Port wine preparation

Rich luscious awfeet wines, prepared in the J. department of Herault, and very little as-( ported also muscadines, f Rich sweet winas, boiled wines, snd malmseys,... 

Pigment purification. Port wine samples were directly applied on a 250 x 16 mm i.d. Toyopearl HW-40(s) gel column (Tosoh, Japan) at a flow rate of 0.8 mL/min. A first elution was performed with 20% aqueous ethanol yielding fi action A. When practically no more colored compounds were eluted from the column, the solvent was changed to 99.8% aqueous ethanol yielding fraction B. The pH of alt the eluents was set to 2.0 with HCl. The major pigments reported in each fraction were purified by semi-preparative HPLC on a 250 x 4.6 mm i.d. reversed-phase C18 column (Merck, Darmstadt) using an injection volume of 500 pL, as described elsewhere 21). 

Fraction A obtained from the elution of a two-year-old Port wine through Toyopearl gel column with 20% aqueous ethanol was found to be mainly comprised of eight pigments which structural identities were ascertained by LC-MS (Table 1). The number attributed to each compoimd in Table 1 corresponds to the elution order by HPLC in the condition described herein. The three major pigments detected were isolated by semi-preparative HPLC and their structures were fully elucidated by mass spectrometry and NMR. Based on their UV-visible characteristics and structural analysis, these pigments were found to correspond to the pyruvic acid adducts of malvidin 3-glucoside (3A), malvidin... 

Wine Group 2 - Forced Aging experimental protocol This protocol is similar to that of a previous study (5/ Red port wine, 2 years-old (8L), with a pH=3.7, a dissolved oxygen content of 4.2 mg/L, an instantaneous potential of 222 mV and a free SO2 level of 17 mg/L, was prepared in order to analyze the effect of parameters believed to be important in the aromatic modification of port wines, namely temperature, oxygen concentration, pH and SO2 concentration (Figure 1). 

The anthors thank the following people who have contributed to the creation of this work J.F. Casas Lucas, Chapter 14, Sherry A. Brugi-rard. Chapter 14, Sweet wines J.N. de Almeida, Chapter 14, Port wines A. Maujean, Chapter 14, Champagne C. Poupot for the preparation of material in Chapters 1, 2 and 13 Miss F. Luye-Tanet for her help with typing. 

French polish is employed upon flat surfaces, and consists simply ofa solution of resin in spirit of wine. The simplest sort of French polish may be made by dissolving one and a half parts of shell-lao in eight ports of spirit of wine. Such a polish is very durable, but many other gum-resins are employed. A good dark-colored polish is prepared from one pound of shell-lac, half a pound pf gnm-benzoin, and one gallon of spirit of wine. Others reaommend twelve, ounces of shell-lac, three ounces of copal, six ounces of gum-arabic, to one gallon of spirit. 

Ultrasonic nebulizers have also been employed in continuous flow systems as interfaces between sample preparation steps in the analytical process and detection by virtue of their suitability for operating in a continuous mode. Thus, preconcentration devices have commonly been coupled to atomic spectrometers in order to increase the sensitivity of some analytical methods. An enhancement factor of 100 (10 due to USNn and 10 due to preconcentration) was obtained in the determination of platinum in water using a column packed with polyurethane foam loaded with thiocyanate to form a platinum-thiocyanate complex [51]. An enhancement factor of 216 (12 with USNn and 18 with preconcentration) was obtained in the determination of low cadmium concentrations in wine by sorption of metallic complexes with pyridylazo reagents on the inner walls of a PTFE knotted reactor [52]. One special example is the sequential determination of As(lll) and As(V) in water by coupling a preconcentration system to an ICP-AES instrument equipped with a USN. For this purpose, two columns packed with two different resins selective for each arsenic species were connected via a 16-port valve in order to concentrate them for their subsequent sequential elution to the spectrometer [53]. 

Amounts. Kruisheer et al. (1935) first recognized that hydroxymethylfurfural in wines would not occur in wines which had not been heated or which had not been prepared by heating or by addition of caramel. Genuine ports, for example, had only 0 to 24 mg. per liter. 

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