Identification,amounts, and kinetics of extraction of <Emphasis Type="Italic">C</Emphasis>-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips

The C-glucosidic ellagitannins are found in wine as a result of its aging in oak barrels or in stainless steel tanks with oak chips. Once dissolved in this slightly acidic solution, the C-glucosidic ellagitannins vescalagin can react with nucleophilic entities present in red wine, such as ethanol, catechin, and epicatechin, to generate condensed hybrid products such as the β-1-O-ethylvescalagin and the flavano-ellagitannins (acutissimin A/B and epiacutissimin A/B), respectively. During this study, we first monitored the extraction kinetic and the evolution of the eight major oak-derived C-glucosidic ellagitannins in red wines aged in oak barrels or in stainless steel tank with oak chips. Their extraction rates appeared to be faster during red wine aging in stainless steel tanks with oak chips. However, their overall concentrations in wines were found higher in the wine aged in barrels. The formation rates of the vescalagin-coupled derivatives were also estimated for the first time under both red wine aging conditions (i.e., oak barrels or stainless steel tanks with oak chips). As observed for the oak-native C-glucosidic ellagitannins, the concentrations of these vescalagin derivatives were higher in the red wine aged in oak barrels than in stainless steel tanks with oak chips. Despite these differences, their relative composition was similar under both red wine aging conditions. Finally, the impact of the oak chips size and toasting level on the C-glucosidic ellagitannins concentration in wine was also investigated.     

Aging markers from bottled red wine aged with chips, staves and barrels

This paper shows the results of the experiments carried on Spanish red wines aged through alternative as well as traditional oak barrel systems, i.e., chips stainless steel tanks and staves stainless steel tanks, at the same time and under the same conditions.Wine aging through wood pieces is not accepted as an enological practice by the European Union and, in fact, it is considered a fraud. It is, then, of a great interest to identify those parameters able to establish the aging technique that had been used in a wine ready to be consumed. With this idea in mind, the development of the same wine has been studied while aging for 3 years in three different systems.During the first six aging months wines stored with staves obtained characteristics that were halfway between wines treated with chips and those aged in barrels. However, as wood contact period length increased so did the differences between wines stored in traditional and alternative systems (either with staves or chips). These differences grew during the bottling period, so that after a 2-year bottling period wines from the three systems became different enough to tell them apart. Discriminant analysis of the variables studied made it possible to establish these differences. The most meaningful variables were yellow colour component, anthocyanins (cyanidin-3-glucoside, vitisin A and sum of pcoumaryl derivates), vanillin acid, protocachuic aldehyde and epicatechin.     

Comparison of wine aromas with different tannic content aged in French oak barrels

A method has been developed to determine the most significant volatiles of a wine aged in barrels: trans- and cis-whiskylactone, guaiacol, 4-ethylguaiacol, eugenol, 4-ethylphenol, vanillin, furfural and γ-butyrolactone. This method consists in an extraction with dichloromethane, according to classical methods, but emulsion formation is avoided and the later analysis is carried out by thermal desorption-gas chromatography with mass spectrometric detection. This method is quite rapid and gives calibration graphs with linear regression coefficients between 0.97 and 0.99 for each compound and variation coefficients of variation <10%. This method has been applied to three wines with different tannic content (free-run or base wine and two other from base wine by adding both enological tannin and its own press wine) aged 6 months in French oak barrels (Allier). Sensorial analyses were carried out by expert tasters. All results were used in discriminant analyses, but only the lactones and vanillin were necessary to properly classify all the wines according to tannic content.     

Reactivity of wine polyphenols under oxidation conditions: Hemisynthesis of adducts between grape catechins or oak ellagitannins and odoriferous thiols

The reasons for the loss of characteristic odoriferous thiols during the aging of wine in oak-made barrels and subsequent storage in bottles have been in part attributed to covalent capture of these thiols by polyphenolic wine components that are dehydrogenated into electrophilic ortho-quinones upon wine oxygenation. Herein, FeCl₃ was used as oxidant in oxygen-deprived aqueous solutions to dehydrogenate grape (epi)catechins and oak ellagitannins in the presence of two typical odoriferous thiols, 2-furanmethanethiol (2FMT) and 3-sulfanylhexan-1-ol (3SH). The preparative-scale conditions used enabled the isolation of six novel 2FMT-bearing (epi)catechin derivatives, three known 3SH-bearing catechin derivatives (the structures of two of those were revised to be strictly derived from 1,6-conjugate addition), three novel 2FMT-bearing castalagin derivatives, and one novel 3SH-bearing castalagin derivative. The structures of these castalagin-based thio-adducts revealed that the capture of thiols by the different dehydrogenated pyrogallol rings of castalagin starts at ring IV, then ring III, and finally ring V.     

Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels

The effect of different alternative techniques to the traditional aging on lees on the low molecular weight phenolic compounds of red wines was study as well as their evolution during the aging in oak wood barrels for six months. The study was carried out with Tempranillo red grapes from two consecutive vintages. The techniques assayed were the traditional aging on lees with or without the addition of exogenous β-glucanase enzymes, the use of yeast derivative preparations also with or without the addition of exogenous β-glucanase enzymes, the micro-oxygenation applied together with the aging on lees, and the use of non-toasted oak wood chips.     

Measurement of dissolved oxygen during red wines tank aging with chips and micro-oxygenation

Nowadays, micro-oxygenation is a very important technique used in aging wines in order to improve their characteristics. The techniques of wine tank aging imply the use of small doses of oxygen and the addition of wood pieces of oak to the wine. Considering the low dissolved oxygen (DO) levels used by micro-oxygenation technique it is necessary to choose the appropriate measurement principle to apply the precise oxygen dosage in wine at any time, in order to assure its correct assimilation. This knowledge will allow the oenologist to control and run the wine aging correctly.This work is a thorough revision of DO measurement main technologies applied to oenology. It describes the strengths and weaknesses of each of them, and draws a comparison of their workings in wine measurement. Both, the traditional systems by electrochemical probes, and the newest photoluminescence-based probes have been used. These probes adapted to red wines ageing study are then compared.This paper also details the first results of the dissolved oxygen content evolution in red wines during a traditional and alternative tank aging. Samples have been treated by three different ageing systems: oak barrels, stainless-steel tanks with small oak wood pieces (chips) and with bigger oak pieces (staves) with low micro-oxygenation levels. French and American oak barrels manufactured by the same cooperage have been used.     

Influence of temperature, electrical conductivity, power and pH on ascorbic acid degradation kinetics during ohmic heating using stainless steel electrodes

Degradation kinetics of ascorbic acid was determined in pH 5.7 buffer solution using an isothermal batch ohmic heater with stainless steel electrodes. Variables included in this study were temperature (40, 60 and 80 degrees C); power (0, 100,150 and 300 W); and electrical conductivity (varied using 0.25%, 0.5% and 1.0% NaCl). Ascorbic acid concentration was detected by using a HPLC technique. The results indicate that ascorbic acid degradation can be described successfully by a first order model during both conventional and ohmic heating. The Arrhenius relation showed negative values for temperature coefficient (E(T)) during most ohmic treatments, due to a combination of factors that may alter the reaction mechanism. In particular, it appears that at a given power level, higher electric field strengths are conducive to increased incidence of faradaic reactions. Increasing NaCl concentration appears to significantly influence reaction rates via its influence on dissolved oxygen, and through its participation in electrolytic reactions. Contrary to expectations, increasing temperature tended to significantly reduce reaction rate, likely due to decreased dissolved oxygen concentration at high temperature. The results indicate the importance of using inert electrodes in ohmic heating processes.     

Determination of molybdenum in ores, iron and steel by atomic-absorption spectrophotometry after separation by alpha-benzoinoxime extraction or further xanthate extraction

A simple and moderately rapid method for determining 0.001% or more of molybdenum in ores, iron and steel is described. After sample decomposition, molybdenum is separated from the matrix elements, except tungsten, by chloroform extraction of its alpha-benzoinoxime complex from a 1.75 M hydrochloric-0.13 M tartaric acid medium. Depending on the amount of tungsten present, molybdenum, if necessary, is back-extracted into concentrated ammonia solution and subsequently separated from coextracted tungsten by chloroform extraction of its xanthate complex from a 1.5M hydrochloric-0.13M tartaric acid medium. It is ultimately determined by atomic-absorption spectrophotometry, at 313.3 nm, in a 15% v/v hydrochloric acid medium containing 1,000 microg/ml of aluminium as the chloride, after evaporation of either extract to dryness with nitric, perchloric and sulphuric acids and dissolution of the salts in dilute ammonia solution.     

Spectrophotometric determination of micro amounts of mercury,cadmium, and zinc by stepwise extraction with tribenzylamine

A rapid spectrophotometric method has been developed for the stepwise determination for mercury, cadmium, and zinc in mixtures. Optimal conditions have been established for the extraction efficiency of cadmium and mercury with a chloroform solution of tribenzylamine pre-equilibrated with hydrobromic acid. After addition of dithizone solution to the organic layers the absorbance at 490 nm or 510 nm is measured for mercury or cadmium, respectively. Even when the ratio of mercury, cadmium, and zinc is 10^-1 : 1 : 10^-5 , the metals can be determined successively.     

