Oxygen exposure is unavoidable and the impact of its management during the post-fermentation stage (PFS) on dry red wine is poorly investigated. This study was dedicated to the variation of ...acetaldehyde, color and phenolics of Cabernet Sauvignon dry red wine during five discontinuous oxidation cycles of four levels of controlled oxygen supply, which were carried out to simulate probable oxidation during the PFS. Free SO2 disappeared after the first, second and third oxidation cycles in wines with high, medium and low levels of oxygen exposure severally, but subsequent oxygen exposure below or equal to 2 mg O2/L per cycle had little effect while 3–3.9 mg O2/L per cycle dramatically facilitated acetaldehyde accumulation, which was accompanied by an enormous variation in color and pigments, especially when total oxygen consumption was above 10 mg/L. The utilization of clustered heatmap and partial least square regression demonstrated the feasibility of characterization of wine oxidation degree using the chemical parameters measured by UV-spectrophotometry. Oxygen exposure during the PFS should be emphatically controlled, and chemical indexes determined by the UV–spectrophotometric method can be used for a scientific and effective description of wine oxidation degree.
► An automated SPME system based on thin film geometry is optimized for food analysis. ► High throughput analysis of phenolic compounds in 96-well format is achieved. ► The thin-film SPME system ...provided high sensitivity and low limits of detection. ► The method was applied for analysis of phenolics in wine, berry, and grape samples.
An automated 96-thin-film solid phase microextraction system was optimized for high throughput analysis of phenolic compounds in wine, berry, and grape samples. Liquid chromatography and tandem mass spectrometry methods were optimized and applied for separation and detection of compounds. Evaluation of five different stationary phases showed that polystyrene-divinylbenzene-polyacrylonitrile (PS-DVB-PAN) is the optimum extraction phase for the extraction of phenolic compounds under study. The thin-film PS-DVB-PAN SPME coating provided almost exhaustive extraction recovery for all phenolics compounds under study, except for naringenin with 80% recovery. Extraction efficiency, inter- and intra-day reproducibility, sensitivity, linearity, limit of detection and quantitation, and matrix effect were evaluated. Intra-day and inter-day reproducibility were in the respective range of 4–8 and 7–13% relative standard deviation (RSD) for all eight phenolic compounds. Limits of detection and quantitation of the proposed SPME-LC–MS/MS system for the analysis of analytes under study were found in the range of 0.2–3 and 0.5–10ng/mL, respectively. Standard addition calibration was applied for the quantitative determination of unknown phenolic compounds from wine, berry, and grape samples. The assessment of matrix effect showed significant reduction of ion suppression/enhancement using SPME method in comparison with that of solvent extraction technique.
The influence of site on grape and wine composition was investigated for Vitis vinifera L. cv. Agiorgitiko in the Nemea appellation area in southern Greece. Three nonirrigated plots were studied ...during the 1997 and 1998 vintages, which were typically very hot and without summer rainfall. Vines were subjected to different water regimens as a result of the variation of soil water-holding capacity and evaporative demand. Vine water status was determined by means of predawn leaf water potential. Differences in vine water status between sites were highly correlated with the earliness of shoot growth cessation and veraison. Grape composition was monitored during fruit ripening. Water deficit accelerated sugar accumulation and malic acid breakdown in the juice. Early water deficit during the growth period was demonstrated to have beneficial effects on the concentration of anthocyanins and total phenolics in berry skins. A similar pattern was observed for the phenolic content of wines elaborated after vinification of grapes harvested on each plot, in both seasons. Limited water availability seemed to increase glycoconjugates of the main aromatic components of grapes as a quantitative increase in levels of bound volatile compounds of the experimental wines was observed under water deficit in both years. Wines produced from grapes of stressed vineyards were also preferred in tasting trials. Keywords: Grapevine; Vitis vinifera; Agiorgitiko; soil; climate; terroir; water deficit; leaf water potential; vegetative growth; grape ripening; wine composition; phenolic compounds; glycosylated aroma precursors; sensory evaluation
Wine tourism, which is growing and developing on a global scale, is widely considered a driver of economic and social development in rural areas. Limited job opportunities and unemployment are ...prevalent in most rural areas, particularly in South Africa. In 2015, the South African wine industry generated close to 300,000 direct and indirect employment opportunities. A geographical analysis of the development and current state of wine tourism in the region can assist in the country's efforts to develop a new strategy to enhance and preserve wine tourism in the future. Wine tourism development is analysed from a nodes, network and winescape perspective using the results from a national questionnaire survey. This mostly quantitative approach explains the wine tourism development over more than 40 years from a supply-side perspective including its wine tourism product portfolio and in terms of its physical footprint. Wine tourism development commenced from only three pioneer open cellar doors in 1971, to network formation of 21 wine routes and today boasting well-established wine tourism destinations. The Stellenbosch-Franschhoek-Paarl nexus emerges as South Africa's premier winescape, as being a well-established destination in its mature life cycle phase. Strong evidence of hierarchical differentiation between the wineries of the more established wine tourism regions has emerged. The impact of the wine tourism resorts on the smaller wineries has yet to be determined in the context of the resilience of the whole region. The development of wine tourism is also responsible for the transformation of rural landscapes and especially in the regions that have the most developed wine routes. These regions need higher-level protection (especially the cultural and natural resource bases) in the form of an 'agricultural reserve' or the declaration of a 'national heritage site'.
