Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry PDF Download
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Author: Rosa Perestrelo
Publisher: MDPI
ISBN: 3039287346
Category : Science
Languages : en
Pages : 148
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Book Description
Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several chemical and biochemical processes. Microextraction techniques in tandem with high-resolution analytical instruments have been applied by wine researchers to expand the knowledge of wine’s chemical composition with the purposes of improving wine quality, supporting winemaker decisions related to the winemaking process, and guaranteeing the authenticity of wine. As a result, we proposed “Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry” as a topic for a Special Issue in Molecules. This Special Issue aims to provide an update on state-of-the-art extraction procedures (e.g., solid-phase microextraction (SPME)) and analytical tools (e.g., nuclear magnetic resonance (NMR), inductively coupled plasma mass spectrometry (ICP-MS), ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)), emphasizing their use as suitable platforms for the establishment of the chemical composition of wine (volatomic profile, antioxidants, phenolic pattern, and elemental composition, among others). Information related to wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment are described in this Issue.
Author: Rosa Perestrelo
Publisher: MDPI
ISBN: 3039287346
Category : Science
Languages : en
Pages : 148
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Book Description
Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several chemical and biochemical processes. Microextraction techniques in tandem with high-resolution analytical instruments have been applied by wine researchers to expand the knowledge of wine’s chemical composition with the purposes of improving wine quality, supporting winemaker decisions related to the winemaking process, and guaranteeing the authenticity of wine. As a result, we proposed “Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry” as a topic for a Special Issue in Molecules. This Special Issue aims to provide an update on state-of-the-art extraction procedures (e.g., solid-phase microextraction (SPME)) and analytical tools (e.g., nuclear magnetic resonance (NMR), inductively coupled plasma mass spectrometry (ICP-MS), ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)), emphasizing their use as suitable platforms for the establishment of the chemical composition of wine (volatomic profile, antioxidants, phenolic pattern, and elemental composition, among others). Information related to wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment are described in this Issue.
Author: Rosa Maria de Sá Perestrelo
Publisher:
ISBN: 9783039287352
Category : Chemistry
Languages : en
Pages : 148
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Book Description
Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several chemical and biochemical processes. Microextraction techniques in tandem with high-resolution analytical instruments have been applied by wine researchers to expand the knowledge of wine's chemical composition with the purposes of improving wine quality, supporting winemaker decisions related to the winemaking process, and guaranteeing the authenticity of wine. As a result, we proposed “Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry” as a topic for a Special Issue in Molecules. This Special Issue aims to provide an update on state-of-the-art extraction procedures (e.g., solid-phase microextraction (SPME)) and analytical tools (e.g., nuclear magnetic resonance (NMR), inductively coupled plasma mass spectrometry (ICP-MS), ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)), emphasizing their use as suitable platforms for the establishment of the chemical composition of wine (volatomic profile, antioxidants, phenolic pattern, and elemental composition, among others). Information related to wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment are described in this Issue.
Author: Hildegarde Heymann
Publisher: Academic Press
ISBN: 0128027479
Category : Technology & Engineering
Languages : en
Pages : 282
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Book Description
Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. - Uniquely focused on alcoholic beverages and their assessment - Includes real-world information for practical application - Presents a full range of methodologies, providing key comparative insights
Author: Scott Clifford Frost
Publisher:
ISBN: 9781369615838
Category :
Languages : en
Pages :
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Book Description
The presented work aimed to explore the chemical and sensory relationship of red wine astringency. Two sets of experimental Merlot wines were utilized. The first set of wines were produced at the Washington State University Irrigated Agriculture Research and Extension Center (WSU-IAREC), then sent to UC Davis for chemical and sensory analysis. This set of wines employed a factorial design to evaluate the relationship of tannin, acid, and ethanol concentration on astringent perception. The factorial design allowed for evaluation of the effect of each factor on the response variable. Descriptive analysis (DA) and temporal dominance of sensation (TDS) were used to describe the sensory response. A five-factor analysis of covariance (ANCOVA) was applied to the DA data. The results showed significant effect of tannin and acid concentration, but ethanol concentration was not a significant effect. The analysis of the TDS data was dictated by the ANCOVA results. TDS curves were constructed by factor level only for significant effects as shown by the ANCOVA. The use of a factorial design for the analysis of TDS data was novel. These results are contained in chapter 2. The second set of experimental wines were produced at The UC Davis Teaching and Research Winery. These wines focused on altering chemistry and sensory through winemaking. Nine cap management and extended maceration treatments were evaluated. Extended maceration was applied to c.v Merlot grapes for 1, 2, 4, 6, and 8 weeks. In addition, a punch down treatment and two submerged cap treatments were also evaluated. The treatment effects were characterized using descriptive analysis, polyphenol measures, basic wine parameters, and volatile analysis. Length of extended maceration defined the astringent texture of the resulting wines, while bitter taste and pepper spice aroma were defined by the type of cap management. The chemical and sensory results relating to winemaking are presented in chapter 3. The fourth chapter explores the relationship of descriptive analysis and temporal dominance of sensation. The DA and TDS results from the maceration experiment are utilized to compare and contrast the two sensory techniques. Similar results were shown between the DA and TDS results for “hot” taste, but maximum dominance rate for astringency and bitter were not correlated with maximum DA intensity. In addition, correspondence analysis was applied to the TDS frequency table in order to project the results into a multivariate space.
