Seven fungi were isolated from 50 samples of cosmetic powders. Morphological analyses and ribosomal DNA Internal Transcribed Spacers sequencing were performed which allowed the discrimination of the isolated fungi as Aspergillus fumigatus, Penicillium sp., and Cladosporium sp. which could have, among their species, potentially pathogenic microorganisms
Since most consumed wines in Brazil are common wines and since their representativeness is not accounted for in scientific research, current study quantifies bioactive amines and their precursors in Brazilian sweet and dry common wines, correlates the formation of amines with physical and chemical parameters and clusters studied areas by their amine and amino acid contents. Forty-seven wine samples varying in type, color and origin were analyzed simultaneously for seventeen amino acids, ammonium ion and five bioactive amines by reversed-phase high performance liquid chromatography and ultraviolet detection after the derivation phase. Physical and chemical analyses comprised titratable acidity, pH, organic acids, sugar and alcohol contents. Sweet wines had lower concentrations of amino acids and bioactive amines. Dry white wines had higher amino acid contents when compared to those in dry red wines. Since multivariate data analysis confirmed similarities between the studied regions, their unity as potential viniculture area was reinforced. Amine levels in Brazilian common wines were reported for the first time and results reinforced the importance of bioactive amines quantification and the use of suitable vinification practices to reduce their formation.
Influência de etapas do processo de vinificação na acidez de vinhos elaborados com uvas Vitis labruscaTítulos abreviados: Acidity evaluation in common wines Avaliação da acidez em vinhos comuns
RESUMOA acidez é um dos parâmetros mais importantes para o perfil sensorial dos vinhos, sendo determinada pela presença de ácidos orgânicos, principalmente os ácidos málico e tartárico, e de cátions, como o potássio. O presente trabalho utilizou uma metodologia de cromatografia líquida de alta eficiência para avaliar as concentrações dos ácidos málico, láctico e tartárico em vinhos comuns elaborados com uva Terci, para verificar a influência destes compostos na acidez e no pH dos vinhos. Ainda, determinou-se a concentração de potássio por espectrometria de emissão atômica. Os dados gerados foram utilizados na análise de componentes principais (PCA) e na determinação da correlação entre os parâmetros analisados. A ocorrência da fermentação maloláctica foi capaz de alterar a composição dos vinhos de modo a separá-los em dois grupos, resultantes da análise de PCA. Independentemente dos vinhos terem passado pela fermentação maloláctica completa, apresentaram características ácidas. Pela análise de correlação foi possível determinar a influência da fermentação maloláctica na acidez e no pH dos vinhos, ao contrário do que foi observado quando da análise das concentrações de potássio e de ácido tartárico.Palavras-chave: fermentação maloláctica; uvas Terci (Ives); segregação quimiométrica.
ABSTRACTAcidity is one of the most important parameters for sensorial profile of wines and is measured through the presence of organic acids, especially malic and tartaric acids, and of cations such as potassium. This study has used a high performance liquid chromatography methodology to evaluate the malic, lactic and tartaric acid concentrations in common wines elaborated with Terci grapes (Ives), to verify their influence in wine acidity and pH. Additionally, the potassium content was measured by spectrometry of atomic emission. The generated data were used in the principal component analysis (PCA) and in the determination of the correlation between the analyzed parameters. The occurrence of malolactic fermentation was able to alter wine composition leading to the separation of the samples in two clusters by PCA analysis. The overall samples presented acid characteristics, apart from the fact of completing malolactic fermentation. The correlation analysis made feasible the determination of the influence of malolactic fermentation in the wine acidity and pH, but no influence was noticed related to potassium and tartaric acid concentrations.
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