Fluorimetric determination of the fungicide benomyl after solvolysis

A simple spectrofluorimetric method for the determination of the fungicide benomyl in grapes is described. Benomyl is rapidly solvolysed in organic solvents to give the highly fluorescent metabolite carbendazim. Solvent effects on the spectral shape and their influence on analytical performance are studied. DMF was found to be the best solvent. The method is sensitive to 12 ng/ml benomyl, and has an RSD at the 0.5 g/ml level of 2.2%. The method is suitable for determining benomyl in spiked grapes, with recoveries in the range 97 to 104%.     

Antioxidant capacity,radical scavenger activity,lipid oxidation protection analysis and antimicrobial activity of red grape extracts from different varieties cultivated in Portugal

The aim of this study was to investigate the antioxidant capacity, radical scavenger activity, lipid oxidation protection and antimicrobial activity of grape extracts from 12 different red grape varieties cultivated in Portugal. The mean values of total phenolic content quantified in grape extracts varied from 833.7 to 2005.6 mg/L gallic acid. Antioxidant capacity results showed different values for each grape variety ranging from 3.96 to 32.96 mm/L Fe(II). The scavenger activity values ranged from 15.99% to 54.82% for the superoxide radical and from 11.79% to 29.67% for the hydroxyl radical. The grape extracts with the highest antioxidant capacity had a positive effect on the lipid oxidation protection and induced low peroxide values in butter samples. Finally, concerning antimicrobial activity, grape extracts from Touriga Nacional and Tinta Roriz grape varieties had significant antimicrobial activity, especially notable for total mesophilic aerobics.     

Large-Scale Reassessment of In-Vineyard Smoke-Taint Grapevine Protection Strategies and the Development of Predictive Off-Vine Models

Smoke taint in wine is thought to be caused by smoke-derived volatile phenols (VPs) that are absorbed into grape tissues, trapped as conjugates that are imperceptible by smell, and subsequently released into wines as their free odor-active forms via metabolism by yeasts during fermentation. Blocking VP uptake into grapes would, therefore, be an effective way for vineyards to protect ripening grape crops exposed to smoke. Here, we re-evaluated a biofilm that had previously shown promise in pilot studies in reducing levels of smoke-derived VPs. A suite of nine free and acid-labile VPs were quantitated in Pinot Noir grapes that had been exposed to smoke after being coated with the biofilm one, seven or 14 days earlier. In contrast with earlier studies, our results demonstrated that in all cases, the biofilm treatments led to increased concentrations of both free and total VPs in smoke-exposed grapes, with earlier applications elevating concentrations of some VPs more than the later time points. Tracking VP concentrations through the grape ripening process demonstrated that some (phenol, p/m-cresol, and guaiacol) were not entirely sequestered in grapes as acid-labile conjugates, suggesting the presence of VP storage forms beyond simple glycosides. Free VPs in grapes, though a minor portion of the total, most clearly correlated with concentrations present in the resulting wines. Finally, red table grapes, available year round, were observed to replicate the effects of the biofilm treatments and were capable of transforming most VPs into acid-labile conjugates in under 24 h, indicating that they might be an effective model for rapidly assessing smoke-taint prophylactic products in the laboratory.     

Characterization of must and wine of six varieties of grapes by direct infusion electrospray ionization mass spectrometry

Samples of must derived from six different varieties of grapes taken during the fermentation process, as well as the respective wine samples directly after the end of the malolactic fermentation, were analyzed by direct infusion negative ion mode electrospray ionization mass spectrometry (ESI-MS). Diagnostic ions for must were different from those of wine samples, although small variations for each of the grape varieties were also detected. The addition of unfermented must or sugar to wine could also be clearly detected. The spectra were acquired in a few minutes per sample, indicating that ESI-MS can be used for high-throughput analysis of samples and should prove useful for quality control during and after the fermentation process.     

