Determination of Iron, Copper and Zinc in the Wine by FAAS

Durguti, Valon; Aliu, Suzana; Laha, Fisnik; Feka, Fidan

doi:10.28991/esj-2020-01240

Cited by 16 publications

(10 citation statements)

References 17 publications

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“…Zinc oxide (ZnO) is an important material for applications in catalytic luminescent and electronic (e.g., varistors, semiconductors, and gas sensors) devices, pigments, rubber, ceramics, chemical and components for the pharmaceutical and cosmetic industries [1][2][3][4]. Additionally, ZnO nanostructures were used as nanoadsorbent to remove heavy metals that the removal efficiency depends on the shapes of ZnO nanoparticles [5,6]. Different morphologies of ZnO including nanospheres, nanorods, nanoflowers, nanotubes, nanoplates and nanotripods have been reported [7].…”

Section: Introductionmentioning

confidence: 99%

Chemical process of synthesizing zinc oxide (ZnO) with nanorod and spherical morphologies

Darezereshki

Vakylabad

Yousefi

2021

IJE

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ZnO nanoparticles were prepared by direct thermal decomposition of the precursor [contain: Zn4(SO4)(OH)6.H2O and ZnO] in air for 1 h at 875°C. The pH of the precursor solution was set at 6 and 11 by the controlled addition of the NH3•H2O solution. The as-prepared materials were characterized by X-ray diffraction (XRD), infrared spectrum (FTIR), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). According to the analyses, the ZnO nanoparticles were pure with both rod-like and spherical shapes which were synthesized using chloride and sulfate solutions, respectively. Moreover, the average diameter of synthesized spherical ZnO at pH=6 was around 85±5 nm; while, an average diameter of the nanorods was 980 nm and 2.2 μm in length. The average nanorods diameter at pH=11 was 760 nm and 3.3 μm in length; while the average particle size of spherical shape was around 112±5 nm. The TEM and SEM image showed the morphology of spherical and nanorods particles. The reaction temperature of all steps during the synthesis of ZnO nanopowders shifted to high temperature, as the pH of the starting solution increased from 6 to 11. Due to the simplicity, the present method could be proposed as a convenient approach to produce pure ZnO nanoparticles by means of ZnSO4 and ZnCl2 solutions without using any toxic and organic chemicals.

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Section: Introductionmentioning

confidence: 99%

Chemical process of synthesizing zinc oxide (ZnO) with nanorod and spherical morphologies

Darezereshki

Vakylabad

Yousefi

2021

IJE

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“…S. cerevisiae, which represents a minor population on the surface of heathy grapes [26], was not detected, as also reported by Prakitchaiwattana et al [31]. [32][33][34]. Their concentration in wine, especially copper, is reduced during fermentation, as they are essential trace elements for the growth of S. cerevisiae [34][35][36].…”

Section: Impact Of Washing Treatment On Grape Microbiota and Metals Cmentioning

confidence: 62%

Section: Fermentation Performancementioning

confidence: 99%

“…tices (fertilizers and pesticides), dust residues, contamination with winemaking equipment, or through winemaking additions (fining agents, such as copper sulphate) [32][33][34]. Their concentration in wine, especially copper, is reduced during fermentation, as they are essential trace elements for the growth of S. cerevisiae [34][35][36]. Nevertheless, a high copper concentration (>20 mg/L) in grape must can inhibit the growth of yeasts and slow down fermentation [11,37,38], although this inhibitory concentration can differ as certain strains are able to activate mechanisms for copper resistance and adsorption [35,36,39].…”

Section: Fermentation Performancementioning

confidence: 99%

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Unravelling the Impact of Grape Washing, SO2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes

et al. 2021

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Wine quality is strongly affected by chemical composition and microbial population of grape must, which, in turn, are influenced by several post-harvest treatments, including grape withering. Different strategies have been suggested to manage the fermenting must microbiota, as it plays a central role in the outcomes of both spontaneous and guided fermentations. This study aimed at evaluating the impact of grape washing, SO2 addition, and selected starter culture inoculation on population dynamics, fermentation kinetics, and main oenological parameters in lab-scale trials, focusing on withered grapes usually used for Amarone production. Although grape washing treatment was effective in removing heavy metals and undesirable microorganisms from grape berry surface, inoculation of multi-starter cultures impacted more fermentation rates. Further, both grape washing and starter inoculation procedures had a remarkable impact on wine chemical characteristics, while 30 mg/L SO2 addition did not significantly affect the fermentation process. In summary, the best strategy in terms of limiting off-flavors and potentially reducing the need for SO2 addition in wine from withered grapes was the use of yeast starters, particularly mixed cultures composed by selected strains of Metschnikowia spp. and Saccharomyces cerevisiae. Application of a washing step before winemaking showed a potential to improve organoleptic characteristics of wine.

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“…Despite the physical and mechanical properties of agricultural materials playing a crucial role in the design of mechanical harvesting, sorting and processing equipment (Razavi and Edalatian, 2012;Kusumah et al, 2020), research on such properties for tiger nut is limited. Moisture content, loading direction and variety et al are the main factors, which affecting the physical and mechanical properties of agricultural materials (Su et al, 2019;Durguti et al, 2020). The physical and mechanical properties of fruits and vegetables are very necessary for the reasonable design of different processing equipment (Kusumah et al, 2020;Lae et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

The Effects of Moisture Content and Loading Orientation on Some Physical and Mechanical Properties of Tiger Nut

Wang¹,

Hu²,

Guo³

et al. 2021

American Journal of Biochemistry and Biotechnology

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The physical and mechanical properties of the newly "Zhongyousha No.1" and the traditional "Yousha" Chinese tiger nut varieties are studied. Several physical and mechanical properties of the two tiger nut varieties were determined as a function of moisture content (at five levels of 40.0, 32.0, 24.0, 16.0 and 8.0% wet basis). The physical and mechanical properties including length, width, thickness, geometric mean diameter, surface area, sphericity, compression rupture force, firmness, shear rupture force and shear strength. All tiger nut mechanical properties were significantly affected by moisture content (P<0.01). The results shows that the physical properties decreased linearly by decreasing moisture content. The compression rupture force increased linearly from the average of 175.56-208.77 N as moisture content increased from 8 to 40%. While for the shear rupture force and shear strength decreased linearly from the average of 109.73-91.72 N and 1.03-0.63 MPa, respectively. There is a quadratic relationship between firmness and moisture content from the average of 51.80-65.20 N/m. The compression rupture force in the vertical loading orientation is significantly greater than that of the horizontal, while the shear rupture force is higher in the vertical than horizontal. "Yousha" tiger nut possessed higher mechanical strength than "Zhongyousha No.1". The results can be used as design parameters for suitable harvesting machinery and food processing equipment.

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Determination of Iron, Copper and Zinc in the Wine by FAAS

Cited by 16 publications

References 17 publications

Chemical process of synthesizing zinc oxide (ZnO) with nanorod and spherical morphologies

Chemical process of synthesizing zinc oxide (ZnO) with nanorod and spherical morphologies

Unravelling the Impact of Grape Washing, SO2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes

The Effects of Moisture Content and Loading Orientation on Some Physical and Mechanical Properties of Tiger Nut

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