Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines

Trichloroanisole (TCA) in wine results in a sensory defect called “cork taint”, a significant problem for the wine industry. Wines can become contaminated by TCA absorption from the atmosphere through contaminated wood barrels, cork stoppers, and wood pallets. Air-depleted solvent-impregnated (ADSI) cork powder (CP) was used to mitigate TCA in wines. The ADSI CP (0.25 g/L) removed 91% of TCA (6 ng/L levels), resulting in an olfactory activity value of 0.14. A Freundlich isotherm described ADSI CP TCA adsorption with irreversible adsorption and a K_F = 33.37. ADSI CP application had no significant impact on the phenolic profile and chromatic characteristics of red wine. Using headspace sampling with re-equilibration, an average reduction in the volatile abundance of 29 ± 15%, 31 ± 19%, and 37 ± 24% was observed for the 0.10, 0.25, and 0.50 g/L ADSI CP, respectively. The alkyl esters and acids were the most affected. The impact observed was much lower when using headspace sampling without re-equilibration. Isoamyl acetate, ethyl hexanoate, ethyl hexanoate, and ethyl decanoate abundances were not significantly different from the control wine and 0.25 g/L ADSI CP application. Thus, ADSI CP can be a new sustainable fining agent to remove this “off-flavor” from wine, with a reduced impact on the wine characteristics.     

Relationship between sensory and instrumental analysis of 2,4,6-trichloroanisole in wine and cork stoppers

The effect of different corks stoppers on the sensory and instrumental determination of 2,4,6-trichloroanisole (TCA) was studied in wine and cork. A relationship between both measurements was also established.Four types of cork were used to seal white wine bottles for 8 months. The stoppers were from different raw material: a high quality commercial batch (C), slabs with yellow stain (YS) and slabs with a high musty and mouldy taint (T). Spiked samples (S) were prepared from C batch by injecting 1002 ng of TCA into the cork stoppers.TCA was determined by gas chromatography with electron capture detection after headspace solid phase microextraction in bottled wine (12 per group) and after extraction with pentane in the case of corks (six per group). Seven semi-trained assessors evaluated the different samples using a ranking test in 12 and six sessions for wine and cork stoppers, respectively.Wines and corks from S samples showed the highest TCA values in both sensory and instrumental measurements, the lowest values being for C samples. YS and T corks had intermediate values, although in general TCA concentration was higher in T. A slight tendency to increase the TCA content in stoppers with yellow stain compared to C samples was observed in wine. A high correlation coefficient (r=0.82) was found between sensory and instrumental analysis for wine, whereas this coefficient was much lower (r=0.56) for cork stoppers. Some hypotheses are given in order to explain these differences.     

Light-Struck Taste in White Wine: Protective Role of Glutathione,Sulfur Dioxide and Hydrolysable Tannins

Light exposure of white wine can cause a light-struck taste (LST), a fault induced by riboflavin (RF) and methionine (Met) leading to the formation of volatile sulfur compounds (VSCs), including methanethiol (MeSH) and dimethyl disulfide (DMDS). The study aimed to investigate the impact of different antioxidants, i.e., sulfur dioxide (SO₂), glutathione (GSH) and chestnut tannins (CT), on preventing LST in model wine (MW) and white wine (WW), both containing RF and Met. Both MW and WW samples were added with the antioxidants, either individually or in different combinations, prior to 2-h light exposure and they were stored in the dark for 24 months. As expected, the light induced the degradation of RF in all the conditions assayed. Met also decreased depending on the antioxidants added. The presence of antioxidants limited the formation of LST as lower concentrations of VSCs were found in both MW and WW samples. In the latter matrix, neither MeSH nor DMDS were detected in the presence of CT, while only DMDS was found in WW+GSH, WW+SO₂+GSH and WW+CT+SO₂ samples at a concentration lower than the perception thresholds. Considering the antioxidants individually, the order of their effectiveness was CT ≥ GSH > SO₂ in WW under the adopted experimental conditions. The results indicate tannins as an effective enological tool for preventing LST in white wine and their use will be further investigated in different white wines under industrial scale.     

Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO₂ and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.     

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO₂. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO₂, which allows for lower total levels. The use of non-Saccharomyces yeasts, such as Lachancea thermotolerans, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on Brettanomyces. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by Brettanomyces.     

Conductometric Determination of Sulfur Dioxide in Wine Using a Multipumping System Coupled to a Gas-Diffusion cell

A conductometric system with a multipumping module and a gas-diffusion cell has been developed to determine free and total sulfur dioxide (SO₂) in wine. The developed method has two protocols to determine both types of SO₂ using the same system. For free SO₂, sulfite is converted to H₂SO₄ by acidification and diffusion with H₂O₂ in an acceptor channel. The sample was previously hydrolyzed by mixing the sample with NaOH and heated at 70?°C prior making the determination of total SO₂ in order to break the bonds of the combined SO₂. Free and total SO₂ were determined in the ranges of 2.5–25.4 and 10.2–76.2?mg L^?1 with a sample throughput of 13 and 12?h^?1, respectively. The calibration curves of free and total SO₂ were in the range of ΔG (mS cm^?1)?=?(–1.0242?±?0.2871)?+?(0.6613?±?0.0201) [SO₂, mg L^?1], r² of 0.997 and ΔG (mS cm^?1)?=?(–0.5850?±?0.1678)?+?(0.1236?±?0.0033) [SO₂, mg L^?1], r² of 0.997. The proposed automated method is simple and easy to apply for the determination of SO₂ in wine using simple reagents.     

Exploration of the Crystal Structure and Thermal and Spectroscopic Properties of Monoclinic Praseodymium Sulfate Pr2(SO4)3

Praseodymium sulfate was obtained by the precipitation method and the crystal structure was determined by Rietveld analysis. Pr₂(SO₄)₃ is crystallized in the monoclinic structure, space group C2/c, with cell parameters a = 21.6052 (4), b = 6.7237 (1) and c = 6.9777 (1) Å, β = 107.9148 (7)°, Z = 4, V = 964.48 (3) ų (T = 150 °C). The thermal expansion of Pr₂(SO₄)₃ is strongly anisotropic. As was obtained by XRD measurements, all cell parameters are increased on heating. However, due to a strong increase of the monoclinic angle β, there is a direction of negative thermal expansion. In the argon atmosphere, Pr₂(SO₄)₃ is stable in the temperature range of T = 30–870 °C. The kinetics of the thermal decomposition process of praseodymium sulfate octahydrate Pr₂(SO₄)₃·8H₂O was studied as well. The vibrational properties of Pr₂(SO₄)₃ were examined by Raman and Fourier-transform infrared absorption spectroscopy methods. The band gap structure of Pr₂(SO₄)₃ was evaluated by ab initio calculations, and it was found that the valence band top is dominated by the p electrons of oxygen ions, while the conduction band bottom is formed by the d electrons of Pr³⁺ ions. The exact position of ZPL is determined via PL and PLE spectra at 77 K to be at 481 nm, and that enabled a correct assignment of luminescent bands. The maximum luminescent band in Pr₂(SO₄)₃ belongs to the ³P₀ → ³F₂ transition at 640 nm.     

An Organic Solvent-Free Method for the Extraction of Ellagic Acid Compounds from Raspberry Wine Pomace with Assistance of Sodium Bicarbonate

Industrial processing of raspberry juice and wine generates considerable byproducts of raspberry pomace. Ellagic acids/ellagitannins, being characterized by their antioxidant and antiproliferation properties, constitute the majority of polyphenolics in the pomace and are valuable for recovery. In the present study, we developed a novel procedure with sodium bicarbonate assisted extraction (SBAE) to recover ellagic acid from raspberry wine pomace. Key parameters in the procedure, i.e., sodium bicarbonate concentration, temperature, time and solid/liquid (S/L) ratio, were investigated by single factor analysis and optimized subsequently by Response Surface Methodology (RSM). Optimal parameters for the SBAE method here were found to be 1.2% (w/v) NaHCO₃, 1:93 (w/v) S/L ratio, 22 min and 100 °C. Under these conditions, the ellagic acid yield was 6.30 ± 0.92 mg/g pomace with an antioxidant activity of 79.0 ± 0.96 μmol Trolox eq/g pomace (DPPH assay), which are 2.37 and 1.32 times the values obtained by extraction with methanol–acetone–water solvent, respectively. The considerable improvement in ellagic acid extraction efficiency could be highly attributed to the reactions of lipid saponification and ellagitannin hydrolysis resulted from sodium bicarbonates. The present study has established an organic solvent-free method for the extraction of ellagic acid from raspberry wine pomace, which is feasible and practical in nutraceutical applications.     