基于离子交换-电导检测法对酿酒葡萄中有机酸含量进行分析

建立了离子色谱法测定酿酒葡萄中乳酸、丙酸、苹果酸、酒石酸、草酸、柠檬酸、琥珀酸和抗坏血酸的方法。样品经提取、脱色、过滤后以自动淋洗液发生器生成的1.5~30 mmol/L KOH为淋洗液洗脱,抑制电导检测器检测。考察了共存非测定离子及相邻离子间的干扰,结果表明非测定无机离子对测定无干扰。8种有机酸在一定浓度范围内与其峰面积呈良好的线性关系,检出限为0.064~0.25 mg/L,加标回收率为89.5%~96.2%。该方法用于宁夏贺兰山东麓酿酒葡萄中8种有机酸分析,8种有机酸均被检出,以苹果酸和酒石酸含量最高,柠檬酸次之,其它酸含量均较低。酿酒葡萄为典型的酒石酸型水果。     

Separation of Structurally Related Anthocyanins by MEKC

Summary A method based on micellar electrokinetic chromatography has been developed for the simultaneous separation of six anthocyanins (malvidin-3,5-diglucoside, malvidin-3-glucoside, malvidin-3-galactoside, pelargonidin-3-glucoside, cyanidin-3,5-diglucoside, cyanidin-3-galactoside). Optimum selectivity was achieved in the buffer 30 mM phosphate + 400 mM borate-TRIS, pH=7.0 supported with 50 mM sodium dodecylsulphate. High content of borate was essential mainly for the separation of diastereomeric pair malvidin-3-glucoside-malvidin-3-galactoside. The calibration dependencies exhibit good linearity in the ranges of concentration 10–100 g mL^–1 for diglycosylated and 25–100 g mL^–1 for monoglycosylated derivatives (R² = 0.9711–0.9989). The optimized method was applied to a sample of wine grape skin extract. Malvidin-3-glucoside was identified as main anthocyanin colorant in this sample.     

Modified magnetic nanoparticles in an electrochemical method for the ochratoxin A determination in Vitis vinifera red grapes tissues

This work described the development and characterization of an electrochemical method using square wave voltammetry (SWV) combined with the use of modified magnetic nanoparticles (MNPs), which had shown a rapid and sensitive determination of ochratoxin A (OTA) in wine grapes (Cabernet Sauvignon, Malbec and Syrah) post-harvest tissues. The wine grapes were inoculated with Aspergillus ochraceus to obtain OTA in artificially infected samples. The OTA was directly determined using square-wave voltammetry. The current obtained is directly proportional to the concentration of OTA present in the samples. This method has been used for OTA determination in wine grapes and it was validated against a commercial ELISA test kit. The limits of detection calculated for electrochemical detection and the ELISA were 0.02 and 1.9 μg kg⁻¹, respectively and the coefficients of variation for accuracy and precision dates were below 5.5%. This method promises to be suitable for the detection and quantification of OTA in apparently healthy fruits post-harvest for assuring safety and quality of food as well as consumer's health.     

