Alcohol Electrodes in Beverage Measurements

Abstract

An alcohol electrode which had been optimized¹ to give an extended linear response to alcohol, eliminate the classical electrochemical interferences of hydrogen peroxide-based electrodes and be pH independent, was used to measure the alcohol concentration in beverage samples both in batch and FIA (wall jet) mode. The results obtained were compared to a spectrophotometric measurement used with a Sigma kit. It was found that the batch measurements were more accurate than the kit and FIA, although very good precision could be obtained with FIA. The method is rapid, easy to perform and requires no sample preparation.     

Bismuth Modified Gold Microelectrode for Pb(II) Determination in Wine Using Alkaline Medium

Electrodeposition of bismuth on gold microelectrodes for determination of Pb(II) by square wave anodic stripping voltammetry (SWASV) was accomplished by an in situ procedure in alkaline solution. A linear calibration plot for Pb(II) in the concentration range 40 to 6700 nmol L^?1 (r=0.998) was obtained, the detection limit was found to be 12.5 nmol L^?1 (S/N=3) and the relative standard deviation in solutions containing 1 μmol L^?1 Pb(II) was 4% (n=12). The analytical performance of the proposed sensor was tested by measuring the Pb(II) concentration in a wine sample. The result was in good agreement with the one obtained by GFAAS.     

Separation of food-related biogenic amines by ion-interaction reversed-phase high performance liquid chromatography. Tyramine,histamine, 2-phenylethylamine,tryptamine and precursor aminoacids. Application to red wine

Summary Methods for the separation of food-related biogenic amines (histamine, tyramine, 2-phenylethylamine and tryptamine) have been developed based on ion-interaction reversed-phase liquid chromatography.Two different interaction reagents have been comparatively used, namely octylamine ortho-phosphate (at wave-lengths of 230, 254 and 280 nm) and octylamine salicylate (at a wavelength of 254 nm). The different elution sequence orders shown by the investigated amines for the two reagents are discussed and compared.The detection limits obtained were 20 ppb for tryptamine ( =280 nm), 500 ppb for 2-phenylethylamine (=254 nm), 400 ppb for tyramine (=230 or 280 nm) and 900 ppb for histamine (=230 nm).The method was applied to the analysis of a five years old Italian red wine, in which 2-phenylethylamine (at a concentration of 72±3 ppm) and tryptamine (at a concentration of 4.0±0.3 ppm) were found to be present.     

NMR identification of ethyl-linked anthocyanin-flavanol pigments formed in model wine ferments

The ethyl-linked pigments produced by the reaction between either catechin or epicatechin and malvidin 3-O-glucoside with added acetaldehyde have been isolated and characterised by NMR spectroscopy. These pigments are generated in high concentrations in model fermentations containing added malvidin 3-O-glucoside and (epi)catechin when inoculated with Saccharomyces cerevisiae yeast. This confirms that these pigments are produced during fermentation from metabolically produced acetaldehyde and provides evidence that the formation of these pigments may be a significant contributor to the purple colouration of young red wines.     

Flow injection,amperometric determination of ethanol in wines after solid-phase extraction

Ethanol in wines was determined by flow injection analysis with an amperometric detector using an oxidized nickel wire. Solid-phase extraction with a strong anion exchanger was used to remove interferences such as organic acids from the matrix, and the residue of the extraction was injected directly into the FIA system. The recoveries of ethanol from wines spiked with standards ranged from 101% to 103%. The response of the nickel electrode to ethanol is dependent on the applied potential and the pH of the carrier. The optimal conditions for the detection of ethanol were an applied potential of +0.60 V (vs. Ag/AgCl) in a carrier of 100 mM sodium hydroxide solution. The electrode exhibited a linear response from 10⁻⁵ to 10⁻³ M, with a detection limit of 1 × 10⁻⁶ M. The method was demonstrated by the determination of ethanol in wines.     

