Conversion into still wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... allow the loss of carbon dioxide remaining in the wine. (Sec. 201, Pub. L. 85-859, 72 Stat. 1331, as..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still...

  20. 27 CFR 24.193 - Conversion into still wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... allow the loss of carbon dioxide remaining in the wine. (Sec. 201, Pub. L. 85-859, 72 Stat. 1331, as..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Effervescent Wine § 24.193 Conversion into still...

  1. 27 CFR 24.193 - Conversion into still wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... allow the loss of carbon dioxide remaining in the wine. (Sec. 201, Pub. L. 85-859, 72 Stat. 1331, as..., DEPARTMENT OF THE TREASURY ALCOHOL WINE Production of Effervescent Wine § 24.193 Conversion into still...

  2. Dependency of Phytoprostane Fingerprints of Must and Wine on Viticulture and Enological Processes.

    PubMed

    Marhuenda, Javier; Medina, Sonia; Díaz-Castro, Alexandra; Martínez-Hernández, Pedro; Arina, Simón; Zafrilla, Pilar; Mulero, Juana; Oger, Camille; Galano, Jean-Marie; Durand, Thierry; Ferreres, Federico; Gil-Izquierdo, Angel

    2015-10-21

    Wine is one of the most consumed alcoholic beverages around the world. Red wine has demonstrated several benefits for health maintenance. One group of potential anti-inflammatory compounds is the phytoprostanes, oxidative degradation products of linolenic acid. The aim of the present study was to measure, for the first time, the phytoprostane content in wine and must by an UHPLC-QqQ-MS/MS method after solid-phase extraction. The data showed two predominant classes of phytoprostanes: F1- and D1-phytoprostane series. In wines, the total phytoprostane concentration ranged from 134.1 ± 2.3 to 216.2 ± 3.06 ng/mL. Musts showed concentrations between 21.4 ± 0.8 and 447.1 ± 15.8 ng/mL. The vinification and aging procedures for the production of wine seem to influence the final phytoprostane levels in red wine and to modify the phytoprostane profile. The high concentrations observed and previous reports on anti-inflammatory effects of phytoprostanes make further research on the benefits of phytoprostanes more important. PMID:26422255

  3. Development of a fractionation method for the detection and identification of oak ellagitannins in red wines.

    PubMed

    García-Estévez, Ignacio; Escribano-Bailón, M Teresa; Rivas-Gonzalo, Julián C; Alcalde-Eon, Cristina

    2010-02-15

    During maturation and ageing in oak barrels wines improve their organoleptic properties. Ellagitannins can be released from wood to the wine and be involved in oxidation reactions and seem to influence the astringency and colour properties of the wine. Nevertheless, the ellagitannins levels are lower than those of other wine constituents and, consequently, they are not easily detected. This study has developed a two-step fractionation method consisting of a solid phase extraction in C-18 Sep-Pak cartridges followed by size exclusion chromatography in hand-packed Sephadex LH-20 minicolumn for the detection of oak ellagitannins in different types of wines. An HPLC method has also been developed which allows the separation of compounds with the same m/z ratios, facilitating the ellagitannin identification by means of the mass spectrometric analyses. The main oak ellagitannins (grandinin, vescalagin, roburin E and castalagin) were isolated, detected separately and identified in a spiked wine and in three real ones, proving the usefulness of the fractionation method. PMID:20103159

  4. Emission factor development for the malt beverage, wine, and distilled spirits industries

    SciTech Connect

    Lapp, T.; Shrager, B.; Safriet, D.

    1996-12-31

    Midwest Research Institute is currently developing emission factors for inclusion in AP-42 Chapter 9, Food and Agricultural Industries. Three of the sections cover the production of malt beverages, wine, and distilled spirits. The malt beverage segment focuses on the development of ethanol emission factors for filling operations, which were recently identified as the large source of brewery ethanol emissions. The discussion includes a description of the production process and emissions factors for breweries, a history of emission factories for breweries, a description of emission testing conducted at two large breweries, and a presentation of some of the emission factors for malt beverage production. The wine industry segment focuses on emissions from the fermentation stage for red and white wines, the pomace screen and pomace press for red wines, and bottling of white wine. Emission factors are presented for ethanol emissions from each of these sources as well as other VOC emissions from the fermentation process. A discussion of the wine production process is presented. A discussion of the emission sources and available emission factors is presented for the distilled spirits industry segment. Factors are presented for the fermentation and aging stages. A process description is presented for the production of Bourbon whisky.

  5. Selected Stories from the History of Wine

    NASA Astrophysics Data System (ADS)

    Estreicher, Stefan

    2012-10-01

    The archaeological and chemical evidence of wine making shows that vines were cultivated and wine produced well over 7,000 years ago. Wine has been a part of the history of Western Civilization ever since. This talk will start with a brief overview of the key events in the history of wine, and then I will select a few topics which will be discussed in more detail. One of the topics includes a rather tenuous connection to Isaac Newton himself, a futile attempt on my part to justify the very existence of this talk at a Texas Section APS meeting.

  6. Sensing Free Sulfur Dioxide in Wine

    PubMed Central

    Monro, Tanya M.; Moore, Rachel L.; Nguyen, Mai-Chi; Ebendorff-Heidepriem, Heike; Skouroumounis, George K.; Elsey, Gordon M.; Taylor, Dennis K.

    2012-01-01

    Sulfur dioxide (SO2) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO2 over time, resulting in wines with little SO2 protection. Furthermore, SO2 and sulfiting agents are known to be allergens to many individuals and for that reason their levels need to be monitored and regulated in final wine products. Many of the current techniques for monitoring SO2 in wine require the SO2 to be separated from the wine prior to analysis. This investigation demonstrates a technique capable of measuring free sulfite concentrations in low volume liquid samples in white wine. This approach adapts a known colorimetric reaction to a suspended core optical fiber sensing platform, and exploits the interaction between guided light located within the fiber voids and a mixture of the wine sample and a colorimetric analyte. We have shown that this technique enables measurements to be made without dilution of the wine samples, thus paving the way towards real time in situ wine monitoring. PMID:23112627

  7. Sensing free sulfur dioxide in wine.

    PubMed

    Monro, Tanya M; Moore, Rachel L; Nguyen, Mai-Chi; Ebendorff-Heidepriem, Heike; Skouroumounis, George K; Elsey, Gordon M; Taylor, Dennis K

    2012-01-01

    Sulfur dioxide (SO(2)) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO(2) over time, resulting in wines with little SO(2) protection. Furthermore, SO(2) and sulfiting agents are known to be allergens to many individuals and for that reason their levels need to be monitored and regulated in final wine products. Many of the current techniques for monitoring SO(2) in wine require the SO(2) to be separated from the wine prior to analysis. This investigation demonstrates a technique capable of measuring free sulfite concentrations in low volume liquid samples in white wine. This approach adapts a known colorimetric reaction to a suspended core optical fiber sensing platform, and exploits the interaction between guided light located within the fiber voids and a mixture of the wine sample and a colorimetric analyte. We have shown that this technique enables measurements to be made without dilution of the wine samples, thus paving the way towards real time in situ wine monitoring. PMID:23112627

  8. Intraregional classification of wine via ICP-MS elemental fingerprinting.

    PubMed

    Coetzee, P P; van Jaarsveld, F P; Vanhaecke, F

    2014-12-01

    The feasibility of elemental fingerprinting in the classification of wines according to their provenance vineyard soil was investigated in the relatively small geographical area of a single wine district. Results for the Stellenbosch wine district (Western Cape Wine Region, South Africa), comprising an area of less than 1,000 km(2), suggest that classification of wines from different estates (120 wines from 23 estates) is indeed possible using accurate elemental data and multivariate statistical analysis based on a combination of principal component analysis, cluster analysis, and discriminant analysis. This is the first study to demonstrate the successful classification of wines at estate level in a single wine district in South Africa. The elements B, Ba, Cs, Cu, Mg, Rb, Sr, Tl and Zn were identified as suitable indicators. White and red wines were grouped in separate data sets to allow successful classification of wines. Correlation between wine classification and soil type distributions in the area was observed. PMID:24996361

  9. Instant wine recognition on mobile devices: Delectable, the social wine app

    NASA Astrophysics Data System (ADS)

    Wang, Wiley; Paes-Leme, Cassio; Wild, Jevon; Farrell, Kevin; Kang, Derick

    2015-03-01

    In this paper, we introduce a wine social app Delectable. Delectable provides a social platform for users to capture, rate, comment, and research wine using their mobile devices. We implement a system to automatically recognize wine when users take a picture of the wine label. We address some of the difficulties of label recognition, such as the light condition, viewing angles and similarities among the same wine producers. As a recognition system that demands high accuracy, our system is integrated with both machine recognition and human crowd sourced recognition. We give an overview of the recognition system and illustrate the user experience.

  10. Pesticides' influence on wine fermentation.

    PubMed

    Caboni, Pierluigi; Cabras, Paolo

    2010-01-01

    Wine quality strongly depends on the grape quality. To obtain high-quality wines, it is necessary to process healthy grapes at the correct ripeness stage and for this reason the farmer has to be especially careful in the prevention of parasite attacks on the grapevine. The most common fungal diseases affecting grape quality are downy and powdery mildew (Plasmopara viticola and Uncinula necator), and gray mold (Botrytis cinerea). On the other hand, the most dangerous insects are the grape moth (Lobesia botrana), vine mealybug (Planococcus ficus), and the citrus mealybug (Planococcus citri). Farmers fight grape diseases and insects applying pesticides that can be found at harvest time on grapes. The persistence of pesticides depends on the chemical characteristic of the active ingredients as well as on photodegradation, thermodegradation, codistillation, and enzymatic degradation. The pesticide residues on grapes can be transferred to the must and this can influence the selection and development of yeast strains. Moreover, yeasts can also influence the levels of the pesticides in the wine by reducing or adsorbing them on lees. During the fermentative process, yeasts can cause the disappearance of pesticide residues by degradation or absorption at the end of the fermentation when yeasts are deposited as lees. In this chapter, we reviewed the effect of commonly used herbicides, insecticides, and fungicides on yeasts. We also studied the effect of alcoholic and malolactic fermentation on pesticide residues. PMID:20610173

  11. Climate change, wine, and conservation

    PubMed Central

    Hannah, Lee; Roehrdanz, Patrick R.; Ikegami, Makihiko; Shepard, Anderson V.; Shaw, M. Rebecca; Tabor, Gary; Zhi, Lu; Marquet, Pablo A.; Hijmans, Robert J.

    2013-01-01

    Climate change is expected to impact ecosystems directly, such as through shifting climatic controls on species ranges, and indirectly, for example through changes in human land use that may result in habitat loss. Shifting patterns of agricultural production in response to climate change have received little attention as a potential impact pathway for ecosystems. Wine grape production provides a good test case for measuring indirect impacts mediated by changes in agriculture, because viticulture is sensitive to climate and is concentrated in Mediterranean climate regions that are global biodiversity hotspots. Here we demonstrate that, on a global scale, the impacts of climate change on viticultural suitability are substantial, leading to possible conservation conflicts in land use and freshwater ecosystems. Area suitable for viticulture decreases 25% to 73% in major wine producing regions by 2050 in the higher RCP 8.5 concentration pathway and 19% to 62% in the lower RCP 4.5. Climate change may cause establishment of vineyards at higher elevations that will increase impacts on upland ecosystems and may lead to conversion of natural vegetation as production shifts to higher latitudes in areas such as western North America. Attempts to maintain wine grape productivity and quality in the face of warming may be associated with increased water use for irrigation and to cool grapes through misting or sprinkling, creating potential for freshwater conservation impacts. Agricultural adaptation and conservation efforts are needed that anticipate these multiple possible indirect effects. PMID:23569231

  12. Climate change, wine, and conservation.

    PubMed

    Hannah, Lee; Roehrdanz, Patrick R; Ikegami, Makihiko; Shepard, Anderson V; Shaw, M Rebecca; Tabor, Gary; Zhi, Lu; Marquet, Pablo A; Hijmans, Robert J

    2013-04-23

    Climate change is expected to impact ecosystems directly, such as through shifting climatic controls on species ranges, and indirectly, for example through changes in human land use that may result in habitat loss. Shifting patterns of agricultural production in response to climate change have received little attention as a potential impact pathway for ecosystems. Wine grape production provides a good test case for measuring indirect impacts mediated by changes in agriculture, because viticulture is sensitive to climate and is concentrated in Mediterranean climate regions that are global biodiversity hotspots. Here we demonstrate that, on a global scale, the impacts of climate change on viticultural suitability are substantial, leading to possible conservation conflicts in land use and freshwater ecosystems. Area suitable for viticulture decreases 25% to 73% in major wine producing regions by 2050 in the higher RCP 8.5 concentration pathway and 19% to 62% in the lower RCP 4.5. Climate change may cause establishment of vineyards at higher elevations that will increase impacts on upland ecosystems and may lead to conversion of natural vegetation as production shifts to higher latitudes in areas such as western North America. Attempts to maintain wine grape productivity and quality in the face of warming may be associated with increased water use for irrigation and to cool grapes through misting or sprinkling, creating potential for freshwater conservation impacts. Agricultural adaptation and conservation efforts are needed that anticipate these multiple possible indirect effects. PMID:23569231

  13. Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines.

    PubMed

    Pizarro, C; Rodríguez-Tecedor, S; Esteban-Díez, I; Pérez-del-Notario, N; González-Sáiz, J M

    2014-04-01

    A chemometric strategy based on combining an experimental design approach and response surface methodology was applied to gain further knowledge on the influence of chip maceration and micro-oxygenation related factors (oxygen doses, chip doses, wood origin, toasting degree and maceration time) on the volatile profile of red wines during the accelerated ageing process. The results obtained indicated that the volatile profile of wines could be modulated by applying different combinations of factor conditions. Thus, these results would be used to obtain wines with specific volatile profiles that would lead to particular olfactory attributes according to consumers' preferences. Moreover, it was shown that combining wood from different origins helped enhance the quality of the elaborated wines. To the best of our knowledge, this is the first time that an experimental design methodology has been applied to simultaneously evaluate the influence of five different ageing parameters on the volatile profile of red wines. PMID:24262569

  14. Reductive off-odors in wines: Formation and release of H₂S and methanethiol during the accelerated anoxic storage of wines.

    PubMed

    Franco-Luesma, Ernesto; Ferreira, Vicente

    2016-05-15

    In order to better understand the processes involved in the development of H2S and methanethiol (MeSH) along anoxic storage of wines, 24 wines were stored in strict anoxia at 50°C for 3weeks. Free and total forms of H2S and MeSH were measured at different times. Results showed that: (1) all wines contain relevant proportions of bonded forms of H2S and MeSH (93% and 47% on average); (2) such % decreases with age; (3) levels of total forms are related to wine metal composition; (4) anoxic storage brings about an increase of free forms, a strong decrease in the percentage of bonded forms, and except for H2S in red wines, an increase in total forms. Both de novo formation and release contribute to reductive off-odors. Release is predominant for reds and H2S, while at 50°C, de novo formation dominates for whites and rosés and MeSH. PMID:26775942

  15. Another Look at the Wine Butler

    ERIC Educational Resources Information Center

    DeWeerd, Alan J.

    2007-01-01

    In a recent article, Iain MacInnes analyzed the static equilibrium of a system consisting of a wine bottle and a wine butler. After discussing that composite system, students can be asked to consider only the bottle (and its contents) as the system. An interesting challenge for them is to describe the forces on the bottle in static equilibrium.

  16. Winter in Northern Europe (WINE) Project

    NASA Technical Reports Server (NTRS)

    Vonzahn, U.

    1982-01-01

    The scientific aims, work plan, and organization of the Middle Atmosphere Program winter in northern Europe (MAP/WINE) are described. Proposed contributions to the MAP/WINE program from various countries are enumerated. Specific atmospheric parameters to be examined are listed along with the corresponding measurement technique.

  17. Wine consumption and intestinal redox homeostasis

    PubMed Central

    Biasi, Fiorella; Deiana, Monica; Guina, Tina; Gamba, Paola; Leonarduzzi, Gabriella; Poli, Giuseppe

    2014-01-01

    Regular consumption of moderate doses of wine is an integral part of the Mediterranean diet, which has long been considered to provide remarkable health benefits. Wine׳s beneficial effect has been attributed principally to its non-alcoholic portion, which has antioxidant properties, and contains a wide variety of phenolics, generally called polyphenols. Wine phenolics may prevent or delay the progression of intestinal diseases characterized by oxidative stress and inflammation, especially because they reach higher concentrations in the gut than in other tissues. They act as both free radical scavengers and modulators of specific inflammation-related genes involved in cellular redox signaling. In addition, the importance of wine polyphenols has recently been stressed for their ability to act as prebiotics and antimicrobial agents. Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects. PMID:25009781

  18. 27 CFR 31.232 - Wine bottling.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine bottling. 31.232 Section 31.232 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS ALCOHOL BEVERAGE DEALERS Miscellaneous § 31.232 Wine bottling. Each person desiring to bottle, package, or...

  19. Production technologies for reduced alcoholic wines.

    PubMed

    Schmidtke, Leigh M; Blackman, John W; Agboola, Samson O

    2012-01-01

    The production and sale of alcohol-reduced wines, and the lowering of ethanol concentration in wines with alcohol levels greater than acceptable for a specific wine style, poses a number of technical and marketing challenges. Several engineering solutions and wine production strategies that focus upon pre- or postfermentation technologies have been described and patented for production of wines with lower ethanol concentrations than would naturally arise through normal fermentation and wine production techniques. However, consumer perception and acceptance of the sensory quality of wines manufactured by techniques that utilize thermal distillation for alcohol removal is generally unfavorable. This negative perception from consumers has focused attention on nonthermal production processes and the development or selection of specific yeast strains with downregulated or modified gene expression for alcohol production. The information presented in this review will allow winemakers to assess the relative technical merits of each of the technologies described and make decisions regarding implementation of novel winemaking techniques for reducing ethanol concentration in wine. PMID:22260123

  20. 27 CFR 24.296 - Taxpaid wine operations.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Taxpaid wine operations. 24.296 Section 24.296 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL WINE Removal, Return and Receipt of Wine Taxpaid Wine Operations §...

  1. 27 CFR 24.101 - Bonded wine premises.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine premises. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Premises and Operations § 24.101 Bonded wine premises. (a) General. A person desiring to conduct operations involving untaxpaid wine,...

  2. 27 CFR 28.315 - Loss of wine in transit.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Loss of wine in transit..., DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Wine § 28.315 Loss of wine in transit. The tax on wine withdrawn without payment of tax under this part and which is lost during...

  3. Teaching the Language and Culture of France through Its Wines.

    ERIC Educational Resources Information Center

    Berwald, Jean-Pierre

    The study of wine offers possibilities for teaching a variety of topics in the high school or college French class: geography, history, grape varieties, food-wine combinations, the art of appreciating and distinguishing wines, the wine industry, and French daily life. The development of a slide-tape presentation is described in detail. Resource…

  4. 27 CFR 24.233 - Addition of spirits to wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... wine. 24.233 Section 24.233 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.233 Addition of spirits to wine. (a) Prior to the addition of spirits. Wine will be placed in tanks approved for the addition of spirits....

  5. 27 CFR 24.86 - Essences produced on wine premises.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Essences produced on wine... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Essences § 24.86 Essences produced on wine premises. Wine, taxpaid spirits, or spirits withdrawn tax-free may...

  6. 27 CFR 24.135 - Wine premises alternation.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Wine premises alternation..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Alternation § 24.135 Wine premises alternation. (a) General. The proprietor of a bonded winery or bonded wine cellar may alternate all or...

  7. 27 CFR 26.264 - Determination of tax on wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... wine. 26.264 Section 26.264 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.264 Determination of tax on wine. If the certificate prescribed in § 26.205 covers wine, the wine tax will be collected at the rates imposed by section...

  8. 27 CFR 24.101 - Bonded wine premises.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Bonded wine premises. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Premises and Operations § 24.101 Bonded wine premises. (a) General. A person desiring to conduct operations involving untaxpaid wine,...

  9. 27 CFR 24.141 - Bonded wine warehouse.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Bonded wine warehouse. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Permanent Discontinuance of Operations § 24.141 Bonded wine warehouse. Where all operations at a bonded wine warehouse are to be...

  10. 27 CFR 24.301 - Bulk still wine record.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... produces or receives still wine in bond, (including wine intended for use as distilling material or vinegar... tax classes are blended together; (f) The volume of wine used to produce formula wine, vinegar stock... directly to the production facilities of a distilled spirits plant or vinegar plant; (h) Where a...

  11. 27 CFR 24.301 - Bulk still wine record.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... produces or receives still wine in bond, (including wine intended for use as distilling material or vinegar... tax classes are blended together; (f) The volume of wine used to produce formula wine, vinegar stock... directly to the production facilities of a distilled spirits plant or vinegar plant; (h) Where a...

  12. 27 CFR 24.301 - Bulk still wine record.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... produces or receives still wine in bond, (including wine intended for use as distilling material or vinegar... tax classes are blended together; (f) The volume of wine used to produce formula wine, vinegar stock... directly to the production facilities of a distilled spirits plant or vinegar plant; (h) Where a...

  13. 27 CFR 24.301 - Bulk still wine record.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... produces or receives still wine in bond, (including wine intended for use as distilling material or vinegar... tax classes are blended together; (f) The volume of wine used to produce formula wine, vinegar stock... directly to the production facilities of a distilled spirits plant or vinegar plant; (h) Where a...

  14. 27 CFR 24.301 - Bulk still wine record.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... produces or receives still wine in bond, (including wine intended for use as distilling material or vinegar... tax classes are blended together; (f) The volume of wine used to produce formula wine, vinegar stock... directly to the production facilities of a distilled spirits plant or vinegar plant; (h) Where a...

  15. 27 CFR 24.293 - Wine for Government use.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Wine for Government use... § 24.293 Wine for Government use. (a) General. Wine may be removed from bonded wine premises, free of tax, for use of the Government of the United States, or any agency thereof, upon receipt of a...

  16. 27 CFR 24.293 - Wine for Government use.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Wine for Government use... § 24.293 Wine for Government use. (a) General. Wine may be removed from bonded wine premises, free of tax, for use of the Government of the United States, or any agency thereof, upon receipt of a...

  17. 27 CFR 24.241 - Decolorizing juice or wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Decolorizing juice or wine. 24.241 Section 24.241 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Storage, Treatment and Finishing of Wine § 24.241 Decolorizing juice or wine. (a) Conditions...

  18. 27 CFR 24.311 - Taxpaid wine record.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid wine record. 24.311 Section 24.311 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.311 Taxpaid wine record. A proprietor who has taxpaid United States or foreign wine...

  19. 27 CFR 24.303 - Formula wine record.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Formula wine record. 24.303 Section 24.303 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Records and Reports § 24.303 Formula wine record. A proprietor who produces beverage formula wine shall...

  20. 27 CFR 4.71 - Standard wine containers.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Standard wine containers. 4.71 Section 4.71 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS LABELING AND ADVERTISING OF WINE Standards of Fill for Wine § 4.71 Standard wine containers. (a) A standard...

  1. 77 FR 16671 - Labeling Imported Wines With Multistate Appellations

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-03-22

    ...The Alcohol and Tobacco Tax and Trade Bureau is amending the wine labeling regulations to allow the labeling of imported wines with multistate appellations of origin. This amendment provides treatment for imported wines similar to that currently available to domestic wines bearing multistate appellations. It also provides consumers with additional information regarding the origin of these......

  2. Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage.

    PubMed

    Avizcuri, José-Miguel; Sáenz-Navajas, María-Pilar; Echávarri, José-Federico; Ferreira, Vicente; Fernández-Zurbano, Purificación

    2016-12-15

    Sixteen commercial red wines, selected to cover a different range of color and total polyphenols index (TPI), were stored at 25°C during 6months under controlled and different oxygen additions (0, 1.1, 3.1, 10.6 and 30.4mgL(-1)) during the bottling process. Changes in color and the anthocyanic composition were evaluated using transmittance spectra and UPLC-MS-UV/Vis respectively. Results reveal a general pattern in the evolution of wines. However, different patterns of evolution related to initial wine composition, especially to TPI, were observed. Wines with higher TPI had a lower evolution, whereas wines with lower TPI showed a higher evolution and greater variability in behavior. In general, oxygen seemed to accelerate all changes observed during aging although the oxygen effect was more limited than the effect of the storage time. These results are relevant for wine experts and help explain the evolution of wine at the bottling stage. PMID:27451163

  3. Red wine as a cause of migraine.

    PubMed

    Littlewood, J T; Gibb, C; Glover, V; Sandler, M; Davies, P T; Rose, F C

    1988-03-12

    Patients with migraine who believed that red wine but not alcohol in general had a headache-provoking effect on them were challenged either with red wine or with a vodka and diluent mixture of equivalent alcohol content, both consumed cold out of dark bottles to disguise colour and flavour. The red wine, which had a negligible tyramine content, provoked a typical migraine attack in 9 of 11 such patients, whereas none of the 8 challenged with vodka had an attack. Neither red wine nor vodka provoked such episodes in other migrainous subjects or controls. These findings show that red wine contains a migraine-provoking agent that is neither alcohol nor tyramine. PMID:2894493

  4. A Search for Fine Wines: Discovering Close Red Dwarf-White Dwarf Binaries

    NASA Astrophysics Data System (ADS)

    Boyd, Mark; Finch, C. T.; Hambly, N. C.; Henry, T. J.; Jao, W.; Riedel, A. R.; Subasavage, J. P.; Winters, J. G.; RECONS

    2012-01-01

    Like fine wines, stars come in both red and white varieties. Here we present initial results of the Fine Wines Project that targets red dwarf-white dwarf pairs. The two scientific goals of Fine Wines are (1) to develop methods to estimate ages for red dwarfs based on the cooling ages of the white dwarfs, and (2) to identify suitable pairs for dynamical mass determinations of white dwarfs to probe their interior structures. Here we focus on the search for Fine Wines, including sample selection, elimination of false positives, and initial reconnaissance. The sample was extracted via color-color plots from a pool of more than 30,000 proper motion systems examined during the SuperCOSMOS-RECONS (SCR) and UCAC3 Proper Motion (UPM) surveys. The initial sample of 75 best candidates is being observed for BVRI photometry and 3500-9500 A spectroscopy to confirm whether or not the systems are red dwarf-white dwarf pairs. Early results indicate that roughly 50% of the candidates selected are indeed Fine Wine systems. This effort is supported by the NSF through grant AST 09-08402 and via observations made possible by the SMARTS Consortium.