赤霞珠酿酒葡萄总酚含量的近红外光谱定量分析

酿酒葡萄中的总酚含量是影响葡萄品质的重要指标,也是影响葡萄酒质量的关键因素。为了快速准确地检测赤霞珠葡萄的总酚含量,利用近红外光谱技术结合GA-ELM预测模型对赤霞珠葡萄总酚含量进行预测研究。试验采用5个收获期（每期采集40串,每串取10个）的赤霞珠葡萄,采集200组葡萄的12 500~4 000 cm-1波段范围内的近红外光谱。基于福林酚比色法原理对赤霞珠葡萄的总酚含量进行测定,使用SPXY算法将样品按照3∶1比例分为校正集和预测集,共计150个校正集和50个预测集。分别采用多元散射（MSC）、标准正态变换（SNV）、数据中心化（MC）、移动窗口平滑（MA）和一阶导数+SG方法对原始光谱进行预处理,优选出最佳的预处理方法为MSC。并进一步采用竞争性自适应重加权算法（CARS）、遗传算法（GA）、联合区间偏最小二乘算法（si-PLS）和连续投影算法（SPA）分别对光谱波段进行提取,经对比分析发现CARS提取的69个特征波长数据能有效提高模型的稳定性和预测结果。在MSC预处理和特征波长提取的基础上,引入极限学习机（ELM）算法,建立赤霞珠葡萄总酚含量的预测模型,在总酚含量预测过程中,采用遗传算法（GA）对ELM模型进行优化,并探究了不同的激活函数和隐含层神经元个数对GA-ELM模型预测能力的影响,确定最优的激活函数为Sigmoidal,最优的神经元个数为50个。最后,将ELM和GA-ELM模型的预测能力进行对比,结果显示GA-ELM模型的预测能力高于ELM模型的预测能力,其中MSC+CARS+GA-ELM模型预测能力最好,校正相关系数（R_c）为0.901 7,预测相关系数（R_p）为0.901 3,校正均方根误差（RMSEC）为2.112 4,预测均方根误差（RMSEP）为1.686 8,剩余预测偏差（RPD）为2.308 0。研究结果表明：利用近红外光谱技术结合变量优选建立的GA-ELM模型可实现对赤霞珠葡萄的总酚含量的预测,为赤霞珠葡萄品质的检测奠定了理论基础。     

Isolation and purification of two antioxidant isomers of resveratrol dimer from the wine grape by counter‐current chromatography

Resveratrol dimers belong to a group of compounds called stilbenes, which along with proanthocyanidins, anthocyanins, catechins, and flavonols are natural phenolic compounds found in grapes and red wine. Stilbenes have a variety of structural isomers, all of which exhibit various biological properties. Counter‐current chromatography with a two‐phase solvent system composed of n‐hexane/ethyl acetate/methanol/water (2:5:4:5, v/v/v/v) was applied to isolate and purify stilbene from the stems of wine grape. Two isomers of resveratrol dimers trans‐ε‐viniferin and trans‐δ‐viniferin were obtained from the crude sample in a one‐step separation, with purities of 93.2 and 97.5%, respectively, as determined by high‐performance liquid chromatography. The structures of these two compounds were identified by ¹H and ¹³C NMR spectroscopy. In addition, their antioxidant activities were assessed by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) assay. The antioxidant activities of trans‐δ‐viniferin were higher than that of trans‐ε‐viniferin in this model. This work demonstrated that counter‐current chromatography is a powerful and effective method for the isolation and purification of polyphenols from wine grape. Additionally, the DPPH radical assay showed that the isolated component trans‐δ‐viniferin exhibited stronger antioxidant activities than trans‐ε‐viniferin and a little bit weaker than vitamin E at the same concentration.     

Development and Utilization of a Model System to Evaluate the Potential of Surface Coatings for Protecting Grapes from Volatile Phenols Implicated in Smoke Taint

Due to the increasing frequency of wildfires in recent years, there is a strong need for developing mitigation strategies to manage the impact of smoke exposure of vines and occurrence of ‘smoke taint’ in wine. One plausible approach would be to prevent or inhibit the uptake of volatile phenols from smoke into grape berries in the vineyard. In this study we describe a model system we developed for evaluating under controlled conditions the effectiveness of a range of surface coatings (including existing horticultural sprays) for reducing/preventing the uptake of volatile phenols and their subsequent conversion to phenolic glycosides. Grapes were coated with the materials to be tested and then exposed to gaseous phenols, via evaporation from an aqueous solution, in a semi-closed glass container. Analysis of volatile phenols and their glycosidic grape metabolites demonstrated that the treatments typically did not provide any significant protection; in fact, some resulted in higher concentrations of these compounds in the grapes. The highest concentrations of volatile phenols and their glycosides were observed after application of oily, hydrophobic materials, suggesting that these materials may enhance the adsorption or transfer of volatile phenols into grape berries. Therefore, it is important to consider the types of sprays that are being applied in the vineyard before and during smoke events to prevent the potential of exacerbating the uptake of smoke compounds by grape berries.