Fermentation kinetics and chemical characterisation of<i>vino tostado</i>, a traditional sweet wine from Galicia (NW Spain)

Cortés, Sandra; Salgado, José Manuel; Rivas, Beatriz; Torrado, Alicia; Domínguez, José Manuel

doi:10.1002/jsfa.3794

Cited by 10 publications

(5 citation statements)

References 55 publications

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“…Off-vine grape sun-drying is a widely used practice for the production of sweet wines. , A large variety of fruit-drying procedures currently exist, all of which raise the sugar concentration of the fruit by the effect of its dehydration. , As a rule, the dehydration of the fruit produces a stress situation, which causes substantial alterations in its metabolism . Thus, Bellicontro et al found that the stress situation took place when the weight loss was 10–15%, causing a change in the metabolism from aerobic to anaerobic.…”

Section: Introductionmentioning

confidence: 99%

Formation of Vitisins and Anthocyanin–Flavanol Adducts during Red Grape Drying

Márquez

Dueñas

Serratosa

et al. 2012

J. Agric. Food Chem.

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This study evaluated the formation of anthocyanin-derived compounds during the production of sweet red wines from Merlot and Syrah grapes previously chamber-dried under controlled-temperature conditions. The musts from both grape varieties were found to contain pelargonidin-3-glucoside throughout the vinification process. Besides, HPLC-DAD-MS revealed the presence of pyranoanthocyanins in unfermented musts from the raisins. These compounds are adducts resulting from the cycloaddition of pyruvic acid (type A vitisins) and acetaldehyde (type B vitisins) to anthocyanin molecules. The analyses additionally revealed the presence of products of the condensation via a methylmethine bridge between anthocyanins and (epi)catechin, which requires the presence of acetaldehyde. The absence of pyruvic acid, acetaldehyde, and ethanol in the musts from fresh grapes and their presence in those from dried grapes support the idea that these compounds result from enzymatic transformations because the vinification of the musts involves no alcoholic fermentation. The drying process alters the permeability of grape membranes by the lipoxygenase activation effect (LOX), a switch to an anaerobic metabolism and the resulting triggering of the alcohol dehydrogenase enzyme (ADH). The activation of these and several other enzymes confirmed the occurrence of enzymatic transformations and the formation of vitisin A, acetylvitisin A, and the B vitisins of malvidin-3-glucoside, peonidin-3-glucoside, peonidin-3-acetylglucoside, and malvidin-3-acetylglucoside, as well as the adducts Pn-3-glc-methylmethine(epi)catechin, Mv-3-glc-methylmethine(epi) catechin, and Mv-3-acetylmethylmethine(epi)catechin.

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Section: Introductionmentioning

confidence: 99%

Formation of Vitisins and Anthocyanin–Flavanol Adducts during Red Grape Drying

Márquez

Dueñas

Serratosa

et al. 2012

J. Agric. Food Chem.

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“…Cortés et al [32] concluded that high temperature fermentations led to sweeter wines with higher volumetric productivities, although low temperature fermentations produced better wines in terms of higher glycerol and lower acid levels.…”

Section: Resultsmentioning

confidence: 99%

Impact of a Non-<i>Saccharomyces</i> Yeast Isolated in the Equatorial Region in the Acceptance of Wine Aroma

Assis¹,

Santos²,

Rosa³

et al. 2014

FNS

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The aim of this work was to isolate and identify the yeasts prevalent in fresh grapes cultivated in the "São Francisco Valley" region (Brazil), as well as evaluating the cell growth of these indigenous yeasts during the fermentation of grape musts and their contribution to the improvement of wine aroma. The Chenin Blanc grape must fermented by H. opuntiae presented higher acceptance means at the three points analyzed (6.74, 6.78 and 7.30) and in the fermentation carried out by the yeasts H. opuntiae and S. cerevisiae, the highest mean acceptance (7.22) was observed after 120 hours, with no statistical difference from the sample fermented by H. opuntiae alone. Since these samples that showed higher acceptance means also receiving higher scores for purchasing intention, corresponding to the concepts of "definitely would buy" and "probably would buy". The present study suggests that the fermentations of grape musts carried out by the yeast H. opuntiae and mixed cultures of H. opuntiae and Saccharomyces cerevisiae, positively influenced the sensory qualities of the wines and showed greater potential to increase the aroma of the musts and to develop specific wine styles.