  5. Aging.

    PubMed

    Park, Dong Choon; Yeo, Seung Geun

    2013-09-01

    Aging is initiated based on genetic and environmental factors that operate from the time of birth of organisms. Aging induces physiological phenomena such as reduction of cell counts, deterioration of tissue proteins, tissue atrophy, a decrease of the metabolic rate, reduction of body fluids, and calcium metabolism abnormalities, with final progression onto pathological aging. Despite the efforts from many researchers, the progression and the mechanisms of aging are not clearly understood yet. Therefore, the authors would like to introduce several theories which have gained attentions among the published theories up to date; genetic program theory, wear-and-tear theory, telomere theory, endocrine theory, DNA damage hypothesis, error catastrophe theory, the rate of living theory, mitochondrial theory, and free radical theory. Although there have been many studies that have tried to prevent aging and prolong life, here we introduce a couple of theories which have been proven more or less; food, exercise, and diet restriction. PMID:24653904

  6. Aging

    PubMed Central

    Park, Dong Choon

    2013-01-01

    Aging is initiated based on genetic and environmental factors that operate from the time of birth of organisms. Aging induces physiological phenomena such as reduction of cell counts, deterioration of tissue proteins, tissue atrophy, a decrease of the metabolic rate, reduction of body fluids, and calcium metabolism abnormalities, with final progression onto pathological aging. Despite the efforts from many researchers, the progression and the mechanisms of aging are not clearly understood yet. Therefore, the authors would like to introduce several theories which have gained attentions among the published theories up to date; genetic program theory, wear-and-tear theory, telomere theory, endocrine theory, DNA damage hypothesis, error catastrophe theory, the rate of living theory, mitochondrial theory, and free radical theory. Although there have been many studies that have tried to prevent aging and prolong life, here we introduce a couple of theories which have been proven more or less; food, exercise, and diet restriction. PMID:24653904

  7. Estimation of copper intake in moderate wine consumers in croatia.

    PubMed

    Tariba, Blanka; Kljaković-Gašpić, Zorana; Pizent, Alica

    2011-09-01

    To estimate Cu exposure level from wine consumption and to assess possible health risk for moderate wine consumers, wine samples were collected from different wine-growing areas of Croatia. Median concentrations were 180 μg L-1, range (76 to 292) μg L-1, in commercial wines and 258 μg L-1, range (115 to 7600) μg L-1, in homemade wines (P>0.05). Maximum permitted level of 1000 μg L-1 was exceeded in three homemade wines. However, daily intake of Cu from wine (in the range from 0.02 mg d-1 to 1.52 mg d-1) estimated from Cu concentration in all wine samples is lower than the tolerable upper intake level of 5 mg d-1 proposed by the EU Scientific Committee on Food and does not present a risk to moderate wine consumers. PMID:21971106

  8. Wine consumption and intestinal redox homeostasis.

    PubMed

    Biasi, Fiorella; Deiana, Monica; Guina, Tina; Gamba, Paola; Leonarduzzi, Gabriella; Poli, Giuseppe

    2014-01-01

    Regular consumption of moderate doses of wine is an integral part of the Mediterranean diet, which has long been considered to provide remarkable health benefits. Wine's beneficial effect has been attributed principally to its non-alcoholic portion, which has antioxidant properties, and contains a wide variety of phenolics, generally called polyphenols. Wine phenolics may prevent or delay the progression of intestinal diseases characterized by oxidative stress and inflammation, especially because they reach higher concentrations in the gut than in other tissues. They act as both free radical scavengers and modulators of specific inflammation-related genes involved in cellular redox signaling. In addition, the importance of wine polyphenols has recently been stressed for their ability to act as prebiotics and antimicrobial agents. Wine components have been proposed as an alternative natural approach to prevent or treat inflammatory bowel diseases. The difficulty remains to distinguish whether these positive properties are due only to polyphenols in wine or also to the alcohol intake, since many studies have reported ethanol to possess various beneficial effects. Our knowledge of the use of wine components in managing human intestinal inflammatory diseases is still quite limited, and further clinical studies may afford more solid evidence of their beneficial effects. PMID:25009781

  9. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.

    PubMed

    Pérez-Magariño, Silvia; Martínez-Lapuente, Leticia; Bueno-Herrera, Marta; Ortega-Heras, Miriam; Guadalupe, Zenaida; Ayestarán, Belén

    2015-06-17

    In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines. PMID:26027899

  10. Principal component analysis of UV-VIS-NIR transmission spectra of Moldavian matured wine distillates

    NASA Astrophysics Data System (ADS)

    Khodasevich, Mikhail A.; Trofimova, Darya V.; Nezalzova, Elena I.

    2011-02-01

    Principal component analysis of UV-VIS-NIR transmission spectra of matured wine distillates (1-40 years aged) produced by three Moldavian manufacturers allows to characterize with sufficient certainty the eleven chemical parameters of considered alcoholic beverages: contents of acetaldehyde, ethyl acetate, furfural, vanillin, syringic aldehyde and acid, etc.

  11. Principal component analysis of UV-VIS-NIR transmission spectra of Moldavian matured wine distillates

    NASA Astrophysics Data System (ADS)

    Khodasevich, Mikhail A.; Trofimova, Darya V.; Nezalzova, Elena I.

    2010-09-01

    Principal component analysis of UV-VIS-NIR transmission spectra of matured wine distillates (1-40 years aged) produced by three Moldavian manufacturers allows to characterize with sufficient certainty the eleven chemical parameters of considered alcoholic beverages: contents of acetaldehyde, ethyl acetate, furfural, vanillin, syringic aldehyde and acid, etc.

  12. 27 CFR 27.42a - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42a Still wines containing carbon...

  13. 27 CFR 27.42a - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42a Still wines containing carbon...

  14. 27 CFR 27.42a - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42a Still wines containing carbon...

  15. 27 CFR 27.42a - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42a Still wines containing carbon...

  16. 27 CFR 27.42a - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Wines § 27.42a Still wines containing carbon...

  17. Membrane Technologies in Wine Industry: An Overview.

    PubMed

    El Rayess, Youssef; Mietton-Peuchot, Martine

    2016-09-01

    Membrane processes are increasingly reported for various applications in wine industry such as microfiltration, electrodialysis, and reverse osmosis, but also emerging processes as bipolar electrodialysis and membrane contactor. Membrane-based processes are playing a critical role in the field of separation/purification, clarification, stabilization, concentration, and de-alcoholization of wine products. They begin to be an integral part of the winemaking process. This review will provide an overview of recent developments, applications, and published literature in membrane technologies applied in wine industry. PMID:25751507

  18. Optimizing the process of making sweet wines to minimize the content of ochratoxin A.

    PubMed

    Ruíz Bejarano, M Jesús; Rodríguez Dodero, M Carmen; García Barroso, Carmelo

    2010-12-22

    During the drying process of raisins, the grapes are subjected to climatic variations that can result in heavy infections of some fungal species that produce ochratoxin A (OTA), a powerful toxic metabolite, whose maximum permitted content is set by the European Union at 2.0 μg/L for grapes, wine and other drinks derived from the grape. The aim of this paper is to optimize the process of making sweet wines in order to minimize the content of ochratoxin A. The results reflect a reduction of the OTA content in grapes dried under controlled conditions in a climatic chamber up to 24% compared to those sunned in the traditional way. A decrease of the concentrations of OTA is also observed during the processes of vinification. Those wines with prefermentative maceration reached a higher OTA content than the wines without maceration, but unexpectedly were not those preferred from a sensorial point of view. In addition, the process of aging in oak casks has been shown to serve as a natural method for reducing the OTA content of these wines. PMID:21121626

  19. Effect of vine foliar treatments on the varietal aroma of Monastrell wines.

    PubMed

    Pardo-García, A I; de la Hoz, K Serrano; Zalacain, A; Alonso, G L; Salinas, M R

    2014-11-15

    The effects of four vine treatments, comprising the application of eugenol and guaiacol (individually or as a mixture) or whiskey lactones on the concentration of glycosidically bound aroma precursors, determined as glycosyl glucose content by HPLC-IR, in Monastrell grapes and their wines were studied. The impact of treatments on the free varietal wine aroma determined by SBSE-GC-MS and descriptive analysis after alcoholic and malolactic fermentations and six months of ageing were also determined. A synergistic effect was observed between the eugenol and guaiacol on the glycosidically bound aroma precursor fraction. The rate of release of such aroma precursors was time and treatment dependent. The impact on wines varietal aroma at the end of the alcoholic fermentation was reduced by treatments, whereas the opposite effect was observed in the following samplings. At a sensory level, the wood/oak notes were appreciated in all wines; however, the typicity of the Monastrell variety was especially enhanced at the end of the malolactic fermentation, in the wines from whiskey lactone treatment. PMID:24912724

  20. Sensory interactions between six common aroma vectors explain four main red wine aroma nuances.

    PubMed

    Ferreira, Vicente; Sáenz-Navajas, María-Pilar; Campo, Eva; Herrero, Paula; de la Fuente, Arancha; Fernández-Zurbano, Purificación

    2016-05-15

    This work aims at assessing the aromatic sensory dimensions linked to 6 common wine aroma vectors (N, norisoprenoids; A, branched acids; F, enolones; E, branched ethyl esters; L, fusel alcohols, M, wood compounds) varying in their natural range of occurrence. Wine models were built by adding the vectors at two levels (fractional factorial design 2(VI)) to a de-aromatised aged red wine. Twenty other different models were evaluated by descriptive analysis. Red, black and dried fruits and woody notes were satisfactorily reproduced. Individual vectors explained just 15% of the sensory space, mostly dependent on perceptual interactions. N influences dried and black fruits and suppresses red fruits. A suppresses black fruits and enhances red and dried fruits. F exerts a major role on red fruits. E suppresses dried fruits and modulates black fruits. L is revealed as a strong suppressor of red fruits and particularly of woody notes. PMID:26775994

  1. Potential of high pressure homogenization to induce autolysis of wine yeasts.

    PubMed

    Comuzzo, Piergiorgio; Calligaris, Sonia; Iacumin, Lucilla; Ginaldi, Federica; Palacios Paz, Anthony Efrain; Zironi, Roberto

    2015-10-15

    High pressure homogenization (HPH) was tested for inducing autolysis in a commercial strain of Saccharomyces bayanus for winemaking. The effects on cell viability, the release of soluble proteins, glucidic colloids and amino acids in wine-like medium and the volatile composition of the autolysates were investigated after processing, in comparison with thermolysis. HPH seemed a promising technique for inducing autolysis of wine yeasts. One pass at 150 MPa was the best operating conditions. Soluble colloids, proteins and free amino acids were similar after HPH and thermolysis, but the former gave a more interesting volatile composition after processing, with higher concentrations of ethyl esters (fruity odors) and lower fatty acids (potential off-flavors). This might allow different winemaking applications for HPH, such as the production of yeast derivatives for wine ageing. In the conditions tested, HPH did not allow the complete inactivation of yeast cells; the treatment shall be optimized before winemaking use. PMID:25952877

  2. Effect of the closure type on the evolution of the physical-chemical and sensory characteristics of a Montepulciano d'Abruzzo Rosé wine.

    PubMed

    Guaita, Massimo; Petrozziello, Maurizio; Motta, Silvia; Bonello, Federica; Cravero, Maria Carla; Marulli, Concezio; Bosso, Antonella

    2013-02-01

    The present work studied the effect of the kind of closure (a screw cap, a natural cork, and 2 synthetic closures) on the evolution of the oxygen content and on the physical-chemical and sensory characteristics of a Montepulciano d'Abruzzo rosé wine during the 1st 12 mo of bottle aging. The chemical analyses concerned the parameters more involved in the oxidative reactions (SO(2) , acetaldehyde, phenols, wine color), as well as the main fermentative volatile compounds. The kind of closure influenced the oxygen content in wines, free and total SO(2) concentration, and wine color (color intensity and hue). During bottle aging, free and total SO(2) concentration was significantly and negatively correlated with absorbance at 420 nm (A420), whereas the correlations with A520 were weak. Probably, the limited extent of the variations in red color (A520), when varying SO(2) concentration, were due to the low pH of this rosé wine. No effect of the kind of closure on phenols and the main fermentative volatile compounds was observed. The wines bottled with cork closures (N trials), after 12 mo of storage, had higher color intensity and hue, measured by spectrophotometry, and were visually distinguished from the other trials for the more intense pink reflections. On the whole, under the conditions of this work, all the used closures guaranteed a good preservability to the rosè wines during the 1st year of bottle aging, and the changes in composition did not significantly affect wine sensory characteristics. Therefore, these synthetic closures can represent an alternative to the cork closures for a medium to long term bottle aging of these wines. PMID:23324077

  3. Tear-ducts in wine

    NASA Astrophysics Data System (ADS)

    Bush, John W. M.

    1999-11-01

    We examine the radial spoke pattern evident in the meniscus region in glasses of strong alcoholic beverages exhibiting the `tears-in-wine' phenomenon. We demonstrate that the pattern results from ridge-like elevations of the free surface which are supported by evaporatively-driven Marangoni convection in the meniscus region. Vortices associated with the convective motions are aligned in the radial direction by the surface tension gradient responsible for the generation of tears. The radial flow is focussed into the ridges, which thus serve as the principal conduits of fluid for the tears; consequently, we refer to the ridges as `tear-ducts'. The phenomenon is examined experimentally, and a numerical model of evaporatively-driven Marangoni convection is developed which reproduces the salient features of the tear-duct phenomenon.

  4. Determination of 2-Aminoacetophenone in wine by high-performance thin-layer chromatography-fluorescence detection.

    PubMed

    Horlacher, Nora; Schwack, Wolfgang

    2016-02-01

    2-Aminoacetophenone (AAP) is closely correlated with the appearance of the sensory phenomenon of UTA ("untypical aging off-flavor") in wine. AAP analyses are generally performed by gas chromatography and mass selective detection (GC/MS), when AAP is extracted from wines by liquid-liquid, solid-liquid or solid phase microextraction. Here we present a rapid, selective and sensitive method for the determination of AAP in wine by high-performance thin-layer chromatography with fluorescence detection (HPTLC-FLD). As internal standard, 2-amino-4-methoxyacetophenone was used. Liquid-liquid extraction with t-butyl methyl ether was followed by a basic cleanup of the extracts, which were applied onto HPTLC amino plates developed with methylene chloride/toluene (7+3, v/v) as mobile phase. Dipping the dried plate into hexane-paraffin solution enhanced fluorescence that was scanned at 366/>400nm. Limits of detection and quantitation were determined to be 0.1 and 0.3μgL(-1) wine, respectively, while only AAP concentrations >0.5μgL(-1) result in UTA. Recoveries were near 100% for model, white, rosé and red wines. Thus, the HPTLC-FLD method enables the analysis of AAP in wines clearly below the odor thresholds and represents a rapid and convenient screening alternative to existing GC/MS methods. PMID:26777086

  5. The impact of some wine-making practices on the quality of Vranec red wines from Macedonia produced by the newly-selected local strain "F-78".

    PubMed

    Ilieva, Fidanka; Veličkovska, Sanja Kostadinović; Dimovska, Violeta; Spasov, Hristo

    2016-03-01

    The impact of enological practices (temperature, flipping and the inoculation amount of newly selected yeast F-78 from third-stage selection) on the level of monomeric anthocyanins, total phenolic compounds and the overall taste of fifteen red wines from Macedonian Vranec grape variety were studied. The most important factor which affects the level of monomeric anthocyanins was temperature. The inoculation amount had a positive influence on the phenolic extraction. More inoculation amount leads to faster ethanol formation and acceleration of the anthocyanins extraction. The flipping of the must during fermentation was controversial. The best wine-making procedure for production of the typical for the region high-extractive aged wines included a fermentation temperature of 20-24°C, intensive flipping (5-6 times/24h), and inoculation quantity 3-4% and a fermentation on 20°C, medium flipping (3-4 times/24h) and inoculation quantity 3-4% for production of commercial, young and easy to drink "Beaujoulais" wines. PMID:26471662

  6. Influence of radiation processing of grapes on wine quality

    NASA Astrophysics Data System (ADS)

    Gupta, Sumit; Padole, Rupali; Variyar, Prasad S.; Sharma, Arun

    2015-06-01

    Grapes (Var. Shiraz and Cabernet) were subjected to radiation processing (up to 2 kGy) and wines were prepared and matured (4 months, 15 °C). The wines were analyzed for chromatic characteristics, total anthocyanin (TA), phenolic (TP) and total antioxidant (TAC) content. Aroma of wines was analyzed by GC/MS and sensory analysis was carried out using descriptive analysis. TA, TP and TAC were 77, 31 and 37 percent higher for irradiated (1500 Gy) Cabernet wines, while irradiated Shiraz wines demonstrated 47, 18 and 19 percent higher TA, TP and TAC, respectively. HPLC-DAD analysis revealed that radiation processing of grapes resulted in increased extraction of phenolic constituents in wine with no qualitative changes. No major radiation induced changes were observed in aroma constituents of wine. Sensory analysis revealed that 1500 Gy irradiated samples had higher fruity and berry notes. Thus, radiation processing of grapes resulted in wines with improved organoleptic and antioxidant properties.

  7. 27 CFR 28.280 - Distilled spirits and wines.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... distilled spirits or wines are to be laden, the country for which the aircraft is to be cleared, the date of departure of the aircraft, and the brand, kind, and quantity of distilled spirits or wines. Where...

  8. Port wine stain on a child's face (image)

    MedlinePlus

    Port wine stains are always present at birth. In an infant, they are flat, pink, vascular lesions. Common locations ... may be present anywhere on the body. Port wine stains may appear in association with other syndromes.

  9. Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.

    PubMed

    Wu, Yuwen; Zhu, Baoqing; Tu, Cui; Duan, Changqing; Pan, Qiuhong

    2011-05-11

    Evolution of volatile components during litchi (Litchi chinensis Sonn.) winemaking was monitored, and aroma profiles of litchi wines bottle aged for 5 months at ambient temperature (25-28 °C) and low temperature (8-10 °C) were compared via headspace solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The majority of terpenoids deriving from litchi juice decreased, even disappeared along with alcoholic fermentation, while terpenol oxides, ethers, and acetates came into being and increased. Ethyl octanote, isoamyl acetate, ethyl hexanoate, ethyl butanoate, cis-rose oxide, and trans-rose oxide had the highest odor activity values (OAVs) in young litchi wines. Six aromatic series were obtained by grouping OAVs of odor-active compounds with similar odor descriptions to establish the aroma profile for young litchi wines, and floral and fruity attributes were two major aroma series. Compared to ambient temperature when bottle aging, lower temperature benefited key aroma retention and expectantly extended the shelf life of young litchi wines. PMID:21456617

  10. Stable isotopes determination in some Romanian wines.

    PubMed

    Magdas, Dana Alina; Cuna, Stela; Cristea, Gabriela; Ionete, Roxana Elena; Costinel, Diana

    2012-06-01

    This paper presents a study concerning the isotopic fingerprint ((18)O and (13)C) of some wines prepared from relevant Romanian grape varieties (e.g. Feteasca Alba (FA), Feteasca Regala (FR) and Cabernet Sauvignon (CS)) obtained in different vintage years (2002, 2003, 2004, 2007 and 2008). These wines were obtained from different vineyards having a significant role in the wine market: Cotesti, Tohani, Stefanesti, Aiud, Cotnari, Bucium, Murfatlar, Bujoru, Dragasani and Valea Calugareasca. Several observations related to the dependence of isotope ratios on geographical origin and climatic conditions were drawn. The authentic wines obtained from the FA grape variety from six different vineyards showed δ(18)O values in the range of+3.28 (Cotesti region - 45 °38'N/27 °04'E) to-2.60 ‰ (Aiud region - 46 °19'N/23 °45'E). The δ(13)C values were very similar for all the samples with an average of about-26 ‰. The difference between the δ(18)O values was due to the different climatic zones, which have an influence on the δ(18)O values of wine water. For the wine variety CS obtained from the Dealu Mare-Tohani vineyard, production years 2003 and 2004, a greater difference in the δ(18)O values of wine water ranging from 1.89 (in 2004) to 5.35 ‰ (in 2003) was noted. This difference is explained by the different mean annual temperatures in 2003 and 2004. PMID:22397311

  11. 27 CFR 28.315 - Loss of wine in transit.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Loss of wine in transit. 28.315 Section 28.315 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Wine § 28.315 Loss of wine in transit. The tax on wine withdrawn without payment...

  12. 27 CFR 28.315 - Loss of wine in transit.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Loss of wine in transit. 28.315 Section 28.315 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Losses Wine § 28.315 Loss of wine in transit. The tax on wine withdrawn without payment...

  13. 27 CFR 24.233 - Addition of spirits to wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Addition of spirits to wine. 24.233 Section 24.233 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Spirits § 24.233 Addition of spirits to wine. (a) Prior to the addition of spirits. Wine will be...

  14. Production of mixed fruit (pawpaw, banana and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine.

    PubMed

    Ogodo, Alloysius Chibuike; Ugbogu, Ositadinma Chinyere; Ugbogu, Amadike Eziuche; Ezeonu, Chukwuma Stephen

    2015-01-01

    Pawpaw, banana and watermelon are tropical fruits with short shelf-lives under the prevailing temperatures and humid conditions in tropical countries like Nigeria. Production of wine from these fruits could help reduce the level of post-harvest loss and increase variety of wines. Pawpaw, banana and watermelon were used to produce mixed fruit wines using Saccharomyces cerevisiae isolated from palm wine. Exactly 609 and 406 g each of the fruits in two-mixed and three-mixed fruit fermentation respectively were crushed using laboratory blender, mixed with distilled water (1:1 w/v), and heated for 30 min with subsequent addition of sugar (0.656 kg). The fruit musts were subjected to primary (aerobic) and secondary (anaerobic) fermentation for 4 and 21 days respectively. During fermentation, aliquots were removed from the fermentation tank for analysis. During primary fermentation, consistent increases in alcohol contents (ranging from 0.0 to 15.0 %) and total acidities (ranging from 0.20 to 0.80 %) were observed with gradual decrease in specific gravities (ranging from 1.060 to 0.9800) and pH (ranging from 4.80 to 2.90). Temperature ranged from 27 °C to 29 °C. The alcoholic content of the final wines were 17.50 ± 0.02 % (pawpaw and watermelon), 16.00 ± 0.02 % (pawpaw and banana), 18.50 ± 0.02 % (banana and watermelon wine) and 18.00 ± 0.02 % (pawpaw, banana and watermelon). The alcoholic content of the wines did not differ significantly (p > 0.05). The pH of all the wines were acidic and ranged from 2.5 ± 0.01 to 3.8 ± 0.01 (p > 0.05). The acid concentration (residual and volatile acidity) were within the acceptable limit and ranged from 0.35 ± 0.02 to 0.88 ± 0.01 % (p > 0.05). Sensory evaluation (P > 0.05) rated the wines acceptability as 'pawpaw and banana wine' > 'pawpaw and watermelon' > 'pawpaw, watermelon and banana' > 'banana and watermelon wine'. This study has shown that acceptable mixed fruit wines could be

  15. Oxidation management of white wines using cyclic voltammetry and multivariate process monitoring.

    PubMed

    Martins, Rui C; Oliveira, Raquel; Bento, Fatima; Geraldo, Dulce; Lopes, Vitor V; Guedes de Pinho, Paula; Oliveira, Carla M; Silva Ferreira, Antonio C

    2008-12-24

    The development of a fingerprinting strategy capable to evaluate the "oxidation status" of white wines based on cyclic voltammetry is proposed here. It is known that the levels of specific antioxidants and redox mechanisms may be evaluated by cyclic voltammetry. This electrochemical technique was applied on two sets of samples. One group was composed of normal aged white wines and a second group obtained from a white wine forced aging protocol with different oxygen, SO(2), pH, and temperature regimens. A study of antioxidant additions, namely ascorbic acid, was also made in order to establish a statistical link between voltammogram fingerprints and chemical antioxidant substances. It was observed that the oxidation curve presented typical features, which enables sample discrimination according to age, oxygen consumption, and antioxidant additions. In fact, it was possible to place the results into four significant orthogonal directions, compressing 99.8% of nonrandom features. Attempts were made to make voltammogram fingerprinting a tool for monitoring oxidation management. For this purpose, a supervised multivariate control chart was developed using a control sample as reference. When white wines are plotted onto the chart, it is possible to monitor the oxidation status and to diagnose the effects of oxygen regimes and antioxidant activity. Finally, quantification of substances implicated in the oxidation process as reagents (antioxidants) and products (off-flavors) was tried using a supervised algorithmic the partial least square regression analysis. Good correlations (r > 0.93) were observed for ascorbic acid, Folin-Ciocalteu index, total SO(2), methional, and phenylacetaldehyde. These results show that cyclic voltammetry fingerprinting can be used to monitor and diagnose the effects of wine oxidation. PMID:19053361

  16. 27 CFR 28.315 - Loss of wine in transit.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Loss of wine in transit..., DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Losses Wine § 28.315 Loss of wine in transit. The... under this part and which is lost while in transit may be allowed only to the extent that the...

