A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines

Tamasi, Gabriella; Owens, Natalie F.; Cascella, Fabio; Cerqua, Marco; Cini, Renzo

doi:10.5539/jfr.v2n1p31

Cited by 6 publications

(11 citation statements)

References 18 publications

(25 reference statements)

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“…The chromatographic analyses were Head Space Solid Phase MicroExtraction/Gas Chromatography-Mass Spectrometer (HS-SPME/GC-MS) type. A polyacrylate fibre (thickness, 85 lm) was exposed into the head space in a sealed vial (diameter, 2 cm; height, 4.7 cm; crimped aluminium cap, teflon septum) with sample (3 mL, 1.0 g NaCl; Tamasi et al, 2013). The suspension was kept under stirring (5 mm magnetic bar, 500 rpm, 23 AE 1°C).…”

Section: Gas Chromatographic Analysismentioning

confidence: 99%

Grappa quality from the Chianti and Montepulciano areas (Tuscany, Italy): monitoring the leaching of copper from distillation columns

Tamasi

Donati

Leone

et al. 2018

Int J of Food Sci Tech

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Summary The main aim of this work was to evaluate the leaching of copper in grappa from distillation plant that treats Cabernet and Sangiovese marcs (Montepulciano and Chianti, Tuscany). Copper content (determined by atomic absorption spectrometry, AAS) was 1.05 ± 0.03 mg L−1 in industrial distillates (Cabernet marc, 82.3% alcohol, v/v), and 3.7 ± 0.2 μg L−1 in artificial grappa (62.0%, Cabernet) obtained by distilling marc in a laboratory‐scale glassware plant. The artificial grappa distillate was refluxed over copper shavings, and copper content, CCu, was analysed in relation to reflux time and wear of the copper bell. The results showed that CCu trend was almost linear with increasing alcohol concentration and constant reflux time, and vice versa. The ratios of selected volatile components were not influenced by reflux on the shavings.

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Section: Gas Chromatographic Analysismentioning

confidence: 99%

Grappa quality from the Chianti and Montepulciano areas (Tuscany, Italy): monitoring the leaching of copper from distillation columns

Tamasi

Donati

Leone

et al. 2018

Int J of Food Sci Tech

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“…In case the effect generated by quercetin was equivalent to that estimated for its glucoside derivative, it is evident that values found in the wines from the present work were much below the threshold (QUE + QUEG < 25 mg/L). Also, it has to be noted that Sangiovese wines from nearby areas have usually strong bouquet that attenuates unpleasant smell/taste [50]. In addition, high alcohol content (ca.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments

Tamasi

Pardini

Bonechi

et al. 2019

Journal of Chemistry

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Analytical determinations for selected parameters in grapes/wines help planning technology treatments in the vineyards and cellars, improving the quality of final products and preserving consumers’ health. The study first reports a comparative analysis for selected parameters on juice, must, and wines at alcoholic and malolactic fermentation stages, from 2013 harvest and refined bottled wines from 2010–2012 and 2015 vintages. This was considered preliminary to the main goal of the work that consisted of testing if the contents of certain antioxidant principles were influenced or not by additions of copper(II) and/or selected fermentation yeasts. Particular attention was devoted to antioxidant molecule contents: total polyphenols, anthocyanins, trans-resveratrol, and quercetin. Selected samples were then analyzed in absence and in presence excess Cu(II)-sulfate (5 mgCu/L) and/or yeast derivatives to evaluate possible effects on antioxidant concentrations. The total polyphenols contents in untreated wine samples were as high as 3334 ± 60 mg (gallic acid)/L and averaged 2883 ± 299 mg/L (wines 2010–2013 and 2015). In particular, high contents of quercetin and quercetin glucoside were found in Sangiovese/Canaiolo/Colorino (harvest 2015) wine, being 21 ± 2 and 3.0 ± 0.2 mg/L, respectively. Even resveratrol had high concentrations in 100% Sangiovese wine (1.3 ± 0.1 mg/L, harvest 2015; 2.6 ± 0.3 mg/L, harvest 2010). Interestingly, no significant effect was revealed by Cu(II) and/or yeast derivatives on antioxidant contents for wine matrixes. In fact, determinations (validated through the standard addition methods) of trans-resveratrol for untreated Sangiovese wines (1.18 ± 0.09 mg/L) and for wines treated with excess Cu(II) and excess Cu(II) plus excess yeasts mixtures (1.24 ± 0.09 mg/L and 1.22 ± 0.05 mg/L) did not differ significantly.

