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Author: Fang Yuan
Publisher:
ISBN:
Category : Carotenoids
Languages : en
Pages : 98
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Book Description
This study first investigated the developmental changes in the volatile composition and carotenoids of Pinot noir grapes. Grape berries were sampled every week from pea size to harvest during the 2011 and 2012 season. Carotenoids and organic acids were analyzed by HPLC. Volatile compounds were extracted from crushed berries using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS), and C13-norisoprenoids potentials were analyzed by HS-SPME-GC-MS after acid hydrolysis. Malic acid accumulated before véraison and decreased dramatically during ripening. Carotenoids and chlorophylls decreased during entire developmental period although some of carotenoids showed a short accumulation stage before véraison. Pinot noir grapes had a more complex volatile compound composition pre-véraison than post-véraison, which may due to the decreasing of monoterpenes during ripening. C6-aldehydes significantly increased in concentration after véraison. C6-alcohols accumulated around véraison and decreased during ripening. Benzyl and phenylethyl alcohols increased before véraison, reached the highest amount two weeks after véraison and slightly decreased towards harvest. The concentration of volatile phenols reached the highest amount at véraison, decreased in about one week, then stayed relatively stable through maturity. Free-form C13-norisoprenoids was low, but higher after acid hydrolysis, indicating the dominance of C13-norisoprenoids precursors. Total C13-norisoprenoids increased after véraison, corresponding to carotenoid breaking down. The analysis of grape composition in this study demonstrated a quantitative means of assessing the relationships between vineyard management practices and grape-derived secondary metabolites, some of which are important wine aroma and flavor components. Effect of cluster zone leaf removal management on grape composition were further investigated. Three cluster zone leaf removal management, including 0% leaf removal (Control), 50% leaf removal and 100% leaf removal of the cluster zone were studied in commercial vineyards from 2010 to 2012. Grape samples were harvested every year and analyzed for total soluble solids (TSS), organic acids, phenolics and carotenoids. Leaf removal had no impact on grape TSS, citric and tartaric acids but lowered malic acid in year 2012. Leaf removal increased quercetin glycoside content in grape berry in three years, and increased anthocyanin content in year 2010 and 2012. For carotenoids, leaf removal decreased flavoxanthin content in the grape berry and decreased [beta]-carotene in 2012. It is evident that more sun exposure as a result of leaf removal increases degradation of carotenoids, and could potentially increase concentration of norisoprenoids in grapes.
Author: Fang Yuan
Publisher:
ISBN:
Category : Carotenoids
Languages : en
Pages : 98
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Book Description
This study first investigated the developmental changes in the volatile composition and carotenoids of Pinot noir grapes. Grape berries were sampled every week from pea size to harvest during the 2011 and 2012 season. Carotenoids and organic acids were analyzed by HPLC. Volatile compounds were extracted from crushed berries using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS), and C13-norisoprenoids potentials were analyzed by HS-SPME-GC-MS after acid hydrolysis. Malic acid accumulated before véraison and decreased dramatically during ripening. Carotenoids and chlorophylls decreased during entire developmental period although some of carotenoids showed a short accumulation stage before véraison. Pinot noir grapes had a more complex volatile compound composition pre-véraison than post-véraison, which may due to the decreasing of monoterpenes during ripening. C6-aldehydes significantly increased in concentration after véraison. C6-alcohols accumulated around véraison and decreased during ripening. Benzyl and phenylethyl alcohols increased before véraison, reached the highest amount two weeks after véraison and slightly decreased towards harvest. The concentration of volatile phenols reached the highest amount at véraison, decreased in about one week, then stayed relatively stable through maturity. Free-form C13-norisoprenoids was low, but higher after acid hydrolysis, indicating the dominance of C13-norisoprenoids precursors. Total C13-norisoprenoids increased after véraison, corresponding to carotenoid breaking down. The analysis of grape composition in this study demonstrated a quantitative means of assessing the relationships between vineyard management practices and grape-derived secondary metabolites, some of which are important wine aroma and flavor components. Effect of cluster zone leaf removal management on grape composition were further investigated. Three cluster zone leaf removal management, including 0% leaf removal (Control), 50% leaf removal and 100% leaf removal of the cluster zone were studied in commercial vineyards from 2010 to 2012. Grape samples were harvested every year and analyzed for total soluble solids (TSS), organic acids, phenolics and carotenoids. Leaf removal had no impact on grape TSS, citric and tartaric acids but lowered malic acid in year 2012. Leaf removal increased quercetin glycoside content in grape berry in three years, and increased anthocyanin content in year 2010 and 2012. For carotenoids, leaf removal decreased flavoxanthin content in the grape berry and decreased [beta]-carotene in 2012. It is evident that more sun exposure as a result of leaf removal increases degradation of carotenoids, and could potentially increase concentration of norisoprenoids in grapes.