Multi-Elemental Analysis of Wine Samples in Relation to Their Type,Origin, and Grape Variety

Wine is one of the most popular alcoholic beverages. Therefore, the control of the elemental composition is necessary throughout the entire production process from the grapes to the final product. The content of some elements in wine is very important from the organoleptic and nutritional points of view. Nowadays, wine studies have also been undertaken in order to perform wine categorization and/or to verify the authenticity of products. The main objective of this research was to evaluate the influence of the chosen factors (type of wine, producer, origin) on the levels of 28 elements in 180 wine samples. The concentration of studied elements was determined by ICP-MS (Ag, B, Ba, Be, Bi, Cd, Co, Cr, Cu, Li, Mn, Mo, Ni, Pb, Rb, Sb, Sn, Sr, Te, Tl, U, Zn), ICP-OES (Ca, Fe, K, Mg, Ti), and CVAAS (Hg) techniques in 79 red, 75 white, and 26 rose wine samples. In general, red wines contained higher values of mean and median of B, Ba, Cr, Cu, Mn, Sr and Zn in contrast to other wine types (white and rose). In white wines (when compared to red and rose wines) higher levels of elements such as Ag, Be, Bi, Cd, Co, Li, K and Ti were determined. In contrast, rose wines were characterized by a higher concentration of Fe and U. The study also revealed that in the case of 18 samples, the maximum levels of some metals (Cd—8 samples, Pb—9 samples, Cu—1 sample) were slightly exceeded according to the OIV standards, while for Zn and Ti in any wine sample the measured concentrations of these metals were above the permissible levels. Thus, it can be stated that the studied wines contained, in general, lower levels of heavy metals, suggesting that they should have no effect on the safety of consumption. The results also showed higher pH level for red wines as a consequence of the second fermentation process which is typically carried out for this type of wine (malolactic fermentation). The highest median value of pH was reported for Merlot-based wines, while the lowest was for Riesling. It is assumed that dry Riesling has a higher content of tartaric and malic acid than dry Chardonnay grown in the same climate. From all of the studied countries, wines from Poland seemed to present one of the most characteristic elemental fingerprints since for many elements relatively low levels were recorded. Moreover, this study revealed that also wine samples from USA and Australia can be potentially discriminated from the rest of studied wines. For USA the most characteristic metal for positive identification of the country of origin seems to be uranium, whereases for Australia – strontium and manganese. Based on the highly reduced set of samples, it was not possible to differentiate the studied wine products according to the grape variety other than Syrah, and partially Chardonnay. Since all the Syrah-based samples originated from the same country (Australia) thus, the observed grouping should be more related with the country of origin than the grape variety.     

Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry

Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it. High volatile phenols such as guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and o-, p-, m-cresols have been suggested to be related to smoke-exposed grape and wine. This paper describes an analytical approach based on ethylene glycol/polydimethylsiloxane (EG/PDMS)-stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) to quantify or estimate the concentrations of some smoke-related volatile phenols in wines. Correlation coefficients with R² ≥ 0.990 were obtained. This method can quantify most smoked-related volatile phenols down to 0.5 μg/L in wine in selective ion monitoring mode. Recovery for the targeted volatile phenols ranged from 72.2% to 142.4% in the smoke-tainted wine matrix, except for 4-vinylguaiacol. The standard deviations of the volatile phenols were from 0 to 23% in smoke-tainted wine. The approach provides another tool to evaluate wine smoke exposure and potential smoke taint.     