  17. 27 CFR 26.67 - Bond, Form 2897-Wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bond, Form 2897-Wine. 26... Liquors and Articles in Puerto Rico Bonds § 26.67 Bond, Form 2897—Wine. Where a proprietor intends to withdraw, for purpose of shipment to the United States, wine of Puerto Rican manufacture from...

  18. 27 CFR 28.132 - Responsibility for return of wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... of wine. 28.132 Section 28.132 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Withdrawal of Wine Without... Customs Bonded Warehouse, or Transportation to a Manufacturing Bonded Warehouse Return of Wines to...

  19. 27 CFR 24.108 - Bonded wine warehouse application.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Bonded wine warehouse... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Application § 24.108 Bonded wine warehouse application. A warehouse company or other person desiring to establish a bonded...

  20. 27 CFR 28.280 - Distilled spirits and wines.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... wines. 28.280 Section 28.280 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... for Use on Aircraft § 28.280 Distilled spirits and wines. When an airline desires to withdraw distilled spirits or wines from its stock being held at the airport under customs custody, for use on...

  1. 27 CFR 26.67 - Bond, Form 2897-Wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Bond, Form 2897-Wine. 26... Liquors and Articles in Puerto Rico Bonds § 26.67 Bond, Form 2897—Wine. Where a proprietor intends to withdraw, for purpose of shipment to the United States, wine of Puerto Rican manufacture from...

  2. 27 CFR 28.132 - Responsibility for return of wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... of wine. 28.132 Section 28.132 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Withdrawal of Wine Without... Customs Bonded Warehouse, or Transportation to a Manufacturing Bonded Warehouse Return of Wines to...

  3. Model for voluntary wine and alcohol consumption in rats.

    PubMed

    Arola, L; Roig, R; Cascón, E; Brunet, M J; Fornós, N; Sabaté, M; Raga, X; Batista, J; Salvadó, M J; Bladé, C

    1997-08-01

    It has been suggested that moderate consumption of ethanol and wine has a protective effect on human health. Animal models used to date for alcohol consumption can not mimic real situations in humans because the consumption is forced and/or excessive. The present study proposes to determine the effects of a voluntary and ad lib consumption model more similar to that of human behavior. Male Wistar rats had free access to either standard diet and water or the same diet plus red wine, sweet wine, or a solution equivalent to red wine (13.5% ethanol) or to sweet wine (20% ethanol + 130 g/L sucrose) for 30 days or 6 months. Daily wine consumption was 15.8 +/- 0.9 and 2.0 +/- 0.2 ml/day for sweet and red wines, respectively. The consumption of each of the alcoholic solutions was similar to that of the wine they were simulating. Drinking wine or ethanol did not affect food and water intakes or growth rate. Plasma metabolites were not substantially affected by consumption of wine or ethanol. Although moderate and high wine consumption did not change the activity of plasma marker enzymes of tissue damage, the consumption of the 2 alcoholic solutions caused a long-term increase in the activity of aspartate aminotransferase. It seems that wine consumption protects the organism from hepatic lesions induced by ethanol alone. PMID:9251979

  4. 27 CFR 24.241 - Decolorizing juice or wine.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... or wine. (a) Conditions and limitations. If the proprietor wishes to use activated carbon or other...: (1) The wine will retain a vinous character after being treated with activated carbon or other decolorizing material; (2) The quantity of activated carbon used to treat the wine, including the juice...

  5. 27 CFR 24.241 - Decolorizing juice or wine.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... or wine. (a) Conditions and limitations. If the proprietor wishes to use activated carbon or other...: (1) The wine will retain a vinous character after being treated with activated carbon or other decolorizing material; (2) The quantity of activated carbon used to treat the wine, including the juice...

  6. 27 CFR 24.241 - Decolorizing juice or wine.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... or wine. (a) Conditions and limitations. If the proprietor wishes to use activated carbon or other...: (1) The wine will retain a vinous character after being treated with activated carbon or other decolorizing material; (2) The quantity of activated carbon used to treat the wine, including the juice...

  7. 27 CFR 19.26 - Tax on wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    .... Except as otherwise provided by law, the liability for tax on wine transferred in bond from a bonded wine... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Tax on wine. 19.26 Section 19.26 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT...

  8. 27 CFR 26.52 - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... carbon dioxide. 26.52 Section 26.52 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From Puerto Rico § 26.52 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine;...

  9. 27 CFR 26.52 - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... carbon dioxide. 26.52 Section 26.52 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From Puerto Rico § 26.52 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine;...

  10. 27 CFR 26.52 - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... carbon dioxide. 26.52 Section 26.52 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From Puerto Rico § 26.52 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine;...

  11. 27 CFR 26.52 - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... carbon dioxide. 26.52 Section 26.52 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From Puerto Rico § 26.52 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine;...

  12. 27 CFR 26.52 - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... carbon dioxide. 26.52 Section 26.52 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From Puerto Rico § 26.52 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of wine;...

  13. Borders Uncorked: Exporting Wine to the United States

    ERIC Educational Resources Information Center

    Alpern, Barbara E.; Odett, David C.

    2008-01-01

    Last fall, in an effort to raise awareness of Canadian table wines, the Consulate General commissioned a group of International Business MBA students from Walsh College, in suburban Detroit, to create the "Canadian Wine Exporter's Guide." This report, which was officially presented to Canadian wine producers prior to the tasting, provides…

  14. 27 CFR 24.86 - Essences produced on wine premises.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Essences produced on wine premises. 24.86 Section 24.86 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Essences § 24.86 Essences produced on wine...

  15. 27 CFR 24.108 - Bonded wine warehouse application.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine warehouse application. 24.108 Section 24.108 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Application § 24.108 Bonded wine warehouse application. A...

  16. 27 CFR 24.141 - Bonded wine warehouse.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bonded wine warehouse. 24... § 24.141 Bonded wine warehouse. Where all operations at a bonded wine warehouse are to be permanently discontinued, the warehouse proprietor shall file with the appropriate TTB officer a notice in letter form...

  17. Colorimetric Sensor Array for White Wine Tasting

    PubMed Central

    Chung, Soo; Park, Tu San; Park, Soo Hyun; Kim, Joon Yong; Park, Seongmin; Son, Daesik; Bae, Young Min; Cho, Seong In

    2015-01-01

    A colorimetric sensor array was developed to characterize and quantify the taste of white wines. A charge-coupled device (CCD) camera captured images of the sensor array from 23 different white wine samples, and the change in the R, G, B color components from the control were analyzed by principal component analysis. Additionally, high performance liquid chromatography (HPLC) was used to analyze the chemical components of each wine sample responsible for its taste. A two-dimensional score plot was created with 23 data points. It revealed clusters created from the same type of grape, and trends of sweetness, sourness, and astringency were mapped. An artificial neural network model was developed to predict the degree of sweetness, sourness, and astringency of the white wines. The coefficients of determination (R2) for the HPLC results and the sweetness, sourness, and astringency were 0.96, 0.95, and 0.83, respectively. This research could provide a simple and low-cost but sensitive taste prediction system, and, by helping consumer selection, will be able to have a positive effect on the wine industry. PMID:26213946

  18. Antimicrobial effects of wine: separating the role of polyphenols, pH, ethanol, and other wine components.

    PubMed

    Boban, Natasa; Tonkic, Marija; Budimir, Danijela; Modun, Darko; Sutlovic, Davorka; Punda-Polic, Volga; Boban, Mladen

    2010-06-01

    While the antimicrobial effectiveness of wine is well documented, relative contributions of the wine components to its antimicrobial activity is controversial. To separate the role of wine phenolics, ethanol, and pH from other wine constituents, the antimicrobial effects of intact wine were compared to that of phenols-stripped wine, dealcoholized wine, ethanol, and low pH applied separately and in combination, against 2 common foodborne pathogens, Salmonella enterica serovar Enteritidis and Escherichia coli. All samples were biochemically characterized with respect to their total phenolics and resveratrol content, antioxidant capacity, ethanol content, and pH. Antioxidative activity of the samples corresponded to their total phenolics content. Except for respective controls, pH and ethanol content were similar in all samples. The order of antibacterial activity of the samples was: intact wine > phenols-stripped wine > dealcoholized wine > combination of ethanol and low pH > low pH > ethanol. Separate application of ethanol or low pH showed negligible antibacterial activity while their combination showed synergistic effect. Antibacterial activity of the samples could not be related to their total phenolics and resveratrol content, antioxidant capacity, ethanol content, or pH. Our study indicates that antimicrobial activity of complex solutions such as intact wine cannot be exclusively attributed to its phenolic or nonphenolic constituents, nor can the antimicrobial activity of wine be predicted on the basis of its particular components. PMID:20629891

  19. Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae

    PubMed Central

    Bellon, Jennifer R.; Schmid, Frank; Capone, Dimitra L.; Dunn, Barbara L.; Chambers, Paul J.

    2013-01-01

    Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment. PMID:23614011

  20. A fast and environment-friendly MEPSPEP/UHPLC-PDA methodology to assess 3-hydroxy-4,5-dimethyl-2(5H)-furanone in fortified wines.

    PubMed

    Freitas, Jorge; Perestrelo, Rosa; Cassaca, Rubina; Castillo, Mariangie; Santos, Mariana; Pereira, Jorge; Câmara, José S

    2017-01-01

    Sotolon is widely associated with the quality of fortified aged wines, and has also been linked to premature oxidative aging (premox). Here we developed a single, fast and environmental-friendly microextraction by packed sorbent ultra-high pressure liquid chromatography analysis (MEPS/UHPLC-PDA) for sotolon quantification in different wines. The best extraction conditions (loading three times 250μL samples through the MEPSPEP sorbent and elution with 100μL of 50% MeOH) were combined with a fast UHPLC separation (5min separation using acidified 10% MeOH isocratic flow in a CORTECS C18 column) to allow unparalleled minimum sample and solvents volumes usage. The validated methodology showed good linearity (r(2)>0.993) and precision (<5.6%); high recovery (>81%) and detection limits (0.45-2.51μg/L) far below sotolon odor threshold for any type of wine. The methodology was successfully applied to selected white table and Madeira wines, encompassing therefore a wide range of alcohol and sugar contents. Furthermore, as far we may know, this is the first time a single methodology can be used to assess both wine aging or premox according to the type of wine. PMID:27507526

  1. Characterization of wine with PTR-MS

    NASA Astrophysics Data System (ADS)

    Boscaini, Elena; Mikoviny, Tomas; Wisthaler, Armin; Hartungen, Eugen Von; Märk, Tilmann D.

    2004-12-01

    A new method for measuring volatile profiles of alcoholic beverages (or other ethanol-containing analytes such as perfumes or herbs) has been developed. The method is based on proton transfer reaction mass spectrometry (PTR-MS). However, instead of hydronium ions (H3O+) protonated ethanol clusters (C2H5OH2+(C2H5OH)n = 1,2) are used as chemical ionization reagent ions. A stable reagent ion distribution is obtained by a 10-fold dilution of analyte headspace into ethanol-saturated nitrogen. Samples with different ethanol content can thus be directly compared. Characteristic mass spectral fingerprints have been obtained for four wine varieties. Principal component analysis discriminates between different wine varieties and shows specific correlations between wine variety and selected ions.

  2. High precision mass measurements for wine metabolomics

    NASA Astrophysics Data System (ADS)

    Roullier-Gall, Chloé; Witting, Michael; Gougeon, Régis; Schmitt-Kopplin, Philippe

    2014-11-01

    An overview of the critical steps for the non-targeted Ultra-High Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS) analysis of wine chemistry is given, ranging from the study design, data preprocessing and statistical analyses, to markers identification. UPLC-Q-ToF-MS data was enhanced by the alignment of exact mass data from FTICR-MS, and marker peaks were identified using UPLC-Q-ToF-MS². In combination with multivariate statistical tools and the annotation of peaks with metabolites from relevant databases, this analytical process provides a fine description of the chemical complexity of wines, as exemplified in the case of red (Pinot noir) and white (Chardonnay) wines from various geographic origins in Burgundy.

  3. High precision mass measurements for wine metabolomics

    PubMed Central

    Roullier-Gall, Chloé; Witting, Michael; Gougeon, Régis D.; Schmitt-Kopplin, Philippe

    2014-01-01

    An overview of the critical steps for the non-targeted Ultra-High Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometry (UPLC-Q-ToF-MS) analysis of wine chemistry is given, ranging from the study design, data preprocessing and statistical analyses, to markers identification. UPLC-Q-ToF-MS data was enhanced by the alignment of exact mass data from FTICR-MS, and marker peaks were identified using UPLC-Q-ToF-MS2. In combination with multivariate statistical tools and the annotation of peaks with metabolites from relevant databases, this analytical process provides a fine description of the chemical complexity of wines, as exemplified in the case of red (Pinot noir) and white (Chardonnay) wines from various geographic origins in Burgundy. PMID:25431760

  4. Effect of Biofilm Formation by Oenococcus oeni on Malolactic Fermentation and the Release of Aromatic Compounds in Wine.

    PubMed

    Bastard, Alexandre; Coelho, Christian; Briandet, Romain; Canette, Alexis; Gougeon, Régis; Alexandre, Hervé; Guzzo, Jean; Weidmann, Stéphanie

    2016-01-01

    The winemaking process involves the alcoholic fermentation of must, often followed by malolactic fermentation (MLF). The latter, mainly carried out by the lactic acid bacterium Oenococcus oeni, is used to improve wine quality when acidity reduction is required. Moreover, it prevents microbial spoilage and improves the wine's organoleptic profile. Prior observations showed that O. oeni is able to resist several months in harsh wine conditions when adhered on oak barrels. Since biofilm is a prevailing microbial lifestyle in natural environments, the capacity of O. oeni to form biofilms was investigated on winemaking material such as stainless steel and oak chips. Scanning Electron Microscopy and Confocal Laser Scanning Microscopy showed that O. oeni was able to adhere to these surfaces and form spatially organized microcolonies embedded in extracellular substances. To assess the competitive advantage of this mode of life in wine, the properties of biofilm and planktonic cells were compared after inoculation in a fermented must (pH 3.5 or 3.2 and 12% ethanol) The results indicated that the biofilm culture of O. oeni conferred (i) increased tolerance to wine stress, and (ii) functional performance with effective malolactic activities. Relative gene expression focusing on stress genes and genes involved in EPS synthesis was investigated in a mature biofilm and emphasized the role of the matrix in increased biofilm resistance. As oak is commonly used in wine aging, we focused on the O. oeni biofilm on this material and its contribution to the development of wine color and the release of aromatic compounds. Analytical chromatography was used to target the main oak aging compounds such as vanillin, gaiacol, eugenol, whisky-lactones, and furfural. The results reveal that O. oeni biofilm developed on oak can modulate the wood-wine transfer of volatile aromatic compounds during MLF and aging by decreasing furfural, gaiacol, and eugenol in particular. This work showed that O

  5. Classification of white wine aromas with an electronic nose.

    PubMed

    Lozano, J; Santos, J P; Horrillo, M C

    2005-09-15

    This paper reports the use of a tin dioxide multisensor array based electronic nose for recognition of 29 typical aromas in white wine. Headspace technique has been used to extract aroma of the wine. Multivariate analysis, including principal component analysis (PCA) as well as probabilistic neural networks (PNNs), has been used to identify the main aroma added to the wine. The results showed that in spite of the strong influence of ethanol and other majority compounds of wine, the system could discriminate correctly the aromatic compounds added to the wine with a minimum accuracy of 97.2%. PMID:18970214

  6. Arterial compliance may be reduced by ingestion of red wine.

    PubMed

    Fantin, F; Bulpitt, C J; Zamboni, M; Cheek, E; Rajkumar, C

    2016-01-01

    The aim of this study was to assess the effect of alcohol on blood pressure and arterial compliance over 24 h in a group of volunteers, comparing the same group of subjects on two consecutive but separate days, one with alcohol intake (alcohol day) and one free of alcohol (control day). We studied 18 healthy subjects (mean age 34.2 years, range 25-53). The subjects received the two days in random order. On the alcohol day, the subjects were asked to drink two glasses of red wine (12% ethanol) between 1830 hours and 0430 hours. Measurements of heart rate, blood pressure and QKD interval (Q wave to Korotkoff (K) sound, diastolic phase (D) using Diasys Integra (Novacor, France)) were recorded (usually 1500 hours to 1500 hours). Three 'ingestion' periods were defined, from 1500 hours to 1830 hours ('before'), 1900 hours to 0430 hours ('during') and from 0430 hours to the following afternoon ('after') on both the alcohol day and on the control day. Red wine increased heart rate during alcohol ingestion and reduced arterial compliance after ingestion. The significant effect of interaction between day and ingestion period on heart rate, diastolic blood pressure and QKD were found, suggesting that the differences in response among the ingestion periods depended on whether alcohol has been consumed that day. For the first time our study indicates the effect of alcohol on 24 h arterial stiffness in a healthy group of volunteers. PMID:25787780

  7. Determination of amino acids in Chinese rice wine by fourier transform near-infrared spectroscopy.

    PubMed

    Shen, Fei; Niu, Xiaoying; Yang, Danting; Ying, Yibin; Li, Bobin; Zhu, Geqing; Wu, Jian

    2010-09-01

    Chinese rice wine is abundant in amino acids. The possibility of quantitative detection of 16 free amino acids (aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine) in Chinese rice wine by Fourier transform near-infrared (NIR) spectroscopy was investigated for the first time in this study. A total of 98 samples from vintage 2007 rice wines with different aging times were analyzed by NIR spectroscopy in transmission mode. Calibration models were developed using partial least-squares regression (PLSR) with high-performance liquid chromatography (HPLC) by postcolumn derivatization and diode array detection as a reference method. To validate the calibration models, full cross (leave-one-out) validation was employed. The results showed that the calibration statistics were good (rcal>0.94) for all amino acids except proline, histidine, and arginine. The correlation coefficient in cross validation (rcv) was >0.81 for 12 amino acids. The residual predictive deviation (RPD) value obtained was >1.5 in all amino acids except proline and arginine, and it was >2.0 in 6 amino acids. The results obtained in this study indicated that NIR spectroscopy could be used as an easy, rapid, and novel tool to quantitatively predict free amino acids in Chinese rice wine without sophisticated methods. PMID:20707307

  8. High Resolution Melting (HRM) applied to wine authenticity.

    PubMed

    Pereira, Leonor; Gomes, Sónia; Castro, Cláudia; Eiras-Dias, José Eduardo; Brazão, João; Graça, António; Fernandes, José R; Martins-Lopes, Paula

    2017-02-01

    Wine authenticity methods are in increasing demand mainly in Denomination of Origin designations. The DNA-based methodologies are a reliable means of tracking food/wine varietal composition. The main aim of this work was the study of High Resolution Melting (HRM) application as a screening method for must and wine authenticity. Three sample types (leaf, must and wine) were used to validate the three developed HRM assays (Vv1-705bp; Vv2-375bp; and Vv3-119bp). The Vv1 HRM assay was only successful when applied to leaf and must samples. The Vv2 HRM assay successfully amplified all sample types, allowing genotype discrimination based on melting temperature values. The smallest amplicon, Vv3, produced a coincident melting curve shape in all sample types (leaf and wine) with corresponding genotypes. This study presents sensitive, rapid and efficient HRM assays applied for the first time to wine samples suitable for wine authenticity purposes. PMID:27596395

  9. 27 CFR 24.91 - Conveyance of untaxpaid wine or spirits.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... wine or spirits. 24.91 Section 24.91 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Conveyance of Wine Or Spirits on Wine Premises § 24.91 Conveyance of untaxpaid wine or spirits....

  10. 27 CFR 28.131 - Application for return of wines withdrawn without payment of tax.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... wines withdrawn without payment of tax. 28.131 Section 28.131 Alcohol, Tobacco Products and Firearms... Withdrawal of Wine Without Payment of Tax for Exportation, Use on Vessels and Aircraft, Transfer to a Foreign... Return of Wines to Bonded Wine Cellar § 28.131 Application for return of wines withdrawn without...

  11. 27 CFR 24.290 - Removal of wine as distilling material.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Removal of wine as... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Removals Without Payment of Tax § 24.290 Removal of wine as distilling material. (a) General. Still wine may...

  12. 27 CFR 28.131 - Application for return of wines withdrawn without payment of tax.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... wines withdrawn without payment of tax. 28.131 Section 28.131 Alcohol, Tobacco Products and Firearms... Withdrawal of Wine Without Payment of Tax for Exportation, Use on Vessels and Aircraft, Transfer to a Foreign... Return of Wines to Bonded Wine Cellar § 28.131 Application for return of wines withdrawn without...

  13. 27 CFR 19.419 - Withdrawals of spirits for use in wine production.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... use in wine production. 19.419 Section 19.419 Alcohol, Tobacco Products and Firearms ALCOHOL AND... in wine production. A proprietor may withdraw wine spirits without payment of tax for transfer in bond to a bonded wine cellar for use in wine production. The proprietor, as consignor, must prepare...

  14. 27 CFR 24.91 - Conveyance of untaxpaid wine or spirits.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... wine or spirits. 24.91 Section 24.91 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Conveyance of Wine Or Spirits on Wine Premises § 24.91 Conveyance of untaxpaid wine or spirits....

  15. 27 CFR 19.532 - Withdrawals of spirits for use in wine production.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... use in wine production. 19.532 Section 19.532 Alcohol, Tobacco Products and Firearms ALCOHOL AND... production. Wine spirits may be withdrawn to a bonded wine cellar without payment of tax for use in wine production. When wine spirits are consigned, the proprietor shall prepare a transfer record according to §...

  16. Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetry.

    PubMed

    Ugliano, Maurizio

    2016-12-01

    This work describes the application of disposable screen printed carbon paste sensors for the analysis of the main white wine oxidizable compounds as well as for the rapid fingerprinting and classification of white wines from different grape varieties. The response of individual white wine antioxidants such as flavanols, flavanol derivatives, phenolic acids, SO2 and ascorbic acid was first assessed in model wine. Analysis of commercial white wines gave voltammograms featuring two unresolved anodic waves corresponding to the oxidation of different compounds, mostly phenolic antioxidants. Calculation of the first order derivative of measured current vs. applied potential allowed resolving these two waves, highlighting the occurrence of several electrode processes corresponding to the oxidation of individual wine components. Through the application of Principal Component Analysis (PCA), derivative voltammograms were used to discriminate among wines of different varieties. PMID:27374602

  17. Occurrence of ochratoxin A (OTA) in wines: influence of the type of wine and its geographical origin.

    PubMed

    Otteneder, H; Majerus, P

    2000-09-01

    The results of more than 450 samples taken from the literature and 400 samples tested by our own investigations have been taken into account to quite extensively describe the situation of OTA contamination of wine. According to these data OTA is much more commonly detected in red wines than in rosé and white wines and the OTA concentration is remarkably higher than in the last two. Thus OTA could be detected in 25% of white wine samples whereas it was detected in 40% of rosé and 54% of red wine samples. The same result was found when comparing the wines from southern and northern regions. Here the red wine samples from the northern cultivating area showed a contamination of 12% in contrast to those from the southern area which showed a contamination of about 95%. PMID:11091793

  18. Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen.

    PubMed

    Arapitsas, Panagiotis; Ugliano, Maurizio; Perenzoni, Daniele; Angeli, Andrea; Pangrazzi, Paolo; Mattivi, Fulvio

    2016-01-15

    The impact of minute amounts of oxygen in the headspace on the post-bottling development of wine is generally considered to be very important, since oxygen can either damage or improve the quality of wine. This project aimed to gain new experimental evidence about the chemistry of the interaction between wine and oxygen. The experimental design included 216 bottles of 12 different white wines produced from 6 different cultivars (Inzolia, Muller Thurgau, Chardonnay, Grillo, Traminer and Pinot gris). Half of them were bottled using the standard industrial process with inert headspace and the other half without inert gas and with extra headspace. After 60 days of storage at room temperature, the wines were analysed using an untargeted LC-MS method. The use of a detailed holistic analysis workflow, with several levels of quality control and marker selection, gave 35 metabolites putatively induced by the different amounts of oxygen. These metabolite markers included ascorbic acid, tartaric acid and various sulfonated compounds observed in wine for the first time (e.g. S-sulfonated cysteine, glutathione and pantetheine; and sulfonated indole-3-lactic acid hexoside and tryptophol). The consumption of SO2 mediated by these sulfonation reactions was promoted by the presence of higher levels of oxygen on bottling. PMID:26709023

  19. Polyphenols content, phenolics profile and antioxidant activity of organic red wines produced without sulfur dioxide/sulfites addition in comparison to conventional red wines.

    PubMed

    Garaguso, Ivana; Nardini, Mirella

    2015-07-15

    Wine exerts beneficial effects on human health when it is drunk with moderation. Nevertheless, wine may also contain components negatively affecting human health. Among these, sulfites may induce adverse effects after ingestion. We examined total polyphenols and flavonoids content, phenolics profile and antioxidant activity of eight organic red wines produced without sulfur dioxide/sulfites addition in comparison to those of eight conventional red wines. Polyphenols and flavonoids content were slightly higher in organic wines in respect to conventional wines, however differences did not reach statistical significance. The phenolic acids profile was quite similar in both groups of wines. Antioxidant activity was higher in organic wines compared to conventional wines, although differences were not statistically significant. Our results indicate that organic red wines produced without sulfur dioxide/sulfites addition are comparable to conventional red wines with regard to the total polyphenols and flavonoids content, the phenolics profile and the antioxidant activity. PMID:25722174

  20. UTILIZATION OF CHEESE WHEY FOR WINE PRODUCTION

    EPA Science Inventory

    Wine was successfully produced in the laboratory from cheese whey. The method used involves the deproteinization of either sweet (cheddar cheese) whey or acid (cottage cheese) whey by heat or ultrafiltration, the addition of sulfur dioxide to stabilize the whey by Kruyveromyces f...

