Study on quality parameters of wine at opening and deterioration with time (original) (raw)

Qualitative and Quantitative Determination of Anti-Nutritional Factors of Five Wine Samples

Advanced Journal of Chemistry-Section A

This research was aimed at the qualitative and quantitative determination of three anti-nutritional factors (Oxalate, Phytate, and Tannins) present in five wine samples produced in Nigeria. The determination of tannin was done using Folin-Denis Spectrophotometric method, the determination of oxalate was done through three processes namely; digestion, oxalate precipitation and permanganate titration. The result revealed that the five wine samples actually contained these anti-nutritional factors and these compounds were present in amounts that were not toxic to the human health. Ingestion of the wine samples over a long period of time could increase the anti-nutritional content and cause serious health challenges that could affect the liver and kidney. Therefore sensitization on the harms of prolonged intake of these wine samples should be a priority to the government. Government should also impose a strict law that will checkmate manufacturers of these drinks so as to make sure that these drinks are properly treated.

The Wine Quality Description of Different Origin Evaluated by Modern Chemometric Approach

Journal of microbiology, biotechnology and food sciences

The main chemical parameters such as content of sugar (glucose and fructose), organic acid (total acids, malic and tartaric acids), total phenolics and the antioxidant activity in 9 dry white wines with PDO of 3 varieties (Pinot Blanc, Riesling, Sauvignon blanc) from 3 countries (Slovakia, Hungary, Austria) were studied in this work in order to identify possible differences in their quality affected by geographical origin. The wine samples were examined by the FTIR and spectrophotometry methods (TPC and DPPH). As supporting parameters, alcohol and glycerol content were used and sensory evaluation of wines was performed. For the statistical evaluation were used ANOVA and PCA methods. Austrian wines in general, were characterized by high glucose and fructose content, high TPC and antioxidant activity. Higher results of these parameters are characteristic especially for the Austrian varieties Pinot blanc and Sauvignon blanc which originated from the same wine-region in Austria. Sauvign...

Influence of Micro-, Macroelements and Heavy Metals on Wine Quality

2016

From the chemical point of view wine is a complex mixture of water, sugar, inorganic and organic materials. There are some factor which influence wine composition: grape varieties, soil type, the climate, type of culture, agrochemical product (fertilizers and pesticides) and the practices used for wine making. These factors are directly involved in wine and wine characterization. Besides the quality issues that these heavy metals create in the wine, they also affect the health of wine consumers. The aim of this paper is to determine the qualitative charateristics of wine, but also to determine the quantitative of five elements: Na, Mg, Cu, Pb, and Cd from wine, using FAAS. The bilogical material used was compoused by the varieties: Fetească albă, Fetească regală, Riesling Italian and Pinot gris grown in Silvania vineyard. The values obtained for alcoholic strength, total acidity, residual sugar and dry extract is specific for the four analysed varieties. The average concentration of...

Qualitative Characterisation of the White Wines Obtained in the Company S . C . Murfatlar Romania S . A . In the Period 2013-2015

2017

SC Murfatlar SA, in a country with a long tradition in wine production, is proving to be one of the oldest, largest and innovative vineyards, with a location that gives a particular microclimate, favorable for the achievement of a wide variety of wines, of high quality. The purpose of the paper is to establish the dynamic quality of the white wines produced in S.C. Murfatlar Romania SA, by analyzing the main physical-chemical parameters responsible for the wine quality (alcoholic strength%, free sugar g/l, total acidity g/ l C4H6O6 , its no-reducing dry extract g/ l, total SO2 mg/ l), for 12 samples analyzed. The main physical-chemical parameters, namely alcoholic strength, free sugar and total acidity recorded a significant increase in the analyzed period, for the two types of white wines from the four analyzed. All analyzed parameters were within the limits imposed by the International Organization of Vine and Wine (OIV) during the studied period.

Contribution of Red Wine Consumption to Human Health Protection

Molecules, 2018

Wine consumption has been popular worldwide for many centuries. Based on in vitro and in vivo studies, a certain amount of everyday wine consumption may prevent various chronic diseases. This is due, in part, to the presence and amount of important antioxidants in red wine, and, therefore, research has focused on them. Wine polyphenols, especially resveratrol, anthocyanins, and catechins, are the most effective wine antioxidants. Resveratrol is active in the prevention of cardiovascular diseases by neutralizing free oxygen radicals and reactive nitrogenous radicals; it penetrates the blood-brain barrier and, thus, protects the brain and nerve cells. It also reduces platelet aggregation and so counteracts the formation of blood clots or thrombi. The main aim of this review is to summarize the current findings about the positive influence of wine consumption on human organ function, chronic diseases, and the reduction of damage to the cardiovascular system.

Therapeutic Properties of Wine: A Review

Annals of Tropical Medicine and Public Health

Wine is use as a base of therapeutic arrangements aggravated with different herbs to treat explicit diseases and scatters directly from beginning of this century. Wine creation from different natural products, arrangement of wines and current status of wine industry. Different wine classes, for example, grape wine, natural product wine, berry wine, vegetable wine, plant wine and so forth have been talked about in this review. Late refreshes on wine generation from different tropical and a subtropical natural product like mango, banana, and apple juice is likewise revealed.