Determination of Volatile Compounds in Wine by Automated Solid-Phase Microextraction and Gas Chromatography

Solid-phase microextraction in headspace mode has been applied to the determination of volatile compounds (3-methyl-1-butyl acetate, 3-methyl-1-butanol, ethyl hexanoate, pentanol, hexanol, linalool, diethyl succinate, α-terpineol, 2-phenylethyl acetate, geraniol, 2-phenylethanol and octanoic acid) in wine samples from the Denominación de Origen Calificada Rioja using gas chromatography and a flame ionization detector. After the preliminary tests, several parameters were optimized using a Plackett-Burman design to get the most relevant variables. These parameters were: extraction time, desorption time, split ratio, magnetic stirring, type of fibre, type of injection (headspace or direct sampling) and type of salt. Five wine samples were analysed under optimum conditions. Concentrations ranging from 0.0104 mg L^?1 for pentanol and 48.9 mg L^?1 for 3-methyl-1-butanol were obtained. Linalool, α-terpineol and geraniol were not detected. Limit of detection ranging 0.00150-0.00800 mg L^?1 and relative standard deviation ranging 1.1–5.7% were obtained.     

Detection of ethanol in human body fluids by headspace solid-phase micro extraction (SPME)/capillary gas chromatography

Summary Ethanol has been found extractable from human whole blood and urine samples by headspace solid-phase micro extraction (SPME) with a Carbowax/divinylbenzene-coated fiber. After heating a vial containing the body fluid sample with ethanol, and isobutanol as internal standard (IS) at 70°C in the presence of (NH₄)₂SO₄, a Carbowax/divinylbenzene-coated SPME fiber was exposed in the headspace of the vial to allow adsorption of the compounds. The fiber needle was then injected into a middle-bore capillary gas chromatography (GC) port. The headspace SPME-GC gave intense peaks for both compounds; a small amount of background noises appeared, but did not interfere with the detection of the compounds. Recoveries of ethanol and IS were 0.049 and 0.026% for whole blood, respectively, and 0.054 and 0.085% for urine, respectively. The calibration curves for ethanol showed excellent linearity in the range of 80–5000 mg L^–1 for whole blood and 40–5000 mg L^–1 for urine; the detection limits for both samples were 20 and 10 mg L^–1, respectively. The data on actual determination of ethanol after the drinking of beer are also presented for two subjects.     

The Effect of Intramolecular Hydrogen Bond Type on the Gas-Phase Deprotonation of ortho-Substituted Benzenesulfonic Acids. A Density Functional Theory Study

Structural factors have been identified that determine the gas-phase acidity of ortho-substituted benzenesulfonic acid, 2-XC₆H₄–SO₃H, (X = –SO₃H, –COOH, –NO₂, –SO₂F, –C≡N, –NH₂, –CH₃, –OCH₃, –N(CH₃)₂, –OH). The DFT/B3LYP/cc-pVTZ method was used to perform conformational analysis and study the structural features of the molecular and deprotonated forms of these compounds. It has been shown that many of the conformers may contain anintramolecular hydrogen bond (IHB) between the sulfonic group and the substituent, and the sulfonic group can be an IHB donor or an acceptor. The Gibbs energies of gas-phase deprotonation Δ_rG⁰₂₉₈ (kJ mol^–1) were calculated for all compounds. It has been set that in ortho-substituted benzenesulfonic acids, the formation of various types of IHB is possible, having a significant effect on the Δ_rG⁰₂₉₈ values of gas-phase deprotonation. If the –SO₃H group is the IHB donor, then an ion without an IHB is formed upon deprotonation, and the deprotonation energy increases. If this group is an IHB acceptor, then a significant decrease in Δ_rG⁰₂₉₈ of gas-phase deprotonation is observed due to an increase in IHB strength and the A⁻ anion additional stabilization. A proton donor ability comparative characteristic of the –SO₃H group in the studied ortho-substituted benzenesulfonic acids is given, and the Δ_rG⁰₂₉₈ energies are compared with the corresponding values of ortho-substituted benzoic acids.     