  1. Progress in authentication of food and wine

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Authentication of foods, wines and beverages for varietal, country- (or region-) of-origin, and processing conditions is becoming of increasing concern to consumers and regulators both in the U.S. and internationally. As markets become more globalized and foods and beverages are sourced from many lo...

  2. Herbicide residues in grapes and wine.

    PubMed

    Ying, G G; Williams, B

    1999-05-01

    The persistence of several common herbicides from grapes to wine has been studied. Shiraz, Tarrango and Doradillo grapes were separately sprayed with either norflurazon, oxyfluorfen, oxadiazon or trifluralin-persistent herbicides commonly used for weed control in vineyards. The dissipation of the herbicides from the grapes was followed for 28 days following treatment. Results showed that norflurazon was the most persist herbicide although there were detectable residues of all the herbicides on both red and white grapes at the end of the study period. The penetration of herbicides into the flesh of the grapes was found to be significantly greater for white grapes than for red grapes. Small-lot winemaking experiments showed that norflurazon persisted at levels close to the initial concentration through vinification and into the finished wine. The other herbicides degraded, essentially via first-order kinetics, within the period of "first fermentation" and had largely disappeared after 28 days. The use of charcoal together with filter pads, or with diatomaceous earth was shown to be very effective in removing herbicide residues from the wine. A 5% charcoal filter removed more than 96% of the norflurazon persisting in the treated wine. PMID:10227191

  3. 27 CFR 27.59 - Wines.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... conformity with the Federal Alcohol Administration Act and regulations promulgated thereunder (27 CFR part 4... Alcohol Administration Act and regulations promulgated thereunder (27 CFR part 4). Imported containers of wine are required also to be marked, branded and labeled in accordance with customs regulations (19...

  4. 27 CFR 27.59 - Wines.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... conformity with the Federal Alcohol Administration Act and regulations promulgated thereunder (27 CFR part 4... Alcohol Administration Act and regulations promulgated thereunder (27 CFR part 4). Imported containers of wine are required also to be marked, branded and labeled in accordance with customs regulations (19...

  5. 27 CFR 27.59 - Wines.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... conformity with the Federal Alcohol Administration Act and regulations promulgated thereunder (27 CFR part 4... Alcohol Administration Act and regulations promulgated thereunder (27 CFR part 4). Imported containers of wine are required also to be marked, branded and labeled in accordance with customs regulations (19...

  6. 27 CFR 27.59 - Wines.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... conformity with the Federal Alcohol Administration Act and regulations promulgated thereunder (27 CFR part 4... Alcohol Administration Act and regulations promulgated thereunder (27 CFR part 4). Imported containers of wine are required also to be marked, branded and labeled in accordance with customs regulations (19...

  7. 27 CFR 27.59 - Wines.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... conformity with the Federal Alcohol Administration Act and regulations promulgated thereunder (27 CFR part 4... Alcohol Administration Act and regulations promulgated thereunder (27 CFR part 4). Imported containers of wine are required also to be marked, branded and labeled in accordance with customs regulations (19...

  8. Wine Resveratrol: From the Ground Up.

    PubMed

    Bavaresco, Luigi; Lucini, Luigi; Busconi, Matteo; Flamini, Riccardo; De Rosso, Mirko

    2016-01-01

    The ability of the grapevine to activate defense mechanisms against some pathogens has been shown to be linked to the synthesis of resveratrol and other stilbenes by the plant (inducible viniferins). Metabolized viniferins may also be produced or modified by extracellular enzymes released by the pathogen in an attempt to eliminate undesirable toxic compounds. Because of the important properties of resveratrol, there is increasing interest in producing wines with higher contents of this compound and a higher nutritional value. Many biotic and abiotic elicitors can trigger the resveratrol synthesis in the berries, and some examples are reported. Under the same elicitation pressure, viticultural and enological factors can substantially affect the resveratrol concentration in the wine. The production of high resveratrol-containing grapes and wines relies on quality-oriented viticulture (suitable terroirs and sustainable cultural practices) and winemaking technologies that avoid degradation of the compound. In general, the oenological practices commonly used to stabilize wine after fermentation do not affect resveratrol concentration, which shows considerable stability. Finally the paper reports on two sirtuin genes (SIRT) expressed in grapevine leaves and berries and the role of resveratrol on the deacetylation activity of the encoded enzymes. PMID:27089363

  9. Wine Resveratrol: From the Ground Up

    PubMed Central

    Bavaresco, Luigi; Lucini, Luigi; Busconi, Matteo; Flamini, Riccardo; De Rosso, Mirko

    2016-01-01

    The ability of the grapevine to activate defense mechanisms against some pathogens has been shown to be linked to the synthesis of resveratrol and other stilbenes by the plant (inducible viniferins). Metabolized viniferins may also be produced or modified by extracellular enzymes released by the pathogen in an attempt to eliminate undesirable toxic compounds. Because of the important properties of resveratrol, there is increasing interest in producing wines with higher contents of this compound and a higher nutritional value. Many biotic and abiotic elicitors can trigger the resveratrol synthesis in the berries, and some examples are reported. Under the same elicitation pressure, viticultural and enological factors can substantially affect the resveratrol concentration in the wine. The production of high resveratrol-containing grapes and wines relies on quality-oriented viticulture (suitable terroirs and sustainable cultural practices) and winemaking technologies that avoid degradation of the compound. In general, the oenological practices commonly used to stabilize wine after fermentation do not affect resveratrol concentration, which shows considerable stability. Finally the paper reports on two sirtuin genes (SIRT) expressed in grapevine leaves and berries and the role of resveratrol on the deacetylation activity of the encoded enzymes. PMID:27089363

  10. Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan.

    PubMed

    Mekoue Nguela, J; Poncet-Legrand, C; Sieczkowski, N; Vernhet, A

    2016-11-01

    At present, there is a great interest in enology for yeast derived products to replace aging on lees in winemaking or as an alternative for wine fining. These are yeast protein extracts (YPE), cell walls and mannoproteins. Our aim was to further understand the mechanisms that drive interactions between these components and red wine polyphenols. To this end, interactions between grape skin tannins or wine polyphenols or tannins and a YPE, a mannoprotein fraction and a β-glucan were monitored by binding experiments, ITC and DLS. Depending on the tannin structure, a different affinity between the polyphenols and the YPE was observed, as well as differences in the stability of the aggregates. This was attributed to the mean degree of polymerization of tannins in the polyphenol fractions and to chemical changes that occur during winemaking. Much lower affinities were found between polyphenols and polysaccharides, with different behaviors between mannoproteins and β-glucans. PMID:27211695

  11. Optical fibre monitoring of Madeira wine estufagem process

    NASA Astrophysics Data System (ADS)

    Novo, C.; Bilro, L.; Ferreira, R.; Alberto, N.; Antunes, P.; Nogueira, R.; Pinto, J. L.

    2013-11-01

    In this work, the study of a particular step of Madeira's winemaking process called estufagem with a plastic optical fibre sensor is presented. Madeira wine is a type of fortified wine produced in the Madeira island of Portugal. The characteristic aroma and exceptional stability of these wines result from the singular used winemaking method that consists in the estufagem where the wine is heated up to 55 °C for at least 3 months, among other steps. This heating based process can produce significant changes in wine colour, aroma and taste. By measuring the transmitted optical power through the wine in three different cells at three different wavelengths it is possible to monitor wine colour evolution during the estufagem. The plastic optical fibres offer easy non-skilled handling, ruggedness and low cost, overcoming the difficulties of the electronic and conventional systems and improving the time of the laboratory offline methods. Results show that it is possible to distinguish the different Madeira wines (from sweet to dry wines) obtained based on different wine grapes as well as the colour evolution during the diverse months of the estufagem.

  12. Wine and health: state of proofs and research needs.

    PubMed

    Walzem, R L

    2008-12-01

    Regular moderate wine consumption is often associated with reduced morbidity and mortality from to a variety of chronic diseases in which inflammation is a root cause. Wine comes in a wide variety of styles that contain quite different ethanol and polyphenol contents. Controversy remains as to whether the alcohol or polyphenols contribute more to the health benefits of regular moderate wine consumption. The variety of wines available to consumers can be expected to affect health differently in accordance with a particular wine's total polyphenolic content and spectrum of individual polyphenols. The overall effect of wine consumption on health depends upon the total amounts consumed, the style and possibly the pattern of consumption. The apparent effect of wine consumption may be modified by the non-wine diet composition of the consumer in that alcohol may appear as the primary component in consumers with high fruit, vegetable and whole grain intakes while phytochemical benefit may become significant in diets where wine is the primary dietary source of phytochemical. In this review, wine polyphenol mechanisms of action will be reviewed in connection with the mechanism the development of atherosclerotic cardiovascular disease (ASCVD). Selected clinical studies published in 2004-2008 were reviewed. Experimental requirements for valid clinical studies, translation of in vitro to in vivo application and areas where additional evidence needs to be developed were identified. PMID:19109750

  13. Selection of an autochthonous Saccharomyces strain starter for alcoholic fermentation of Sherry base wines.

    PubMed

    Rodríguez-Palero, María Jesús; Fierro-Risco, Jesús; Codón, Antonio C; Benítez, Tahía; Valcárcel, Manuel J

    2013-06-01

    Several indigenous Saccharomyces strains from musts were isolated in the Jerez de la Frontera region, at the end of spontaneous fermentation, in order to select the most suitable autochthonous yeast starter, during the 2007 vintage. Five strains were chosen for their oenological abilities and fermentative kinetics to elaborate a Sherry base wine. The selected autochthonous strains were characterized by molecular methods: electrophoretic karyotype and random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) and by physiological parameters: fermentative power, ethanol production, sugar consumption, acidity and volatile compound production, sensory quality, killer phenotype, desiccation, and sulphur dioxide tolerance. Laboratory- and pilot-scale fermentations were conducted with those autochthonous strains. One of them, named J4, was finally selected over all others for industrial fermentations. The J4 strain, which possesses exceptional fermentative properties and oenological qualities, prevails in industrial fermentations, and becomes the principal biological agent responsible for winemaking. Sherry base wine, industrially manufactured by means of the J4 strain, was analyzed, yielding, together with its sensory qualities, final average values of 0.9 g/l sugar content, 13.4 % (v/v) ethanol content and 0.26 g/l volatile acidity content; apart from a high acetaldehyde production, responsible for the distinctive aroma of "Fino". This base wine was selected for "Fino" Sherry elaboration and so it was fortified; it is at present being subjected to biological aging by the so-called "flor" yeasts. The "flor" velum formed so far is very high quality. To the best of our knowledge, this is the first study covering from laboratory to industrial scale of characterization and selection of autochthonous starter intended for alcoholic fermentation in Sherry base wines. Since the 2010 vintage, the indigenous J4 strain is employed to industrially manufacture a

  14. Wine drinking is associated with increased heart rate variability in women with coronary heart disease

    PubMed Central

    Janszky, I; Ericson, M; Blom, M; Georgiades, A; Magnusson, J-O; Alinagizadeh, H; Ahnve, S

    2005-01-01

    Objective: To test the hypothesis that alcohol consumption is positively related to heart rate variability (HRV) in women with coronary heart disease (CHD) and therefore that cardiac autonomic activity is potentially implicated in the mediation of the favourable effects of moderate drinking. Design, settings, and patients: Cross sectional study of female patients who survived hospitalisation for acute myocardial infarction or underwent a revascularisation procedure, percutaneous transluminal coronary angioplasty, or coronary artery bypass grafting. Main outcome measures: Ambulatory 24 hour ECG was recorded during normal activities. The mean of the standard deviations of all normal to normal intervals for all five minute segments of the entire recording (SDNNI) and the following frequency domain parameters were assessed: total power, high frequency power, low frequency power, and very low frequency power. A standardised questionnaire evaluated self reported consumption of individual alcoholic beverage types: beer, wine, and spirits. Other clinical characteristics, such as age, body mass index, smoking habits, history of diabetes mellitus, menopausal status, educational status, and treatment, were also assessed. Results: Wine intake was associated with increased HRV in both time and frequency domains independently of other clinical covariates (for example, ln SDNNI was 3.89 among wine drinkers v 3.59 among wine non-drinkers in the multivariate model; p  =  0.014). In contrast, consumption of beer and spirits and the total amount of alcohol consumed did not relate significantly to any of the HRV parameters. Conclusion: Intake of wine, but not of spirits or beer, is positively and independently associated with HRV in women with CHD. These results may contribute to the understanding of the complex relation between alcohol consumption and CHD. PMID:15710709

  15. A principal component analysis of transmission spectra of wine distillates

    NASA Astrophysics Data System (ADS)

    Rogovaya, M. V.; Sinitsyn, G. V.; Khodasevich, M. A.

    2014-11-01

    A chemometric method of decomposing multidimensional data into a small-sized space, the principal component method, has been applied to the transmission spectra of vintage Moldovan wine distillates. A sample of 42 distillates aged from four to 7 years from six producers has been used to show the possibility of identifying a producer in a two-dimensional space of principal components describing 94.5% of the data-matrix dispersion. Analysis of the loads into the first two principal components has shown that, in order to measure the optical characteristics of the samples under study using only two wavelengths, it is necessary to select 380 and 540 nm, instead of the standard 420 and 520 nm, to describe the variability of the distillates by one principal component or 370 and 520 nm to describe the variability by two principal components.

  16. Effect of Biofilm Formation by Oenococcus oeni on Malolactic Fermentation and the Release of Aromatic Compounds in Wine

    PubMed Central

    Bastard, Alexandre; Coelho, Christian; Briandet, Romain; Canette, Alexis; Gougeon, Régis; Alexandre, Hervé; Guzzo, Jean; Weidmann, Stéphanie

    2016-01-01

    The winemaking process involves the alcoholic fermentation of must, often followed by malolactic fermentation (MLF). The latter, mainly carried out by the lactic acid bacterium Oenococcus oeni, is used to improve wine quality when acidity reduction is required. Moreover, it prevents microbial spoilage and improves the wine’s organoleptic profile. Prior observations showed that O. oeni is able to resist several months in harsh wine conditions when adhered on oak barrels. Since biofilm is a prevailing microbial lifestyle in natural environments, the capacity of O. oeni to form biofilms was investigated on winemaking material such as stainless steel and oak chips. Scanning Electron Microscopy and Confocal Laser Scanning Microscopy showed that O. oeni was able to adhere to these surfaces and form spatially organized microcolonies embedded in extracellular substances. To assess the competitive advantage of this mode of life in wine, the properties of biofilm and planktonic cells were compared after inoculation in a fermented must (pH 3.5 or 3.2 and 12% ethanol) The results indicated that the biofilm culture of O. oeni conferred (i) increased tolerance to wine stress, and (ii) functional performance with effective malolactic activities. Relative gene expression focusing on stress genes and genes involved in EPS synthesis was investigated in a mature biofilm and emphasized the role of the matrix in increased biofilm resistance. As oak is commonly used in wine aging, we focused on the O. oeni biofilm on this material and its contribution to the development of wine color and the release of aromatic compounds. Analytical chromatography was used to target the main oak aging compounds such as vanillin, gaiacol, eugenol, whisky-lactones, and furfural. The results reveal that O. oeni biofilm developed on oak can modulate the wood-wine transfer of volatile aromatic compounds during MLF and aging by decreasing furfural, gaiacol, and eugenol in particular. This work showed that O

  17. Spectrophotometric and colorimetric analysis of wine for nuances reproduction

    NASA Astrophysics Data System (ADS)

    Boisier, Bertrand; Mansouri, Alamin; Gouton, Pierre; Trollat, Philippe

    2010-01-01

    In this paper, we propose a simple method for wine color characterization, classification and reproduction. The aim is to represent the colors of wines with limited number of hues that we call nuances. Burgundy wines, France) constitute the wine samples in this study but the method remains general. The method consists of four steps: spectral transmittance measures of a large number of wine samples. Then standard and gamma corrected colors are reconstructed from spectral data. Afterwards, a ΔE-based classification is performed in the CIELAB, which provides good visual uniformity and thus offers the best discrimination between the different samples. The last step is a spectral-based color reproduction using synthetic liquids. The obtained results are encouraging in that they permit an accurate characterization and reproduction of wine color.

  18. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines.

    PubMed

    Apolinar-Valiente, Rafael; Romero-Cascales, Inmaculada; Williams, Pascale; Gómez-Plaza, Encarna; López-Roca, José María; Ros-García, José María; Doco, Thierry

    2015-07-15

    Wine oligosaccharides were recently characterized and their concentrations, their composition and their roles on different wines remain to be determined. The concentration and composition of oligosaccharides in Cabernet Sauvignon, Syrah and Monastrell wines was studied. Oligosaccharide fractions were isolated by high resolution size-exclusion chromatography. The neutral and acidic sugar composition was determined by gas chromatography. The MS spectra of the oligosaccharides were performed on an AccuTOF mass spectrometer. Molar-mass distributions were determined by coupling size exclusion chromatography with a multi-angle light scattering device (MALLS) and a differential refractive index detector. Results showed significant differences in the oligosaccharidic fraction from Cabernet Sauvignon, Syrah and Monastrell wines. This study shows the influence that the grape variety seems have on the quantity, composition and structure of oligosaccharides in the finished wine. To our knowledge, this is the first report to research the oligosaccharides composition of Cabernet Sauvignon, Syrah and Monastrell wines. PMID:25722170

  19. Use of polyaspartate as inhibitor of tartaric precipitations in wines.

    PubMed

    Bosso, Antonella; Panero, Loretta; Petrozziello, Maurizio; Sollazzo, Marco; Asproudi, Andriani; Motta, Silvia; Guaita, Massimo

    2015-10-15

    All additives used to stabilize wines against the precipitations of potassium bitartrate have some limits: metatartaric acid (MTA) is effective but very unstable, carboxymethylcellulose is stable and effective in white wines but affects color stability in red wines, mannoproteins have a variable effectiveness depending on wine composition. This work was aimed at testing the effect of new stabilizing products on tartaric precipitations, focusing on the use of Na and K polyaspartate salts (PASPs). The effectiveness of 4 different PASPs and 1 MTA added to red and white wines was compared using the mini-contact test and cold test. The dose effect and the stability of the products over time were also studied. The PASPs showed a similar stabilizing effect and a longer stability over time compared to MTA. PASPs can be considered interesting as additives for wine tartaric stabilization. Further work is in progress to better characterize their enological properties. PMID:25952834

  20. The microbial ecology of wine grape berries.

    PubMed

    Barata, A; Malfeito-Ferreira, M; Loureiro, V

    2012-02-15

    Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria with different physiological characteristics and effects upon wine production. Some species are only found in grapes, such as parasitic fungi and environmental bacteria, while others have the ability to survive and grow in wines, constituting the wine microbial consortium. This consortium covers yeast species, lactic acid bacteria and acetic acid bacteria. The proportion of these microorganisms depends on the grape ripening stage and on the availability of nutrients. Grape berries are susceptible to fungal parasites until véraison after which the microbiota of truly intact berries is similar to that of plant leaves, which is dominated by basidiomycetous yeasts (e.g. Cryptococcus spp., Rhodotorula spp. Sporobolomyces spp.) and the yeast-like fungus Aureobasidium pullulans. The cuticle of visually intact berries may bear microfissures and softens with ripening, increasing nutrient availability and explaining the possible dominance by the oxidative or weakly fermentative ascomycetous populations (e.g. Candida spp., Hanseniaspora spp., Metschnikowia spp., Pichia spp.) approaching harvest time. When grape skin is clearly damaged, the availability of high sugar concentrations on the berry surface favours the increase of ascomycetes with higher fermentative activity like Pichia spp. and Zygoascus hellenicus, including dangerous wine spoilage yeasts (e.g. Zygosaccharomyces spp., Torulaspora spp.), and of acetic acid bacteria (e.g. Gluconobacter spp., Acetobacter spp.). The sugar fermenting species Saccharomyces cerevisiae is rarely found on unblemished berries, being favoured by grape damage. Lactic acid bacteria are minor partners of grape microbiota and while being the typical agent of malolactic fermentation, Oenococcus oeni has been seldom isolated from grapes in the vineyard. Environmental ubiquitous bacteria of the genus Enterobacter spp., Enterococcus spp., Bacillus spp

  1. Climate variability and Port wine quality

    NASA Astrophysics Data System (ADS)

    Gouveia, Celia; Liberato, Margarida L. R.; Trigo, Ricardo M.; Dacamara, Carlos

    2010-05-01

    Recent warming trends for Portugal have been found to be steepest in winter and spring and more pronounced for minimum than for maximum values of temperature (Miranda et al, 2002). These trends and associated changes in temperature and precipitation regimes may exert strong influences on agriculture systems. For instance, high values of the North Atlantic Oscillation (NAO) index have been shown to significantly reduce precipitation over Iberia and therefore induce low yield wheat crops in Portugal (Gouveia and Trigo, 2006). Port wine is produced from grapes grown in selected areas of the Douro valley, the so-called Região Demarcada do Douro, the first wine-producing region of the world (dating from 1758). A vintage wine is made from grapes that were grown and harvested in a single specified year and is classified as such because of the above average quality, a status that is attributed by Port houses in their best years. The Douro region presents distinctive climatic, topographic and soil characteristics. While the latest factors are fixed in time, the former may considerably change from year to year, exposing the Port wine productions to a large risk associated to interannual and intra-seasonal climatic variations. It is therefore to be expected that high quality wines are generally associated to optimum climatic conditions. In this work we have performed an analysis of the distinct behaviour of several meteorological fields in vintage versus non-vintage years. The relative importance of maximum and minimum temperature, precipitation and frost days is assessed for each individual month of the vegetative cycle and their importance to a high quality wine year is evaluated. Composites of 500 hPa geopotential height and sea level pressure fields over the Euro Atlantic region are also compared for vintage and non-vintage years. Results reveal a strong dependence of vintage production on maximum temperature and precipitation during spring and summer (the growing season

  2. Acetic acid bacteria spoilage of bottled red wine -- a review.

    PubMed

    Bartowsky, Eveline J; Henschke, Paul A

    2008-06-30

    Acetic acid bacteria (AAB) are ubiquitous organisms that are well adapted to sugar and ethanol rich environments. This family of Gram-positive bacteria are well known for their ability to produce acetic acid, the main constituent in vinegar. The oxidation of ethanol through acetaldehyde to acetic acid is well understood and characterised. AAB form part of the complex natural microbial flora of grapes and wine, however their presence is less desirable than the lactic acid bacteria and yeast. Even though AAB were described by Pasteur in the 1850s, wine associated AAB are still difficult to cultivate on artificial laboratory media and until more recently, their taxonomy has not been well characterised. Wine is at most risk of spoilage during production and the presence of these strictly aerobic bacteria in grape must and during wine maturation can be controlled by eliminating, or at least limiting oxygen, an essential growth factor. However, a new risk, spoilage of wine by AAB after packaging, has only recently been reported. As wine is not always sterile filtered prior to bottling, especially red wine, it often has a small resident bacterial population (<10(3) cfu/mL), which under conducive conditions might proliferate. Bottled red wines, sealed with natural cork closures, and stored in a vertical upright position may develop spoilage by acetic acid bacteria. This spoilage is evident as a distinct deposit of bacterial biofilm in the neck of the bottle at the interface of the wine and the headspace of air, and is accompanied with vinegar, sherry, bruised apple, nutty, and solvent like off-aromas, depending on the degree of spoilage. This review focuses on the wine associated AAB species, the aroma and flavour changes in wine due to AAB metabolism, discusses the importance of oxygen ingress into the bottle and presents a hypothesis for the mechanism of spoilage of bottled red wine. PMID:18237809

  3. Characterization of yeast strains for wine production: effect of fermentation variables on quality of wine produced.

    PubMed

    Ndip, R N; Akoachere, J F; Dopgima, L L; Ndip, L M

    2001-09-01

    Sixteen yeast strains isolated from grapefruit (Citrus paradis), orange (Citrus sinensis) and pineapple (Ananas comosus) were characterized using standard microbiological procedures. The species were identified as Saccharomyces uvarum, S. cerevisiae, S. carlbergensis, and S. ellipsoideus. Their abilities for wine production were tested by using sugar and ethanol tolerance tests. The best biochemically active strain, S. ellipsoideus, was used along with commercially available baker's yeast (S. cerevisiae) to produce wine from grapefruit, orange, and pineapple juices. After fermentation for 14 d with S. cerevisiae and 21 d with S. ellipsoideus, wines produced were compared with Baron de Valls (standard). The highest (10.47% [v/v]) and lowest (7.68% [v/v]) alcohol concentrations with corresponding residual sugar concentrations of 1.88% (w/v) and 7.7% (w/v) were produced from orange after fermentation with S. cerevisiae and S. ellipsoideus, respectively. S. ellipsoideus was found to be the best yeast strain producing wine with the highest acceptable score of 7.41 from orange. The study revealed the possibility of producing wine from our locally available fruits using simple, cheap, and adaptable technology with biochemically characterized yeast strains. PMID:11732717

  4. The role of light, temperature and wine bottle colour on pigment enhancement in white wine.

    PubMed

    Dias, Daniel A; Smith, Trevor A; Ghiggino, Kenneth P; Scollary, Geoffrey R

    2012-12-15

    Pigmentation enhancement in a Chardonnay wine with high flavan-3-ol concentration was examined by irradiating the wine under controlled conditions. Heating the wine in darkness required temperatures in excess of 50°C before enhanced pigmentation became apparent. It was found that ultraviolet and, to a lesser extent, low wavelength visible light contributed to pigment production. The development of pigmentation depended on wine bottle glass colour: Flint>Arctic Blue>French Green>Antique Green. This is in agreement with the transmission characteristics of the bottles with even the darkest (Antique Green) allowing the transmission of some ultraviolet light. Riboflavin, when added to the wine, degraded rapidly when exposed to radiation <400 nm. The degradation of riboflavin and the onset of colour development depended on the actual amounts as well as the ratio of riboflavin to flavan-3-ol, suggesting that a complex series of reactions are occurring. A degradation product of riboflavin may be contributing to the increase in absorbance in the visible region observed during light exposure. PMID:22980893

  5. H, C, and O Stable Isotope Ratios of Passito Wine.

    PubMed

    Perini, Matteo; Rolle, Luca; Franceschi, Pietro; Simoni, Marco; Torchio, Fabrizio; Di Martino, Vincenzo; Marianella, Rosa Maria; Gerbi, Vincenzo; Camin, Federica

    2015-07-01

    In this study we investigated the effect of the grape withering process occurring during the production of Italian passito wines on the variability of the (D/H)I, (D/H)II, δ(13)C, and δ(18)O of wine ethanol and the δ(18)O of wine water. The production of PDO Erbaluce di Caluso Passito in five different cellars in Piedmont (Italy) was considered in two successive years. Moreover, samples of 17 different traditional Italian passito wines taken at different stages of maturation were taken into account. We found that the δ(18)O of must and wine water and the δ(18)O of ethanol decrease in the case of passito wines produced in northern and central Italy using postharvest drying of the grapes in dedicated ventilated or unventilated fruit drying rooms (fruttaio), during autumn-winter. For passito wines produced in southern Italy, where the main technique involves withering on the plant (en plein air), δ(18)O tends to increase. The (DH)I of wine ethanol did not change during withering, whereas the (DH)II and δ(13)C values changed slightly, but without any clear trend. Particular attention must be therefore paid in the evaluation of the δ(18)O data of passito wines for fraud detection. PMID:25972047

  6. Plastic optical fibre sensor for Madeira wine monitoring

    NASA Astrophysics Data System (ADS)

    Novo, C.; Bilro, L.; Alberto, N.; Antunes, P.; Nogueira, R.; Pinto, J. L.