Aqueous two-phase extraction of nickel dimethylglyoximato complex and its application to spectrophotometric determination of nickel in stainless steel

A polyethylene glycol (PEG)-based aqueous two-phase system has been established for the extraction of Ni-dimethylglyoximato complex. Appropriate amounts of PEG solution and solid (NH₄)₂SO₄ were added to the Ni-dimethylglyoximato complex which had been formed in the presence of sodium tartrate and K₂S₂O₈ at pH 12 in a separatory funnel and shaken vigorously for about 1 min. The mixture was allowed to stand for 10 min and then the absorbance of the extracted complex in the upper PEG-rich phase was measured at 470 nm. Beer's law was obeyed over the range of 0.26-2.1 ppm Ni. The proposed extraction method has been applied to the determination of Ni in steel. A steel sample was decomposed with an appropriate acid mixture. An aliquot of the sample solution was taken, treated with H₃PO₄ and most of the iron and copper were removed by hydroxide precipitation using solid BaCO₃ to control the pH of the sample solution in advance of the extraction of Ni. The analytical results obtained for Ni in steel certified reference material JSS 650-10 (The Japan Iron and Steel Federation), BCS 323 (Bureau of Analysed Samples Ltd.) and NIST SRM 361 and 362 (National Institute of Standards and Technology) were in good agreement with certified values.     

Surface chemistry and diffusion of trace and alloying elements during in vacuum thermal deoxidation of stainless steel

Removal of the native surface oxide from steel is an important initial step during vacuum brazing. Trace and alloying elements in steel, such as Mn, Si, and Ni, can diffuse to the surface and influence the deoxidation process. The detailed surface chemical composition and grain morphology of the common stainless-steel grade 316L is imaged and spectroscopically analyzed at several stages of in-vacuum annealing from room temperature up to 850°C. Measurements are performed using synchrotron-based X-ray photoemission and low-energy electron microscopy (XPEEM/LEEM). The initial native Cr surface oxide is amorphous and unaffected by the underlying Fe grain morphology. After annealing to ~700°C, the grain morphology is seen at the surface, persisting also after the complete oxygen removal at 850°C. The surface concentration of first Mn and then Si increases significantly when annealing to 500°C and 700°C, respectively, while Ni and Cr concentrations do not change. Mn and Si are not located only in grain boundaries or clusters but are distributed across over the surface. Both Mn and Si appear as oxides, while Cr oxide becomes metallic Cr. Annealing from 500°C up to 850°C leads to the removal of first the Mn and then Si oxides from the surface, while Cr and Fe are completely reduced to metals. Deoxidation of Cr occurs faster at the grain boundaries, and the final Cr metal surface content varies between the grains. The findings are summarized in a general qualitative model, relevant for austenite steels.     

Solid-phase extraction, separation, and visible spectrophotometric determination of trace amounts of iron in water samples.

A simple and reliable method is presented for the rapid extraction, separation, preconcentration, and determination of iron as its bathophenanthroline complex by the use of octadecylsilica membrane disks and spectrophotometry. We evaluted extraction efficiency, the influence of sample matrix, type and optimum amount of extractant, flow rates of sample solution and eluent, pH, amounts of bathophenanthroline and hydroxylamine hydrochloride, breakthrough volume, and limit of detection. We also studied the effects of various cationic interferences on percent recovery of iron. Complete elution of the complex from disks was obtained with a minimal amount of solvent. The limit of detection of the proposed method is 0.080 ppb. The method was applied to the recovery and determination of iron in natural waters.     

Adsorption of fibrinogen on a biomedical-grade stainless steel 316LVM surface: a PM-IRRAS study of the adsorption thermodynamics, kinetics and secondary structure changes

Polarization-modulation infrared reflection-absorption spectroscopy (PM-IRRAS) was employed to investigate the interaction of serum protein fibrinogen with a biomedical-grade 316LVM stainless steel surface, in terms of the adsorption thermodynamics, kinetics and secondary structure changes of the protein. Apparent Gibbs energy of adsorption values indicated a highly spontaneous and strong adsorption of fibrinogen onto the surface. The kinetics of fibrinogen adsorption were successfully modeled using a pseudo first-order kinetic model. Deconvolution of the amide I bands indicated that the adsorption of fibrinogen on 316LVM results in significant changes in the protein's secondary structure that occur predominantly within the first minute of adsorption. Among the investigated structures, the alpha-helix structure undergoes the smallest changes, while the beta-sheet and beta-turns structures undergo significant changes. It was shown that lateral interactions between the adsorbed molecules do not play a role in controlling the secondary structure changes. An increase in temperature induced changes in the secondary structure of the protein, characterized by a loss of the alpha-helical content and its transformation into the beta-turns structure.     