The consumption of local wine positively influences a country’s economy by providing jobs while preserving the environment. The aim of this study was to determine the effects of complementary ...factors, based on an extended model of the Theory of Planned Behavior, in consumer behavior toward local wine by evaluating the antecedents of Italian local wine consumption. Partial least squares structural equation modeling (PLS-SEM) was used to test the hypotheses. For the study, a survey was sent to a total sample of 404 people residing in Italy. The results showed a relationship between purchase intention and perceived behavioral control. In addition, ethnocentric personality was found to have a positive influence, and cosmopolitan personality was found to have a negative influence. It was also confirmed that personal norms and place identity were related to attitudes toward this behavior. This study contributes to the literature in a way that adds constructs to the theory relevant to local wine consumption. Similarly, for those involved in the internal and external marketing of local products, it addresses and provides implications that can be considered.
Edebî münazara, yeryüzündeki pek çok edebî gelenekte olduǧu gibi, Türk edebiyatında da yaygın ve popüler olan bir türdür. Bu türün Türk edebiyatındaki en özgün ve en dikkat çekici örnekleri afyon, ...berş, esrar, boza, şarap, arak, kahve gibi keyif verici maddelerin teşhis ve intak sanatları yardımıyla birbirlerine karşı üstünlüklerini iddia ve ispat etmeye çalıştıkları mükeyyifat münazaralarıdır. Bu yazı, konu ile ilgili kaynaklarda bahsi geçen ama bugüne kadar üzerinde müstakil bir çalışma yapılmamış olan Hikâyet-i Cemiyyet-i Mükeyyifât-ı Âlem ve Mübâhase ve Mücâdele adlı mükeyyifat münazarasını ele almaktadır. Taksim Atatürk Kitaplıǧındaki 182 varaklık bir hikâye mecmuasının 35b-49a varakları arasında yer alan ve manzum-mensur karışık olarak kaleme alınmış olan Hikâyet-i Cemiyyet-i Mükeyyifât-ı Âlem ve Mübâhase ve Mücâdele; afyon, berş, esrar, boza, tütün, şarap, cezve (kor ateş), müselles, bal likörü, elma likörü, mukim, maddetü'l-ferah, arak ve kahveden oluşan on dört keyif verici madde ile var olan mükeyyifat münazaraları içinde keyif verici madde kadrosu en geniş olanıdır. Eser ayrıca kahve ile bade arasındaki üstünlük mücadelesinin bir sonuca baǧlanmamasından dolayı diǧer mükeyyifat münazaralarının aksine sonuçsuz münazara (inconclusive debate)lar sınıfında yer alır. Bu yazıda nevi şahsına münhasır özellikleri nedeniyle diǧer mükeyyifat münazaraları arasında temayüz eden Hikâyet-i Cemiyyet-i Mükeyyifât-ı Âlem ve Mübâhase ve Mücâdele adlı mükeyyifat münazarası ele alınmıştır.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, ODKLJ, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
The aim of the present study was to determine the influence of the winemaking process on the antioxidant potential and content of phenolic compounds and L-ascorbic acid in wines from the fruits of
. ...The results obtained in this study clearly indicate that the fruits of the
are a desirable raw material for the production of fruit wine. The parameters of the technological process of producing wines from rose fruits had a diversified influence on the tested quality characteristics. Aged wines contained phenolics levels of 473-958 mg/100 mL GAE. The final concentrations of ascorbic acid ranged from 61 to 155 mg/100 mL for the different variants of the wine. Wines revealed high antioxidant activity in assay with DPPH. On the basis of the obtained results, it can be assumed that all the applied variants of the winemaking process are suitable for rose fruit wine. Each variant ensured at least the stability of the antioxidant capacity.
Ethyl carbamate (EC) is a process contaminant that can be formed as a by-product during fermentation and processing of foods and beverages. Elevated EC concentrations are primarily associated with ...distilled spirits, but this compound has also been found at lower concentrations in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review includes EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Current analytical methods used to detect EC will be covered, in addition to emerging technologies, such as nanosensors and surface-enhanced Raman spectroscopy. Various mitigation methods have been used to maintain EC concentrations below allowable limits, including distillation, enzymatic treatments, and genetic engineering of yeast. More research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply.
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