Wine residues

Archimedes screw. This type of plant was originally designed for the distillation of wine residues. A different system is provided by the chimie ne aroma process continuous distillation method. Once again, the plant material is delivered via a hopper to several interconnected tubes. These tubes are slightly inclined and connected to each other. The biomass is carried slowly through the tubes, by means of a worm screw, in a downward direction. Steam is injected at the end of the last tube and is directed upward in the opposite direction to that of the movement of the plant material. The essential oil-laden steam is de ected near the point of entrance of the biomass, into the condenser. The exhausted plant material is unloaded by another worm screw located near the point of the steam entrance to the system. 

Food archaeologists may try to recreate the diet of a culture long past, using the physical evidence that remains from plant and animal meals, as well as written recipes that survive. In 2009, archaeologists managed to analyze and reproduce an ancient Chinese wine using chemical analyses of the wine residue found in pottery jars. 

Tartaric acid [526-83-0] (2,3-dihydroxybutanedioic acid, 2,3-dihydroxysuccinic acid), C H O, is a dihydroxy dicarboxyhc acid with two chiral centers. It exists as the dextro- and levorotatory acid the meso form (which is inactive owing to internal compensation), and the racemic mixture (which is commonly known as racemic acid). The commercial product in the United States is the natural, dextrorotatory form, (R-R, R )-tartaric acid (L(+)-tartaric acid) [87-69-4]. This enantiomer occurs in grapes as its acid potassium salt (cream of tartar). In the fermentation of wine (qv), this salt forms deposits in the vats free crystallized tartaric acid was first obtained from such fermentation residues by Scheele in 1769. 

Occurrence. (R-R, R )-Tartaric acid occurs in the juice of the grape and in a few other fmits and plants. It is not as widely distributed as citric acid or S(—)-mahc acid. The only commercial source is the residues from the wine industry. (i -R, R -Tartaric acid has been found in the fmit and leaves of BauMma reticulata, a tree native to MaU (western Africa). Like the dextrorotatory acid, it forms anhydrous monoclinic crystals. 

The word alcohol, like alchemy, has its origins in the Middle East. The Arabs are said to have made cosmetic paints by heating and vaporizing a mixture of compounds. The residue was used to paint eyeUds and called "kohl." When they later heated wines, they gave the product the same name as the cosmetic "kohl" or "al kohl." The word whiskey is said to be derived from the Celtic "uisge baugh" or "water of life."... 

Brandy. Brandy is a distikate from fermented juice, mash, fmit wine, or fmit residues. It is distiked at less than 190° proof in such a manner as to produce the taste, aroma, and characteristics generaky attributed to brandy. Fmit brandy is distiked solely from the fermented juice or mash of whole, ripe fmit or from standard grape, citms, or other fmit wine. Brandy distiked exclusively from one variety of fmit must be so designated, except grape brandy which can be identified by the term brandy. Brandy must be matured a minimum of two years in oak barrels, otherwise it must be labeled immature. 

Trester, m.pl. residue (as the marc of grapes, the husks of olives, or the remains of blubber after the making of train oil), -braontwein, m. brandy made from the marc of grapes, -wein, m. wine made from the marc of grapes, piquette. 

Oliva, J., Paya, P., Camara, M. A. and Barba, A. 2007. Removal of famoxadone, fluquinconazole and trifloxystrobin residues in red wines Effects of clarification and filtration processes. Journal of Environmental Science and Elealth, Part B 42 775-781. 

Gaido K, Dohme L, Wang F, et al. 1998. Comparative estrogenic activity of wine extracts and organochlorine pesticide residues in food. Environ Health Perspect 106(6) 1347-1351. 

Sugar residue Red Wine Apple Juice Tomato Juice... 

Residues on crops may either be on the surface of the crops if applied as surface sprays, or they may be throughout the crop matrix if applied as systemic treatments. If the product is applied as a spray, the residue may be removed or significantly diminished as a result of washing. If the crop is not washed, e.g., grapes used in wine, juices, or raisins, the residue may remain with the fruit. 

To overcome the problems of relatively low sample capacity associated with SPME, a technique known as stir-bar sorptive extraction has been reported by Baltussen etal. A glass-coated magnetic stir bar was coated with 50-100 iL of PDMS. Sample extraction was performed by placing the stir bar in the sample with subsequent stirring for 30-120 min. After extraction, the stir bar was removed and analytes were thermally desorbed at 150-300 °C for 5 min for GC, or liquid desorbed for LC. Qualitative analysis of organochlorine residues in wine has been reported using a commercially available product known as Twister. ... 

M. R. Guasch Jane, M. Ibem Gomez, C. Andres Lacueva, O. Jauregui and R. M. Lamuela Raventos, Liquid chromatography with mass spectrometry in tandem mode applied for the identification of wine markers in residues from ancient Egyptian vessels, Analytical Chemistry, 76, 1672 1677 (2004). 

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