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Author: Shi Min Tan
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
C13-norisoprenoids are a diverse class of carotenoid-derived aroma compounds that contributes to the aroma profile in grapes and wines. Glycosylated aroma precursors, namely the C13-norisoprenoids glycosides are considered as a storage reserve for C13-norisoprenoids, with the glycoside increasing the water solubility which then improves transport in plants. The glycosides are released through enzymatic activity and acid hydrolysis during wine fermentation. Previous syntheses of C13-norisoprenoids and C13-norisoprenoids glycosides are either non-stereospecific or lengthy, and not applicable to the preparation of labelled standards. This thesis focuses on the enantio- and stereospecific, and isotopically labelled stereospecific synthesis of blumenol B, 4,5-dihydrovomifoliol and icariside B5, which are the most understudied C13-norisoprenoids and C13-norisoprenoids glycosides identified in grapes, wines and in other natural sources. Following these first total syntheses of blumenol B, 4,5-dihydrovomifoliol and icariside B5, and their deuterated versions, the synthesised C13-norisoprenoids and edulan were used as external and internal standards for the qualification and quantification of C13-norisoprenoids in wines. For the first time, blumenol B and 4,5-dihydrovomifoliol were identified in Gewürztraminer and Riesling wine from New Zealand wine-growing regions. Quantum chemical electronic structure computations through density functional theory (DFT) determinations of the geometric and electronic structures of blumenol B and icariside B5 in solvated systems provided complementary structural and energetic details for the prevailing identification of (S,R)- and (S,S)-blumenol B, and (S,R)- and (S,S)-icariside B5 in nature.
Author: Shi Min Tan
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
C13-norisoprenoids are a diverse class of carotenoid-derived aroma compounds that contributes to the aroma profile in grapes and wines. Glycosylated aroma precursors, namely the C13-norisoprenoids glycosides are considered as a storage reserve for C13-norisoprenoids, with the glycoside increasing the water solubility which then improves transport in plants. The glycosides are released through enzymatic activity and acid hydrolysis during wine fermentation. Previous syntheses of C13-norisoprenoids and C13-norisoprenoids glycosides are either non-stereospecific or lengthy, and not applicable to the preparation of labelled standards. This thesis focuses on the enantio- and stereospecific, and isotopically labelled stereospecific synthesis of blumenol B, 4,5-dihydrovomifoliol and icariside B5, which are the most understudied C13-norisoprenoids and C13-norisoprenoids glycosides identified in grapes, wines and in other natural sources. Following these first total syntheses of blumenol B, 4,5-dihydrovomifoliol and icariside B5, and their deuterated versions, the synthesised C13-norisoprenoids and edulan were used as external and internal standards for the qualification and quantification of C13-norisoprenoids in wines. For the first time, blumenol B and 4,5-dihydrovomifoliol were identified in Gewürztraminer and Riesling wine from New Zealand wine-growing regions. Quantum chemical electronic structure computations through density functional theory (DFT) determinations of the geometric and electronic structures of blumenol B and icariside B5 in solvated systems provided complementary structural and energetic details for the prevailing identification of (S,R)- and (S,S)-blumenol B, and (S,R)- and (S,S)-icariside B5 in nature.
Author: António M. Jordão
Publisher: BoD – Books on Demand
ISBN: 9535138332
Category : Technology & Engineering
Languages : en
Pages : 386
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Book Description
The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
Author: Helmut König
Publisher: Springer Science & Business Media
ISBN: 3540854622
Category : Science
Languages : en
Pages : 521
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Book Description
The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutical agent, and as a religious symbol. During the last centuries, wine has become an object of scientific interest. In this respect different periods may be observed. At first, simple observations were recorded, and subsequently, the chemical basis and the involvement of microorg- isms were elucidated. At a later stage, the scientific work led to the analysis of the many minor and trace compounds in wine, the detection and understanding of the biochemical reactions and processes, the diversity of microorganisms involved, and the range of their various activities. In recent years, the focus shifted to the genetic basis of the microorganisms and the molecular aspects of the cells, including metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecular” approach is based on the analysis of the genetic code and has led to significant results that were not even imaginable a few decades ago. This new wealth of information is being presented in the Biology of Microorganisms on Grapes, in Must, and in Wine.
Author: Antonio Morata
Publisher: Academic Press
ISBN: 0128236558
Category : Technology & Engineering
Languages : en
Pages : 431
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Book Description
White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. - Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies - Examines the potential impacts of climate change on wine quality - Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates - Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines
Author: Adriana S. Franca
Publisher: CRC Press
ISBN: 1351648799
Category : Science
Languages : en
Pages : 797
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Book Description
Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.
Author: Patrick E. McGovern
Publisher: Gordon & Breach Science Pub
ISBN: 9782881245770
Category : Cooking
Languages : en
Pages : 409
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Book Description
Wein - Stammesgeschichte - Geschichte von Pflanzengruppen.
Author: Rajeshwar P. Sinha
Publisher: Academic Press
ISBN: 0128206594
Category : Science
Languages : en
Pages : 504
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Book Description
Natural Bioactive Compounds: Technological Advancements deals with the latest breakthroughs in the field of screening, characterization and novel applications of natural bioactive compounds from diverse group of organisms ranging from bacteria, viruses, cyanobacteria, algae, fungi, bryophytes, higher plants, sponges, corals and fishes. Written by some of the most reputed scientists in the field, this book introduces the reader to strategies and methods in the search for bioactive natural products. It is an essential read for researchers and students interested in bioactive natural products, their biological and pharmacological properties, their possible use as chemopreventive or chemotherapeutic agents, and other future potential applications. - Explores natural sources of bioactive compounds, including cyanobacteria, bacteria, viruses, fungi and higher plants - Discusses the potential applications of biological products, such as their use in medicine (antibiotics, cancer research, immunology), as food additives, supplements and technological substances - Analyzes the contributions of emerging or developing technologies for the study of bioactive natural compounds (characterization and purification)
Author: Matteo Bordiga, PhD
Publisher: CRC Press
ISBN: 1482255340
Category : Technology & Engineering
Languages : en
Pages : 365
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Book Description
An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward sustainable development, this book examines how to conver
Author: Maria Carla Cravero
Publisher: MDPI
ISBN: 3039217682
Category : Science
Languages : en
Pages : 138
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Book Description
Wine traceability is a central theme in the current world market where consumers are increasingly demanding the quality and origin of food and drink. The wine production chain and wine composition are generally controlled by different laws (International Organization of Vine and Wine (OIV), European Union (EU), and national governments) and need specific documentation. Nevertheless, wine production is subject to fraud. Consequently, the improvement of the methods applied to verify the origin and quality of wines is very important to protect wine consumers and producers. In this book, eight different papers—six research papers and two reviews—address the topic from different points of view.
Author: Ronald S. Jackson
Publisher: Academic Press
ISBN: 0080568742
Category : Technology & Engineering
Languages : en
Pages : 789
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Book Description
Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition:* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation* Significant additional coverage on brandy and ice wine production* New illustrations and color photos