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“…Os limites de detecção (LOD -Equação 1) e os limites de quantificação (LOQ -Equação 2) dos métodos foram calculados por meio das duas equações subsequentes (LONG;WINEFORDNER, 1983;CURRIE, 1999;AMARANTE JUNIOR et al, 2001;BRITO et al, 2003;GONÇALVES et al, 2010):…”

Section: Cálculo De Sensibilidade Linearidade Limite De Detecção E unclassified

“…A. et al são a glicose e a frutose. Esses carboidratos são dois dos principais monossacarídeos presentes em processos fermentativos, dentre os quais se destacam a produção de vinho, cachaça e etanol combustível (BASSO et al, 2008;STAMBUK et al, 2008;TRONCHONI et al, 2009;BADOTTI et al, 2010;CORTÉS et al, 2010;SANTOS et al, 2011;DÁRIO, 2012;DELLA-BIANCA et al, 2013). A glicose e a frutose são monossacarídeos de seis carbonos (hexoses) que se diferenciam pela forma cíclica e pela posição do grupo carbonila presente em suas estruturas.…”

Section: Introductionunclassified

Dosagem de açúcares redutores com o reativo DNS em microplaca

Santos

Deoti

Müller

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Dosagem de açúcares redutores com o reativo DNS em microplaca Microwell plate-based method for the determination of reducing sugars with the DNS reagent ResumoO método colorimétrico mais amplamente empregado para a determinação de açúcares redutores utiliza o ácido 3,5-dinitrosalicílico (DNS) como agente oxidante. No entanto, essa metodologia clássica demanda grande quantidade de reagente (DNS), amostra e tempo. No intuito de reduzir custo e tempo empregados nos ensaios, adaptamos o método clássico de DNS, realizado em tubos, a um rápido e econômico experimento em microplacas de 96 poços. Os resultados obtidos com essa nova metodologia foram comparados a análises por HPLC em 60 amostras, oriundas de cultivos laboratoriais de leveduras vinícolas, e diferiram em menos de 10%. Assim sendo, esse novo método, que pode ser considerado validado em relação ao método padrão e a análises cromatográficas, revela-se um ensaio rápido e de baixo custo para a determinação de açúcares redutores.Palavras-chave: Açúcar redutor; Frutose; Glicose; Leitor de microplaca; Levedura. SummaryThe most used colorimetric method for the determination of reducing sugars uses 3,5-dinitrosalicylic acid (DNS) as the oxidizing agent. Nevertheless, this classic method expends significant amounts of the reagent (DNS), sample and time. Aiming to reduce costs and time, we adapted the classic DNS method, assayed in tubes, into a rapid and economic experiment in 96-well microplates. The results obtained with this new method were compared with HPLC analyses in sixty samples, obtained from laboratory cultures of wine yeasts and the data differed by less than 10%. Thus, this new method can be considered to be validated in relation to the standard method and chromatographic analyses, and reveals itself as a rapid and low cost assay for the determination of reducing sugars. Food Technol., v. 20, e2015113, 2017. Received: Dec. 28, 2015 Accepted: Dec. 15, 2016 1 Introdução KeywordsAçúcares redutores são carboidratos que possuem seu grupo carbonílico livre, capazes de se oxidar na presença de agentes oxidantes em solução alcalina. Essa oxidação ocorre apenas com o monossacarídeo em sua forma linear -que está em equilíbrio com sua estrutura cíclica. Assim, o carbono carbonílico, denominado anomérico quando na estrutura cíclica, é oxidado a um grupo carboxílico. Por outro lado, os carboidratos cujos carbonos anoméricos estão envolvidos em ligações glicosídicas, sendo incapazes de assumirem a sua forma linear e, portanto, de se oxidarem em solução alcalina, são denominados açúcares não redutores, como exemplo, a sacarose (SILVA et al., 2003;NELSON; COX, 2014).Dentre os açúcares redutores, duas hexoses particularmente importantes para a indústria, especialmente a de alimentos,

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Fermentation kinetics and chemical characterisation ofvino tostado, a traditional sweet wine from Galicia (NW Spain)

Cited by 10 publications

References 55 publications

Formation of Vitisins and Anthocyanin–Flavanol Adducts during Red Grape Drying

Formation of Vitisins and Anthocyanin–Flavanol Adducts during Red Grape Drying

Impact of a Non-<i>Saccharomyces</i> Yeast Isolated in the Equatorial Region in the Acceptance of Wine Aroma

Dosagem de açúcares redutores com o reativo DNS em microplaca

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Fermentation kinetics and chemical characterisation ofvino tostado, a traditional sweet wine from Galicia (NW Spain)

Cited by 10 publications

References 55 publications

Formation of Vitisins and Anthocyanin–Flavanol Adducts during Red Grape Drying

Formation of Vitisins and Anthocyanin–Flavanol Adducts during Red Grape Drying

Impact of a Non-&lt;i&gt;Saccharomyces&lt;/i&gt; Yeast Isolated in the Equatorial Region in the Acceptance of Wine Aroma

Dosagem de açúcares redutores com o reativo DNS em microplaca

Contact Info

Product

Resources

About

Impact of a Non-<i>Saccharomyces</i> Yeast Isolated in the Equatorial Region in the Acceptance of Wine Aroma