    2014-08-01

    Madeira wine is a fortified wine produced in Madeira Island, Portugal. Its characteristics are strongly influenced by the winemaking method used which includes a typical and unique step called estufagem. This process consists on heating the wine up to 55 ºC for at least 3 months. In this paper, the characterization of the sensor for the pilot scale facility of estufagem installed in Madeira University is presented, being the device an optimization of a previous version. The response of the sensor was tested towards colour and refractive index, showing a good performance. Madeira wine with different estufagem times was also analysed.

  7. Overview of epidemiological studies on wine, health and mortality.

    PubMed

    Ruf, J C

    2003-01-01

    Numerous epidemiological studies have observed that moderate intake of alcohol including wine is associated with a lower risk of cardiovascular disease (CVD). However, according to several authors, moderate consumption of wine is more beneficial than that of beer or spirits. Some studies have shown that moderate consumption of wine can lower mortality from CVD and other causes. The link between drinking wine and total mortality risk (all causes combined) has been studied. The results of various prospective population studies show that intake of beer and spirits from abstention to light to moderate daily intake did not influence mortality, while wine seems to have a beneficial effect on all causes of mortality. Other studies have reached the same conclusion. In general, several authors have reported that in subjects consuming wine in moderation the risk of mortality from all causes is 20-30% lower than in abstainers. Grape wine appears to be the main alcoholic beverage that contains antioxidant phenolic substances known to inhibit oxidation of low-density lipoprotein and affect hemostasis and carcinogenesis. In conclusion, there are differences in the effects of wine, beer and spirits on health. These differences may not be significant in coronary heart disease. Only moderate wine consumption appears to have a beneficial effect on several types of cancer and on total mortality. PMID:15134372

  8. Wine, spirits and the lung: good, bad or indifferent?

    PubMed

    Kamholz, Stephan L

    2006-01-01

    The putative cardiovascular risks and benefits of the ingestion of wine and alcohol-containing spirits have been well publicized; however, less attention has been focused upon the health effects of wine and spirits consumption on the respiratory system. This paper will highlight epidemiologic, clinical and experimental data on the effects of wine and distilled spirits [and the chemical components thereof] on lung function, chronic obstructive pulmonary disease progression, lung cancer risk, risk of developing acute respiratory distress syndrome, high altitude pulmonary edema and wine [sulfite] associated asthma. Several studies have demonstrated a positive [beneficial] effect of light-to-moderate wine consumption on pulmonary function, while chronic ingestion of distilled spirits may have either no effect, or a negative effect. Studies in Scandinavia, Europe and South America have suggested a possible protective effect of wine ingestion against lung cancer, especially adenocarcinoma. Resveratrol [3,5,4'-trihydroxystilbene] a polyphenolic compound found in red wine, has anti-oxidant, anti-inflammatory and estrogen agonist effects and may be responsible for some of the health benefits of wine. The spectrum of potentially beneficial clinical effects of resveratrol and other wine-derived compounds is discussed. PMID:18528469

  9. Wine, Spirits and the Lung: Good, Bad or Indifferent?

    PubMed Central

    Kamholz, Stephan L

    2006-01-01

    The putative cardiovascular risks and benefits of the ingestion of wine and alcohol-containing spirits have been well publicized; however, less attention has been focused upon the health effects of wine and spirits consumption on the respiratory system. This paper will highlight epidemiologic, clinical and experimental data on the effects of wine and distilled spirits [and the chemical components thereof] on lung function, chronic obstructive pulmonary disease progression, lung cancer risk, risk of developing acute respiratory distress syndrome, high altitude pulmonary edema and wine [sulfite] associated asthma. Several studies have demonstrated a positive [beneficial] effect of light-to-moderate wine consumption on pulmonary function, while chronic ingestion of distilled spirits may have either no effect, or a negative effect. Studies in Scandinavia, Europe and South America have suggested a possible protective effect of wine ingestion against lung cancer, especially adenocarcinoma. Resveratrol [3,5,4′-trihydroxystilbene] a polyphenolic compound found in red wine, has anti-oxidant, anti-inflammatory and estrogen agonist effects and may be responsible for some of the health benefits of wine. The spectrum of potentially beneficial clinical effects of resveratrol and other wine-derived compounds is discussed. PMID:18528469

  10. Pyranoanthocyanin dimers: a new family of turquoise blue anthocyanin-derived pigments found in Port wine.

    PubMed

    Oliveira, Joana; Azevedo, Joana; Silva, Artur M S; Teixeira, Natércia; Cruz, Luis; Mateus, Nuno; de Freitas, Victor

    2010-04-28

    In the present work, several compounds bearing similar spectroscopic features were found to occur in aged Port wines and respective sediments (lees). The data obtained revealed two new families of compounds with unique spectroscopic characteristics, displaying a wavelength of the maximum absorption at high wavelength in the visible spectrum at approximately 730 and approximately 680 nm. The structure of these pigments was elucidated by liquid chromatography/diode array detector-mass spectrometry (LC/DAD-MS) and nuclear magnetic resonance (NMR), and their formation pathway in wines was established. Their structure is constituted by two pyranoanthocyanin moieties linked together through a methyne bridge. This new family of compounds displays an attractive and rare turquoise blue color at acidic conditions and has never been reported in the literature. PMID:20205395

  11. A wine tour around the world traced with 129I; potential as a forensic tool

    NASA Astrophysics Data System (ADS)

    Fitoussi, C.; Raisbeck, G. M.; Hubert, P.

    2010-04-01

    Various quantities of anthropogenic 129I have been released out worldwide in the last decades, principally by nuclear reprocessing plants in England and France. This work was a preliminary attempt to exploit the spatial and temporal variability of these emissions to investigate the possibility of tracing the provenance and age of wines worldwide. Using carrier free iodine extraction followed by measurements by Accelerator Mass Spectrometry (AMS) at the Tandetron of Gif-sur-Yvette, we find a good correlation between the distribution of 129I/ 127I and the extent to which 129I releases are expected as a function of the geographical setting. 129I concentrations, also measured in wines using the same method but with a carrier, show the same pattern.

  12. Continuous Production of Flor Sherry from New York State Wines1

    PubMed Central

    Lüthi, H. R.; Stoyla, Brigitta; Moyer, J. C.

    1965-01-01

    Flor sherry-like wines were produced continuously from New York State wines from Delaware or cold-pressed Concord grapes whose pigment contents were reduced with activated carbon. The course of flor fermentation was followed by total aldehyde analysis. Optimal flor production was observed at 18 to 20 C. Two continuous methods of fermentation were used. A glass column packed with ceramic saddles densely covered with yeasts gave good results, but required more careful management than the second method of submerged fermentation in a laboratory fermentor, which gave a higher sherry output and higher aldehyde production. With the laboratory fermentor, it was possible to obtain a sherry output of 22 liters per 24 hr with an aldehyde content of 300 to 500 mg per liter. The flor sherry produced by these methods required subsequent aging and fortification to the desired alcohol content. PMID:14339255

  13. [Analytical evidences of sugar added to wine].

    PubMed

    Dupuy, P

    1978-01-01

    In many countries addition of sugar to the grape must for increasing the alcohol concentration is autorized by regulation. This addition must be supervised by a priori and a posteriori controls. The saccharose from sugar beet contrains 100 mg/kg of betain, which can be determined in wine after purification by ion exchange and gas chromatography of a decomposition product of its butylester. Methyl betaine has been used as internal standard to improve the method. The natural wine contains low quantity of betaine. For this reason it is impossible to detect an addition of sugar lower than that corresponding to 2 degrees alcohol. The other methods (13C content of ethanol, polyosides contained as impurity in sugar) seem to present the same limitation. PMID:754584

  14. Yeast Interactions in Inoculated Wine Fermentation

    PubMed Central

    Ciani, Maurizio; Capece, Angela; Comitini, Francesca; Canonico, Laura; Siesto, Gabriella; Romano, Patrizia

    2016-01-01

    The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect of mixed cultures on the final wine quality. In mixed fermentation the interactions between the different yeasts composing the starter culture can led the stability of the final product and the analytical and aromatic profile. In the present review, we will discuss the recent developments regarding yeast interactions in pure and in mixed fermentation, focusing on the influence of interactions on growth and dominance in the process. PMID:27148235

  15. Laser Treatment of Port Wine Stains

    NASA Astrophysics Data System (ADS)

    Majaron, Boris; Nelson, J. Stuart

    Port wine stain (PWS), also called nevus flammeus, is a congenital, cutaneous vascular malformation involving post-capillary venules which produce a light pink to red to dark-red-violet discoloration of human skin [1]. PWS occurs in an estimated 3 children per 1000 live births, affecting males and females and all racial groups equally [2]. There appears to be no hereditary predilection for PWS within families. There are no known risk factors or ways to prevent PWS.

  16. Influence of tissue parameters on visual reflectance spectra of port wine stains and normal skin

    NASA Astrophysics Data System (ADS)

    Norvang Nilsen, Lill T.; Fiskerstrand, Elisanne J.; Bakken, B.; Grini, D.; Standahl, O.; Milner, Thomas E.; Berns, Michael W.; Nelson, J. Stuart; Svaasand, Lars O.

    1996-01-01

    The visual appearance of port-wine stain lesions is often a red to purple color due to an enlarged blood volume in the upper dermis. The purpose of the treatment is to re-establish normal skin coloration. Visual reflectance spectra should therefore, in principle, contain all relevant information about the lesion. The influence on the spectra from the different tissue parameters, such as melanin, blood content and scattering, is rather composite. However, a simple mathematical model can give a good understanding of the relevance of the different components. This knowledge can be used to optimize the laser treatment of port-wine stain. In vivo reflectance spectra were obtained using an integrating sphere spectrophotometer. A simple mathematical model based on the diffusion approximation was used to simulate port- wine stain and normal skin reflectance spectra. The absorption coefficients of epidermis and dermis are mainly due to melanin and blood. These parameters were measured in separate in vivo experiments and obtained from skin biopsies. The scattering coefficients were based on reported values. Simulated reflectance spectra show good agreement with the measured ones. Even though the diffusion model has limited validity for wavelengths shorter than 600 nm, the simulated spectra from 450 to 600 nm give a qualitative understanding of the influence of the tissue parameters. The results show that dark red to almost dark grey port-wine stains contain enlarged blood fraction in the entire upper dermis. The red port-wine stains appear when the abnormal density of blood is confined to a thin layer. High amount of epidermal melanin results in reduced reflectance throughout the visible spectrum. The characteristic spectrum due to the blood is suppressed. The reflectance spectra are strongly dependent on the dermal and epidermal scattering coefficient; even minor changes as naturally occurring with age, might have a significant impact. A permanently reduced scattering

  17. 27 CFR 24.308 - Bottled or packed wine record.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... record. A proprietor who bottles, packs, or receives bottled or packed beverage wine in bond shall maintain a record, by tax class, as follows: (a) The date, kind of wine, the number and size of bottle or... or destroyed, breakage, used for tasting. The volume recorded as bottled for bottle...

  18. 27 CFR 24.255 - Bottling or packing wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    .... (b) Bottle or other container fill. Proprietors of bonded wine premises and taxpaid wine bottling house premises shall fill bottles or other containers as nearly as possible to conform to the amount shown on the label or blown in the bottle or marked on any container other than a bottle; but in...

  19. 27 CFR 24.255 - Bottling or packing wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    .... (b) Bottle or other container fill. Proprietors of bonded wine premises and taxpaid wine bottling house premises shall fill bottles or other containers as nearly as possible to conform to the amount shown on the label or blown in the bottle or marked on any container other than a bottle; but in...

  20. 27 CFR 24.308 - Bottled or packed wine record.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... record. A proprietor who bottles, packs, or receives bottled or packed beverage wine in bond shall maintain a record, by tax class, as follows: (a) The date, kind of wine, the number and size of bottle or... or destroyed, breakage, used for tasting. The volume recorded as bottled for bottle...

  1. 27 CFR 24.257 - Labeling wine containers.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...; (3) The alcohol content as percent by volume or the alcohol content stated in accordance with 27 CFR... 27 CFR part 4, the kind of wine is the class, type, or other designation provided in that part. (ii... instead of the class and type in 27 CFR part 4. (iii) If the wine contains less than 7 percent alcohol...

  2. 27 CFR 24.293 - Wine for Government use.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... governmental order will show the kind, quantity and alcohol content of the wine desired; and the purpose for... of tax, from bonded wine premises for analysis, testing, research or experimentation. (b) Bill of... copy of the bill of lading, covering the shipment, with the TTB F 5120.17, Report of Bonded...

  3. 78 FR 34565 - Modification of Mandatory Label Information for Wine

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-06-10

    ... on any label affixed to a container of imported wine. The product name under the Agreement is the... Information for Wine, Distilled Spirits, and Malt Beverages'' in the Federal Register (72 FR 51732) as Notice... mistakenly submitted in response to Notice No. 74, but they actually related to Notice No. 73 (72 FR...

  4. 27 CFR 26.222 - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... carbon dioxide. 26.222 Section 26.222 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of...

  5. 27 CFR 26.222 - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... carbon dioxide. 26.222 Section 26.222 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of...

  6. 27 CFR 26.222 - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... carbon dioxide. 26.222 Section 26.222 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of...

  7. 27 CFR 26.222 - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... carbon dioxide. 26.222 Section 26.222 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of...

  8. 27 CFR 26.222 - Still wines containing carbon dioxide.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... carbon dioxide. 26.222 Section 26.222 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Formulas for Products From the Virgin Islands § 26.222 Still wines containing carbon dioxide. (a) General. Still wines may contain not more than 0.392 gram of carbon dioxide per 100 milliliters of...

  9. Eco-efficiency in the Portuguese wine production sector

    NASA Astrophysics Data System (ADS)

    Ferreira, António J. D.; Andrade, Isabel; Franco, Justina; Bastos, Alexandra; Delgado, Fernando; Costa, Roberto; Pereira, Carlos D.; Ferreira, Carla S. S.

    2014-05-01

    The wine production sector is one of the more important and widely distributed agriculture sectors in Portugal, representing 555972600 liters in 2011 for the entire country (excluding the islands), in 146490 vineyards, representing a wide range of exploration dimension, that cover a total area of 175 773 ha. The wine sector accounts for 526820000€ of exports in 2005, and constitutes a high technology and highly competitive agricultural sector. The wine production systems vary from region to region, reflecting the property systems and the soil and climate conditions. Homogeneous wine production areas are often demarked and constitute a wine region with particular environmental and productive characteristics. Under the ECODEEP project, a set of energy and mass balances are being assessed for various Portuguese wine regions, namely Bairrada, Dão, Távora-Varosa and Alentejo. These wine regions vary in a number of characteristics, such as the use of irrigation, and the cultural practices. This work performs an analysis of yields and the use of energy and productive factors for different size vineyards and cellar processing methodologies for the above mentioned wine regions. The exhaustive survey is the basis for a LCA analysis that allows the comparison of different practices and highlights the more efficient and environmental friendly solutions, that will be presented. We give a particular attention to the comparison of more intensive vineyard conduction with the integrated protection ones.

  10. 27 CFR 27.140 - Certification requirements for wine.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Certification requirements for wine. 27.140 Section 27.140 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Importer's Records and Reports Other Records...

  11. 27 CFR 24.257 - Labeling wine containers.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...; (3) The alcohol content as percent by volume or the alcohol content stated in accordance with 27 CFR... 27 CFR part 4, the kind of wine is the class, type, or other designation provided in that part. (ii... instead of the class and type in 27 CFR part 4. (iii) If the wine contains less than 7 percent alcohol...

  12. 27 CFR 24.257 - Labeling wine containers.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...; (3) The alcohol content as percent by volume or the alcohol content stated in accordance with 27 CFR... 27 CFR part 4, the kind of wine is the class, type, or other designation provided in that part. (ii... instead of the class and type in 27 CFR part 4. (iii) If the wine contains less than 7 percent alcohol...

  13. 27 CFR 24.257 - Labeling wine containers.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...; (3) The alcohol content as percent by volume or the alcohol content stated in accordance with 27 CFR... 27 CFR part 4, the kind of wine is the class, type, or other designation provided in that part. (ii... instead of the class and type in 27 CFR part 4. (iii) If the wine contains less than 7 percent alcohol...

  14. 27 CFR 24.257 - Labeling wine containers.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...; (3) The alcohol content as percent by volume or the alcohol content stated in accordance with 27 CFR... 27 CFR part 4, the kind of wine is the class, type, or other designation provided in that part. (ii... instead of the class and type in 27 CFR part 4. (iii) If the wine contains less than 7 percent alcohol...

  15. 27 CFR 24.75 - Wine for personal or family use.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... family use. 24.75 Section 24.75 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Wine § 24.75 Wine for personal or family use. (a) General. Any adult may, without payment of tax, produce wine for personal or family use and not for sale. (b) Quantity. The aggregate amount of wine...

  16. 27 CFR 19.372 - Receipt of spirits, wines and alcoholic flavoring materials for processing.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Receipt of spirits, wines... Spirits, Wines and Alcoholic Flavoring Materials § 19.372 Receipt of spirits, wines and alcoholic...) Wines (i) from the storage account at the same plant, or (ii) by transfer in bond from a bonded...

  17. 27 CFR 19.97 - Taxpaid spirits or wines on bonded premises.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Taxpaid spirits or wines... Miscellaneous Provisions Conveyance of Spirits Or Wines on Plant Premises § 19.97 Taxpaid spirits or wines on bonded premises. Spirits or wines on which the tax has been paid or determined may be conveyed within...

  18. 27 CFR 24.295 - Return of unmerchantable wine to bond.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... provisions of 27 CFR Part 70, subpart G will be refunded or credited. If the tax on the United States wine... wine to bond. 24.295 Section 24.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Return...

  19. 27 CFR 24.137 - Alternate use of the wine premises for customs purposes.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Alternate use of the wine... TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Alternation § 24.137 Alternate use of the wine premises for customs purposes. (a) General. The wine...

  20. 27 CFR 24.137 - Alternate use of the wine premises for customs purposes.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Alternate use of the wine... TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Establishment and Operations Alternation § 24.137 Alternate use of the wine premises for customs purposes. (a) General. The wine...

  1. 27 CFR 31.36 - Sales of 20 wine gallons (75.7 liters) or more.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Sales of 20 wine gallons... to This Part Dealers Classified § 31.36 Sales of 20 wine gallons (75.7 liters) or more. Any person who sells or offers for sale distilled spirits, wines, or beer, in quantities of 20 wine gallons...

  2. 27 CFR 24.295 - Return of unmerchantable wine to bond.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... provisions of 27 CFR part 70, subpart G will be refunded or credited. If the tax on the United States wine... wine to bond. 24.295 Section 24.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Removal, Return and Receipt of Wine Return...

  3. 27 CFR 26.96 - Prepayment of tax-release of wine.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... of wine. 26.96 Section 26.96 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Taxpayment of Liquors and Articles in Puerto Rico Wine § 26.96 Prepayment of tax—release of wine. (a) Action by proprietor. Where the wine is to be withdrawn from bonded storage after payment of the...

  4. Deficit Irrigation during Berry Development: Impact on Aroma Composition of Merlot Wine

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The impact of irrigation on wine grape composition and wine aroma has been investigated extensively and is still of interest today because of the complexity of wine aroma. Merlot is one of the most popular red wines in the world and is well suited to cultivation in eastern Washington, southwestern ...

  5. Understanding Micro-Oxygenation Technique and the Oxidation of Grape/Wine Polyphenolics. Year 1

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wine tannins and color are important red wine quality factors that can be manipulated by grape growing and winemaking practices. Tannin quality in wine is a high-interest research topic. Tannins stabilize wine color, enhance mouthfeel, and can impart characteristics that enhance the quality percepti...

  6. Fluorometric determination of total and bound sulfite in wine by N-(9-acridinyl)maleimide.

    PubMed

    Akasaka, K; Ohrui, H; Meguro, H; Suzuki, T; Miwa, H

    1993-01-01

    N-(9-Acridinyl)maleimide (NAM) reacts with sulfite in wine and gives strong fluorescent derivatives that lead to highly sensitive fluorometry of both total and bound sulfite in wine. Values of free and bound sulfite in wine determined by the NAM method and the modified Rankine method agreed. Sulfite was determined in < 200 microL wine within 2 h. PMID:8286979

  7. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in...

  8. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in...

  9. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in...

  10. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in...

  11. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in...

  12. Understanding Micro-Oxygenation Techniques and the Oxidation of Grape/Wine Polyphenolics. Year 2.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Wine phenolics (tannins, anthocyanins, etc) are crucial factors of red wine quality that can be altered by grape growing and winemaking practices. Tannins (proanthocyanidins) play important roles in red wine by stabilizing color and enhancing mouthfeel, which impart qualities to a premium wine. By s...

  13. 27 CFR 19.241 - Operations bond-distilled spirits plant and adjacent bonded wine cellar.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... wine cellar. (a) General. A wine cellar under the provisions of 27 CFR part 24 shall be treated as... subpart G for the production of distilled spirits; and (2) Such wine cellar and distilled spirits plant... spirits plant and adjacent bonded wine cellar. 19.241 Section 19.241 Alcohol, Tobacco Products...

  14. Examining the Influence of the Wine Festival Experience on Tourists' Quality of Life

    ERIC Educational Resources Information Center

    Kruger, Stefan; Rootenberg, Cindy; Ellis, Suria

    2013-01-01

    Hosting events and festivals is the best way of providing the wine tourism experience. Wine festivals offer a wide range of experiences that are different from day-to-day living, offer a lifestyle package and are an indicator of lifestyle tourism experience. Tourists travel to wine festivals for wine and other leisure-related experiences,…

  15. 27 CFR 24.75 - Wine for personal or family use.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wine for personal or family use. 24.75 Section 24.75 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and Miscellaneous Provisions Tax Exempt Wine § 24.75 Wine for personal or family use....

  16. In vivo photoacoustic imaging of model of port wine stains.

    PubMed

    Yuan, Kaihua; Yuan, Yi; Gu, Ying; Gao, Jianhua; Xing, Da

    2012-01-01

    Port wine stains are categorized as a benign capillary vascular malformation, which is hard to cure. In this paper, a photoacoustic microscopy system, which integrated a two-dimensional scanning galvanometer, an objective lens and a focused ultrasound transducer, was designed for noninvasive imaging of blood vessels of port wine stains model in vivo. Cock comb was chosen as the port wine stains model in the experiment. The blood vessels in x-y plane and x-z plane were imaged clearly. Experimental results demonstrate that photoacoustic microscopy can image the blood vessels of port wine stains model in vivo with high contrast and high resolution. It has the potential for clinical applications in detecting the blood vessels in port wine stains skin. PMID:22635179

  17. Evaporation of droplets in a Champagne wine aerosol.

    PubMed

    Ghabache, Elisabeth; Liger-Belair, Gérard; Antkowiak, Arnaud; Séon, Thomas

    2016-01-01

    In a single glass of champagne about a million bubbles nucleate on the wall and rise towards the surface. When these bubbles reach the surface and rupture, they project a multitude of tiny droplets in the form of a particular aerosol holding a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in idealized champagnes, the key features of the champagne aerosol are identified. In particular, we show that film drops, critical in sea spray for example, are here nonexistent. We then demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. There, conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of flavor release during sparkling wine tasting, a major issue for the sparkling wine industry. PMID:27125240

  18. Evaporation of droplets in a Champagne wine aerosol

    NASA Astrophysics Data System (ADS)

    Ghabache, Elisabeth; Liger-Belair, Gérard; Antkowiak, Arnaud; Séon, Thomas

    2016-04-01

    In a single glass of champagne about a million bubbles nucleate on the wall and rise towards the surface. When these bubbles reach the surface and rupture, they project a multitude of tiny droplets in the form of a particular aerosol holding a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in idealized champagnes, the key features of the champagne aerosol are identified. In particular, we show that film drops, critical in sea spray for example, are here nonexistent. We then demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. There, conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of flavor release during sparkling wine tasting, a major issue for the sparkling wine industry.

