Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape variety were investigated by means of different maceration times (3, 6 and 10 days), two doses of SO2 (30 and 70 mg/L SO2), two yeasts for fermentation (Vinalco and Levuline), temperature of storage and time of aging (3, 6 and 16 months). In general, maceration time influenced the phenolics extract...

0308-8146/$ see front matter 2010 Elsevier Ltd. A doi:10.1016/j.foodchem.2010.06.065 * Corresponding author. Tel.: +34 922318036; fax: E-mail address: [email protected] (J.P. Pérez Trujillo). This study determines for the first time Na, K, Ca, Mg, Fe, Cu, Zn, Mn, Sr, Li and Rb contents in wines from the archipelagos of Madeira and Azores (Portugal). The greater part of the mean content for the diff...

A valid quantitative method for the analysis of chiral monoterpenes in white wine using head-space solid phase micro-extraction-MDGC-MS (HS-SPME-MDGC-MS) with stable isotope dilution analysis was established. Fifteen compounds: (S)-(-)-limonene, (R)-(+)-limonene, (+)-(2R,4S)-cis-rose oxide, (-)-(2S,4R)-cis-rose oxide, (-)-(2R,4R)-trans-rose oxide, (+)-(2S,4S)-cis-rose oxide, furanoid (+)-trans-...

Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, respecting free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by GC-MS after adsorption on XAD-2 resin. On the whole, were identified and quantified 120 volatile compounds in the free fraction and 77 glycosidically bound compounds, belonging to C6-compounds, alcohols, fa...

The grape berries of two varieties, Yan73 (Vitis vinifera L.) and Cabernet Sauvignon (CS) (Vitis vinifera L.) were treated with 0.40 mg/L 24-epibrassinolide (EBR), 1.00 mg/L brassinazole (Brz), and deionized water (control), at the veraison period. The EBR treatment significantly increased total phenolic content (TPC), total tannin content (TTC) and total anthocyanin content (TAC) of Yan73 and ...

14 15 16 The impact of using Trepat and Monastrell red grape varieties during the manufacture 17 of rosé sparkling Cava wines on the nitrogen and volatile composition compared to a 18 white Cava manufactured with a blend of typical white grape varieties (Xarello: 19 Macabeo: Parellada) has been investigated. The wines were industrially manufactured 20 in a cellar, and the concentrations of outs...

The Australian wine auction market is characterised by large variations in price between different vintages of the same wine, relative to the initial release prices of those wines. This paper addresses the question: to what extent can we anticipate the future price of such icon wines from information available at the time of release? A hedonic model is estimated to explain the variation in pric...

Stratil P., Kubáň V., Fojtová J. (2008): Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech J. Food Sci., 26: 242–253. Folin-Ciocalteu reagent (FCM) and Price and Butler method (PBM) were used for spectrophotometric determination of the total content of phenolic compounds in 29 wines (8 white, 21 red). The average conten...

Copper is widely used in agriculture as a traditional fungicide in organic farming to control downy mildew on grapes, consequently it is possible to find this metal during all stages of the vinification process. Low amounts of copper play a key role on the function of key cell enzymes, whereas excess quantities can exert amount-dependent cytotoxicity, resulting in general cellular damage. Nowad...

Wine is an alcoholic beverage produced from juices of a variety fruits by the fermentative action microorganisms. There quest for alternative sources must wine fermentation, however, proximate composition should be known to ascertain how nutritious it is. The study was thus aimed at determining wines fermented Meyerozyma guilliermondii and Pichia guilliermondii. Two isolates identified as strai...