Grape juices and wines

The colors of muscadine grape juice and wine were enhanced by copigmentation with formonetin, biochanin A, and prunetin, the major isoflavonoids extracted from red clove leaves, at ratios of 1 2, 1 4, and 1 8. The 1 8 ratio representing the maximum amount of isoflavonoids used due to its limiting solubility yielded the maximum color enhancement when compared to standard solutions of anthocyanins, at 23 and 60°C. ... 

Siebert, K. J., Lynn, P. Y., and Carrasco, A. (1996b). Analysis of haze-active polyphenols and proteins in grape juices and wines. In "4th International Symposium on Cool Climate Viticulture and Enology," pp. VII-18-VII-21. Rochester, New York. 

Pectin in the musts of native and hybrid varieties has caused problems, primarily in the hot pressing of red varieties. In years past when the Eastern grape juice and wine industries were using the hydraulic rack and frame press for pressing Concords and other native varieties, prob-... 

Normally a stem or hydrometer is used to determine density. Hydrometers may be scaled in many different units. In the United States, grape juice and wine densities are usually measured in Brix or Balling degrees which are density units reflecting the weight per cent of sucrose in sucrose-water solutions. 

Niketic-Aleksic, G. and Hrazdina, G. 1972. Quantitative analysis of the anthocyanin content in grape juices and wines. Lebensm. Wiss. U. Tech-nol. 5 163-165. 

Hand, P., Ewart, A., and Sitters, J. 1993. Techniques for Chemical Analysis and Stability Tests of Grape Juice and Wine, pp. 22-25. Patrick Hand Wine Promotions, Campbelltown, Australia. 

The phenolic compounds of grapes and wines are very important for their sensory effects as well as for their contribution to color. Grape juices and wines with higher polyphenolic concentration are more susceptible to oxidation, which can in turn lead to poor wine quality. 

Audinos, R., Roson, J.P., and Jouret, C. 1979. Application of electrodialysis to the elimination of certain grape juice and wine components. Connaissance de la Vigne et du Vin 13, 229-239. 

Wucherpfennig, K. and Krueger, R. 1975. Stabilization of grape juice and wine against tartar by means of electrodialysis. In Proceedings of the International Symposium on Separation Processes Membr. Ion-Exch. Freeze-Conc. Food Ind. , A.P.R.I.A., Paris. 

Girbau, T., Stummer, B. E., Pocock, K. F., Baldock, G. A., Scott, E. S., and Waters, E. J. (2004). The effect of Uncinula necator (powdery mildew) and Botrytis cinerea infection of grapes on the levels of haze-forming pathogenesis-related proteins in grape juice and wine. Aust. J. Grape Wine Res. 10,125-133. 

Bartkowsky, E.J., Henschke, P.A. (1999). Use of polymerase chain reaction for specific detection of the MLF bacterium Oenococcus oeni (formerly Leuconostoc oenos) in grape juice and wine samples. Aus. J. Grape Wine Res., 5, 39-44. 

Hernandez-Orte, R, Ibarz, M.J., Cacho, J. Ferreira, V. (2003). Amino add determination in grape juices and wines by HPLC using a modification of the 6-aminoquinolyl-n-hydrosysuccinimidyl carbamate (AQC) method. Chromatographia, 58,29-35. 

Park, S.K., Boulton, R.B., Noble A.C. (2000). Automated HPLC analysis of glutathione and thiol-containing compounds in grape juice and wine using pre-column derivatization with fluorescence detection. Food Chem., 68, 475-480. 

Myo-inositol (formerly called me.y(9-inositol) is present, free or combined in the tissues of all living species, excepting maybe a few bacteria, cy/to-inositol has been reported in grape juice and wine (De Smedt et al. 1981 Versini et al. 1984) it has been proposed as genuinity control (Versini et al. 1984). Cft/ro-inositol has been reported in citric juices (Sanz et al. 2004) and in several wines (Carlavilla et al. 2006). Their (Table 7.5) structures appear in Fig. 7.9. 

Kotseiidis, Y, Baumes, R., Skouroumounis, G. K. (1998). Synthesis of labelled pH4]-(3-damascenone, pH2]-2-methoxy-3-isobutylpyrazine, pH2]-ct-ionone, and pH3]-(3-ionone, for quantification in grapes, juices and wines. J. Chromatogr. A, 824, 71-78. 

Williams, R.J., Cynkar, W, Erancis, I.L., Gray, J.D., Hand, RG., Coombe, B.G. (1995). Quantification of glycosides in grape juices and wines through a determination of glycosyl glucose. J. Agric. Food Chem., 43, 121-128. 

Grbin, P. R., Henschke, P. A. (2000) Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts. Australian Journal of Grape and Wine Research, 6, 255-262. 

Vfe thank G. Gramp Sons Pty Ltd, Thomas Hardy Sons Pty Ltd, and S. Smith Son Pty Ltd for generously donating samples of grape juices and wines. The Grape and Wine Research Council is thanked for supporting this work. 

Marais, J.A. (1986) A reproducible capillary gas chromatographic technique for the determination of specific terpenes in grape juice and wine, S. Afr. J. Enol. Vitic., 7(2), 21-25. 

Williams, P.J. (1982) Use of C18 reversed-phase liquid chromatography for the isolation of monoterpene glycosides and nor-isoprenoid precursors from grape juice and wines, J. Chromatogr. A, 235(2), 471M80. 

Mato, I., Suarez-Luque, S., and Huidobro, J.F. 2005. A review of the analytical methods to determine organic acids in grape juices and wines. Food Research International 38 1175-1188. 

Accurate studies of grape juice and wine matrix effects in the headspace (HS)-SPME analysis of 3-alkyl-2-methoxypyrazines using a triphase fiber divinylbenzene-carboxen-polydimethylsiloxane (DVB/CAR/ PDMS) was reported by Kotseridis et al. (2008). Also, PDMS/DVB and CAR/PDMS were selected as suitable fibers for analysis of wines (Sala et al., 2002 Galvan et al., 2008 Ryan et al., 2005). The optimized analytical conditions found are described in Table 4.2. 

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