[PDF] Mass Spectrometry In Grape And Wine Chemistry eBook

Author : Riccardo Flamini
Publisher : John Wiley & Sons
Page : 365 pages
File Size : 18,44 MB
Release : 2009-12-23
Category : Science
ISBN : 0470552913

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A concise, up-to-date overview of the applications of mass spectrometry To be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry. Nowadays, mass spectrometry is a crucial aspect in ensuring the production, the quality, and the safety of grape, wine, and grape derivative products. Mass Spectrometry in Grape and Wine Chemistry examines in depth the relationship between the high structural identification power of mass spectrometry techniques and the chemistry of grapes and wine. The text is divided into two parts. The first section provides an overview of mass spectrometry methods in relation to enology in three chapters. The second section offers seven chapters on wine chemistry as well as traditional topics and new developments in mass spectrometry. Mass Spectrometry in Grape and Wine Chemistry explores many mass spectrometry applications, including: Ionization methods Mass analyzers and mass measurements Mass spectrometry methodologies Grape aroma compounds Volatile and aroma compounds in wines Grape and wine polyphenols Compounds released by wood into wine Wine defects caused by compounds Pesticide detection analysis Peptides and proteins of grape and wine Written by leading experts in the field, this book presents an introduction to mass spectrometry and outlines ways to maximize quality control and product safety for the best results. Mass Spectrometry in Grape and Wine Chemistry is an essential handbook for laboratories working in enology.

Author : Riccardo Flamini
Publisher : John Wiley & Sons
Page : 362 pages
File Size : 14,80 MB
Release : 2008-04-30
Category : Science
ISBN : 0470754311

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This book presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products. It explains the different applications and techniques used in the laboratory, such as liquid- and gas-phase chromatography, mass spectrometry, and capillary electrophoresis, and describes the methods developed using instrumentation with high performance and reliability. Additionally, the book covers the principal applications of modern sample preparation methods, such as solid-phase-extraction and solid-phase-microextraction.

Author : Rosa Perestrelo
Publisher : MDPI
Page : 148 pages
File Size : 15,42 MB
Release : 2020-05-27
Category : Science
ISBN : 3039287346

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Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several chemical and biochemical processes. Microextraction techniques in tandem with high-resolution analytical instruments have been applied by wine researchers to expand the knowledge of wine’s chemical composition with the purposes of improving wine quality, supporting winemaker decisions related to the winemaking process, and guaranteeing the authenticity of wine. As a result, we proposed “Chemical/Instrumental Approaches to the Evaluation of Wine Chemistry” as a topic for a Special Issue in Molecules. This Special Issue aims to provide an update on state-of-the-art extraction procedures (e.g., solid-phase microextraction (SPME)) and analytical tools (e.g., nuclear magnetic resonance (NMR), inductively coupled plasma mass spectrometry (ICP-MS), ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)), emphasizing their use as suitable platforms for the establishment of the chemical composition of wine (volatomic profile, antioxidants, phenolic pattern, and elemental composition, among others). Information related to wine sensorial properties, contaminants, authenticity, and chemometric tools used for data treatment are described in this Issue.

Author : Michael C. Qian
Publisher : OUP USA
Page : 0 pages
File Size : 11,18 MB
Release : 2013-03-14
Category : Science
ISBN : 9780841227903

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Describes the advances in flavor chemistry research related to alcoholic beverages.

Author : Jillian Angela Jastrzembski
Publisher :
Page : 214 pages
File Size : 15,26 MB
Release : 2017
Category :
ISBN :

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A novel mass spectrometry method was developed for the rapid quantification of odor-active volatiles in food matrices. Quantitative analyses of trace-level volatile compounds are routinely performed as an objective measure of flavor in foodstuffs and raw materials. Standard analytical methods based on gas chromatography-mass spectrometry (GC-MS) usually require 30-60 minutes/sample. This low throughput is poorly suited for several emerging directions in flavor research or process control which can potentially create thousands of samples, e.g. characterization of breeding populations, as well as characterization of raw materials. Ambient ionization (AI) techniques like DART-MS are much faster, but with the drawback of lower sensitivity/ selectivity. A sorbent-coated mesh was developed for the extraction and pre-concentration of volatiles (Solid Phase Mesh Enhanced Sorption from Headspace, SPMESH), which could then be analyzed by Direct Analysis in Real Time (DART)-MS. The SPMESH coating material was optimized for the extraction of odor-active volatiles in complex food matrices. In combination with high resolution mass spectrometry (HRMS), SPMESH-DART could obtain detection limits below sensory thresholds for a variety of compounds with olfactory relevance in food matrices. The new method was validated in grape macerates, exhibiting excellent agreement with established GC-MS methodology (r2≥0.90). In a separate study, the mechanism for evolution of hydrogen sulfide during storage of wines fermented on elemental sulfur was investigated. Hydrogen sulfide (H2S) is frequently found in faulted wines with sulfurous off-aromas. H2S is reported to increase during bottle storage of some wines, and the identity of all potential precursors responsible for this latent H2S is still not resolved. We have shown that elemental sulfur residues (S0) on grapes can not only produce H2S during fermentation, but also yield wine-soluble intermediates capable of generating more H2S during storage. Through HPLC – high resolution mass spectrometry, we identified H2S-releasing polythionates in the S0 fermented wine sample that are absent in the control, and propose a mechanism for the formation of a supplementary S0-derived source.

Author : Andrew L. Waterhouse
Publisher : John Wiley & Sons
Page : 775 pages
File Size : 36,65 MB
Release : 2016-06-07
Category : Science
ISBN : 1118730704

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Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality. This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.

Author : Maria Carla Cravero
Publisher : MDPI
Page : 138 pages
File Size : 22,82 MB
Release : 2019-11-14
Category : Science
ISBN : 3039217682

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Wine traceability is a central theme in the current world market where consumers are increasingly demanding the quality and origin of food and drink. The wine production chain and wine composition are generally controlled by different laws (International Organization of Vine and Wine (OIV), European Union (EU), and national governments) and need specific documentation. Nevertheless, wine production is subject to fraud. Consequently, the improvement of the methods applied to verify the origin and quality of wines is very important to protect wine consumers and producers. In this book, eight different papers—six research papers and two reviews—address the topic from different points of view.

Author : M. Victoria Moreno-Arribas
Publisher : Springer Science & Business Media
Page : 729 pages
File Size : 49,79 MB
Release : 2008-11-06
Category : Technology & Engineering
ISBN : 0387741186

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The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Author : Maurício Bonatto Machado de Castilhos
Publisher : Springer Nature
Page : 198 pages
File Size : 10,81 MB
Release : 2023-05-12
Category : Technology & Engineering
ISBN : 1071630881

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This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography with Mass Spectrometry (HPLC-MSn), Gas Chromatography coupled with Mass Spectrometry (GC-MS) and Nuclear Magnetic Resonance (NMR). Authoritative and cutting-edge, Basic Protocols in Enology and Winemaking aims to be a useful and practical guide to new researchers and experts looking to expand their knowledge.