Wine composition of Merlot and Cabernet Sauvignon vine clones under the environmental conditions of Serra Gaúcha, Brazil

Miele, Alberto

doi:10.1590/fst.10520

Cited by 4 publications

(3 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The presence of these compounds was previously reported where the results were obtained with different analytical procedures and methods [4,[6][7][8]13,26,27]. Miele et al reported ethyl acetate in ranges of 25.1-32.8 mg/L and 32.8-37.5 mg/L for different clones of Merlot and Cabernet Sauvignon, respectively [27]. The same author reported that methanol concentration was higher in Merlot wines (233.3-255.5 mg/L) than in Cabernet Sauvignon wines (171.1-203.8 mg/L).…”

Section: Validation Studymentioning

confidence: 90%

Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds

Šorgić¹,

Ignjatović

Antić

et al. 2022

Fermentation

View full text Add to dashboard Cite

One of the most common techniques for wine analysis is gas chromatography coupled with the flame ionization detector and headspace autosampler (HSS-GC/FID) for the analysis of the volatile compounds in the wine samples. The main goal of this thesis was to develop the method for the analysis of volatiles (methanol, higher alcohols, and esters) in wine samples made of Cabernet Sauvignon and Merlot. Validation parameters were: r2 > 0.995; LOD (0.2–1.0 mg/L); CV (2.7–6.3%), and recovery (92–106%). Average contents of the methanol (198.0 mg/L and 150.5 mg/L), higher alcohols (398.5 mg/L and 335.8 mg/L), ethyl acetate (42.0 mg/L and 55.6 mg/L), and acetaldehyde (23.3 mg/L and 16.1 mg/L) were determined for Merlot and Cabernet Sauvignon, respectively. Based on the obtained results, it was concluded that the content of methanol is in direct connection with the type of grape used for preparation of the wine. It was also found that the duration of the maceration directly influenced the content of the methanol and higher alcohols. On the other hand, type of grape appeared not to have influence on the content of ethyl acetate and acetaldehyde in wines. The post hoc Tukey’s HSD test at 95% confidence limit showed significant differences between observed samples. Principal Component Analysis (PCA) was used for assessing the effect of different genotypes and extraction methods on wine samples. Using PCA of observed samples, the possible directions for improving the quality of product can be realized.

show abstract

Section: Validation Studymentioning

confidence: 90%

Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds

Šorgić¹,

Ignjatović

Antić

et al. 2022

Fermentation

View full text Add to dashboard Cite

show abstract

“…Thus, it has been developing in many countries in the last decade (Velić et al, 2018). In contrast to the grapes, the acidity of other fruits is significantly higher (Miele, 2021;Velić et al, 2018), and the fruits may lose the unique varietal or "fruit" aroma when adjusting them for brewing fruit wines. Therefore, it is not suitable for the elaboration of high-quality fruit wines.…”

Section: Introductionmentioning

confidence: 99%

Split batch and coculture fermentation to regulate the organic acids and flavor profile of fruit wine-a case study of Prunus mume Sieb. et Zucc (greengage) wine

LIU

LIU²,

Liu

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

The higher acidity in fruits compared with grapes was one of the main obstacles to producing high-quality fruit wines. In the present research, the effect of the split batch fermentation pattern on the metabolites of greengage wines was investigated. This fermentation pattern included whole fruit immersion in the sucrose and coculturing Saccharomyces bayanus Y4 with Torulaspora delbrueckii Y7. These results showed that the contents of total acidity and dominant organic acids were significantly reduced among the batches. Aliphatic compounds were decreased with the batches, while aromatic compounds that contributed to flavor improvement were increased oppositely. The acetate esters, ketones, and terpenes contents were significantly increased in the first batch of coculture. In addition, acidic stress largely affected the kinetics characteristics of greengage wine on a pilot scale. Interestingly, the increment of total acidity was closely associated with the rate of total sugar consumption, which was affected by microbial activities. The acidity content was significantly declined and distinct flavour profiles were formed in split batch and coculture fermentation of greengage wines. It provides a new avenue to enhance the flavor and quality of fruit wines.

show abstract

“…Of all alcoholic beverages, wine is an interesting and unique product. Wine may be distinguished from the others by the presence of grape-derived phenolic compounds (Deroover et al, 2021;Miele, 2021;Zhang et al, 2022). Somani et al (2015) suggested that grape polyphenols (including anthocyanins, flavonols, favan-3-ols, stilbene, and phenolic acids) could have anti-inflammatory activities that regulate multiple molecular targets and pathways.…”

Section: Introductionmentioning

confidence: 99%

Comparative study on the impact on mouse livers of different amounts of Chinese Baijiu, beer, and wine consumption

WANG

et al. 2022

Food Sci. Technol

View full text Add to dashboard Cite

Due to chronic alcohol consumption, alcoholic liver disease (ALD) has become the second most common liver disease in the world. The study was to explore the effects of consuming different amounts of various alcoholic beverages on the liver of mice. Results showed wine contained far more polyphenols and organic acids than beer and Chinese Baijiu. When daily alcohol consumption was low (less than 100 mL/60 kg/day), the liver and serum indicators of mice treated with alcohol, beer, Chinese Baijiu, and wine were not significantly d ifferent fr om th ose in sa line gr oup. At 25 0 mL /60 kg /day, be er us ed si gnificantly damaged the liver and caused adverse changes in serum components, while wine did not cause changes in serum, indicating that it may cause less damage due to the existence of a large number of polyphenols. When the daily consumption exceeded 500 mL/60 kg/day, all four alcoholic beverages significantly increased serum markers of hepatic injury and decreased serum total antioxidant capacity and liver antioxidant enzyme levels, resulting in liver fat accumulation and serious pathological damage. At this level, beer used caused the most damage and wine the least. This study explores the appropriate drinking amount of different alcoholic beverages and provides a scientific reference for alcohol consumption.

show abstract

Wine composition of Merlot and Cabernet Sauvignon vine clones under the environmental conditions of Serra Gaúcha, Brazil

Cited by 4 publications

References 22 publications

Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds

Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds

Split batch and coculture fermentation to regulate the organic acids and flavor profile of fruit wine-a case study of Prunus mume Sieb. et Zucc (greengage) wine

Comparative study on the impact on mouse livers of different amounts of Chinese Baijiu, beer, and wine consumption

Contact Info

Product

Resources

About