STABILITY OF B VITAMINS IN GRAPE JUICES AND WINES<sup>1</sup>

Perlman, Labelle; Morgan, Agnes Fay

doi:10.1111/j.1365-2621.1945.tb16176.x

Cited by 12 publications

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“…The sweet red wines retained a measurable amount as did the dry rose Tinta Madeira wine in 1954. These musts and wines had thiamine contents very similar to those reported i n 1939 ( 1 4 ) and 1945 (15) and by Cailleau and Chevillard ( 4 ) . It should be noted that most of the determinations i n the earlier California studies were made by rat growth rather tha.n the t.liiochrome niet,hod used in the present study.…”

Section: Resultssupporting

confidence: 86%

“…Riboflavin has been assayed in grapes, juices, and wines more frequently than any other vitamin. It was shown (15) to be unusually light-labile and to be protected effectively only when dark glass was used for bottling. The amount found in grapes in this study was remarkably uniform, 20 to 27 mcg.…”

Section: Resultsmentioning

confidence: 99%

“…Vitamin content of grapes, musts, and wines has been examined frequently but the losses or gains produced by the processes of crushing and fermentation have not been determined systematically. A study of the thiamine, riboflavin, vitamin Be, and pantothenic acid (filtrate factors) of several California grown grape juices and wines was reported in 1939 (14) and of the stability of added portions of these four vitamins in similar preparations in 1945 (15). Castor ( 6 ) noted the changes in B vitamin content of fermenting grapes musts and wines with special reference to the effect of the yeast action and of aging.…”

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confidence: 99%

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The B Vitamin Content of Grapes, Musts, and Wines

Hall

Brinner

Amerine

et al. 1956

Journal of Food Science

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Vitamin content of grapes, musts, and wines has been examined frequently but the losses or gains produced by the processes of crushing and fermentation have not been determined systematically. A study of the thiamine, riboflavin, vitamin Be, and pantothenic acid (filtrate factors) of several California grown grape juices and wines was reported in 1939 (14) and of the stability of added portions of these four vitamins in similar preparations in 1945 (15). Castor ( 6 ) noted the changes in B vitamin content of fermenting grapes musts and wines with special reference to the effect of the yeast action and of aging. A parallel study of the whole grapes and their musts has not been reported. The literature on vitamins in wines has recently (1) been reviewed.I n this experiment five varieties of grapes of the vintages of 1952, 1953, and 1954 were used, the juices expressed in various ways and the wines produced under varying conditions. Two varieties of white and three of red grapes were employed and the wines made from them were of the dry white, sherry, sweet red, dry red, and dry rose types. A description of the products is given in Table 1. EXPERIMENTAL PROCEDUREDuring September and October 1952, 1953, and 1954 samples of fresh grapes and freshly pressed musts were prepared and stored at once in the freezing room (-10°C.). The grapes were sampled both as the whole fruit and as a slurry after the stems had been removed. Samples of the wines made from the musts were also stored a few days after fermentation when the yeast had settled and the supernatant liquid could be removed. Finished wines, aged i n the usual cellar fashion, and stored at 53"F., were examined 4 to 6 months later. The musts were fermented with a pure yeast culture (Montrachet strain of Saccharomyces cereoisiae var. ellipsoideus) and in all cases except one, 75 p.p.m. 902 were added before fermentation. I n one sample of White Riesling wine no sulfiting was used and in another 135 p.p.m. SOz were added before fermentation and 100 p.p.m. 6 weeks later. The red wines were produced by fermentation of the crushed grapes, the pink and white wines by fermentation of the expressed juices.Analytical methods. A modification of the thiochrome method was used for thiamine (7) and both the fluorometric procedure (12) and the usual microbiological method by use of L. casei were applied for riboflavin. Results of the fluoronietric method agreed fairly with those of the microbiological only in the musts and wines. Much larger values were obtained by the former with all the grape samples. Obviously non-riboflavin fluorometric substances were present i n considerable amounts in the skins and seeds, thus invalidating the method. I n general the values obtained by fluorometry were larger even for the musts and wines than were those obtained by the usual microbiological procedure. I n consequence only the values from the microbiological tests are used in the summaries and comparisons.Niacin was determined by the microbiological method of Snell and Wright (19) and pantot...