Solvent extraction of molybdophosphate with cationic dyes and spectrophotometric determination of micro amounts of phosphate in waters

A very sensitive spectrophotometric method for phosphate is reported. Of the several cationic dyes and extracting solvents examined, ethyl violet and a mixed cyclohexane-4-methyl-pentan-2-one solvent (1:3 $\text{v}\text{v}$) are most satisfactory. When the absorbance of ethyl violet is measured in the organic phase at 602 nm, the calibration graph is linear in the range 0–0.6 μg of phosphorus; the molar absorptivity is 2.7 × 10⁵ l mol^-1 cm^-1. The method is applied to the determination of phosphorus as orthophosphate and condensed phosphate in natural waters. The standard deviation and relative standard deviation for the determination of several ppb of phosphorus in tap water were 0.11 and 1.3%, respectively, and recoveries were good.     

Preconcentration procedure for determining trace amounts of Ni,Cd, Pb and Cu in high-salinity waters after cloud-point extraction

A procedure for determination of Cd, Pb, Cu and Ni in high-salinity waters by inductively coupled plasma optical emission spectrometry has been developed. It is based on cloud-point extraction of these metals as complexes of diethyldithiocarbamate (NaDDTC) in micellar media of non ionic surfactant octylphenoxypolyethoxyethanol (Triton X-114). Multivariate optimisation techniques have been applied to optimise the experimental variables. A full two-level factorial design was used to evaluate the influence of variables and Doehlert design was performed to find the optimum values. The effect of interference from residual salinity in surfactant-rich phase was also investigated. The developed procedure allows to achieve enhancement factors of 20.0, 20.4, 19.5 and 20.6, along with limits of detection (3σ _B) of 0.030, 2.1, 0.62 and 0.27 µg L^?1, and precision expressed as relative standard deviation (%RSD, n = 10) of 3.7 (40.0 µg L^?1), 5.7 (20.0 µg L^?1), 6.6 (20.0 µg L^?1) and 3.1% (10.0 µg L^?1) for Cd, Pb, Cu and Ni, respectively. The accuracy was evaluated by spike tests on the seawater (salinity of 35‰) and petroleum produced formation waters (salinity between 15‰ and 75‰). It was obtained by recoveries between 79% and 105%.     

Determination of anthocyanins in wine based on flow-injection, liquid--solid extraction, continuous evaporation and high-performance liquid chromatography--photometric detection

A continuous method, easy to automate, for the determination of anthocyanins in wine based on the coupling of continuous liquid–solid extraction, evaporation, HPLC individual separation and photometric detection is proposed. The target analytes are removed from the wine in a continuous fashion using a C₁₈ minicolumn and eluted with an aqueous solution (pH 2) with 16% acetonitrile. The eluted fraction is concentrated by solvent evaporation assisted by heat and dragging off the vapour using a flow of N₂. For in-line preconcentration, a continuous evaporation module was designed and located in the manifold between the solid-phase minicolumn and the injection valve of the chromatograph. In this way, injection of the sample into the dynamic system leads the plug through it for liquid–solid extraction of the anthocyanins, partial evaporation of the eluent (with a preconcentration factor as required) and transport to the high-pressure injection valve of the chromatograph, where individual separation and subsequent photometric detection take place. The method thus developed for the determination of malvidin-3-glucoside, cyanidin-3-glucoside and peonidin-3-glucoside anthocyanins in Spanish red wines is more sensitive than the batch manual method based on the same steps, has better linearity of the calibrations curves with lower detection limits and much wider determination range for the most abundant anthocyanins in wine. In addition, the method can be fully automated with low acquisition and maintenance costs.     

Electrocatalytic properties of surface oxides on gold,platinum, and stainless steel electrodes in electrooxidation of malic acid

Electrocatalytic properties of oxides formed at gold, platinum, and stainless steel electrodes in the malic acid electrooxidation in 0.1 M Na₂SO₄ are studied. Gas chromatographic analysis of the electrolyte after holding the potential at 1.0 V for 8 h shows that on platinum and gold electrodes 2 mmol of acetaldehyde are produced and on stainless steel, 45 mmol. The acetaldehyde yield is the highest on stainless steel.From Elektrokhimiya, Vol. 41, No. 3, 2005, pp. 304–309.Original English Text Copyright © 2005 by Avramov Ivi, Popi, Antonovi.This article was submitted by the authors in English.