HPLC-DAD–MS Analysis of Anthocyanins in Rose Wine Made From cv. Öküzgözü Grapes,and Effect of Maceration Time on Anthocyanin Content

The anthocyanin composition of rose wine made from cv. Öküzgözü, a variety of grape native to Turkey, and the effect of maceration time (3, 6, 12, 18, or 24 h) on the anthocyanin content of the wine have been investigated. High-performance liquid chromatography with diode-array detection (HPLC-DAD) and mass spectrometry (MS) were used for anthocyanin analysis. Thirteen different anthocyanins, including five glucosides, five acetyl glucosides, and three coumaroyl glucosides were identified and quantified. It was found that an important characteristic of Öküzgözü rose wine was the presence of a large amount of malvidin-3-glucoside and its acylated esters. The total anthocyanin content of the wine increased with increasing maceration time. On the basis of sensory analysis, the most preferred wine was that produced with 3-h maceration, because of its better color and general flavor attributes.     

光程变化对基于近红外光谱的黄酒品质检测的影响

以绍兴酒为研究对象,利用近红外光谱分析技术和化学计量学分析方法,开展了光程变化对基于近红外光谱的黄酒品质检测影响的研究,建立了黄酒酒精度、糖度和pH值3个品质指标的分析模型.通过比较0.5,1,1.5,2,2.5和3 mm 6个不同光程,并比较原始光谱、一阶微分光谱和二阶微分光谱三种光谱预处理方式对模型性能的影响,确定了这3个指标的最佳检测方式.黄酒酒精度和pH的最佳检测方式为:光程2 mm,采用偏最小二乘回归结合原始光谱;糖度的最佳检测方式为光程1mm,采用偏最小二乘回归结合原始光谱.这一研究表明光程变化对基于近红外光谱的黄酒品质检测有影响,选择合适的光程能够有效地提高检测精度.     

A study of the physiological changes and the nutritional qualities of irradiated apples and the effect of irradiation on apples stored at room temperature

The effects of γ-irradiation on the metabolism and nutritional qualities of cold Delicious apples and on the lethality of verticillate pathogenic fungi have been studied. The storage effect of irradiation on apples at room temperature has been observed. The results showed that the respiratory intensity of irradiated apple at 0.3–0.5 kGy was near or lower than that of unirradiated apple after 15 days irradiation. The amount of ethylene release was obviously inhibited when fruits were irradiated with 0.3–0.7 kGy. The flesh firmness of apple irradiated with 0.3–0.9 kGy was higher than that of unirradiated apple with the increasing of storage time. The negative correlations between the flesh firmness and the activities of pectinesterase (PE), polygalacturonase (PG) were observed when the dosage was lower than 1.5 kGy. The 2.0 kGy irradiation damaged the ultrastructure of cells, induced the softening of apple. When apples were irradiated with 0.7–2.0 kGy, the contents of 4 important volatile components of apple would be decreased. However, the dosage mentioned above had no effects on the pure chemicals. The studies showed that there was no significant effect of irradiation with 0.3–2.0 kGy on the nutritional qualities of apples and this dosage range could effectively control the verticillate pathogenic fungi. The result of storage experiments showed that the rotting fruits were obviously decreased by 0.3–0.9 kGy irradiation.     

Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape

Aromatic components are important functional products during the wine fermentation process. In the current study, nine strains (Y10, Y5, Y21, Y2, Y19, Y16, Y3, Y13 and Y4) of non-Saccharomyces were isolated from Cabernet Sauvignon grape wine. Aromatic components from Cabernet sauvignon-fermented wine were determined the phylogenetic evolution status of different non-Saccharomyces based on 26S rDNA and D1/D2 sequence analysis and analysed by a gas chromatography–mass spectrometry analysis, and they were grouped into one category with four different yeast genus which were Meyerozyma guilliermondii, Brettanomyces naardenensis, Pichia guilliermondi and Candida fermentati. A total of 102 kinds of aroma components were detected, including 39 kinds of esters, 31 kinds of alcohols, 8 kinds of ketones, 10 kinds of alkanes, 15 kinds of acids and 4 kinds of other aroma substances.     

Automation of sample preparation as a preliminary stage in the high-performance liquid chromatographic determination of polyphenolic compounds in sherry wines

The procedure for automating the method of sample preparation by solid-phase extraction prior to the HPLC analysis of polyphenolic compounds in sherry wine is described. This method consists of two stages, the first being sample preconcentration and cleaning using a C₁₈ cartridge and the second fractionation using a SAX anion exchanger. The first direct application of the method, using a semi-flexible robot system, did not produce satisfactory results, thus requiring a series of modifications and optimization of the variables inherent in the device itself. The automated method as modified produced considerable improvements over the manual method with respect to the recovery and repeatability values obtained with the different polyphenolic species used in its optimization. Subsequent testing of the method with real samples of sherry wine proved its applicability for tracking the evolution of polyphenolic species in wine.     

激光治疗PWS中制冷剂喷射冷却过程的数值模拟

本文采用有限容积法对制冷剂喷射冷却(Cryogen spray cooling,CSC)过程进行了数值分析,研究了皮肤组织温度场随时间、空间的分布规律,初步分析了喷射过程中可能发生的冷损伤.探讨了不同喷嘴距离对于喷射换热过程的影响.结果表明:本文的模拟结果定性符合文献中的试验结果;由于制冷剂喷射不均匀性带来的冷保护不足问题可以通过适当延长冷却时间(如大于80 ms)加以避免;低温制冷剂带来的冷损伤仅局限于浅表皮层,不会对人体造成伤害;喷射距离对于整个换热过程的影响非常有限,可以较为自由地布置喷嘴位置.     

Review of recent UV–Vis and infrared spectroscopy researches on wine detection and discrimination

Wine has become a commodity of significant commercial value, and the demand for high quality wine by consumers has been increasing. Suitable analytical techniques are needed for its quality control. Ultraviolet, Visible, Near-infrared and infrared spectroscopy is by far one of the most important techniques for determining the wine quality, including its components and characterization. This review will overview the available most recent applications of spectroscopic techniques in the past decade for wine quality prediction and discrimination both quantitatively and qualitatively. The fundamental principles of these techniques will be introduced briefly, and some innovative setups/instrumentations will also be illustrated. At last the limitations and prospects of spectroscopic techniques for wine industry will be discussed.