Search results for "tartaric acid"
showing 10 items of 18 documents
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae stra…
2020
The most important oenological characteristics of high-quality sparkling wines are aromatic aspect, taste persistence, perlage, high levels of acidity and low pH. Due to hot climate and reduced rainfall that characterize Sicily region, white grape varieties such as Grillo cultivar cultivated in this area are characterized by very low concentrations of malic and tartaric acids. Grillo cultivar is characterized by an intense production of raceme grapes with low pH and high content of tartaric and malic acids. These fruits possess the chemical properties useful to increase the amounts of acids in the final wines. With this in mind, the present research was carried out to test the ability of fo…
Fractional dissolution of “solid” unsubstituted cellulose
2000
Activated cellulose (Solucell, DP w = 1400) was extracted stepwise at room temperatures by means of mixed solvents consisting of N,N-dimethylacetamide (DMAc) and LiCl, starting with a salt concentration of 1 wt.-% and increasing it in increments of 1 wt.-% up to 7 wt.-%. Upon the regeneration of the thus obtained cellulose fractions by pouring the solutions dropwise into a large surplus of water, part of the mixed solvent is occluded in the polymer. For that reason the cellulose samples were purified by redissolving them in Ni-tren and by a second precipitation. This process, however, leads to pronounced polymer degradation. For that reason we have used a spinning nozzle to press the extrac…
Recovery of anthocyanins from eggplant peel
2009
Abstract Tartaric and malic acid solutions were tested to extract anthocyanins from eggplant peel by a discontinuous process to obtain a natural red colorant. Extraction optimization was carried out, using different solvents, acid concentration, temperature, time of extraction and solvent-to-solid ratio as independent variables. Tartaric acid was more efficient than malic acid in both extraction yield and rate. Comparative tests were carried out using acidified ethanol as solvent. Delphinidin-3-rutinoside was extracted and identified as the major anthocyanin in eggplant peel. Concentration of different extracts from eggplant peel was carried out using EXA-31, a methacrylic food grade resin,…
Oxide anodes in electro-organic oxidation. Oxidation of maleic addon tungsten oxide anodes
1982
The electrochemical oxidation of maleic acid on tungsten anodes has been investigated. Glyoxal and carbon dioxide were the main products together with tartaric acid and acetaldehyde. Glyoxal is also obtained as the main product from the oxidation ofd-tartaric acid. Under the same conditions succinic acid is completely oxidized to carbon dioxide and water. The anodic dissolution of tungsten and the oxidation of water to oxygen become predominant in the final stages of the electrolyses.
Study and characterization of polyphenol oxidase from eggplant (Solanum melongena L.)
2011
ABSTRACT: In this study the catecholase and cresolase activities of eggplant polyphenol oxidase (PPO) were investigated. Enzyme activity was determined by measuring the increase in absorbance using catechol as substrate and 3-methyl-2- benzothiazolinone hydrazone (MBTH) as coupled reagent. The effects of substrate specificity, heat inactivation, temperature, pH, and inhibitors were investigated to understand the enzymatic alteration of ready-to-eat preparations. Browning of vegetables was determined through a colorimeter. Decrease of lightness (L*) and increase of color difference values (ΔE*) were correlated with tissue browning. Antibrowning agents were tested on PPO under the same condit…
Urinary Tartaric Acid, a Biomarker of Wine Intake, Correlates with Lower Total and LDL Cholesterol.
2021
Postmenopausal women are at higher risk of developing cardiovascular diseases due to changes in lipid profile and body fat, among others. The aim of this study was to evaluate the association of urinary tartaric acid, a biomarker of wine consumption, with anthropometric (weight, waist circumference, body mass index (BMI), and waist-to-height ratio), blood pressure, and biochemical variables (blood glucose and lipid profile) that may be affected during the menopausal transition. This sub-study of the PREDIMED (Prevención con Dieta Mediterránea) trial included a sample of 230 women aged 60–80 years with high cardiovascular risk at baseline. Urine samples were diluted and filtered, and tartari…
Optimization of the gravimetric determination method of nickel as dimethylglyoximate for nickel raw materials
1999
The method parameters of an almost one century old method for analyzing nickel as dimethylglyoximate were critically examined for the analysis of nickel raw materials and many of the method parameters were observed to have a significant effect on the Ni recovery. Thus, because the Ni precipitation method parameters vary a lot in analytical literature and also in practice, the obtained Ni results by different methods are not comparable. During this study it was found that the double precipitation worked out perfectly in eliminating the effects of impurity elements. The residual Ni content in the filtrates should also be measured to obtain accurate and precise Ni results. In complexing the im…
Efficient Resolution of Menthylamine with Inexpensive (R,R)-Tartaric Acid by Dielectrically Controlled Resolution (DCR)
2013
A practical procedure for the resolution of menthylamine 2 with (R,R)-tartaric acid [(R,R)-3] as resolving agent is presented. Variation of the solvent system allows both enantiomers of 2 to be selectively crystallized. Performing the resolution in methanol containing 6 % water leads to (–)-2·(R,R)-3·MeOH. The other, less-soluble diastereomeric salt is obtained by applying a solvent system consisting of methanol with 19 % water with a yield of 14 %. Subsequent basic workup with aqueous sodium hydroxide gave the free menthylamine compounds. Further workup of the mother liquors and an additional recrystallization step allowed the (–)-2·(R,R)-3·MeOH salt to be obtained in an overall yield of 2…
Wine-making with protection of must against oxidation in a warm, semi-arid terroir
2016
In order to defend varietal aromas from oxidation before alcoholic fermentation, two musts were prepared from white grapes pre-cooled and added with ascorbic acid and solid CO2 (trial ACO2) or SO2 (trial BSO2). Experiments were performed with grapes of a white grape variety indigenous to western Sicily, the wines from which, obtained by vinification of musts protected from oxidation and poor in copper, as previously proven, have aroma descriptors ascribed to passion fruit and grapefruit skin. The smaller content in flavanols in the ACO2 trial, demonstrated that the use of solid CO2, instead of SO2, reduced the extraction of such polyphenols from grape solids. The higher content in hydroxyci…
Selective isomerization of a trans -butanediacetal derivative of tartaric acid with differentiating substituents at C-2 and C-3
2017
Abstract A trans-disubstituted butanediacetal derivative with two different substituents (ester and thioester) – methyl (2R,3R,5R,6R)-3-ethylsulfanylcarbonyl-5,6-dimethoxy-5,6-dimethyl-1,4-dioxane-2-carboxylate, was selectively converted to the cis derivative – methyl (2S,3R,5R,6R)-3-ethylsulfanylcarbonyl-5,6-dimethoxy-5,6-dimethyl-1,4-dioxane-2-carboxylate in high yield on a multigram scale. The product of this reaction offers the possibility for selective modification of one of the substituents, which was demonstrated by Fukuyama reduction of the thioester group.