Catalytic and Stoichiometric Baeyer–Villiger Oxidation Mediated by Nonheme Peroxo-Diiron(III), Acylperoxo,and Iodosylbenzene Iron(III) Intermediates

In this paper we describe a detailed mechanistic studies on the [Fe^II(PBO)₂(CF₃SO₃)₂] (1), [Fe^II(PBT)₂(CF₃SO₃)₂] (2), and [Fe^II(PBI)₃](CF₃SO₃)₂ (3)-catalyzed (PBO = 2-(2′-pyridyl)benzoxazole, PBT = 2-(2′-pyridyl)benzthiazole, PBI = 2-(2′-pyridyl)benzimidazole) Baeyer–Villiger oxidation of cycloketones by dioxygen with cooxidation of aldehydes and peroxycarboxylic acids, including the kinetics on the reactivity of (μ-1,2-peroxo)diiron(III), acylperoxo- and iodosylbenzene-iron(III) species as key intermediates.     

Determination of sulfur forms in wine including free and total sulfur dioxide based on molecular absorption of carbon monosulfide in the air–acetylene flame

A new method for the determination of sulfur forms in wine, i.e., free SO₂, total SO₂, bound SO₂, total S, and sulfate, is presented. The method is based on the measurement of the carbon monosulfide (CS) molecular absorption produced in a conventional air–acetylene flame using high-resolution continuum source absorption spectrometry. Individual sulfur forms can be distinguished because of the different sensitivities of the corresponding CS molecular absorption. The sensitivity of free SO₂ is about three times higher than the value for bound SO₂ and sulfate. The method makes use of procedures similar to those used in classic reference methods. Its performance is verified by analyzing six wine samples. Relative standard deviations are between 5 and 13% for free SO₂ and between 1 and 3% for total SO₂. For the validation of the accuracy of the new method, the results are compared with those of reference methods. The agreement of the values for total SO₂ with values of the classic method is satisfactory: five out of six samples show deviations less than 16%. Due to the instability of free SO₂ in wine and the known problems of the used reference method, serious deviations of the free SO₂ results are found for three samples. The evaluation of the limits of detection focuses on the value for free SO₂, which is the sulfur form having by far the lowest concentration in wine. Here, the achievable limit of detection is 1.8 mg L⁻¹. Figure Detection of non-metal elements using continuum source flame absorption spectrometry     

Detection of organophosphate pesticides in human body fluids by headspace solid-phase microextraction (SPME) and capillary gas chromatography with nitrogen-phosphorus detection

Summary Organosphosphate pesticides have been found extractable by headspace solid-phase microextraction (SPME), and the best conditions of their extraction from human whole blood and urine samples have been investigated. The body fluid samples containing nine pesticides (IBP, methyl parathion, fenitrothion, malathion, fenthion, isoxathion, ethion, EPN and phosalone) were heated at 100°C in a septum-capped vial in the presence of various combinations of acid and salts, and SPME fiber was exposed to the headspace of the vial to allow adsorption of the pesticides before capillary gas chromatography (GC) with nitrogen-phosphorus detection. The heating with distilled water/HCl/(NH₄)₂SO₄/NaCl and with distilled water/HCl gave the best results for urine and whole blood, respectively. Recoveries of the nine pesticides were 0.8–10.6% except for phosalone (0.03%) for whole blood, and 3.8–40.2% for urine. The calibration curves for the pesticides showed linearity in the range of 50–400 ng/0.5 mL for whole blood except for malathion (100–400 ng/0.5 mL whole blood) and 7.5–120 ng/0.5 mL for urine except for phosalone (15–120 ng/0.5 mL urine) with detection limits of 2.2–40 ng/0.5 mL for whole blood and 0.8–12 ng/0.5 mL for urine.     