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

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The B Vitamin Content of Grapes, Musts, and Wines

Hall

Brinner

Amerine

et al. 1956

Journal of Food Science

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“…The significance of the B-complex vitamin content of musts and wines as microbial growth factors may tentatively be assessed at this point. The amounts of individual vitamins found by Morgan et al (1939), Perlman and Morgan (1945), and in the work reported here, appear to be sufficient to serve as accessory growth factors for certain lactic acid bacteria and yeasts. Judged by comparison with the vitamin content of semi-synthetic basal media used for microbiological assays which em-ploy lactic acid bacteria (it is customary to add vitamin growth factors to such media in excess of the experimentally established requirements of the organism) the vitamin content of musts and wines is adequate to support considerable microbial activity.…”

Section: Nicotinic Acid In Musts and Winessupporting

confidence: 68%

The B-Complex Vitamins of Musts and Wines As Microbial Growth Factors

Castor¹

1953

Applied Microbiology

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B-COMPLEX VITAMINS OF WINES isms. The soil was reperfused for 168 hours and B.O.D. determinations were made at the end of each 24 hour period up to 96 hours. The results of these studies are shown in Tables 2 and 3. At the conclusion of the final perfusion the soil was plated in-S.N.W. agar. Colonies appeared in 48 hours and were predominantly of two types-non-pigmented, smooth pinpoint colonies and larger, rough colonies. Microscopic examination showed both types to be rods. No attempt was made to identify the microorganisms. SUMMARY AND CONCLUSIONS The perfusion method is suggested as a procedure which may be used to enrich the soil with microorganisms which will reduce the B.O.D. of semi-chemical neutral sulfite waste by about 60 per cent. Plating of enriched soil after perfusion gave two predominant types of microorganisms. Evidence that soil microorganisms will utilize the S.N.W. is supported by the fact that these colonies grew on agar plates containing only S.N.W.

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“…Red wines appear to hold higher thiamine concentrations than white wines (Schanderl, 1950), seemingly indicating that exocarps and seeds are richer in this compound than pulps and juices are. Thiamine contents almost entirely disappear during alcoholic fermentation, as wine is estimated to possess only 3% to 5% of the initial concentration in fresh juices (Hall et al., 1956), and generally, thiamine content appears to be maintained during wine aging (Perlman & Morgan, 1945).…”

Section: Vitamins In Grape Musts and Winesmentioning

confidence: 99%

Vitamins in wine: Which, what for, and how much?

Evers

Roullier-Gall

Morge

et al. 2021

Comp Rev Food Sci Food Safe

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Vitamins are essential compounds to yeasts, and notably in winemaking contexts. Vitamins are involved in numerous yeast metabolic pathways, including those of amino acids, fatty acids, and alcohols, which suggests their notable implication in fermentation courses, as well as in the development of aromatic compounds in wines. Although they are major components in the course of those microbial processes, their significance and impact have not been extensively studied in the context of winemaking and wine products, as most of the studies focusing on the subject in the past decades have relied on relatively insensitive and imprecise analytical methods. Therefore, this review provides an extensive overview of the current knowledge regarding the impacts of vitamins on grape must fermentations, wine‐related yeast metabolisms, and requirements, as well as on the profile of wine sensory characteristics. We also highlight the methodologies and techniques developed over time to perform vitamin analysis in wines, and assess the importance of precisely defining the role played by vitamins in winemaking processes, to ensure finer control of the fermentation courses and product characteristics in a highly complex matrix.

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STABILITY OF B VITAMINS IN GRAPE JUICES AND WINES¹

Cited by 12 publications

References 7 publications

The B Vitamin Content of Grapes, Musts, and Wines

The B Vitamin Content of Grapes, Musts, and Wines

The B-Complex Vitamins of Musts and Wines As Microbial Growth Factors

Vitamins in wine: Which, what for, and how much?

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STABILITY OF B VITAMINS IN GRAPE JUICES AND WINES1

Cited by 12 publications

References 7 publications

The B Vitamin Content of Grapes, Musts, and Wines

The B Vitamin Content of Grapes, Musts, and Wines

The B-Complex Vitamins of Musts and Wines As Microbial Growth Factors

Vitamins in wine: Which, what for, and how much?

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STABILITY OF B VITAMINS IN GRAPE JUICES AND WINES¹