Author: Fang Yuan
Publisher:
ISBN:
Category : Pinot noir (Wine)
Languages : en
Pages : 182
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Book Description
Wine volatile composition is one of the most important constitutes of wine quality, and it is greatly influenced by number of factors. The studies herein were conducted to evaluate the grape and wine aroma affected by different vine nutrient status, vigor and crop levels of Oregon Pinot noir. In the first study, aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, [beta]-damascenone, guaiacol and vanillin, together with C6 aldehydes and alcohols, 4-vinylguaiacol, 4-vinylphenol and 1-octen-3-one. The concentrations of aroma-active compounds were further quantitated by SPME-GC-MS and SBSE-GC-MS. Comparing with early harvest grapes, late harvest grapes released more [beta]-damascenone, vanillin, 4-vinylguaiacol and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of mature Pinot noir grapes. The second study evaluated the volatile composition of grape berries subjected to varying levels of nitrogen (N), phosphorous (P) and potassium (K) supply. Pinot noir grapevines were grown in a pot-in-pot system for three years (beginning when they were 4-years-old) and fertigated with either complete nutrition (Control) or with reduced levels of either N, P, or K supply while holding all other nutrients constant. Nitrogen was varied from 7.50 mM total N supply (Control) to 1.13 mM in five discreet treatments, while P and K supply were each varied in four discreet treatments with the lowest rate of 0 mM during fertigation events. Aroma volatiles in berries were determined in each year using SPME-GC-MS technique. Results showed that reducing N supply resulted in lower concentrations of C6 compounds and total [beta]-damascenone in berries across all three years. Low N supply had little impact on monoterpenes. Reducing N supply resulted in higher bound form [alpha]-terpineol in two of the three years. Compared to P and K, N supply showed a more profound influence on the volatile profiles of the grape berries, indicating the important role of N in the biosynthesis of berry volatile and volatile precursors. The volatile composition of resulting wines from the same study was also investigated. Results showed that reducing N supply increased the total phenolic content in wine across all years. N supply has a profound impact on wine volatiles with the greatest effect on yeast-derived esters and higher alcohols. In general, reducing N supply decreased straight-chain esters and many straight chain alcohols, but increased the branched-chain esters, and phenethyl ester and phenethyl alcohol in wine across all years. The effect of N supply on monoterpenes in wine was not consistent from year to year. Low N wines also had reduced levels of volatile sulfur compounds in 2 of 3 years. Compared to the Control, reducing N and K supply resulted in lower quantities of total [beta]-damascenone across all years. Altering P supply did not have reproducible effects on wine volatiles from year to year. The third study investigated the composition of Pinot noir wines produced from vines with varying vegetative vigor levels and two crop levels over three vintages (2011, 2012, and 2013) in the cool climate viticulture region of western Oregon. Wine was produced from grapes grown with two inter-row floor management treatments (tilled or grass) and two crop levels, including full crop and half crop achieved through cluster thinning. Crop thinning treatments didn't alter the wine volatile composition. Certain wine volatiles were affected by the vineyard floor management treatments. Wines produced from grapes grown in the Grass treatment (lower vigor) had higher levels of grape-derived compounds such as [alpha]-terpineol, [beta]-citronellol, vitispirane and TDN compared to wines produced from the Tilled treatment. Wines from Grass treatment also had higher isoamyl alcohol, phenethyl alcohol, isoamyl acetate, ethyl isobutyrate, ethyl isovalerate, and phenethyl acetate but lower levels of linalool, 1-propanol and 1-octanol. A subproject of this study investigated the carotenoid breakdown and C13-norisoprenoids synthesis in Pinot noir grapes from vines of differing vigor and crop levels (yield). Carotenoid degradation and C13-norisoprenoid synthesis during berry development with different vine balance was monitored from véraison to harvest in year 2013. Our data suggests that vineyard floor management had a greater influence than did cluster thinning on carotenoids composition in grapes. Grape berries from Tilled treatment vines have higher carotenoids and C13-norisoprenoids than the grapes from Grass treatment vines. Multivariance analyses also showed some interactions between the vineyard floor treatments and cluster thinning treatments on the composition of carotenoids and C13-norisoprenoids.
Author: Yair Margalit, Ph.D.
Publisher: Board and Bench Publishing
ISBN: 1935879529
Category : Cooking
Languages : en
Pages : 504
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Book Description
More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, and the history of wine chemistry and winemaking practices of old.
Author: Hernâni Gerós
Publisher: Bentham Science Publishers
ISBN: 1608053601
Category : Science
Languages : en
Pages : 304
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Book Description
"Grapes (Vitis spp.) are economically significant fruit species. Many scientific advances have been achieved in understanding physiological, biochemical, and molecular aspects of grape berry maturation. Some of these advances have led to the improvement of"
Author: Chiara Pastore
Publisher: Frontiers Media SA
ISBN: 2832533477
Category : Science
Languages : en
Pages : 200
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Book Description
Author: Ian S Hornsey
Publisher: Royal Society of Chemistry
ISBN: 178262631X
Category : Technology & Engineering
Languages : en
Pages : 286
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Book Description
Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.
Author: V. K. Joshi
Publisher: CRC Press
ISBN: 1351034251
Category : Science
Languages : en
Pages : 747
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Book Description
Covers important aspects of wine making Discusses the composition and nutrition of wine Focuses on the findings of wine and health, based on the scientific/clinical trials Delineates the role of microbiology and biochemistry of wine Examines the toxicology and safety considerations of wine consumption Outlines various aspects of viticultural issues in wine making Discusses various applied facets of wine production and consumption.
Author: Alessandra Ferrandino
Publisher: Frontiers Media SA
ISBN: 2832535933
Category : Science
Languages : en
Pages : 163
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Book Description
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: M. Victoria Moreno-Arribas
Publisher: Springer Science & Business Media
ISBN: 0387741186
Category : Technology & Engineering
Languages : en
Pages : 729
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Book Description
The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
