Quantification of Glycosides in Grapes, Juices, and Wines through a Determination of Glycosyl Glucose

Williams, Patrick J.; Cynkar, Wies; Francis, Leigh; Gray, Joseph N.; Iland, Patrick G.; Coombe, B. G.

doi:10.1021/jf00049a023

Cited by 119 publications

(92 citation statements)

References 5 publications

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“…Nonvolatile compounds can also play a more indirect role in wine by reacting with volatiles, chemically, physically, or in a perceptual manner, to alter flavor and aroma (43). Furthermore, grape precursors such as glycoconjugates give rise to volatile components during wine making (44). FT-mid-IR has been successful in measuring individual glycoconjugates in Muscadet grapes (45).…”

Section: Sensory Propertiesmentioning

confidence: 99%

FTIR Spectroscopy for Grape and Wine Analysis

et al. 2008

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F TIR spectroscopy is a nondestructive technique that provides structural information on molecular features of a large range of compounds. Its main advantages are speed, a high degree of automation, medium resolution, and cost-effectiveness. Recent improvements in instrumentation together with advances in fiber optics and chemometrics have provided an analytical tool that is suitable for routine qualitative analysis and process control in many industries.Although FTIR spectroscopy is widely applied in the food industry, acceptance of this technology in the grape and wine industry has been relatively slow and mainly

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Section: Sensory Propertiesmentioning

confidence: 99%

FTIR Spectroscopy for Grape and Wine Analysis

et al. 2008

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“…It is well known that a significant part of flavour remains as odourless glycosylated precursors in newly made wine that are not hydrolysed during ethanol fermentation. These odourless precursors containing aroma aglycones are not directly accessible to the olfactory mucosa, but may greatly affect wine quality after hydrolysis (Williams et al, 1995;McMahon et al, 1999). The hydrolysis of odourless precursors could be achieved through chemical or enzymatic treatment during winemaking.…”

Section: Introductionmentioning

confidence: 99%

Assessment of β-D-Glucosidase Activity from Two Typical Strains of the Lactic Acid Bacteria, Oenococcus oeni, in China

Fan

Zhang

et al. 2016

SAJEV

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β-D-glucosidase (βG) is one of the most interesting glycosidases for the hydrolysis of glycoconjugated precursors to release active aromatic compounds in musts and wines. Oenococcus oeni strains SD-2a and 31MBR are widely used in Chinese wines to reduce the acidity. In the present study, the βG activity of the two strains was localised and partially characterised using synthetic substrate. The activity occurred in whole cells, sonication supernatants and debris, but not in the culture supernatants for both strains. Whole cells of strain SD-2a possessed greater βG activity, while strain 31MBR showed higher enzyme activity in the sonication supernatants. Strain 31MBR exhibited higher total enzyme activity than strain SD-2a. The optimum temperatures for βG from the two strains were 40ºС at pH 3.5 and 50ºС at pH 5.0, respectively. Ethanol at low concentrations had a positive effect on βG activity in both strains, while a wine-like pH (3.5) decreased the enzyme activity to a great extent. Whole cells of strain SD-2a showed the highest activity among all samples tested under wine-like conditions. Thus, strain SD-2a proved to have potential for aroma improvement in winemaking.

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“…The analyses of TGG and PFGG were performed as described (Williams et al 1995) and modified . l-Malic acid and yeast assimilable nitrogen (YAN) were determined enzymatically (R-Biopharm AG, Darmstadt, Germany, and Megazyme, Bray, Ireland, respectively), wine alcohol content by Fourier transform infrared (Foss WineScan FT 120, Eden Prairie, MN), and residual sugar concentration was estimated by Clinitest (Bayer, Pittsburgh, PA).…”

Section: Methodsmentioning

confidence: 99%

Monitoring Effects of Ethanol Spray on Cabernet franc and Merlot Grapes and Wine Volatiles Using Electronic Nose Systems

Zoecklein¹,

Devarajan²,

Mallikarjunan³

et al. 2011

Am. J. Enol. Vitic.

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Abstract:The ability of two electronic nose systems (conducting polymer and surface acoustic wave-based) to differentiate volatiles of grapes and wines treated with an aqueous ethanol spray (5% v/v) at veraison was evaluated. Ethanol spray induced fruit ethylene production immediately posttreatment, which then declined progressively. The electronic nose evaluations of grape volatiles were compared with Cabernet franc and Merlot physicochemistry and with wine gas chromatographic and aroma sensory data. Canonical discriminant and principal component analysis found that both electronic nose systems and the physicochemical measures (Brix, TA, pH, color intensity and hue, total phenols, glycosides, and berry weight) were able to discriminate between ethanol-treated and untreated grapes and wines for both cultivars. Grape physicochemical treatment differences were due mainly to variations in hue, phenolic-free glycosides, and total phenols. Aroma sensory evaluations using a consumer panel differentiated between ethanol treatments and controls for Merlot, but not for Cabernet franc wines.

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Quantification of Glycosides in Grapes, Juices, and Wines through a Determination of Glycosyl Glucose

Cited by 119 publications

References 5 publications

FTIR Spectroscopy for Grape and Wine Analysis

FTIR Spectroscopy for Grape and Wine Analysis

Assessment of β-D-Glucosidase Activity from Two Typical Strains of the Lactic Acid Bacteria, Oenococcus oeni, in China

Monitoring Effects of Ethanol Spray on Cabernet franc and Merlot Grapes and Wine Volatiles Using Electronic Nose Systems

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