Shiraz, also known as Syrah or Hermitage, is one of Australia's most popular red wine varieties both domestically and internationally. Black pepper aroma and flavor are important to some Australian Shiraz red wine styles. Recently, rotundone (a bicyclic sesquiterpene) was identified as the potent aroma compound responsible for pepper aromas in grapes, wine, herbs, and spices, including peppercorns. Here the development, optimization, and validation of the analytical method for the quantitative determination of rotundone in grapes and wine are described and discussed. The method is precise, accurate, robust, and sensitive with a subpart per trillion limit of quantitation. The method uses stable isotope dilution analysis with d(5)-rotundone as internal standard, solid-phase extraction and microextraction, and gas chromatography-mass spectrometry.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/jf800184t | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Investigating a new alarming outbreak of in Tuscany (Central Italy): molecular characterization and gene typing elucidate the complex phytoplasma ecology in the vineyard agroecosystem.
Front Plant Sci
December 2024
Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy.
(FD) is a major grapevine disease in Europe, despite the quarantine status of its causal agent [FD phytoplasma (FDp)] and the mandatory monitoring and vector control practices. As alarming FD epidemic outbreaks continue to appear in Tuscany (Central Italy), a 4-year survey was carried out in the main wine-growing areas of the region, where FD presence was investigated in both primary and secondary FDp hosts and vectors, i.e.
View Article and Find Full Text PDFEffect of the initial glucose concentration on the performance of ice wine fermentation of Vidal grape juice.
Sci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
View Article and Find Full Text PDFComparative analysis of sensory properties and chemical composition in grape spirits: Pervaporation separation vs. distillation.
Food Chem
December 2024
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
To clarify the effects of pervaporation and distillation on aroma profiles, the Sensomics approach investigated the aroma characteristics and key aroma compounds of Cabernet Sauvignon (CS) and Ugni Blanc (UB) grape spirits produced by pervaporation (UB-P, CS-P) and distillation (UB-D, CS-D). The results indicated that pervaporated grape spirits exhibited stronger floral and fruity aromas, while distilled grape spirits were characterized by more pronounced cooked apple and toasty aromas. Consumers preferred products with intense floral and fruity aromas and weaker cooked apple note.
View Article and Find Full Text PDFAglianico grape pomace as a source of antioxidant and anti-proliferative biomolecules: Eco-friendly extraction and HRMS/MS-based molecular networking.
Food Chem
December 2024
The Blue Chemistry Lab Group, Department of Pharmacy, Università degli Studi di Napoli Federico II, Napoli, Italy. Electronic address:
Grape pomace (GP), a by-product of the wine supply chain process, contains bioactive molecules with known healthy properties. This study examines the impact of different extraction techniques on three GPs of Aglianico cultivar [Cantine del Notaio, Barile, and Torrecuso]. Five eco-friendly extractive techniques [maceration (MAC), digestion (DIG), accelerated solvent extraction (ASE), microwaves (MW), and ultrasound (US)] were used with 50 % ethanol/water as solvent.
View Article and Find Full Text PDFBiological and Chemical Management of and Ochratoxin A in Vineyards.
Toxins (Basel)
December 2024
Department of Crop Science, Laboratory of Plant Pathology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
Ochratoxin A (OTA) is a widely distributed mycotoxin and potent carcinogen produced by several fungal genera, but mainly by . Grape contamination occurs in vineyards during the period between veraison and pre-harvest, and it is the main cause of OTA's presence in wine. The aim of the current study was the evaluation of 6 chemical and 11 biological plant protection products (PPPs) and biocontrol agents in commercial vineyards of the two important Greek white wine varieties cv.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!