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“…The most interesting data for micronutrients were those relevant to the content of Zn and Cu. In fact, their magnitudes at plateau 49.3 ± 1.2 (C Zn ) and 2.68 ± 0.03 (C Cu ) mg/L were much higher than for GR wines, and were also ca 25–100 times the values found for high-quality red wines from the same company [ 27 ], and higher than the maximum allowable concentrations by European and Italian laws (MAC Zn , 5 mg/L, MAC Cu , 1 mg/L) [ 28 , 29 ]). Even the C Mn , and C Fe at plateau, were higher than those found for GR.…”

Section: Resultsmentioning

confidence: 99%

“…The samples were not homogeneous, at the very collection time and had evident precipitates/haziness due to the possible presence of yeasts, metal-tartrates, -sulfides, -carbonates, etc. It has to be noticed that the C Mn in high-quality red Chianti wines from the same company, as previously determined from this laboratory, and coming from harvests in 2001–2008, were in the ranges 2.03 ± 0.01–1.26 ± 0.01 mg/L [ 27 ]. The previously reported C Fe , C Cu and C Zn for top-quality red wines ranged 4.68 ± 0.05–1.03 ± 0.01 mg/L, 0.20 ± 0.02–trace (<0.100) mg/L, and 1.10 ± 0.04–0.53 ± 0.03 mg/L, respectively [ 27 ].…”

Section: Discussionmentioning

confidence: 99%

“…It has to be noticed that the C Mn in high-quality red Chianti wines from the same company, as previously determined from this laboratory, and coming from harvests in 2001–2008, were in the ranges 2.03 ± 0.01–1.26 ± 0.01 mg/L [ 27 ]. The previously reported C Fe , C Cu and C Zn for top-quality red wines ranged 4.68 ± 0.05–1.03 ± 0.01 mg/L, 0.20 ± 0.02–trace (<0.100) mg/L, and 1.10 ± 0.04–0.53 ± 0.03 mg/L, respectively [ 27 ]. Therefore, a good agreement was detected between present work values for the GR and VRS dessert wines and previously studied red wines, even though some differences are evident, particularly for Cu and Zn (in VSR).…”

Section: Discussionmentioning

confidence: 99%

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Ionic Exchange Resins and Hydrogels for Capturing Metal Ions in Selected Sweet Dessert Wines

et al. 2018

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Samples of sweet and dessert wines, Vin Santo (VSR) from Malvasia grapes, and Granello (GR) from Sauvignon grapes were collected and analyzed for the content of selected macro- and micro-nutrients (Na, K, Mg, Ca, Mn, Fe, Cu and Zn) and of Pb. GR wines had low levels for Fe, Cu and Zn, when compared to VSR and in particular Zn was two orders of magnitude lower. Methods to decrease the content of Zn and Cu in VSR, as well as those for reducing, at the same time, the concentrations of Ca, Mg and K in both VSR and GR, to avoid the formation of opalescence and depots of metal tartrates, were studied. Synthetic hydrogels containing l-histidine residue were tested. The overall relative lowering effects were by ca 4, 23, and 12% for K, Mg and Ca contents, and ca 6, 27 and 10%, for Mn, Cu and Zn contents, in GR wine samples. Commercial ion exchange resin Lanxess Lewatit L-207 and L-208 were then assayed, being legally allowed in the agro-food industry. The L-207 resin revealed great lowering effects on the concentrations of Mn, Cu and Zn, being 75, 91 and 97%, respectively, in VSR wines and 77, 76 and 92%, respectively, in GR wines. The content of Zn was reduced from 49.3 ± 1.2 mg/L in the original wine, down to 1.1 ± 0.1 mg/L, within 48 h soaking. The effects on the character of the dessert wines by the resin L-207 was also taken under control, measuring pH and color index. The color index changed by ca 15% and pH by ca 6% upon treatment of VSR wine with L-207 resins (48 h).

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A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines

Cited by 6 publications

References 18 publications

Grappa quality from the Chianti and Montepulciano areas (Tuscany, Italy): monitoring the leaching of copper from distillation columns

Grappa quality from the Chianti and Montepulciano areas (Tuscany, Italy): monitoring the leaching of copper from distillation columns

Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments

Ionic Exchange Resins and Hydrogels for Capturing Metal Ions in Selected Sweet Dessert Wines

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