Author: Patrick Iland
Publisher:
ISBN: 9780994635631
Category : Grape juice
Languages : en
Pages : 0
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Book Description
Chemical physical and sensory methods for analysing grapes and wine
Author: D.L.B. Wetzel
Publisher: Elsevier
ISBN: 0080534759
Category : Technology & Engineering
Languages : en
Pages : 644
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Book Description
Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.
Author: David Kilcast
Publisher: Elsevier
ISBN: 0857098853
Category : Technology & Engineering
Languages : en
Pages : 664
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Book Description
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. - Reviews the range and use of instrumental methods for measuring sensory quality - Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity - Reviews advances in methods for instrumental assessment of food sensory quality
Author: Hans-Ferdinand Linskens
Publisher: Springer Science & Business Media
ISBN: 3642833403
Category : Science
Languages : en
Pages : 396
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Book Description
Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contributing authors have attempted to follow these guidelines in this New Series of volumes.
Author: Reto Battaglia
Publisher: Springer Science & Business Media
ISBN: 3662032015
Category : Technology & Engineering
Languages : en
Pages : 252
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Book Description
This directory comprises data on more than 800 top European food scientists including their complete addresses, telephone and fax numbers, as well as such background information as fields of expertise, research topics and consulting activities. Additionally, private, governmental and official laboratories for food control have also been included, while exhaustive indexes allow easy access to all entries. The increasing demand for internationally approved professionals in all fields of food science makes this volume an invaluable source of information for the food industry, R + D institutions, consultants, private laboratories and university departments seeking cooperation and service partners or consultancy.
Author: Frank M. Dunnivant
Publisher: John Wiley & Sons
ISBN: 1394226713
Category : Science
Languages : en
Pages : 389
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Book Description
Intuitively organized textbook aligned to common analytical instrumentation courses for undergraduate students Through an analytical approach, Essential Methods of Instrumental Analysis provides an expansive overview of common instruments and methods and their applications for undergraduate students, integrating experimental protocols with real result examples to deliver a well-rounded understanding of the inner workings of the instruments and enabling students to evaluate the success of their experiments and create scientific figures. In addition to detailed coverage of specific instruments, the book discusses analytical laboratory practices, instrument maintenance, statistics, and real-world lab experiments with previous student results. Each analytical method section includes extensive sample preparation information, rather than a simple stand-alone chapter offering generic discussions not connected to specific methods. This book conveniently organizes content by analyte class (inorganic and organic) in a way that is intuitive to a student and aligned with relevant courses. Ancillaries including .mp4 videos, instructor PowerPoint slides, and animations are included on a companion website. Written by an experienced professor and tested and refined over years in his courses since 2008, Essential Methods of Instrumental Analysis includes information on sample topics such as: Proper laboratory protocols for analytical instrumentation, covering chemical reagents, glassware, calibration techniques, and figures of merit Optical physics, covering the interaction of electromagnetic radiation with instrument components and sample molecules, relaxation processes, reflection, diffraction, dispersion, and refraction Flame atomic absorption and flame emission spectrometry, covering optical radiation sources, mirrors, choppers, burner heads, and doppler broadening Gas and liquid chromatography, covering gaseous, liquid, soil-sediment, and biological samples, analyte recovery, chromatography theory, injectors, columns and ovens, common detectors, and mass spectrometers Focusing on contrasts and comparisons across multiple types of instruments in a way distinct from similar texts, Essential Methods of Instrumental Analysis is an essential textbook for students in advanced undergraduate courses in related programs of study.
