The aim of this paper was to investigate how maturity affects the aroma characteristics of Cabernet Sauvignon wine. A series of four
cv. Cabernet Sauvignon wines were produced from grapes of ...different harvest dates. The berries of sequential harvest treatments showed an increase in total soluble solids and anthocyanin and a decrease in titratable acidity. Berry shriveling was observed as berry weight decreased. In the wines, anthocyanin, dry extract, alcoholic strength, and pH were enhanced with the sequential harvest, whereas polyphenol and tannin were decreased. The concentrations of volatile compounds in sequential harvests were found to be at higher levels. Isopentanol, phenylethyl alcohol, ethyl acetate, ethyl lactate, benzaldehyde, citronellol, and linalool significantly increased when harvest was delayed by one or two weeks. Through a principal component analysis, the volatile compounds and phenols characterizing each harvest date were clearly differentiated. These results suggest that sequential harvest may be an optional strategy for winemakers to produce high-quality wine.
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.
► The weight of wine bottles correlated positively with the price of wine. ► The weight of the bottle was also correlated with the wine’s vintage, color, and alcohol content. ► The significance level ...of these correlations varied by country. ► Significant effects were found in consumers’ ratings relating the weight, price, and quality of the wine.
We report a study designed to assess whether there is any ‘weight’ to the claim that better (or, at the very least, more expensive) wines come in heavier bottles. A field study was conducted in an independent wine retailer in which we looked for correlations between weight, price, and a range of other explanatory variables. The data concerning 275 wine bottles from five countries were analyzed. An internet-based questionnaire was also conducted in order to assess the belief that 150 Spanish consumers held concerning the relationship between the weight of the bottle and the quality (and price) of the wine. The results revealed that the weight of the wine bottles correlated positively and significantly with the price of the wines; the significance level of this correlation varied by country. In addition, the weight of the bottle was also correlated with a number of other properties of the wine, including its vintage, color, and alcohol content. These findings suggest that consumers can extract potentially useful information by simply ‘feeling’ the price of the wine (i.e., by holding the bottle in their hands). The results of the questionnaire revealed a consumer trend toward associating the weight of the bottle, the price of the wine, and its quality.
► 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 colonic microbial degradation of a polyphenol-rich black tea extract (BTE) and red wine/grape juice extract (RWGE) was compared in a five-stage in vitro gastrointestinal model (TWINSHIME). ...Microbial metabolism of BTE and RWGE polyphenols in the TWINSHIME was studied subsequently in single- and continuous-dose experiments. A combination of liquid or gas chromatography with mass spectrometry (LC-MS or GC-MS) and NMR-based metabolic profiling was used to measure selected parent polyphenols, their microbial degradation into phenolic acids, and the production of short-chain fatty acids (SCFAs) in different colon compartments. Acetate production was increased by continuous feeding of BTE but not RWGE. During RWGE feeding, gallic acid and 4-hydroxyphenylpropionic acid remained elevated throughout the colon, while during BTE feeding, they were consumed in the distal colon, while 3-phenylpropionic acid was strongly produced. Gut microbial production of phenolics and SCFAs is dependent on colon location and polyphenol source, which may influence potential health benefits.
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.
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.
Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) ...with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instability factor after wine bottling. Many products and technological solutions have been studied in recent years; however, sodium bentonite is still the most efficient and used treatment to remove unstable proteins from white wines. This overview resumes and discusses the different aspects involved in wine protein instability, from the wine protein instability mechanisms, the protein stability tests used, and technological alternatives available to stabilise wines with protein instability problems.
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