  19. Identification of Jiangxi wines by three-dimensional fluorescence fingerprints

    NASA Astrophysics Data System (ADS)

    Wan, Yiqun; Pan, Fengqin; Shen, Mingyue

    2012-10-01

    A new assay of identifying wines was developed based on fingerprints of three-dimensional fluorescence spectra, and 30 samples from different manufacturers were analyzed. The techniques of principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used to differentiate and evaluate the character parameters of wines' three-dimensional fluorescence spectra. At the same time, the back-propagation network (BPN) was applied to predict the attribution of unknown samples. The results of PCA and HCA showed that there was definite different information among the wine samples from different manufacturers. It was promising that the method could be applied to distinguish wine samples produced by different manufacturers. The proposed method could provide the criterion for the quality control of wines.

  20. Evaporation of droplets in a Champagne wine aerosol

    PubMed Central

    Ghabache, Elisabeth; Liger-Belair, Gérard; Antkowiak, Arnaud; Séon, Thomas

    2016-01-01

    In a single glass of champagne about a million bubbles nucleate on the wall and rise towards the surface. When these bubbles reach the surface and rupture, they project a multitude of tiny droplets in the form of a particular aerosol holding a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in idealized champagnes, the key features of the champagne aerosol are identified. In particular, we show that film drops, critical in sea spray for example, are here nonexistent. We then demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. There, conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of flavor release during sparkling wine tasting, a major issue for the sparkling wine industry. PMID:27125240

  1. Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines.

    PubMed

    Blake, Amy; Kotseridis, Yorgos; Brindle, Ian D; Inglis, Debbie; Sears, M; Pickering, Gary J

    2009-06-10

    3-Alkyl-2-methoxypyrazines (MPs) represent an important and potent class of grape- and insect-derived odor-active compounds associated with wine quality. Thirty nanograms per liter each of 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-sec-butyl-2-methoxypyrazine (SBMP) was added to Riesling and Cabernet Franc wines and monitored with headspace solid-phase microextraction and gas chromatography-mass spectrometry over 18 months to investigate the effects of various closure and packaging options on MPs. Changes in MP concentrations during bottle aging varied with closure/packaging option, with the greatest decrease evident in Tetrapak cartons. After 18 months, IBMP, IPMP, and SBMP in both Tetrapak-stored wines decreased by approximately 45, 32, and 26%, respectively. Similar changes were observed in other impact odorants to previous studies, including a greater decrease in odorant concentrations in wines closed with synthetic corks compared to natural corks and screw caps. These differences are thought to be due to the differential sorptive capacities of the various closure types. Overall, the data suggest that differences in gas permeability/contribution from the different closure and packaging options strongly associate with changes in wine composition during aging. PMID:19432423

  2. Identification and responsibility of 2,4,6-tribromoanisole in musty, corked odors in wine.

    PubMed

    Chatonnet, Pascal; Bonnet, Sandra; Boutou, Stéphane; Labadie, Marie-Dominique

    2004-03-10

    In this work, gas phase chromatography analysis coupled with selective selected ion monitoring (SIM) identified 2,4,6-tribromoanisole (TBA) in wines found on tasting to have significant "musty or corked" character, although they did not contain noteworthy quantities of chloroanisoles or chlorophenols, the contaminants generally reported to cause this type of defect. The perception thresholds were studied, together with contamination conditions during winemaking, storage, and bottle-aging. A "musty" off-odor was perceptible on smelling wine containing as little as 4 ng L(-)(1) TBA, and spoilage may be detected by retro-olfaction at even lower concentrations. TBA, produced by O-methylation of its direct precursor, 2,4,6-tribromophenol, generally comes from sources in the winery environment. This paper is the first to identify the sources of a large number of cases of wines polluted during storage in premises where the atmosphere was contaminated with TBA used recently to treat wood, or originating from much older structural elements of the winery, or from used wooden containers. In certain cases, although the initial source had been eliminated, residual pollution adsorbed on walls could be sufficient to make a building unsuitable for storing wooden barrels and plastics, as well as corks, which have been found to be particularly susceptible to contamination by the TBA in the winery atmosphere. PMID:14995130

  3. Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults.

    PubMed

    Steel, Christopher C; Blackman, John W; Schmidtke, Leigh M

    2013-06-01

    Bunch rot of grape berries causes economic loss to grape and wine production worldwide. The organisms responsible are largely filamentous fungi, the most common of these being Botrytis cinerea (gray mold); however, there are a range of other fungi responsible for the rotting of grapes such as Aspergillus spp., Penicillium spp., and fungi found in subtropical climates (e.g., Colletotrichum spp. (ripe rot) and Greeneria uvicola (bitter rot)). A further group more commonly associated with diseases of the vegetative tissues of the vine can also infect grape berries (e.g., Botryosphaeriaceae, Phomopsis viticola ). The impact these fungi have on wine quality is poorly understood as are remedial practices in the winery to minimize wine faults. Compounds found in bunch rot affected grapes and wine are typically described as having mushroom, earthy odors and include geosmin, 2-methylisoborneol, 1-octen-3-ol, 2-octen-1-ol, fenchol, and fenchone. This review examines the current state of knowledge about bunch rot of grapes and how this plant disease complex affects wine chemistry. Current wine industry practices to minimize wine faults and gaps in our understanding of how grape bunch rot diseases affect wine production and quality are also identified. PMID:23675852

  4. 27 CFR 19.534 - Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Withdrawals of spirits for use in production of nonbeverage wine and nonbeverage wine products. 19.534 Section 19.534 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Transfer...

  5. Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey.

    PubMed

    Bağder Elmacı, Simel; Özçelik, Filiz; Tokatlı, Mehmet; Çakır, İbrahim

    2014-05-01

    The purpose of this study was to evaluate the important technological and fermentative properties of wine yeast strains previously isolated from different wine producing regions of Turkey. The determination of the following important properties was made: growth at high temperatures; fermentative capability in the presence of high sugar concentration; fermentation rate; hydrogen sulfide production; killer activity; resistance to high ethanol and sulfur dioxide; foam production; and enzymatic profiles. Ten local wine yeast strains belonging to Saccharomyces, and one commercial active dry yeast as a reference strain were evaluated. Fermentation characteristics were evaluated in terms of kinetic parameters, including ethanol yield (YP/S), biomass yield (YX/S), theoretical ethanol yield (%), specific ethanol production rate (qp; g/gh), specific glucose uptake rate (qs; g/gh), and the substrate conversion (%). All tested strains were able to grow at 37 °C and to start fermentation at 30° Brix, and were resistant to high concentrations of sulfur dioxide. 60 % of the strains were weak H2S producers, while the others produced high levels. Foam production was high, and no strains had killer activity. Six of the tested strains had the ability to grow and ferment at concentrations of 14 % ethanol. Except for one strain, all fermented most of the media sugars at a high rate, producing 11.0-12.4 % (v/v) ethanol. Although all but one strain had suitable characteristics for wine production, they possessed poor activities of glycosidase, esterase and proteinase enzymes of oenological interest. Nine of the ten local yeast strains were selected for their good oenological properties and their suitability as a wine starter culture. PMID:24549515

  6. Characterizing a Middle Bronze Palatial Wine Cellar from Tel Kabri, Israel

    PubMed Central

    Koh, Andrew J.; Yasur-Landau, Assaf; Cline, Eric H.

    2014-01-01

    Scholars have for generations recognized the importance of wine production, distribution, and consumption in relation to second millennium BC palatial complexes in the Mediterranean and Near East. However, direct archaeological evidence has rarely been offered, despite the prominence of ancient viticulture in administrative clay tablets, visual media, and various forms of documentation. Tartaric and syringic acids, along with evidence for resination, have been identified in ancient ceramics, but until now the archaeological contexts behind these sporadic discoveries had been uneven and vague, precluding definitive conclusions about the nature of ancient viticulture. The situation has now changed. During the 2013 excavation season of the Kabri Archaeological Project, a rare opportunity materialized when forty large storage vessels were found in situ in an enclosed room located to the west of the central courtyard within the Middle Bronze Age Canaanite palace. A comprehensive program of organic residue analysis has now revealed that all of the relatively uniform jars contain evidence for wine. Furthermore, the enclosed context inherent to a singular intact wine cellar presented an unprecedented opportunity for a scientifically intensive study, allowing for the detection of subtle differences in the ingredients or additives within similar wine jars of apparently the same vintage. Additives seem to have included honey, storax resin, terebinth resin, cedar oil, cyperus, juniper, and perhaps even mint, myrtle, or cinnamon, all or most of which are attested in the 18th century BC Mari texts from Mesopotamia and the 15th century BC Ebers Papyrus from Egypt. These additives suggest a sophisticated understanding of the botanical landscape and the pharmacopeic skills necessary to produce a complex beverage that balanced preservation, palatability, and psychoactivity. This new study has resulted in insights unachievable in the past, which contribute to a greater understanding

  7. Characterizing a Middle Bronze palatial wine cellar from Tel Kabri, Israel.

    PubMed

    Koh, Andrew J; Yasur-Landau, Assaf; Cline, Eric H

    2014-01-01

    Scholars have for generations recognized the importance of wine production, distribution, and consumption in relation to second millennium BC palatial complexes in the Mediterranean and Near East. However, direct archaeological evidence has rarely been offered, despite the prominence of ancient viticulture in administrative clay tablets, visual media, and various forms of documentation. Tartaric and syringic acids, along with evidence for resination, have been identified in ancient ceramics, but until now the archaeological contexts behind these sporadic discoveries had been uneven and vague, precluding definitive conclusions about the nature of ancient viticulture. The situation has now changed. During the 2013 excavation season of the Kabri Archaeological Project, a rare opportunity materialized when forty large storage vessels were found in situ in an enclosed room located to the west of the central courtyard within the Middle Bronze Age Canaanite palace. A comprehensive program of organic residue analysis has now revealed that all of the relatively uniform jars contain evidence for wine. Furthermore, the enclosed context inherent to a singular intact wine cellar presented an unprecedented opportunity for a scientifically intensive study, allowing for the detection of subtle differences in the ingredients or additives within similar wine jars of apparently the same vintage. Additives seem to have included honey, storax resin, terebinth resin, cedar oil, cyperus, juniper, and perhaps even mint, myrtle, or cinnamon, all or most of which are attested in the 18th century BC Mari texts from Mesopotamia and the 15th century BC Ebers Papyrus from Egypt. These additives suggest a sophisticated understanding of the botanical landscape and the pharmacopeic skills necessary to produce a complex beverage that balanced preservation, palatability, and psychoactivity. This new study has resulted in insights unachievable in the past, which contribute to a greater understanding

  8. Measuring protection of aromatic wine thiols from oxidation by competitive reactions vs wine preservatives with ortho-quinones.

    PubMed

    Nikolantonaki, Maria; Magiatis, Prokopios; Waterhouse, Andrew L

    2014-11-15

    Quinones are central intermediates in wine oxidation that can degrade the quality of wine by reactions with varietal thiols, such as 3-sulfanylhexanol, decreasing desirable aroma. Protection by wine preservatives (sulphur dioxide, glutathione, ascorbic acid and model tannin, phloroglucinol) was assessed by competitive sacrificial reactions with 4-methyl-1,2-benzoquinone, quantifying products and ratios by HPLC-UV-MS. Regioselectivity was assessed by product isolation and identification by NMR spectroscopy. Nucleophilic addition reactions compete with two electron reduction of quinones by sulphur dioxide or ascorbic acid, and both routes serve as effective quenching pathways, but minor secondary products from coupled redox reactions between the products and reactants are also observed. The wine preservatives were all highly reactive and thus all very protective against 3-sulfanylhexanol loss to the quinone, but showed only additive antioxidant effects. Confirmation of these reaction rates and pathways in wine is needed to assess the actual protective action of each tested preservative. PMID:24912696

  9. Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption.

    PubMed

    Rousseva, Michaela; Kontoudakis, Nikolaos; Schmidtke, Leigh M; Scollary, Geoffrey R; Clark, Andrew C

    2016-07-15

    Copper and iron in wine can influence oxidative, reductive and colloidal stability. The current study utilises a solid phase extraction technique to fractionate these metals into hydrophobic, cationic and residual forms, with quantification by ICP-OES. The impact of aspects of wine production on the metal fractions was examined, along with the relationship between metal fractions and oxygen decay rates. Addition of copper and iron to juice, followed by fermentation, favoured an increase in all of their respective metal fractions in the wine, with the largest increase observed for the cationic form of iron. Bentonite fining of the protein-containing wines led to a significant reduction in the cationic fraction of copper and an increase in the cationic form of iron. Total copper correlated more closely with oxygen consumption in the wine compared to total iron, and the residual and cationic forms of copper provided the largest contribution to this impact. PMID:26948636

  10. Portuguese wine regions under a changing climate

    NASA Astrophysics Data System (ADS)

    Santos, João A.; Fraga, Helder; Malheiro, Aureliano C.; Moutinho-Pereira, José; Jones, Gregory V.; Pinto, Joaquim G.

    2014-05-01

    Viticulture and wine production are among the most important sectors of the Portuguese economy. However, as grapevines are strongly affected by weather and climate, climate change may represent an important threat to wine production. The current (1950-2000) and future (2041-2070) bioclimatic conditions in Portugal are discussed by analyzing a number of indices suitable for viticultural zoning, including a categorized bioclimatic index. A two-step method of spatial pattern downscaling is applied in order to achieve a very high spatial resolution (of approximately 1 km) throughout Portugal. Future projections are based on an ensemble of 13 climate model transient experiments, forced by the SRES A1B emission scenario. Results for the recent past are in clear agreement with the current distribution of vineyards and of the established Denomination of Origin regions. Furthermore, the typical climatic conditions associated with each grapevine variety that are currently grown in Portugal are assessed. Under future scenarios, nevertheless, the current conditions are projected to change significantly towards a lower bioclimatic diversity. This can be explained by the projected warming and drying in future decades. The resulting changes in varietal suitability and wine characteristics of each region may thereby bring important challenges for the Portuguese winemaking sector. As such, new measures need to be timely implemented to adapt to these climate change projections and to mitigate their likely detrimental impacts on the Portuguese economy. Acknowledgments: this work is supported by European Union Funds (FEDER/COMPETE - Operational Competitiveness Programme) and by national funds (FCT - Portuguese Foundation for Science and Technology) under the project ClimVineSafe (PTDC/AGR-ALI/110877/2009).

  11. Exposure assessment and risk characterisation of ethyl carbamate from Korean traditional fermented rice wine, Takju and Yakju.

    PubMed

    Lee, Joon-Goo; Park, Sung-Kug; Yoon, Hae-Jung; Kang, Dong-Hyun; Kim, Meehye

    2016-01-01

    Ethyl carbamate is one of the most hazardous chemicals naturally occurring in food, and is present in alcoholic beverages. Korean traditional rice wine, Takju and Yakju, is frequently consumed in Korea, but there have been no studies characterising the risks of ethyl carbamate in these products. In order to assess and characterise the exposure risk of ethyl carbamate in Korean traditional rice wines, ethyl carbamate was investigated by means of GC-MS. The analytical methods were optimised and validated through determining linearity, detection limit, quantification limit, recovery and precision. A total of 283 traditional Korean rice wines, including 175 Takju and 108 Yakju samples, were analysed. Exposure assessment was performed by factoring in ethyl carbamate content, daily consumption and body weight. Daily exposures of ethyl carbamate were estimated for adults in four age groups, and risks of ethyl carbamate were characterised by the margin of exposure, which is more than 10 000. Based on this study, the risks of ethyl carbamate in Korean traditional rice wine were shown to be of low concern. PMID:26794849

  12. Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols.

    PubMed

    Prakash, Shipra; Iturmendi, Nerea; Grelard, Axelle; Moine, Virginie; Dufourc, Erick

    2016-05-15

    Stability of wines is of great importance in oenology matters. Quantitative estimation of dark red precipitates formed in Merlot and Cabernet Sauvignon wine from Bordeaux region for vintages 2012 and 2013 was performed during the oak barrel ageing process. Precipitates were obtained by placing wine at -4°C or 4°C for 2-6 days and monitored by periodic sampling during a one-year period. Spectroscopic identification of the main families of components present in the precipitate powder was performed with (13)C solid-state CPMAS NMR and 1D and 2D solution NMR of partially water re-solubilized precipitates. The study revealed that the amount of precipitate obtained is dependent on vintage, temperature and grape variety. Major components identified include potassium bitartrate, polyphenols, polysaccharides, organic acids and free amino acids. No evidence was found for the presence of proteins. The influence of main compounds found in the precipitates is discussed in relation to wine stability. PMID:26775965

  13. VHF radar measurements during MAP/WINE

    NASA Technical Reports Server (NTRS)

    Czechowsky, P.; Klostermeyer, J.; Ruster, R.; Schmidt, G.; Rottger, J.

    1983-01-01

    Sensitive Doppler radars which operate in the very high frequency (VHF) band, usually near 50 MHz can measure profiles of background winds, tides, atmospheric gravity waves and turbulence at tropospheric, stratospheric and mesospheric heights. Their ability to observe simultaneously large and small-scale processes makes them unique instruments for studying not only each process separately but also their nonlinear interactions. The mobile VHF radar to be used during the MAP/WINE campaign on Andoya is a modified version of the SOUSY VHF radar being in operation for six years in the Harz Mountains.

  14. [The wine merchant as weight watcher].

    PubMed

    Rössner, S

    1996-01-01

    Berry Brothers & Rudd Ltd are a company of wine merchants, based in central London, with traditions dating from the 18th century. From the beginning the company traded in colonial goods. This required a pair of scales. Buying coffe became an opportunity for a weighing session for the customers and over the years since 1765 weight records from the British nobility and gentry are available in seven leatherbound ledgers. Several interesting weight histories can be documented by the study of these well kept records. They illustrate that there was a need to measure body weight, long before the association between relative body weight and health had become clear. PMID:11624969

  15. Determination of Radical Scavenging Activity and Total Phenols of Wine and Spices: A Randomized Study.

    PubMed

    Lugemwa, Fulgentius Nelson; Snyder, Amanda L; Shaikh, Koonj

    2013-01-01

    Thirty eight bottles of red wine (Carbanet Sauvignon) were randomly selected based on vintage, region, price, and age (number of months in a barrel). The total phenolic content of each wine was determined using Folin-Ciocalteau assay. The radical scavenging activity was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. Apart from a few bottles that exhibited above average radical scavenging activity and phenolic content, there was no good correlation of those two quantities with region, price or vintage. The average phenolic amount was 2874 mg/L. The lowest phenolic content was found to be 1648 mg/L for an eight dollar wine. Wine with the highest amount of phenol of 4495 mg/L was a 2007, nine dollar bottle from South America. High amount of phenols did not translate into high radical scavenging activity. Barrel-aging did not increase the amount of phenols or the radical scavenging activity of wine. In order to discover new and potent sources of antioxidants from plants, the following spices were studied: ginger, cilantro, cumin, anise, linden, eucalyptus, marjoram, oregano, sage, thyme and rosemary. Whole spices were crushed and extracted for 96 h at room temperature using a combination of ethyl acetate, ethyl alcohol and water in the ratio of 4.5:4.5:1 (v/v/v). The radical scavenging activity of extracts was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. The total phenolic content of each spice was also determined using the Folin-Ciocalteau assay. Eucalyptus was found to be the most potent antioxidant with an LC50 of 324.1 mg of phenol/L, followed by marjoram with an LC50 of 407.5 mg of phenol/L, and rosemary with an LC50 of 414.0 mg/L. The least potent antioxidants were ginger and cilantro with LC50 of 7604 mg/L of phenol and 7876 mg of phenol/L, respectively. PMID:26784340

  16. Determination of Radical Scavenging Activity and Total Phenols of Wine and Spices: A Randomized Study

    PubMed Central

    Lugemwa, Fulgentius Nelson; Snyder, Amanda L.; Shaikh, Koonj

    2013-01-01

    Thirty eight bottles of red wine (Carbanet Sauvignon) were randomly selected based on vintage, region, price, and age (number of months in a barrel). The total phenolic content of each wine was determined using Folin-Ciocalteau assay. The radical scavenging activity was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. Apart from a few bottles that exhibited above average radical scavenging activity and phenolic content, there was no good correlation of those two quantities with region, price or vintage. The average phenolic amount was 2874 mg/L. The lowest phenolic content was found to be 1648 mg/L for an eight dollar wine. Wine with the highest amount of phenol of 4495 mg/L was a 2007, nine dollar bottle from South America. High amount of phenols did not translate into high radical scavenging activity. Barrel-aging did not increase the amount of phenols or the radical scavenging activity of wine. In order to discover new and potent sources of antioxidants from plants, the following spices were studied: ginger, cilantro, cumin, anise, linden, eucalyptus, marjoram, oregano, sage, thyme and rosemary. Whole spices were crushed and extracted for 96 h at room temperature using a combination of ethyl acetate, ethyl alcohol and water in the ratio of 4.5:4.5:1 (v/v/v). The radical scavenging activity of extracts was evaluated using 2,2-diphenyl-1-picryhydrazyl (DPPH) assay. The total phenolic content of each spice was also determined using the Folin-Ciocalteau assay. Eucalyptus was found to be the most potent antioxidant with an LC50 of 324.1 mg of phenol/L, followed by marjoram with an LC50 of 407.5 mg of phenol/L, and rosemary with an LC50 of 414.0 mg/L. The least potent antioxidants were ginger and cilantro with LC50 of 7604 mg/L of phenol and 7876 mg of phenol/L, respectively. PMID:26784340

  17. 3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: relationship to sugar content.

    PubMed

    Câmara, José Sousa; Marques, José C; Alves, María A; Silva Ferreira, Antonio C

    2004-11-01

    The maturation of Madeira wines usually involves exposure to relatively high temperatures and humidity levels >70%, which affect the aroma and flavor composition and lead to the formation of the typical and characteristic bouquet of these wines. To estimate the levels of sotolon [3-hydroxy-4,5-dimethyl-2(5H)-furanone] and their behavior over time, 86 aged Madeira wines samples (1-25 years old), with different sugar concentrations, respectively, 90 g L(-)(1) for Boal, 110 g L(-)(1) for Malvazia, 25 g L(-)(1) for Sercial, and 65 g L(-)(1) for Verdelho varieties, were analyzed. Isolation was performed by liquid-liquid extraction with dichloromethane followed by chromatographic analysis by GC-MS. The reproducibility of the method was found to be 4.9%. The detection and quantification limits were 1.2 and 2.0 microg L(-)(1), respectively. The levels of sotolon found ranged from not detected to 2000 microg L(-)(1) for wines between 1 and 25 years old. It was observed that during aging, the concentration of sotolon increased with time in a linear fashion (r = 0.917). The highest concentration of sotolon was found in wines with the highest residual sugar contents, considering the same time of storage. The results show that there is a strong correlation between sotolon and sugar derivatives: furfural, 5-methylfurfural, 5-hydroxymethylfurfural, and 5-ethoxymethylfurfural. These compounds are also well correlated with wine aging. These findings indicate that the kinetics of sotolon formation is closely related with residual sugar contents, suggesting that this molecule may come from a component like sugar. PMID:15506814

  18. Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine.

    PubMed

    Santos, Roberta O; Trindade, Simone C; Maurer, Luana H; Bersch, Andriely M; Sautter, Claudia K; Penna, Neidi G

    2016-09-01

    Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate) and chaptalization (with glucose syrup or sucrose) on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content, alcohol content, monomeric and total anthocyanin, total flavonols, total phenolic compounds and antioxidant activity by DPPH and FRAP methods. The use of calcium carbonate caused a reduction in total titratable acidity, while the use of glucose syrup resulted in wines with low alcohol content. The blueberries wine from Climax and Aliceblue cultivars had higher content of anthocyanin when produced with glucose syrup. The use of calcium carbonate and glucose syrup also provided wines more appreciated by tasters in relation to color. With regard to flavor, George and Aliceblue were the cultivars with lower preference under the control treatments (without carbonate and sugar). The presence of phenolic compounds may have provided a positive influence on wine flavor, once the more preferred wines presented the greater phenolic content. PMID:27508988

  19. The impact of moderate wine consumption on health.

    PubMed

    Artero, Ana; Artero, Arturo; Tarín, Juan J; Cano, Antonio

    2015-01-01

    Wine is a traditional beverage that has been associated with both healthy and harmful effects. Conceptions like the so-called "French paradox" or the beneficial impact of the Mediterranean diet suggest benefit. Wine has a complex composition, which is affected by whether it is red or white or by other variables, like the variety of grapes or others. Alcohol and phenolic compounds have been attributed a participation in the benefits ascribed to wine. The case of alcohol has been extensively studied, but the key question is whether wine offers additional benefits. Resveratrol, a non-flavonoid compound, and quercetin, a flavonol, have received particular attention. There is much experimental work confirming a beneficial balance for both substances, particularly resveratrol, in various organs and systems. The pharmacological dosages used in many of those experiments have shed doubt, however, on the clinical translation of those findings. Clinical studies are limited by their observational nature as well as for the difficulties to abstract the benefits of wine from other confounders. Notwithstanding the doubts, there is reasonable unanimity in beneficial effects of moderate wine consumption in cardiovascular disease, diabetes, osteoporosis, maybe neurological diseases, and longevity. Observations are less enthusiastic in what refers to cancer. While considering these limitations, clinicians may spread the message that the balance of moderate wine consumption seems beneficial. PMID:25449821

  20. Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.