Dry Red Wine Making Using Yeast Immobilized on Cork Pieces

The commercial Saccharomyces cerevisiae Uvaferme 299 wine yeast was immobilized on cork pieces to produce a biocatalyst for use in dry red wine making. The immobilized biocatalyst was suitable for clarified and non-clarified grape must fermentation at ambient and low temperatures (0–25 °C). Fermentation times were low and very low amounts of residual sugar were detected, showing suitability for dry wine production. The presence of suspended solids in the non-clarified must did not affect the activity of the immobilized cells. Complete fermentation of sugars at 0 °C was possible with immobilized Uvaferme 299, although not a cryotolerant strain, indicating a cryoprotective effect of cork. The presence of cork did not affect the composition of major volatiles with methanol and acetaldehyde kept at low levels. Reduction of amyl alcohols on total volatiles was also observed in wines fermented at low temperatures. Differences in the headspace aroma profile in wines produced by immobilized and free cells were found by GC–MS analysis, but no cork taint compounds were detected.     

Development of headspace solid-phase microextraction-gas chromatography-mass spectrometry methodology for analysis of terpenoids in Madeira wines

A dynamic headspace solid-phase microextraction methodology was developed for analysis of varietal aroma compounds in must and Madeira wine samples, a spirit wine with an ethanol content of 18% (v/v). The factors with influence in the headspace solid-phase microextraction efficiency such as: fibre coating, extraction time and temperature, pH, ionic strength, ethanol content, desorption time and temperature, were optimised and the method validated. The best results were obtained for a 85 μm polyacrylate fibre, with a 60 min headspace for must and 120 min for wine samples, in a 2.4 ml sample at 40 °C with 30% of NaCl. The extract is injected in the splitless mode in a GC-MS Varian system, Saturn III, and separated on a Stabilwax capillary column. The linear dynamic range of the method covers the normal range of occurrence of analytes in wine with typical r² between 0.985 (β-ionone) and 0.998 (linalool) for musts and between 0.980 (α-terpineol) and 0.999 (linalool) for must and wine samples, respectively. For must samples the reproducibility ranges from 2.5% (citronellol) to 14.4% (nerolidol) (as R.S.D.), and from 4.8% (citronellol) to 14.2% (nerolidol) for wine samples. The analysis of spiked samples has shown that matrix effects do not significantly affect method performance. Limits of detection obtained are in low μg l⁻¹ range for all compounds analysed in this study.     

Potentiometric determination of free acidity and uranium in uranyl nitrate solutions using sulfate as complexing agent

In this paper free acid and uranium present together in the range of 0.05–3.0 meq and 20–250 mg, respectively, have been determined by potentiometric titration, using Na₂SO₄ and (NH₄)₂SO₄ complexants and NaOH and Na₂CO₃ as titrants. The results are presented as percentage recovery of free acidity and uranium over the range studied. It has been shown that percentage recovery of free acidity suggests a bias which varied from –5% to +74% at different free acidity and uranium concentrations for the Na₂SO₄–NaOH, Na₂SO₄–Na₂CO₃ and (NH₄)₂SO₄–NaOH complexant — titrant combinations. The percentage recovery of uranium always showed a positive bias which could be up to +8% for extreme free acidity — uranium ratios in the case of Na₂SO₄–Na₂CO₃ complexant — titrant combination. For the other Na₂SO₄–NaOH and (NH₄)₂SO₄–NaOH complexant — titrant combinations a positive bias of up to only +4% has been noticed.     

A Review of Ladybug Taint in Wine: Origins,Prevention, and Remediation

Ladybug taint (also known as ladybird taint) is a relatively recently recognized fault that has been identified in wines from a wide range of terroirs. Alkyl-methoxypyrazines—particularly 2-isopropyl-3-methoxypyrazine—have been determined as the causal compounds, and these are introduced into grape must during processing, when specific species of vineyard-dwelling Coccinellidae are incorporated into the harvested fruit. Coccinella septempunctata, and especially the invasive Harmonia axyridis, are the beetles implicated, and climate change is facilitating wider dispersal and survivability of H. axyridis in viticultural regions worldwide. Affected wines are typically characterized as possessing excessively green, bell pepper-, and peanut-like aroma and flavor. In this paper, we review a range of vineyard practices that seek to reduce Coccinellidae densities, as well as both “standard” and novel wine treatments aimed at reducing alkyl-methoxypyrazine load. We conclude that while prevention of ladybug taint is preferable, there are several winery interventions that can remediate the quality of wine affected by this taint, although they vary in their relative efficacy and specificity.