Effect of Pararosaniline in the Trace Determination of Sulfur Dioxide.

Pate, J. B.; Lodge, James P.; Wartburg, A. F.

doi:10.1021/ac60192a001

Cited by 49 publications

(21 citation statements)

References 3 publications

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“…The stoichiometry of this reaction between PRA to sulfites is not well understood. It has been suggested that when PRA is present in large excess, that the mono-substituted product is formed [ 27 ], however Huitt and Lodge [ 28 ] claim that the spectrally active product is an equilibrium mixture of mono-, di-, and tri-substituted pararosaniline and hence it was important to identify the effect of PRA concentration on the absorbance values of the final product, as well as the time required to achieve the optimal absorbance.…”

Section: Resultsmentioning

confidence: 99%

Sensing Free Sulfur Dioxide in Wine

Monro

Moore

Nguyen

et al. 2012

Sensors

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Sulfur dioxide (SO2) is important in the winemaking process as it aids in preventing microbial growth and the oxidation of wine. These processes and others consume the SO2 over time, resulting in wines with little SO2 protection. Furthermore, SO2 and sulfiting agents are known to be allergens to many individuals and for that reason their levels need to be monitored and regulated in final wine products. Many of the current techniques for monitoring SO2 in wine require the SO2 to be separated from the wine prior to analysis. This investigation demonstrates a technique capable of measuring free sulfite concentrations in low volume liquid samples in white wine. This approach adapts a known colorimetric reaction to a suspended core optical fiber sensing platform, and exploits the interaction between guided light located within the fiber voids and a mixture of the wine sample and a colorimetric analyte. We have shown that this technique enables measurements to be made without dilution of the wine samples, thus paving the way towards real time in situ wine monitoring.

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Section: Resultsmentioning

confidence: 99%

Sensing Free Sulfur Dioxide in Wine

Monro

Moore

Nguyen

et al. 2012

Sensors

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“…The total SO 2 and free SO 2 (mg/L) were measured by Pararosaniline titration [52] by the analytical laboratory SARCO (Bordeaux, France).…”

Section: Methodsmentioning

confidence: 99%

QTL Dissection of Lag Phase in Wine Fermentation Reveals a New Translocation Responsible for Saccharomyces cerevisiae Adaptation to Sulfite

et al. 2014

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Quantitative genetics and QTL mapping are efficient strategies for deciphering the genetic polymorphisms that explain the phenotypic differences of individuals within the same species. Since a decade, this approach has been applied to eukaryotic microbes such as Saccharomyces cerevisiae in order to find natural genetic variations conferring adaptation of individuals to their environment. In this work, a QTL responsible for lag phase duration in the alcoholic fermentation of grape juice was dissected by reciprocal hemizygosity analysis. After invalidating the effect of some candidate genes, a chromosomal translocation affecting the lag phase was brought to light using de novo assembly of parental genomes. This newly described translocation (XV-t-XVI) involves the promoter region of ADH1 and the gene SSU1 and confers an increased expression of the sulfite pump during the first hours of alcoholic fermentation. This translocation constitutes another adaptation route of wine yeast to sulfites in addition to the translocation VIII-t-XVI previously described. A population survey of both translocation forms in a panel of domesticated yeast strains suggests that the translocation XV-t-XVI has been empirically selected by human activity.

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“…Acetic acid was quantified by colorimetry ( A 460) in continuous flux (Sanimat, Montauban, France). Total SO 2 and Free SO 2 were assayed by Pararosaniline titration [ 71 ].…”

Section: Methodsmentioning

confidence: 99%

Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions

et al. 2015

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Despite its biotechnological interest, hybridization, which can result in hybrid vigor, has not commonly been studied or exploited in the yeast genus. From a diallel design including 55 intra- and interspecific hybrids between Saccharomyces cerevisiae and S. uvarum grown at two temperatures in enological conditions, we analyzed as many as 35 fermentation traits with original statistical and modeling tools. We first showed that, depending on the types of trait – kinetics parameters, life-history traits, enological parameters and aromas –, the sources of variation (strain, temperature and strain * temperature effects) differed in a large extent. Then we compared globally three groups of hybrids and their parents at two growth temperatures: intraspecific hybrids S. cerevisiae * S. cerevisiae, intraspecific hybrids S. uvarum * S. uvarum and interspecific hybrids S. cerevisiae * S. uvarum. We found that hybridization could generate multi-trait phenotypes with improved oenological performances and better homeostasis with respect to temperature. These results could explain why interspecific hybridization is so common in natural and domesticated yeast, and open the way to applications for wine-making.

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Effect of Pararosaniline in the Trace Determination of Sulfur Dioxide.

Cited by 49 publications

References 3 publications

Sensing Free Sulfur Dioxide in Wine

Sensing Free Sulfur Dioxide in Wine

QTL Dissection of Lag Phase in Wine Fermentation Reveals a New Translocation Responsible for Saccharomyces cerevisiae Adaptation to Sulfite

Hybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions

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