Nutraceutical Characteristics of Wine in Health Promotion and Wellness Context

Acta Salus Vitae, 2015

The authors present a brief overview of the history of wine in a historical, cultural, religious and medical context. They also attach a description of the results of their own investigation. They provide an overview of the content of polyphenols, particularly resveratrol, in samples of Moldovan wines, along with information about the content of resveratrol in wine in general. They present instruments to ASSESS the organoleptic properties and an example of a simple and inexpensive method to ASSESS the possible positive impact of regular, moderate wine consumption on immunity in humans. It is discussed the influence of the presence of ethanol and resveratrol in wine together on possible nutraceutical effects.

The Classification of White Wine and Red Wine According to Their Physicochemical Qualities

The main purpose of this study is to predict wine quality based on physicochemical data. In this study, two large separate data sets which were taken from UC Irvine Machine Learning Repository were used. These data sets contain 1599 instances for red wine and 4898 instances for white wine with 11 features of physicochemical data such as alcohol, chlorides, density, total sulfur dioxide, free sulfur dioxide, residual sugar, and pH. First, the instances were successfully classified as red wine and white wine with the accuracy of 99.5229% by using Random Forests Algorithm. Then, the following three different data mining algorithms were used to classify the quality of both red wine and white wine: k-nearest-neighbourhood, random forests and support vector machines. There are 6 quality classes of red wine and 7 quality classes of white wine. The most successful classification was obtained by using Random Forests Algorithm. In this study, it is also observed that the use of principal component analysis in the feature selection increases the success rate of classification in Random Forests Algorithm.

Compositional aspects of quality wines produced in Avereşti vine growing centre of Huşi vineyard, harvest of 2011

The purpose of this paper is to present data on the composition characteristics of quality white wines can be obtained from vine varieties commonly planted in Avereşti vine growing centre of Huşi vineyard in the new climate conditions in recent years due to global warming, that increase the amount of useful temperatures during the growing season and in the maturation of the grapes. In order to obtain wines were used Zghihară, Feteascǎ regală, Aligoté and Fetească albă grape varieties. Experiments were performed on 10 white wines produced in industrial conditions in the plant of S.C. Vinicola Avereşti 2000 S.A. Huşi. During the ripening of the grapes of 2011 weather conditions were favourable for sugars accumulations, which are sufficient to obtain quality dry, semidry and sweet white wines with designation of origin. The paper presents data of the pH value of wines based on the total acidity dependent to the tartaric, malic, citric acid, volatile acids and content of potassium, calcium, magnesium and sodium cations. In all analyzed wines is observed, in general, a low pH, these showing values between 3.070 and 3.222 in dry wines, and between 3.122 and 3.261 for those with residual sugar. Low values in the tartaric acid content (between 1.52 and 1.77 g/L), potassium cations (between 368 and 426 mg/L) and calcium (between 48 and 58 mg/L) at all analyzed wines, can be explained too by tartaric deposits resulting from their retention period during the 2011-2012 winter when temperatures were very low compared to the same periods in previous years. Nonreducing extract values (between 18.26 and 21.07 g/L), in correlation with alcohol concentration values (between 11.01 and 12.05 % vol.), allowed the classification of all reviewed wines in the high quality white wines category with controlled denomination of origin (DOC).

Assessing wines based on total phenols, phenolic acids and chemometrics by multivariate analyses

African Journal of Biotechnology, 2013

The aim of this study was to investigate the phenolic profile of some red wines produced from native Turkish grape varieties (Vitis vinifera Öküzgözü, V. vinifera Boğazkere and V. vinifera Shiraz) and some red fruit wines produced from pomegranate (Punica granatum L.), myrtle (Myrtus communis L.) and black mulberry (Morus nigra L.). Red grape wines and fruit wines were produced according to accepted conventional methods for wines and fruit wines regulations. At the end of productions all samples, were analyzed for the following parameters: total phenols (mg/L) and color parameters such as %D280, %D420, %D520, %D620, %DA, %IC,T, %IC I ,%R, %Y and %B. By using HPLC method, the following parameters were determined: gallic acid, p-hydroxybenzoic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acids. The order of wines according to the total phenolic contents from the highest to the lowest values was determined to be: Boğazkere > Öküzgözü > mulberry > Shiraz > myrtle > pomegranate wines. The highest values for gallic acid, p-hydroxybenzoic acid, caffeic acid, syringic acid, p-coumaric acid and ferulic acid were determined in bilberry, pomegranate, Shiraz, mulberry, Boğazkere and Öküzgözü wines, respectively. Analyses of n-dimensional scale demonstrated the relationship between pomegranate wine and p-hydroxybenzoic/syringic acid; bilberry wine and gallic acid; Shiraz/Boğazkere and caffeic acid/p-coumaric acids; Öküzgözü and ferulic acid; total phenols and Shiraz/pomegranate/Boğazkere wines.