Analytical techniques for wine analysis: An African perspective; a review

Villiers, André de; Alberts, Phillipus; Tredoux, Andreas G. J.; Nieuwoudt, Hélène

doi:10.1016/j.aca.2011.11.064

Cited by 77 publications

(44 citation statements)

References 125 publications

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“…The use of vibrational spectroscopy in wine sector started with the near infrared reflectance (NIR) spectroscopy. Recent studies have also focused on Fourier transform infrared spectroscopy (FTIR) technology due to advantages in the analysis of some of the wine constituents [5,6]. This technique has been employed in monitoring of grape ripening, fermentation and quantification of some chemical parameters such as organic acids, sugars or ethanol [7,8].…”

Section: Introductionmentioning

confidence: 99%

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Şen

Öztürk

Tokatlı

et al. 2016

Talanta

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a b s t r a c tRapid and environmentally friendly methods for the prediction of chemical compositions have been an interest in the wine industry. The objective of the study was to show the potentials of combined use of visible and mid-infrared (MIR) spectroscopies to improve the prediction of various chemical compounds of wine as opposed to using mid-infrared range only. Wine samples of twelve grape varieties from two harvest years were analyzed. The chemical composition of wine samples was related to MIR and visible spectra using orthogonal partial least square (OPLS) regression technique. The prediction abilities were tested with crossvalidation and independent validation sets. The coefficient of determination of validation (R 2 val ) for anthocyanin compounds of red wines were between 0.76 and 0.90, and that for total phenol content was 0.90. Range of R 2 val for glycerol, glycerol/ethanol ratio, malic acid, o-coumaric acid and°B rix were between 0.77 and 0.96. The spectral ranges that played significant roles in the predictions were also determined. The validations with independent data sets showed that the combination of visible and MIR ranges with multivariate methods improved the prediction of anthocyanin compounds and total phenols; produced comparable results for the rest of the parameters as MIR. This is the first study in the literature that shows the practical use of visible spectra along MIR. The combined use of these spectral ranges with multivariate models can be applied for the rapid, on-line determination of quality parameters and chemical profiles of wines.

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Section: Introductionmentioning

confidence: 99%

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Şen

Öztürk

Tokatlı

et al. 2016

Talanta

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“…This approach though successful to an extent has several drawbacks. Plant based biomass is a rich source of lignin, carbohydrates, proteins and fats, also containing in smaller amounts vitamins, dyes and flavours [18,19]. Its utilisation as bioconversion substrate requires extensive, often costly, pre-treatment in order to be processed successfully by the microorganisms.…”

Section: Energy and Commodities Formation From Alternate Origins: Thementioning

confidence: 99%

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Zacharof

2016

Waste Biomass Valor

131

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Grape wine is among the most important alcoholic beverages in the globe, with a continuously rising world demand, currently sizing at 25 billion litres. Such a large and heavily industrialised market calls for the maintenance of a steady production of raw materials to end products. Consequently, intensive cultivation of land, harvesting of the goods and manufacturing for the production of commercially available products are being implemented. Wine making is a timed, multistage process producing a large amount of organic and inorganic waste. It has been calculated that during cultivation and harvesting about 5 tonnes of solid waste are generated per hectare per year, while the winery wastewater varies according to the production size from 650,000 m 3 (Greece) to over 18,000,000 m 3 (Spain) per year. Conventional treatments of winery waste are becoming increasingly expensive, demanding significant amounts of effort, resources and energy for safe waste discharge. Therefore, the need to recycle, reuse and recover energy and valuable chemicals from winery waste and wastewater becomes apparent. Valorisation of winery waste is possible when introducing the concept of biorefinery, i.e. the use of winery waste as bioconversions feedstock in order to produce platform chemicals, biofuels, heat and energy.

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“…25°C. The identification of phenolic compounds was confirmed by their relative retention times based on available phenolic compound reference standards and UV-visible absorption characteristics (Stefova et al, 2003, De Villiers et al, 2011. Wine sample aliquots of 2 mL were filtered through 0.45 µm nylon membrane syringe filters prior to analysis.…”

Section: Wine Phenolic Compound Analysesmentioning

confidence: 99%

Effect of Torulaspora delbrueckii Yeast Treatment on Flavanols and Phenolic Acids of Chenin blanc Wines

Ngqumba¹,

Ntushelo²,

Jolly³

et al. 2017

SAJEV

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The non-Saccharomyces yeast Torulaspora delbrueckii contributes positively to the sensory properties of wines by affecting aroma and flavour due to changes in alcohols, esters, fatty acids and lactone levels. One of the less-studied aspects of T. delbrueckii is its effect on phenolic compounds relating to sensory attributes. An HPLC-DAD technique was used for the quantification of phenolic compounds in Chenin blanc wines made with S. cerevisiae and two T. delbrueckii yeasts over three vintages. Chemical and sensory data were subjected to ANOVA and PCA. VIN13, M2/1 and VIN13+M2/1 had a positive effect on the phenolic compound concentrations of Chenin blanc wines. Mouthfeel was highest in VIN13+654 wines and astringency highest in VIN13 wines. An association was evident between flavanols, astringency and mouthfeel for the VIN13, M2/1 and VIN13+M2/1 wines. Chenin blanc wines made with M2/1 and VIN13+M2/1 may result in increased phenolic compound concentrations and astringency, whereas 654 and VIN13+654 may result in wines with increased mouthfeel properties.

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Analytical techniques for wine analysis: An African perspective; a review

Cited by 77 publications

References 125 publications

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines

Grape Winery Waste as Feedstock for Bioconversions: Applying the Biorefinery Concept

Effect of Torulaspora delbrueckii Yeast Treatment on Flavanols and Phenolic Acids of Chenin blanc Wines

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