    PubMed

    Legras, Jean-Luc; Merdinoglu, Didier; Cornuet, Jean-Marie; Karst, Francis

    2007-05-01

    Fermented beverages and foods have played a significant role in most societies worldwide for millennia. To better understand how the yeast species Saccharomyces cerevisiae, the main fermenting agent, evolved along this historical and expansion process, we analysed the genetic diversity among 651 strains from 56 different geographical origins, worldwide. Their genotyping at 12 microsatellite loci revealed 575 distinct genotypes organized in subgroups of yeast types, i.e. bread, beer, wine, sake. Some of these groups presented unexpected relatedness: Bread strains displayed a combination of alleles intermediate between beer and wine strains, and strains used for rice wine and sake were most closely related to beer and bread strains. However, up to 28% of genetic diversity between these technological groups was associated with geographical differences which suggests local domestications. Focusing on wine yeasts, a group of Lebanese strains were basal in an F(ST) tree, suggesting a Mesopotamia-based origin of most wine strains. In Europe, migration of wine strains occurred through the Danube Valley, and around the Mediterranean Sea. An approximate Bayesian computation approach suggested a postglacial divergence (most probable period 10,000-12,000 bp). As our results suggest intimate association between man and wine yeast across centuries, we hypothesize that yeast followed man and vine migrations as a commensal member of grapevine flora. PMID:17498234

  1. Removal of pesticides from white and red wines by microfiltration.

    PubMed

    Doulia, Danae S; Anagnos, Efstathios K; Liapis, Konstantinos S; Klimentzos, Demetrios A

    2016-11-01

    The aim of this work is the investigation of microfiltration in removing pesticides from a white and a red Greek wine. Six membranes with pore size 0.45μm were investigated. Two mixtures of 23 and 9 pesticides, and single pesticide solutions were added in the wine. The pesticides tested belong to 11 chemical groups. Solid phase extraction (SPE) followed by gas chromatography (GC) with electron capture detector (ECD) were performed to analyze pesticide residues of the filtered fortified wine. Distinct behavior was exhibited by each membrane. Cellulose acetate and cellulose nitrate showed higher mean pesticide removal for both wines, followed by polyethersulfone, regenerated cellulose, and polyamides. The filtration effectiveness was correlated to the membrane type and to the pesticide chemical structure and properties (octanol-water partition coefficient, water solubility) and compared for the wines tested. In most cases, the more hydrophobic pesticides (pyrethroids and aldrin) showed higher removal from red wine than white wine. Adsorption on membranes was increased by increasing hydrophobicity and decreasing hydrophilicity of organic pesticide molecule. The removal of each pesticide from its single solution was generally higher than that from its mixtures, allowing the estimation of the antagonistic and synergistic effects of pesticides in the mixtures. PMID:27262281

  2. Preparation and Antioxidant Activity of Purple Potato Wine

    PubMed Central

    Zhong-hua, Liu; Jie, Guo

    2015-01-01

    Purple potatoes were used as raw material to study the purple potato wine production process and antioxidant activity. This paper analyzed different fermentation time, fermentation temperature, yeast inoculum, initial pH, the initial sugar content on alcohol and anthocyanin contents of purple potato wine by single factor experiments and response surface methodology(RSM). The results showed that the optimum fermentation conditions of purple potato wine were as follows: fermentation temperature was 26oC, yeast inoculum was 0.15%, fermentation time was 7 d, initial pH was 3.0 and initial sugar content was 11 %. Under these conditions the alcohol and anthocyanin contents of purple potato wine could reach 10.55%/Vol and 6.42 μg/mL, respectively. The purple potato wine was purple, bright in colour, pleasant fragrance and pure taste. Prepared purple potato wine had the ability of reducing Fe3+ and scavenging superoxide anion radicals, which meant that purple potato wine had certain antioxidant activity. PMID:26998173

  3. Antioxidant Activity of Berry and Fruit Wines and Liquors.

    PubMed

    Heinonen; Lehtonen; Hopia

    1998-01-19

    A total of 44 different berry and fruit wines and liquors with total phenolic contents between 91 and 1820 mg/L, expressed as gallic acid equivalents (GAE), were evaluated for antioxidant activity. Dealcoholized wine extracts were added to methyl linoleate (MeLo), and the oxidation in the dark at 40 degrees C was followed by conjugated diene measurement. Wines made of mixtures of black currants and crowberries or bilberries (240-275 µM GAE) were slightly superior to reference red grape wines (330-375 µM GAE) and equally as active as the control antioxidant, alpha-tocopherol (50 µM), in inhibiting MeLo hydroperoxide formation. Also, raw materials including apple, arctic bramble, cowberries, cranberries, red currants, or rowanberries possessed antioxidant activity. Thus, these raw materials contain phenolic compounds, some of which are capable of protecting lipids against oxidation also in a hydrophobic lipid system. Liquors, apart from arctic bramble liquor, were less active than wines. However, the total phenolic content did not correlate with the antioxidant activity of the berry and fruit wines and liquors, therefore alleviating the importance of further characterization of the phenolic antioxidants present in berry and fruit wines. PMID:10554191

  4. Ochratoxigenic species from Spanish wine grapes.

    PubMed

    Bau, M; Bragulat, M R; Abarca, M L; Minguez, S; Cabañes, F J

    2005-02-01

    The ochratoxigenic mycobiota of grapes belonging to representative wine regions located along the Mediterranean coast of Spain at different developmental stages was identified. During the development of the berries, the occurrence of Aspergillus spp. increased while the percentage of berries contaminated by non-ochratoxin A (OTA) producing species such as Alternaria spp. and Cladosporium spp. decreased. Penicillium verrucosum, the only confirmed Penicillium spp. that is able to produce OTA, was not isolated. The contamination by OTA-producing species comes from the surface of the berries and not from the inner fruit. Black aspergilli were predominant among the different Aspergillus spp. isolated. All the Aspergillus carbonarius isolates were able to produce OTA at different concentrations. None of the isolates belonging to Aspergillus niger aggregate and to Aspergillus japonicus var. aculeatus were able to produce OTA. These results are a strong evidence of the contribution of A. carbonarius in the OTA contamination in wine grapes, mainly at the last developmental stages of the berries. PMID:15681040

  5. The wine and beer yeast Dekkera bruxellensis

    PubMed Central

    Schifferdecker, Anna Judith; Dashko, Sofia; Ishchuk, Olena P; Piškur, Jure

    2014-01-01

    Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beers. Additionally, it adds to the characteristic aromatic properties of some red wines. Recently this yeast has also become a model for the study of yeast evolution. In this review we focus on the recently developed molecular and genetic tools, such as complete genome sequencing and transformation, to study and manipulate this yeast. We also focus on the areas that are particularly well explored in this yeast, such as the synthesis of off-flavours, yeast detection methods, carbon metabolism and evolutionary history. © 2014 The Authors. Yeast published by John Wiley & Sons, Ltd. PMID:24932634

  6. The wine and beer yeast Dekkera bruxellensis.

    PubMed

    Schifferdecker, Anna Judith; Dashko, Sofia; Ishchuk, Olena P; Piškur, Jure

    2014-09-01

    Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beers. Additionally, it adds to the characteristic aromatic properties of some red wines. Recently this yeast has also become a model for the study of yeast evolution. In this review we focus on the recently developed molecular and genetic tools, such as complete genome sequencing and transformation, to study and manipulate this yeast. We also focus on the areas that are particularly well explored in this yeast, such as the synthesis of off-flavours, yeast detection methods, carbon metabolism and evolutionary history. PMID:24932634

  7. Wine aroma compounds in grapes: a critical review.

    PubMed

    González-Barreiro, Carmen; Rial-Otero, Raquel; Cancho-Grande, Beatriz; Simal-Gándara, Jesús

    2015-01-01

    Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and wine-making practices. Here, we review the literature on the development of wine aroma compounds in grapes, and how it is affected by the above-named factors. Increasing understanding of these processes at the molecular level will aid vine growers in the optimal selection of harvest dates and other decisions favoring the consistent production of balanced, flavorful berries. PMID:24915400

  8. Free radical generation induced by ultrasound in red wine and model wine: An EPR spin-trapping study.

    PubMed

    Zhang, Qing-An; Shen, Yuan; Fan, Xue-hui; Martín, Juan Francisco García; Wang, Xi; Song, Yun

    2015-11-01

    Direct evidence for the formation of 1-hydroxylethyl radicals by ultrasound in red wine and air-saturated model wine is presented in this paper. Free radicals are thought to be the key intermediates in the ultrasound processing of wine, but their nature has not been established yet. Electron paramagnetic resonance (EPR) spin trapping with 5,5-dimethyl-l-pyrrolin N-oxide (DMPO) was used for the detection of hydroxyl free radicals and 1-hydroxylethyl free radicals. Spin adducts of hydroxyl free radicals were detected in DMPO aqueous solution after sonication while 1-hydroxylethyl free radical adducts were observed in ultrasound-processed red wine and model wine. The latter radical arose from ethanol oxidation via the hydroxyl radical generated by ultrasound in water, thus providing the first direct evidence of the formation of 1-hydroxylethyl free radical in red wine exposed to ultrasound. Finally, the effects of ultrasound frequency, ultrasound power, temperature and ultrasound exposure time were assessed on the intensity of 1-hydroxylethyl radical spin adducts in model wine. PMID:26186825

  9. A sniffer-camera for imaging of ethanol vaporization from wine: the effect of wine glass shape.

    PubMed

    Arakawa, Takahiro; Iitani, Kenta; Wang, Xin; Kajiro, Takumi; Toma, Koji; Yano, Kazuyoshi; Mitsubayashi, Kohji

    2015-04-21

    A two-dimensional imaging system (Sniffer-camera) for visualizing the concentration distribution of ethanol vapor emitting from wine in a wine glass has been developed. This system provides image information of ethanol vapor concentration using chemiluminescence (CL) from an enzyme-immobilized mesh. This system measures ethanol vapor concentration as CL intensities from luminol reactions induced by alcohol oxidase and a horseradish peroxidase (HRP)-luminol-hydrogen peroxide system. Conversion of ethanol distribution and concentration to two-dimensional CL was conducted using an enzyme-immobilized mesh containing an alcohol oxidase, horseradish peroxidase, and luminol solution. The temporal changes in CL were detected using an electron multiplier (EM)-CCD camera and analyzed. We selected three types of glasses-a wine glass, a cocktail glass, and a straight glass-to determine the differences in ethanol emission caused by the shape effects of the glass. The emission measurements of ethanol vapor from wine in each glass were successfully visualized, with pixel intensity reflecting ethanol concentration. Of note, a characteristic ring shape attributed to high alcohol concentration appeared near the rim of the wine glass containing 13 °C wine. Thus, the alcohol concentration in the center of the wine glass was comparatively lower. The Sniffer-camera was demonstrated to be sufficiently useful for non-destructive ethanol measurement for the assessment of food characteristics. PMID:25756409

  10. Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease.

    PubMed

    Cerreti, Martina; Fidaleo, Marcello; Benucci, Ilaria; Liburdi, Katia; Tamborra, Pasquale; Moresi, Mauro

    2016-07-01

    The ethyl carbamate (EC) content of a wine after a given temperature-time storage was theoretically predicted from the potential concentration of ethyl carbamate (PEC), as determined via an accelerated EC formation test. Such information was used to decide whether an enzymatic treatment was needed to reduce the wine urea level before bottling/aging. To this end, 6 white, red, and rosé wines, manufactured in Italy as such or enriched with urea, were tested for their PEC content either before or after enzymatic treatment using a purified acid urease preparation derived from Lactobacillus fermentum. The treatment was severely affected by the total phenolic content (TP) of the wine, the estimated pseudo-first-order kinetic rate constant for NH3 formation reducing by a factor of approximately 2000 as the TP increased from 0 to 1.64 g L(-1) . Such a sensitivity to TP was by far greater than that pertaining to a killed cell-based enzyme preparation used previously. Urea hydrolysis was successful at reducing EC concentration in wines with low levels of TP and other EC precursors. PMID:27239804

  11. Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

    PubMed Central

    Torija, María Jesús; García-Parrilla, María del Carmen; Troncoso, Ana María

    2014-01-01

    The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either “fast” or “traditional”), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures. The acetic acid bacteria species determine the quality of vinegar, although the final quality is a combined result of technological process, wood contact, and aging. This discussion centers on wine vinegar and evaluates the effects of these different processes on its chemical and sensory properties. PMID:24574887

  12. Juvenile amyotrophic lateral sclerosis: Classical wine glass sign on magnetic resonance imaging

    PubMed Central

    Kumar, Saurabh; Aga, Pallavi; Gupta, Aakansha; Kohli, Neera

    2016-01-01

    Amyotrophic lateral sclerosis (ALS), also known as Lou Gehrig disease, is a chronic degenerative neurologic disease and is characterized by the selective involvement of the motor system. Usually, patients present with upper motor neuron (UMN) and lower motor neuron compromise. Degeneration of the UMN in the cerebral cortex is one of the main pathologic changes in ALS. These changes usually affect corticospinal tracts leading to degeneration of the fibers which show characteristic hyperintensities along the tracts leading to the “wine glass sign.” Patients with ALS usually present in the sixth decade of life; presentation in pediatric age in the form of juvenile ALS being rare. PMID:27195035

  13. Tannin profile of different Monastrell wines and its relation to projected market prices.

    PubMed

    Gómez-Plaza, Encarna; Olmos, Oscar; Bautista-Ortín, Ana Belén

    2016-08-01

    This study focuses on the differences or similarities in tannin composition and concentration in Monastrell wines from different wineries from the same geographic area and, within each winery, from wines elaborated based on different projected market prices, to determine whether there is any relationship between the wine tannin composition and the projected price. The tannin composition of the different wines, all of them analyzed at the same point during winemaking, indicated that those elaborated as premium wines presented higher phenol and tannin contents. The mean degree of polymerization of these wines was also positively related with the projected price, which agreed with the results obtained by size exclusion chromatography, that showed that wines with high projected prices had a higher proportion of polymeric tannins, suggesting that techniques favoring the extraction of skin tannins were mostly used in those wines projected as premium wines, probably looking for greater mouthfeel complexity. PMID:26988530

  14. Nutraceutical value and toxicological profile of selected red wines from Morocco.

    PubMed

    Tenore, Gian Carlo; Troisi, Jacopo; Di Fiore, Raffaele; Manfra, Michele; Novellino, Ettore

    2011-12-01

    The polyphenolic composition, antioxidant properties and multielement profile of selected red wines from Morocco were evaluated. The polyphenolic contents resulted higher than those reported elsewhere for the same variety of wines; the highest quantity was found in Cabernet Sauvignon, followed by Merlot, and last by Syrah wine. All of the wines tested showed very similar anthocyanin and flavonol patterns: individual compound contents resulted generally higher in comparison to conventional wines. The content of trans-resveratrol was significantly higher than that of cis-resveratrol in all of the wine samples. Particularly, Merlot showed the highest concentration of trans-resveratrol while Syrah exhibited the highest levels of cis-resveratrol. Reducing capacity resulted higher than antiradical property for all of the wines. The metal concentrations were below the official limits. The elemental pattern of wines were very similar, excepted V, Mn, Fe, Cu, As and Mo, for which Syrah markedly differed from the other wine samples. PMID:25212300

  15. Role of sulfite additives in wine induced asthma: single dose and cumulative dose studies

    PubMed Central

    Vally, H; Thompson, P

    2001-01-01

    BACKGROUND—Wine appears to be a significant trigger for asthma. Although sulfite additives have been implicated as a major cause of wine induced asthma, direct evidence is limited. Two studies were undertaken to assess sulfite reactivity in wine sensitive asthmatics. The first study assessed sensitivity to sulfites in wine using a single dose sulfited wine challenge protocol followed by a double blind, placebo controlled challenge. In the second study a cumulative dose sulfited wine challenge protocol was employed to establish if wine sensitive asthmatics as a group have an increased sensitivity to sulfites.
METHODS—In study 1, 24 asthmatic patients with a strong history of wine induced asthma were screened. Subjects showing positive responses to single blind high sulfite (300 ppm) wine challenge were rechallenged on separate days in a double blind, placebo controlled fashion with wines of varying sulfite levels to characterise their responses to these drinks. In study 2, wine sensitive asthmatic patients (n=12) and control asthmatics (n=6) were challenged cumulatively with wine containing increasing concentrations of sulfite in order to characterise further their sensitivity to sulfites in wine.
RESULTS—Four of the 24 self-reporting wine sensitive asthmatic patients were found to respond to sulfite additives in wine when challenged in a single dose fashion (study 1). In the double blind dose-response study all four had a significant fall in forced expiratory volume in one second (FEV1) (>15% from baseline) following exposure to wine containing 300 ppm sulfite, but did not respond to wines containing 20, 75 or 150 ppm sulfite. Responses were maximal at 5 minutes (mean (SD) maximal decline in FEV1 28.7 (13)%) and took 15-60 minutes to return to baseline levels. In the cumulative dose-response study (study 2) no significant difference was observed in any of the lung function parameters measured (FEV1, peak expiratory flow (PEF), mid phase forced expiratory

  16. Assessing the Effect of Musical Congruency on Wine Tasting in a Live Performance Setting.

    PubMed

    Wang, Qian Janice; Spence, Charles

    2015-06-01

    At a wine tasting event with live classical music, we assessed whether participants would agree that certain wine and music pairings were congruent. We also assessed the effect of musical congruency on the wine tasting experience. The participants were given two wines to taste and two pieces of music-one chosen to match each wine-were performed live. Half of the participants tasted the wines while listening to the putatively more congruent music, the rest tasted the wines while listening to the putatively less congruent music. The participants rated the wine-music match and assessed the fruitiness, acidity, tannins, richness, complexity, length, and pleasantness of the wines. The results revealed that the music chosen to be congruent with each wine was indeed rated as a better match than the other piece of music. Furthermore, the music playing in the background also had a significant effect on the perceived acidity and fruitiness of the wines. These findings therefore provide further support for the view that music can modify the wine drinking experience. However, the present results leave open the question of whether the crossmodal congruency between music and wine itself has any overarching influence on the wine drinking experience. PMID:27433313

  17. Impact of Wines and Wine Constituents on Cyclooxygenase-1, Cyclooxygenase-2, and 5-Lipoxygenase Catalytic Activity

    PubMed Central

    Temml, Veronika; Maghradze, David; Vanek, Tomas

    2014-01-01

    Cyclooxygenases and lipoxygenases are proinflammatory enzymes; the former affects platelet aggregation, vasoconstriction, vasodilatation and later the development of atherosclerosis. Red wines from Georgia and central and western Europe inhibited cyclooxygenase-1 (COX-1) activity in the range of 63–94%, cyclooxygenase-2 (COX-2) activity in the range of 20–44% (tested at a concentration of 5 mL/L), and 5-lipoxygenase (5-LOX) activity in the range of 72–84% (at a concentration of 18.87 mL/L). White wines inhibited 5-LOX in the range of 41–68% at a concentration of 18.87 mL/L and did not inhibit COX-1 and COX-2. Piceatannol (IC50 = 0.76 μM) was identified as a strong inhibitor of 5-LOX followed by luteolin (IC50 = 2.25 μM), quercetin (IC50 = 3.29 μM), and myricetin (IC50 = 4.02 μM). trans-Resveratrol was identified as an inhibitor of COX-1 (IC50 = 2.27 μM) and COX-2 (IC50 = 3.40 μM). Red wine as a complex mixture is a powerful inhibitor of COX-1, COX-2, and 5-LOX, the enzymes involved in eicosanoid biosynthetic pathway. PMID:24976682

  18. Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

    PubMed Central

    Contreras, A.; Hidalgo, C.; Henschke, P. A.; Chambers, P. J.; Curtin, C.

    2014-01-01

    Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in

  19. Evaluation of Malolactic Bacteria Isolated from Oregon Wines

    PubMed Central

    Henick-Kling, T.; Sandine, W. E.; Heatherbell, D. A.

    1989-01-01

    Oregon is a cool wine-producing region where grapes characteristically contain high concentrations of organic acids. To reduce the natural acidity and increase the microbiological stability and flavor complexity of the wine, malolactic fermentation is encouraged. In this study, strains of Leuconostoc oenos indigenous to Oregon wines were evaluated for their suitability to conduct malolactic fermentation in Oregon wines. Tests determined the malolactic activity of the Oregon isolates in comparison with commercial strains ML-34, PSU-1, MLT-kli, and ens 44-40 under various temperature and pH conditions. Sensitivities to sulfur dioxide, ethanol, and fumaric acid also were determined. Two Oregon strains, Er-1a and Ey-2d, were selected for commercial winemaking tests because they had greater malolactic activity under conditions of low pH (3.0) and low temperature (15 and 8°C), respectively. PMID:16347992

  20. Ethanol isotope method (EIM) for uncovering illegal wine.

    PubMed

    Smajlović, I; Sparks, K L; Sparks, J P; Čukalović, I Leskošek; Jović, S

    2013-01-01

    Isotopic methods have proven to be a powerful analytical tool for the determination of origin and authenticity of wine. In addition, measuring the stable isotope ratio provides useful information for the detection of many illegal practices in the production of wine. The determinations of the stable isotope composition of compounds are based on measuring the relative ratios using isotope ratio mass spectrometry. This article describes a new isotopic method for measuring the δD value of non-exchangeable hydrogen stable isotopes in ethanol for investigating adulteration practices in wine making. With this new method, we are able to determine the addition of water and sugar in wine with higher accuracy, repeatability and reliability. PMID:22462798

  1. Ray Bradbury's Dandelion Wine: Themes, Sources, and Style

    ERIC Educational Resources Information Center

    Mengeling, Marvin E.

    1971-01-01

    Defends Bradbury as a major prose writer. Places Dandelion Wine's major theme, initiation, in American literary tradition. Explores the novel's structure, and notes the influence of Mark Twain and Melville, among others, on Bradbury. (JB)

  2. 27 CFR 24.296 - Taxpaid wine operations.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    .... Taxpaid wine may be treated with sulfur dioxide compounds, refrigeration or pasteurization and may also be... any manner (other than by simple filtration or the use of sulfur compounds, refrigeration...

  3. 27 CFR 24.296 - Taxpaid wine operations.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    .... Taxpaid wine may be treated with sulfur dioxide compounds, refrigeration or pasteurization and may also be... any manner (other than by simple filtration or the use of sulfur compounds, refrigeration...

  4. 27 CFR 24.296 - Taxpaid wine operations.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    .... Taxpaid wine may be treated with sulfur dioxide compounds, refrigeration or pasteurization and may also be... any manner (other than by simple filtration or the use of sulfur compounds, refrigeration...

  5. Tears of wine: new insights on an old phenomenon

    NASA Astrophysics Data System (ADS)

    Venerus, David C.; Nieto Simavilla, David

    2015-11-01

    Anyone who has enjoyed a glass of wine has undoubtedly noticed the regular pattern of liquid beads that fall along the inside of the glass, or ‘tears of wine.’ The phenomenon is the result of a flow against gravity along the liquid film on the glass, which is induced by an interfacial tension gradient. It is generally accepted that the interfacial tension gradient is due to a composition gradient resulting from the evaporation of ethanol. We re-examine the tears of wine phenomenon and investigate the importance of thermal effects, which previously have been ignored. Using a novel experiment and simple model we find that evaporative cooling contributes significantly to the flow responsible for wine tears, and that this phenomenon occurs primarily because of the thermodynamic behavior of ethanol-water mixtures. Also, the regular pattern of tear formation is identified as a well-known hydrodynamic instability.

  6. Cutting Back on Wine? Try a Smaller Glass

    MedlinePlus

    ... Cambridge. In the study, Pechey's team tracked customers' purchases of wine in a restaurant/bar over 16 ... a university news release. She works in Cambridge's Behavior and Health Research Unit. The findings suggest "that ...

  7. [Reliability of % vol. declarations on labels of wine bottles].

    PubMed

    Schütz, Harald; Erdmann, Freidoon; Verhoff, Marcel A; Weiler, Günter

    2005-01-01

    The Council Regulation (EC) no. 1493/1999 of 17 May 1999 on the common organisation of the market in wine (Abl. L 179 dated 14/7/1999) and the GMO Wine 2000 (Annex VII A) stipulates that the labels of wine bottles have to indicate, among others, information on the sales designation of the product, the nominal volume and the alcoholic strength. The latter must not differ by more than 0.5% vol. from the alcoholic strength as established by analysis. Only when quality wines are stored in bottles for more than three years, the accepted tolerance limits are +/- 0.8% vol. The presented investigation results show that deviations have to be taken into account which may be highly relevant for forensic practice. PMID:15887778

  8. Whole Genome Analysis of a Wine Yeast Strain

    PubMed Central

    Hauser, Nicole C.; Fellenberg, Kurt; Gil, Rosario; Bastuck, Sonja; Hoheisel, Jörg D.