The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples

Apple vinegar is a natural product widely used in food and traditional medicine as it contains many bioactive compounds. The apple variety and production methods are two factors that play a major role in determining the quality of vinegar. Therefore, this study aims to determine the quality of apple vinegar samples from different varieties (Red Delicious, Gala, Golden Delicious, and Starking Delicious) prepared by three methods using small apple pieces, apple juice, and crushed apple, through determining the physicochemical properties and antibacterial activity of these samples. The antibacterial activity was studied against five pathogenic bacteria: Staphylococcus aureus, Klebsiella pneumonia, Escherichia coli (ATB: 57), Escherichia coli (ATB: 97), and Pseudomonas aeruginosa, using two methods, disk diffusion and microdilution, for determining the minimum inhibitory concentrations and the minimum bactericidal concentrations. The results of this study showed that the lowest pH value was 3.6 for Stark Delicious, obtained by liquid fermentation, and the highest acetic acid values were 4.7 and 4% for the vinegar of Red Delicious and Golden Delicious, prepared by solid fermentation, respectively. The results of the antibacterial activity showed considerable activity of apple vinegar on the tested strains. Generally, the Staphylococcus aureus strain appears less sensitive and Pseudomonas aeruginosa seems to be very sensitive against all samples, while the other strains have distinct sensitivities depending on the variety studied and the method used. A higher antibacterial activity was found in vinegar obtained by the apple pieces method and the Red Delicious variety, with a low MIC and MBC recorded, at 1.95 and 3.90 µL/mL, respectively. This study has shown that the choice of both apple variety and production method is therefore an essential step in determining and aiming for the desired quality of apple vinegar.     

Comparison of Phenolic Profile of Balsamic Vinegars Determined Using Liquid and Gas Chromatography Coupled with Mass Spectrometry

Balsamic vinegar is one of the best known and most popular types of vinegar, and it is a rich source of polyphenolic compounds. The quality of balsamic vinegar as well as the content of phenolic substances vary depending on the production method. In the present work, we have developed a method for comprehensive characterization of the content of phenolic compounds in balsamic vinegars based on the combination of gas chromatography (GC) and high-performance liquid chromatography (HPLC) coupled with mass spectrometric detection in single mode (MS) and tandem mode (MS/MS). In total, 14 samples of different types of balsamic vinegar were analyzed without difficulty in sample preparation. The separation conditions and detection parameters of HPLC-MS/MS were optimized and used for the determination of 29 phenolic compounds and 6 phenolic acids. The profile of phenolic compounds was completed by semi-quantitative analysis of volatile organic compounds using GC-MS after optimized headspace solid-phase microextraction. Gallic acid, protocatechuic acid, caffeic acid, and p-coumaric acid have been identified as the major phenolic compounds in balsamic vinegars.     

梨醋半成品的超滤处理

用截留分子量不同的中空纤维超滤膜组件对梨醋半成品进行了处理.结果表明,使用截留分子量为1万的中空纤维超滤膜组件,在0.1 MPa压力差和室温下,将梨醋半成品超滤5 h,透过通量基本恒定在6 L/(m2.h).梨醋经过超滤,酸度保留率可达97.4%,糖度保留率88.3%,且风味不变,澄清透明,放置13个月无沉淀物.     

Automated on-line-solid-phase extraction—high-performance liquid chromatography-diode array detection of phenolic compounds in sherry wine

A new analytical method has been developed for sample preconcentration and analysis of phenolic compounds in sherry wine using on-line solid-phase extraction(SPE)-HPLC-diode array detection. The samples of wine were injected and adsorbed onto polystyrene divinylbenzene cartridges; a robotic semiflexible system was used to automate the SPE stage. Chromatographic separation was carried out in a Symmetry C₁₈ steel cartridge, with a two-step elution gradient. Peaks were identified by comparing their UV spectra with the library of spectra compiled by the authors.     

Orthogonal signal correction applied to the classification of wine and molasses vinegar samples by near-infrared spectroscopy. Feasibility study for the detection and quantification of adulterated vinegar samples

The most common fraudulent practice in the vinegar industry is the addition of alcohol of different origins to the base wine used to produce wine vinegar with the objective of reducing manufacturing costs. The mixture is then sold commercially as genuine wine vinegar, thus constituting a fraud to consumers and an unfair practice with respect to the rest of the vinegar sector. A method based on near-infrared spectroscopy has been developed to discriminate between white wine vinegar and alcohol or molasses vinegar. Orthogonal signal correction (OSC) was applied to a set of 96 vinegar NIR spectra from both original and artificial blends made in the laboratory, to remove information unrelated to a specific response. The specific response used to correct the spectra was the extent of adulteration of the vinegar samples. Both raw and corrected NIR spectra were used to develop separate classification models using the potential functions method as a class-modeling technique. The previous models were compared to evaluate the suitability of near-infrared spectroscopy as a rapid method for discrimination between vinegar origin. The transformation of vinegar NIR spectra by means of an orthogonal signal-correction method resulted in notable improvement of the specificity of the constructed classification models. The same orthogonal correction approach was also used to perform a calibration model able to detect and quantify the amount of exogenous alcohol added to the commercial product. This regression model can be used to quantify the extent of adulteration of new vinegar samples.