Instrumental assessment of the formation of the elemental composition of wines with various bentonite clays

Темердашев, З. А.; Abakumov, A. G.; Bolshov, M.A.; Khalafyan, А. А.; Агеева, Н.М.; Vasilyev, Alexander; Ramazanov, A. Sh.

doi:10.1016/j.microc.2021.107145

Cited by 10 publications

(11 citation statements)

References 40 publications

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“…They are characterized by intense taste, color and texture properties. The use of BE, which is commonly used to clarify wine and juices [ 30 ], has been used to improve oil properties. The use of BE removes pigments in the form of chlorophyll, carotenoids and phospholipids from the oil [ 18 ].…”

Section: Resultsmentioning

confidence: 99%

“…The BE is widely used, for example, for wine clarification, water filtration, vegetable oil, and biodiesel [ 29 ]. Bentonite has been observed to affect the elemental composition of wine without changing its food qualities [ 30 ]. It also affects the structure of vegetable oils, depending on the parameters of the bleaching process [ 31 ].…”

Section: Introductionmentioning

confidence: 99%

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Analysis of Changes in the Amount of Phytosterols after the Bleaching Process of Hemp Oils

et al. 2022

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Unrefined vegetable oils from niche oilseeds are now sought after by consumers because of their unique nutritional properties and taste qualities. The color and flavor intensity of niche oils is a big problem, and their refining is not industrially feasible due to the small production scale. The study undertaken aimed analyze the effect of changing the amount of phytosterols (PSs) after the bleaching process of hemp oils of the ‘Finola’, ‘Earlina 8FC’ and ‘Secuieni Jubileu’ varieties. Cold-pressed (C) and hot-pressed (H) crude vegetable oils were bleached with selected bleaching earth (BE) at two concentrations. The post-process BE was extracted with methanol. The amount of PSs in the crude oils and the extract after washing the BE with methanol was analyzed by GC (gas chromatography). The study shows that the bleaching process did not significantly affect the depletion of PSs in the oils. Trace amounts of PSs remain on the BE and, due to methanol extraction, can be extracted from the oil. The conclusion of the performed research is that the bleaching of hemp oil does not cause depletion of the oil, and it significantly improves organoleptic properties. The oil bleaching process results in an oil loss of less than 2% by weight of the bleached oil, while the loss depends on the type of BE used. The study shows that the loss of phytosterols after the bleaching process averages 2.69 ± 0.69%, and depends on the type of BE used and the oil extracted from different varieties of hemp seeds.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Analysis of Changes in the Amount of Phytosterols after the Bleaching Process of Hemp Oils

et al. 2022

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“…Strong correlations were observed in the berry-wine chain; the correlation coefficients for all territories are close to 1 (R 2 > 0.996), and a positive sign means that the higher the metal concentration in the berry, the higher its content in the wine. This statement is true, provided that technological processes do not interfere with the processing of wine materials in such a way that they significantly alter its "elemental composition" [61][62][63].…”

Section: The Correlation Between the Elemental Composition Of Soil Gr...mentioning

confidence: 98%

The Influence of the Soil Profile on the Formation of the Elemental Image of Grapes and Wine of the Cabernet Sauvignon Variety

Temerdashev,

Abakumov,

Khalafyan

et al. 2024

Molecules

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The features for assessing the authenticity of wines by region of origin are studied, based on the relationship between the mineral composition of the wine, the grapes, and the soil profile (0 to 160 cm) from the place of growth of Cabernet Sauvignon grapes. Soil, grape, and wine samples were taken from the territories of six vineyards in the Anapa district of Krasnodar Territory, Russia. Using the methods of ICP-OES, thermal, and X-ray phase analysis, the soils were differentiated into three groups, differing in mineralogical and mineral compositions. The soil samples of the first group contained up to 31% quartz, the second group up to 25% quartz and 19% mixed calcite, and the third group up to 32% calcite and 15% quartz. The formation of the elemental image of the grapes was studied, taking into account the total content and mobile forms of metals in the soil. The territorial proximity of the vineyards did not affect the extraction of elements from the soil into the grape berry, and the migration of metals for each territory was selective. According to the values of the biological absorption coefficient, the degree of transition of metals from the soil to a berry was estimated. For K, Ti, Zn, Rb, Cu, and Fe in all berries, the coefficient was higher than 1.00, which means that the berry extracts contained not only mobile-form, but also difficult-to-dissolve metal compounds. The migration of macro-components from the soil to the berry was low, and amounted to 6–7% for Ca, 0.8–3.0% for Na, and 25–70% for Mg of the concentration of their mobile forms. For all territories, the maximum correlation between metal concentrations in grapes and soil was observed for samples from a depth of 0–40 cm. The discriminant model based on concentrations of Rb, Al, K, Sr, Co, Na, Pb, Ca, and Ni showed the formation of clusters in the territories of vineyard cultivation. The developed model allow the problems of identifying wines by region to be solved with high accuracy, using their elemental image.

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“…The concentrations of Al, As, Ba, Be, Bi, Ca, Cd, Co, Fe, Ga, Ge, Li, Mg, Mn, Mo, Na, Nb, Ni, Sb, Sc, Sn, Sr, Tl, Y, V, W and Zr increased. The works of Shimizu et al (2022) and Temerdashev et al (2022) also report significant changes in the elemental composition of wine after bentonite treatment.…”

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confidence: 92%

The migration of elements in wine treated with bentonites

Bakardzhiyski,

Mladenova

2023

Acta Sci Pol Technol Aliment

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Background. In the present study, the migration of elements from and to bentonites after processing Chardonnay white wine from the Danube Plain region, Bulgaria, was investigated. Materials and methods. Sixteen of the most common brands and types (natural, activated, sodium, calcium, sodium-calcium) of bentonites available on the Bulgarian market were selected. Inductively coupled plasmaoptical emission spectrometry (ICP-OES), inductively coupled plasma with mass spectrometry (ICP-MS), flame atomic emission spectrometry (FAES) and flame atomic absorption spectrometry (FAAS) were used for element content determination. Results. For some elements (Al, Ca, Cr, Fe, Hg, P, Pb and Si), an increase in their concentration compared to the untreated wine was reported in most cases. For others (B, Cu, Li, Mg, Mn, Ni and Zn), the changes in concentration were more often not significant. Only the K content decreased as a result of treatment with all studied bentonites. Conclusion. It was possible to conclude that bentonite treatment of wines leads to different changes in the analyzed wine. It is quite possible that with a different dose of bentonite application, results that deviate from those described above would be obtained. This is to be the subject of further research.

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Instrumental assessment of the formation of the elemental composition of wines with various bentonite clays

Cited by 10 publications

References 40 publications

Analysis of Changes in the Amount of Phytosterols after the Bleaching Process of Hemp Oils

Analysis of Changes in the Amount of Phytosterols after the Bleaching Process of Hemp Oils

The Influence of the Soil Profile on the Formation of the Elemental Image of Grapes and Wine of the Cabernet Sauvignon Variety

The migration of elements in wine treated with bentonites

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