Search results for "wine ."
showing 10 items of 266 documents
Taste perception and integration
2016
Revue; IntroductionThe sense of taste is essential for the evaluation of food quality. It allows, at the level of the oral cavity, to evaluate the caloric content of the consumed food, to detect the presence of salt, and protect us against the ingestion of toxic molecules. Our gustatory system allows the perception of different food constituents as alkali metallic salts (salty), acids (sour), sugars (sweet), and bitter compounds. Umami is a different taste, arising from the perception of amino acids, such as l-glutamate, and 5′-ribonucleotides. Other taste qualities are still a matter of debate, including fat taste, corresponding to the taste of fatty acids (Khan and Besnard, 2009), metalli…
Scenario-based discrimination of common grapevine varieties using in-field hyperspectral data in the western of Iran
2019
Abstract Field spectroscopy is an accurate, rapid and nondestructive technique for monitoring of agricultural plant characteristics. Among these, identification of grapevine varieties is one of the most important factors in viticulture and wine industry. This study evaluated the discriminatory ability of field hyperspectral data and statistical techniques in case of five common grapevine varieties in the western of Iran. A total of 3000 spectral samples were acquired at leaf and canopy levels. Then, in order to identify the best approach, two types of hyperspectral data (wavelengths from 350 to 2500 nm and 32 spectral indices), two data reduction methods (PLSR and ANOVA-PCA) and two classif…
Capillary Electrophoresis in Wine Science
2016
International audience; Capillary electrophoresis appeared to be a powerful and reliable technique to analyze the diversity of wine compounds. Wine presents a great variety of natural chemicals coming from the grape berry extraction and the fermentation processes. The first and more abundant after water, ethanol has been quantified in wines via capillary electrophoresis. Other families like organic acids, neutral and acid sugars, polyphenols, amines, thiols, vitamins, and soluble proteins are electrophoretically separated from the complex matrix.Here, we will focus on the different methodologies that have been employed to conduct properly capillary electrophoresis in wine analysis.Two examp…
Food-grade argan oil supplementation in molasses enhances fermentative performance and antioxidant defenses of active dry wine yeast
2015
The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry yeast (ADY) is routinely used as starter for must fermentations. Both biomass propagation and dehydration cause cellular oxidative stress, therefore negatively affecting yeast performance. Protective treatments against oxidative damage, such as natural antioxidants, may have important biotechnological implications. In this study we analysed the antioxidant capacity of pure chemical compounds (quercetin, ascorbic acid, caffeic acid, oleic acid, and glutathione) added to molasses during biomass propagation, and we determine several oxidative …
Sensory-specific satiety for a food is unaffected by the ad libitum intake of other foods during a meal. Is SSS subject to dishabituation?
2012
Sensory-specific satiety (SSS) is defined as a decrease in the pleasantness of a specific food that has just been eaten to satiation, while other non-eaten foods remain pleasant. The objectives of this study were the following: (1) to investigate whether SSS for a food is affected by the ad libitum intake of other foods presented sequentially during a meal, (2) to compare the development of SSS when foods are presented simultaneously or sequentially during a meal, and (3) to examine whether SSS is modified when foods are presented in an unusual order within a meal. Twelve participants participated in three tasting sessions. In session A, SSS for protein-, fat- and carbohydrate-rich sandwich…
Aroma release in the oral cavity after wine intake is influenced by wine matrix composition
2018
The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a “wine intake-like” situation. Aroma released after exposing the oral cavity of three individuals to different wines (n = 12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact. This effect was dependent on their chemical structure. Some phenolic acids (e.g. hippuric, caffeic) were associated t…
Attachment of chloride anion to sugars: mechanistic investigation and discovery of a new dopant for efficient sugar ionization/detection in mass spec…
2012
International audience; A new method for efficient ionization of sugars in the negative-ion mode of electrospray mass spectrometry is presented. Instead of using strongly hydrophobic dopants such as dichloromethane or chloroform, efficient ionization of sugars has been achieved by using aqueous HCl solution for the first time. This methodology makes it possible to use hydrophilic dopants, which are more appropriate for chromatographic separation techniques with efficient sugar ionization and detection in mass spectrometry. The interaction between chloride anions and monosaccharides (glucose and galactose) was studied by DFT in the gas phase and by implementing the polarizable continuum mode…
Molecular Characterization of White Wines Antioxidant Metabolome by Ultra High Performance Liquid Chromatography High-Resolution Mass Spectrometry
2020
International audience; The knowledge about the molecular fraction contributing to white wines oxidative stability is still poorly understood. However, the role of S- and N-containing compounds, like glutathione and other peptides, as a source of reductant in many oxidation reactions, and acting against heavy metals toxicity, or lipid and polyphenol oxidation as ROS-scavenger is today very well established. In that respect, the aim of the present study is to introduce an original analytical tool for the direct determination of the available nucleophilic compounds in white wine under acidic pH conditions. One step derivatization of nucleophiles has been realized directly in wines using 4-met…
Assessment of bio-combustibles production via slow pyrolysis of wine industry residues
2018
With the aim of evaluating the potential production of high energy solid and liquid bio-fuels, a laboratory scale fixed bed reactor (FBR) derived from the standard Gray-King (GK) assay test on coal was used to carry out fixed bed pyrolysis experiments on wine industry by-products. The present study provides results on the pyrolysis of grape marc, residual from wine-making process, consisting of 50% by weight of grape seeds and 50% by weight of grape skins, at temperature between 150 and 500 °C, holding time of 30 minutes. Pyrolysis mass yields of solid (char) and liquid (tar) products and their corresponding energy properties, as a function of reaction temperature, are reported and discusse…
Relationships between host species and morphometric patterns in Fasciola hepatica adults and eggs from the northern Bolivian Altiplano hyperendemic r…
2001
The highest prevalences and intensities of human fasciolosis by Fasciola hepatica are found in the northern Bolivian Altiplano, where sheep and cattle are the main reservoir host species and pigs and donkeys the secondary ones. Morphometric comparisons of many linear measurements, areas and ratios of F. hepatica adults (from sheep, cattle and pigs) and eggs (from sheep, cattle, pigs and donkeys) in natural liver fluke populations of the Bolivian Altiplano, as well as of F. hepatica adults and eggs experimentally obtained in Wistar rats infected with Altiplanic sheep, cattle and pig isolates, were made using computer image analysis and an allometric model. Although morphometric values of adu…