    2001-01-01

    Saccharomyces cerevisiae strains frequently exhibit rather specific phenotypic features needed for adaptation to a special environment. Wine yeast strains are able to ferment musts, for example, while other industrial or laboratory strains fail to do so. The genetic differences that characterize wine yeast strains are poorly understood, however. As a first search of genetic differences between wine and laboratory strains, we performed DNA-array analyses on the typical wine yeast strain T73 and the standard laboratory background in S288c. Our analysis shows that even under normal conditions, logarithmic growth in YPD medium, the two strains have expression patterns that differ significantly in more than 40 genes. Subsequent studies indicated that these differences correlate with small changes in promoter regions or variations in gene copy number. Blotting copy numbers vs. transcript levels produced patterns, which were specific for the individual strains and could be used for a characterization of unknown samples. PMID:18628902

  9. Molecular Properties of Red Wine Compounds and Cardiometabolic Benefits

    PubMed Central

    Markoski, Melissa M.; Garavaglia, Juliano; Oliveira, Aline; Olivaes, Jessica; Marcadenti, Aline

    2016-01-01

    Wine has been used since the dawn of human civilization. Despite many health benefits, there is still a lot of discussion about the real properties of its components and its actions on cells and molecular interactions. A large part of these issues permeate the fine line between the amount of alcohol that causes problems to organic systems and the amount that could be beneficial for the health. However, even after the process of fermentation, wine conserves different organic compounds from grapes, such as polysaccharides, acids, and phenolic compounds, such as flavonoids and nonflavonoids. These substances have known anti-inflammatory and antioxidant capacities, and are considered as regulatory agents in cardiometabolic process. In this study, the main chemical components present in the wine, its interaction with molecules and biological mechanisms, and their interference with intra- and extracellular signaling are reviewed. Finally, the properties of wine that may benefit cardiovascular system are also revised. PMID:27512338

  10. Molecular Properties of Red Wine Compounds and Cardiometabolic Benefits.

    PubMed

    Markoski, Melissa M; Garavaglia, Juliano; Oliveira, Aline; Olivaes, Jessica; Marcadenti, Aline

    2016-01-01

    Wine has been used since the dawn of human civilization. Despite many health benefits, there is still a lot of discussion about the real properties of its components and its actions on cells and molecular interactions. A large part of these issues permeate the fine line between the amount of alcohol that causes problems to organic systems and the amount that could be beneficial for the health. However, even after the process of fermentation, wine conserves different organic compounds from grapes, such as polysaccharides, acids, and phenolic compounds, such as flavonoids and nonflavonoids. These substances have known anti-inflammatory and antioxidant capacities, and are considered as regulatory agents in cardiometabolic process. In this study, the main chemical components present in the wine, its interaction with molecules and biological mechanisms, and their interference with intra- and extracellular signaling are reviewed. Finally, the properties of wine that may benefit cardiovascular system are also revised. PMID:27512338

  11. Diversity and adaptive evolution of Saccharomyces wine yeast: a review

    PubMed Central

    Marsit, Souhir; Dequin, Sylvie

    2015-01-01

    Saccharomyces cerevisiae and related species, the main workhorses of wine fermentation, have been exposed to stressful conditions for millennia, potentially resulting in adaptive differentiation. As a result, wine yeasts have recently attracted considerable interest for studying the evolutionary effects of domestication. The widespread use of whole-genome sequencing during the last decade has provided new insights into the biodiversity, population structure, phylogeography and evolutionary history of wine yeasts. Comparisons between S. cerevisiae isolates from various origins have indicated that a variety of mechanisms, including heterozygosity, nucleotide and structural variations, introgressions, horizontal gene transfer and hybridization, contribute to the genetic and phenotypic diversity of S. cerevisiae. This review will summarize the current knowledge on the diversity and evolutionary history of wine yeasts, focusing on the domestication fingerprints identified in these strains. PMID:26205244

  12. Tears of wine: new insights on an old phenomenon.

    PubMed

    Venerus, David C; Nieto Simavilla, David

    2015-01-01

    Anyone who has enjoyed a glass of wine has undoubtedly noticed the regular pattern of liquid beads that fall along the inside of the glass, or 'tears of wine.' The phenomenon is the result of a flow against gravity along the liquid film on the glass, which is induced by an interfacial tension gradient. It is generally accepted that the interfacial tension gradient is due to a composition gradient resulting from the evaporation of ethanol. We re-examine the tears of wine phenomenon and investigate the importance of thermal effects, which previously have been ignored. Using a novel experiment and simple model we find that evaporative cooling contributes significantly to the flow responsible for wine tears, and that this phenomenon occurs primarily because of the thermodynamic behavior of ethanol-water mixtures. Also, the regular pattern of tear formation is identified as a well-known hydrodynamic instability. PMID:26548566

  13. Tears of wine: new insights on an old phenomenon

    PubMed Central

    Venerus, David C.; Nieto Simavilla, David

    2015-01-01

    Anyone who has enjoyed a glass of wine has undoubtedly noticed the regular pattern of liquid beads that fall along the inside of the glass, or ‘tears of wine.’ The phenomenon is the result of a flow against gravity along the liquid film on the glass, which is induced by an interfacial tension gradient. It is generally accepted that the interfacial tension gradient is due to a composition gradient resulting from the evaporation of ethanol. We re-examine the tears of wine phenomenon and investigate the importance of thermal effects, which previously have been ignored. Using a novel experiment and simple model we find that evaporative cooling contributes significantly to the flow responsible for wine tears, and that this phenomenon occurs primarily because of the thermodynamic behavior of ethanol-water mixtures. Also, the regular pattern of tear formation is identified as a well-known hydrodynamic instability. PMID:26548566

  14. [The "wine bar", or a different way of caring].

    PubMed

    Guastella, Virginie; Raynaud, Nathalie

    2016-04-01

    The "wine bar" in the palliative care unit of Clermont-Ferrand general hospital is an example of a different way of providing care. It defends the right of patients at the end of life to treat themselves and others. Acknowledging that life is present right up until the end, patients are invited to drink wine at mealtimes and caregivers are encouraged to learn the basics of oenology. PMID:27063879

  15. Putative Role of Red Wine Polyphenols against Brain Pathology in Alzheimer's and Parkinson's Disease.

    PubMed

    Caruana, Mario; Cauchi, Ruben; Vassallo, Neville

    2016-01-01

    Alzheimer's disease (AD) and Parkinson's disease (PD) are the most common age-related neurodegenerative disorders and hence pose remarkable socio-economical burdens to both families and state. Although AD and PD have different clinical and neuropathological features, they share common molecular mechanisms that appear to be triggered by multi-factorial events, such as protein aggregation, mitochondrial dysfunction, oxidative stress (OS), and neuroinflammation, ultimately leading to neuronal cell death. Currently, there are no established and validated disease-modifying strategies for either AD or PD. Among the various lifestyle factors that may prevent or slow age-related neurodegenerative diseases, epidemiological studies on moderate consumption of red wine, especially as part of a holistic Mediterranean diet, have attracted increasing interest. Red wine is particularly rich in specific polyphenolic compounds that appear to affect the biological processes of AD and PD, such as quercetin, myricetin, catechins, tannins, anthocyanidins, resveratrol, and ferulic acid. Indeed, there is now a consistent body of in vitro and in vivo data on the neuroprotective effects of red wine polyphenols (RWP) showing that they do not merely possess antioxidant properties, but may additionally act upon, in a multi-target manner, the underlying key mechanisms featuring in both AD and PD. Furthermore, it is important that bioavailability issues are addressed in order for neuroprotection to be relevant in a clinical study scenario. This review summarizes the current knowledge about the major classes of RWP and places into perspective their potential to be considered as nutraceuticals to target neuropathology in AD and PD. PMID:27570766

  16. On the effects of higher alcohols on red wine aroma.

    PubMed

    de-la-Fuente-Blanco, Arancha; Sáenz-Navajas, María-Pilar; Ferreira, Vicente

    2016-11-01

    This work aims to assess the aromatic sensory contribution of the four most relevant wine higher alcohols (isobutanol, isoamyl alcohol, methionol and β-phenylethanol) on red wine aroma. The four alcohols were added at two levels of concentration, within the natural range of occurrence, to eight different wine models (WM), close reconstitutions of red wines differing in levels of fruity (F), woody (W), animal (A) or humidity (H) notes. Samples were submitted to discriminant and descriptive sensory analysis. Results showed that the contribution of methionol and β-phenylethanol to wine aroma was negligible and confirmed the sensory importance of the pair isobutanol-isoamyl alcohol. Sensory effects were only evident in WM containing intense aromas, demonstrating a strong dependence on the aromatic context. Higher alcohols significantly suppress strawberry/lactic/red fruity, coconut/wood/vanilla and humidity/TCA notes, but not the leather/animal/ink note. The spirit/alcoholic/solvent character generated by higher alcohols has been shown to be wine dependent. PMID:27211627

  17. FORWINE - Statistical Downscaling of Seasonal forecasts for wine

    NASA Astrophysics Data System (ADS)

    Cardoso, Rita M.; Soares, Pedro M. M.; Miranda, Pedro M. A.

    2016-04-01

    The most renowned viticulture regions in the Iberian Peninsula have a long standing tradition in winemaking and are considered world-class grapevine (Vitis Vinifera L.) producing regions. Portugal is the 11th wine producer in the world, with internationally acclaimed wines, such as Port wine, and vineyards across the whole territory. Climate is widely acknowledged of one of the most important factors for grapevine development and growth (Fraga et al. 2014a and b; Jackson et al. 1993; Keller 2010). During the growing season (April-October in the Northern Hemisphere) of this perennial and deciduous crop, the climatic conditions are responsible for numerous morphologically and physiological changes. Anomalously low February-March mean temperature, anomalously high May mean temperature and anomalously high March precipitation tend to be favourable to wine production in the Douro Valley. Seasonal forecast of precipitation and temperature tailored to fit critical thresholds, for crucial seasons, can be used to inform management practices (viz. phytosanitary measures, land operations, marketing campaigns) and develop a wine production forecast. Statistical downscaling of precipitation, maximum, minimum temperatures is used to model wine production following Santos et al. (2013) and to calculate bioclimatic indices. The skill of the ensemble forecast is evaluated through anomaly correlation, ROC area, spread-error ratio and CRPS

  18. Role of major wine constituents in the foam properties of white and rosé sparkling wines.

    PubMed

    Martínez-Lapuente, Leticia; Guadalupe, Zenaida; Ayestarán, Belén; Pérez-Magariño, Silvia

    2015-05-01

    The chemical composition of sparkling wines is directly related to their foam quality, but the compounds responsible are not yet completely established. This work aims at identifying the contribution of the different wine compounds to the foaming properties of white and rosé sparkling wines. Our results demonstrated the positive contribution of anthocyanins and amino acids to the foamability parameters HM (maximum height reached by foam after CO2 injection) and HS (foam stability height during CO2 injection), and the negative contribution of proanthocyanidins. Mannoproteins and polysaccharides rich in arabinose and galactose (PRAG) were poor foam formers but good foam stabilizers. The different forms of malvidin showed the highest influence on the HM and HS parameters, followed by amino acid compounds, mainly β-alanine. The model to explain foam stability was only predicted by polysaccharides from grapes, concretely PRAG. To our knowledge, this is the first time these correlations in sparkling wines have been described. PMID:25529689

  19. Thermally treated wine retains vasodilatory activity in rat and guinea pig aorta.

    PubMed

    Mudnić, Ivana; Budimir, Danijela; Jajić, Ivan; Boban, Nataša; Sutlović, Davorka; Jerončić, Ana; Boban, Mladen

    2011-06-01

    In contrast to the intact wine, cardiovascular effects of the thermally treated wine have not been studied, despite widespread habits of cooking with wine and consumption of mulled wine. Vasodilatory effects of the red wine heated at 75 and 125°C were examined in the isolated rat and guinea pig aorta and compared with the intact and wine dealcoholized without thermal stress. Samples were analyzed for their phenolic content, antioxidant capacity, resveratrol and ethanol contents. Heating-induced degradation of individual phenolic fraction was observed only in the samples treated at 125°C, although total phenolic concentration and related antioxidant activity increased in the thermally treated samples due to the reduction in their volume. All wine samples regardless of treatment caused similar maximal relaxation in both species, but the response was stronger in aortas from guinea pigs. At the lowest concentrations up to 1‰, dealcoholized wine produced vasodilation greater than that produced by intact wine and wines treated at 75 and 125°C, which showed similar vasodilating activity at all concentrations. Our results indicate that wine thermally treated under heating conditions applicable to the preparation of a mulled wine and cooking with wine largely retains vasodilatory activity in vitro despite significant heat-induced changes in its composition. PMID:21423027

  20. Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

    PubMed Central

    Feng, Yiming; Liu, Min; Ouyang, Yanan; Zhao, Xianfang; Ju, Yanlun; Fang, Yulin

    2015-01-01

    Background Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty acids. However, little is known about aromatic compounds of the wines produced from these three fruits. Methods The aromatic composition of fruit wines produced from raspberry, strawberry, mulberry, and red grape was analyzed by GC-MS. Odor activity values (OAVs) and relative odor contributions (ROCs) were used to estimate the sensory contribution of the aromatic compounds to the overall flavor of the wines. Results In strawberry, raspberry, and mulberry wines, 27, 30, and 31 odorants were detected, respectively. Alcohols formed the most abundant group, followed by esters and acids. The grape wine contained a wider variety (16 types) of alcohols, and 4-methyl-2-pentanol and 2,3-butanediol were not present in the three fruit wines. The quantity of esters in raspberry (1.54%) and mulberry wines (2.08%) were higher than those of strawberry wine (0.78%), and mulberry wine contained more types of esters. There were no significant differences of acids between the three fruit wines and the control wine. In addition, 2-heptanone, 2-octanone, 2-nonanone, and 2-undecanone were unique to raspberry wine, and nonanal was present only in mulberry wine. The indistinguishable aroma of the three fruit wines was attributed to the dominance of fruity and floral odor components derived from ethyl esters of fatty acids and their contributions to the global aroma of the three fruit wines. Conclusion The present study demonstrated that there were significant differences in the volatile components of fruit wines made from raspberry, strawberry, and mulberry. The aroma compounds were more abundant in the raspberry and mulberry wines than in the strawberry wine, but the quality of strawberry wine was superior to

  1. Climate variability and wine quality over Portuguese regions

    NASA Astrophysics Data System (ADS)

    Gouveia, Célia M.; Gani, Érico A.; Liberato, Margarida L. R.

    2015-04-01

    The relationship between the characteristics of wine and its geographic origin is frequently used to explain the hierarchy of high-quality wines. Port wine is produced from grapes grown in selected areas of the Douro valley, in Portugal, the so-called Região Demarcada do Douro, the first wine-producing region of the world (dating from 1758). The Douro region presents distinctive climatic, topographic and soil characteristics. Moreover Portugal possesses a large array of native varietals, producing an abundant diversity of different wines. The most protected wines, produced only with some authorised grape varietals in the demarcated regions, are labelled D.O.C. (Denominação de Origem Controlada, similar to the French Appellation d'Origine Contrôlée (AOC)) which secures a superior wine quality. Recent warming trends in Portugal are associated with the significant increase in the frequency and duration of heat waves, and the increase in the frequency of hot days and tropical nights, especially in spring and summer, together with a significant decrease in the frequency of cold waves and frost days (Santo et al., 2014). Moreover a predominantly negative tendency in precipitation indices was also found (de Lima et al., 2014). These trends and associated changes in temperature and precipitation regimes may exert strong influences on agriculture systems. In this work we have performed an analysis of the distinct behaviour of several meteorological fields in vintage versus non-vintage years for Port Wine on one hand and Alentejo and Dão/Bairrada DOC regions on the other hand, during the period spanning from 1964-1995. The relative importance of maximum and minimum temperature, precipitation and frost days is assessed for each individual month of the vegetative cycle and their importance to the wine quality is evaluated. Furthermore, composites of 500 hPa geopotential height and sea level pressure fields over the Euro Atlantic region are also compared for years

  2. Assessing the impact of a Christmas advertisement campaign on Catalan wine preference using Choice Experiments.

    PubMed

    Kallas, Zein; Escobar, Cristina; Gil, José Maria

    2012-02-01

    Our paper seeks to assess the impact of information and advertisement on consumers' preference for wines in special occasions (Christmas) in Catalonia (Spain). We apply the Choice Experiments method to study the relative importance of attributes that describe consumers' decision to purchase wine by using the Heteroskedastic Extreme Value (HEV) model. Data were obtained from two questionnaires applied to a pre and post spot samples formed by 299 and 400 individuals, respectively. Results suggest that the proposed spot does not affect the ranking of the preferred attributes, nevertheless this preference is heterogeneous. After advertising preferences scores have revealed significant differences. The relative importance of the "Catalan" wine has increased compared to the "Spanish" wine. The most preferred product is a Catalan wine made from the "Cabernet Sauvignon" variety. Wines that have been previously tasted by the consumer seem to be preferred over recommended or prestigious wines. However, advertising increases the relative importance of prestigious wines. PMID:22044643

  3. 27 CFR 19.329 - Mingled spirits or wines held in tanks.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS DISTILLED SPIRITS PLANTS Storage of Distilled Spirits Rules for Mingling Or Blending Spirits § 19.329 Mingled spirits or wines held in tanks. When wines...

  4. 27 CFR 19.329 - Mingled spirits or wines held in tanks.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL DISTILLED SPIRITS PLANTS Storage of Distilled Spirits Rules for Mingling Or Blending Spirits § 19.329 Mingled spirits or wines held in tanks. When wines...

  5. 27 CFR 19.329 - Mingled spirits or wines held in tanks.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL DISTILLED SPIRITS PLANTS Storage of Distilled Spirits Rules for Mingling Or Blending Spirits § 19.329 Mingled spirits or wines held in tanks. When wines...

  6. Geographical origin identification of Romanian wines by ICP-MS elemental analysis.

    PubMed

    Geana, Irina; Iordache, Andreea; Ionete, Roxana; Marinescu, Adrian; Ranca, Aurora; Culea, Monica

    2013-06-01

    Trace elemental analysis, besides its ability to determine stable isotopes ratios, represents a possible complementary tool useful to differentiate wines based on their regional origins. Wines and their provenance soils from two major wine producing areas in Southeast Romania ('Valea Calugareasca' and 'Murfatlar'), and also wine from the region of Moldova (Eastern Romania) were analyzed by inductively coupled plasma mass spectrometry (ICP-MS), and statistical data of elemental composition was used to differentiate these wines according to grape type and geographical origin. Moreover, this study gathers relevant elemental trace composition of wines produced in most important Romanian vineyards, thus offering a useful wine differentiation tool by their production district. The results show that the differentiation of Romanian wines according to their provenance is based on the following main elements: Ni, Ag, Cr, Sr, Zn, and Cu for Valea Calugareasca, Rb, Zn, and Mn for Murfatlar, and Pb, Co, and V for Moldova. PMID:23411223

  7. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine.

    PubMed

    Raposo, R; Ruiz-Moreno, M J; Garde-Cerdán, T; Puertas, B; Moreno-Rojas, J M; Gonzalo-Diago, A; Guerrero, R F; Ortiz, V; Cantos-Villar, E

    2016-02-01

    In this work, the feasibility of two commercial products enriched in hydroxytyrosol (HT) as alternative to sulfur dioxide in Syrah red wines was evaluated. The HT enriched products came from synthesis and from olive waste. Wines treated with HT were compared with wines treated with sulfur dioxide at two winemaking stages: bottling and after 6 months of storage in bottle. Minor differences were found in enological parameters and volatile composition (esters, alcohols and acids). Significant differences were observed in color related parameters and sensory analysis. HT wines improved color parameters as well as scents and tasting at bottling. However, after 6 months of storage in bottle HT wines were more oxidized than SO2 wines. The olfactometry profile of HT wines supported sensory analysis. HT wines showed new odorant zones from both the added product and oxidation. PMID:26304316

  8. The taste of soil: chemical investigation of soil, grape and wine in the Sopron wine region (Hungary)

    NASA Astrophysics Data System (ADS)

    Hofmann, Tomás; Horvàth, Imre; Bidló, András; Hofmann, Eszther

    2015-04-01

    The taste of soil: chemical investigation of soil, grape and wine in the Sopron wine region (Hungary) The Sopron wine region is one of the most significant and historical wine-producing regions of Hungary. 1800 hectares out of the total area of 4300 hectares of the wine region are used for grape cultivation. Kékfrankos (Blue Frankish) is the most frequent grape variety (60%) nevertheless other varieties are also grown here (including Zweigelt, Merlot, Cabernet Franc, Portugieser and Sauvignon Blanc). In this study preliminary results of the chemical analyses involving soil, grape and wine are presented, which could provide a future basis for a comprehensive terroir research in the wine region. As soil is the premanent home of grapevine, its quality is highly influencing for the growth of the plants and grape berries, and also determines future organoleptic characteristics of the wines. The investigated basic soil parameters included humus content, transition, soil structure, compactness, roots, skeletal percent, color, physical assortment, concretion, soil defects. Laboratory measurements involved the determination of pH, carbonated lime content, humus content, ammonium lactate-acetic acid soluble P and K content, KCl soluble Ca and Mg content, EDTA and DTPA soluble Cu, Fe, Mn and Zn content. Soil samples were also investigated for heavy metal contents using ICP-OES method (Thermo Scientific iCAP 7000 Series). By the use of thermoanalytical measurements (Mettler Toledo TGA/DSC 1 type thermogravimeter, 5°C/min, air atmosphere, 25-1000°C) the mineral composition of the soils was evaluated. Regarding major aroma compounds in grape berries and wine, the concentrations of organic acids (tartaric-, acetic-, succinic-, malic-, lactic acid), methanol, ethanol, glycerine, glucose and fructose were determined by high performance liquid chromatography (Shimadzu LC-20 HPLC equipment with DAD and RID detection). The density, titratable acidity, pH and total extractive

  9. Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine.

    PubMed

    Zuehlke, Jesse M; Edwards, Charles G

    2013-12-01

    Brettanomyces is a major threat to red wine quality, causing off-odors such as "medicinal," "barnyard," or even "sewage" during aging. Although sulfites (SO2) are used to limit spoilage by these yeast cells, reduced storage temperatures may lessen SO2 requirements. To test this hypothesis, a 4 | 4 factorial experimental design with molecular SO2(mSO2) concentration (0.0, 0.2, 0.5, or 1.1 mg/liter) and storage temperature (22, 18, 15, or 10°C) was devised. Of three strains evaluated, B5 was the lone strain to regain culturability following exposure to 0.5 mg/liter mSO2 (18°C), whereas only F3 remained culturable in the absence of mSO2 at 10°C. Application of fluorescence microscopy using two different probes and quantitative PCR assays revealed only a 2-log reduction in metabolically active cells from wines with SO2 that were not culturable on nonselective media. Culturability in these wines eventually returned regardless of the concentration of mSO2 present. In addition, 4-ethylphenol production ceased upon addition of SO2. These findings provide additional support that Brettanomyces can enter a "viable-but-not-culturable" state upon exposure to sulfites. Given the diversity among strains, maintaining conditions of ≤15°C and ≥0.4 mg/liter mSO2 will help limit spoilage by Brettanomyces but will not lead to its complete eradication. PMID:24290676

  10. 27 CFR 19.203 - Alternation of distilled spirits plant and bonded wine cellar premises.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... spirits plant and bonded wine cellar premises. 19.203 Section 19.203 Alcohol, Tobacco Products and... spirits plant and bonded wine cellar premises. (a) General. A proprietor of a distilled spirits plant operating a contiguous bonded wine cellar desiring to alternate the use of each premises by extension...

  11. 21 CFR 189.301 - Tin-coated lead foil capsules for wine bottles.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Tin-coated lead foil capsules for wine bottles... lead foil capsules for wine bottles. (a) Tin-coated lead foil is composed of a lead foil coated on one... covering applied over the cork and neck areas) on wine bottles to prevent insect infestation, as a...

  12. 21 CFR 189.301 - Tin-coated lead foil capsules for wine bottles.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Tin-coated lead foil capsules for wine bottles. 189... lead foil capsules for wine bottles. (a) Tin-coated lead foil is composed of a lead foil coated on one... covering applied over the cork and neck areas) on wine bottles to prevent insect infestation, as a...

  13. 27 CFR 19.59 - Conveyance of untaxpaid spirits or wines within a distilled spirits plant.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... PLANTS Restrictions on Production, Location, and Use of Plants Conveyance of Spirits Or Wines on Plant Premises § 19.59 Conveyance of untaxpaid spirits or wines within a distilled spirits plant. (a) The... spirits or wines within a distilled spirits plant. 19.59 Section 19.59 Alcohol, Tobacco Products...

  14. 27 CFR 19.59 - Conveyance of untaxpaid spirits or wines within a distilled spirits plant.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... PLANTS Restrictions on Production, Location, and Use of Plants Conveyance of Spirits Or Wines on Plant Premises § 19.59 Conveyance of untaxpaid spirits or wines within a distilled spirits plant. (a) The... spirits or wines within a distilled spirits plant. 19.59 Section 19.59 Alcohol, Tobacco Products...

  15. 27 CFR 19.59 - Conveyance of untaxpaid spirits or wines within a distilled spirits plant.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... PLANTS Restrictions on Production, Location, and Use of Plants Conveyance of Spirits Or Wines on Plant Premises § 19.59 Conveyance of untaxpaid spirits or wines within a distilled spirits plant. (a) The... spirits or wines within a distilled spirits plant. 19.59 Section 19.59 Alcohol, Tobacco Products...

  16. 27 CFR 19.59 - Conveyance of untaxpaid spirits or wines within a distilled spirits plant.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... PLANTS Restrictions on Production, Location, and Use of Plants Conveyance of Spirits Or Wines on Plant Premises § 19.59 Conveyance of untaxpaid spirits or wines within a distilled spirits plant. (a) The... spirits or wines within a distilled spirits plant. 19.59 Section 19.59 Alcohol, Tobacco Products...

  17. 27 CFR 19.204 - Alternation of distilled spirits plant and taxpaid wine bottling house premises.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... spirits plant and taxpaid wine bottling house premises. 19.204 Section 19.204 Alcohol, Tobacco Products... distilled spirits plant and taxpaid wine bottling house premises. (a) General. A proprietor of a distilled spirits plant operating a contiguous taxpaid wine bottling house desiring to alternate the use of...

  18. 27 CFR 19.98 - Conveyance of untaxpaid spirits or wines within a distilled spirits plant.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... spirits or wines within a distilled spirits plant. 19.98 Section 19.98 Alcohol, Tobacco Products and... PLANTS Administrative and Miscellaneous Provisions Conveyance of Spirits Or Wines on Plant Premises § 19.98 Conveyance of untaxpaid spirits or wines within a distilled spirits plant. Untaxpaid spirits...

  19. 27 CFR 26.204a - Verification of eligible wines and eligible flavors.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... wines and eligible flavors. 26.204a Section 26.204a Alcohol, Tobacco Products and Firearms ALCOHOL AND... Verification of eligible wines and eligible flavors. (a) Any person who, after December 1, 1990, brings into... eligible wines shall, before the first tax determination at that rate, request and receive a statement...

  20. 27 CFR 24.65 - Claims for wine or spirits lost or destroyed in bond.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 CFR part 70, subpart F. A claim filed under this paragraph with respect to spirits, wine, or... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Claims for wine or spirits... TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS WINE Administrative and...