Aromatic Wines

Hemandez-Orte, P., Cacho, J., Ferreira, V. (2002) Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemo-metric study, J. Agric. Food Chem., 50, 2891-2899. 

A major drawback of redox-based assays is that any oxidizable compound in the sample solution will react, too. Ascorbic acid, sulphur dioxide (in wines), aromatic amines and carbohydrates (production of endiol reductones in alkaline solution) are the most frequently encountered reductants [47,106]. 

Essential oils are obtained from fmits and flowers (61,62). Volatile esters of short- and medium-chain carboxyHc acids or aromatic carboxyHc acids with short- and medium-chain alcohols are primary constituents of essential oils, eg, ethyl acetate in wines, brandy, and in fmits such as pineapple ben2yl acetate in jasmine and gardenia methyl saHcylate in oils of wintergreen and sweet birch. Most of these naturally occurring esters in essential oils have pleasant odors, and either they or their synthetic counterparts are used in the confectionery, beverage, perfume, cosmetic, and soap industries (see Oils, essential). 

Nonalcoholic and strong drinks (tea, wine) contain a number of aromatic substances with amino and hydroxyl groups (first of all, there are polyphenolic compounds and alkaloids) which defined sort and quality of drinks. 

Wines and other alcoholic beverages such as distillates represent very complex mixtures of aromatic compounds in an ethanol-water mixture. Once an extract or concentrate of the required compounds is prepared, a suitable chromatographic system must be used to allow separation and resolution of the species of interest. Many applications have been developed that use MDGC. 

Erauter-essig, m. aromatic vinegar, -mittel, n. vegetable remedy, -salz, n. vegetable salt, -tee, m. herb tea. -wein, m. medicated wine, -zucker, m. (Pharm.) conserve, confection. 

Wlirz-mittel, n. condiment, -nagelein, n. -nelke, /. clove. -stofF, tn. aromatic essence, -wein, m, spiced wine. 

The addition of exogenous glycosidases enhance greatly aromas in wines in relation with the aromatic potential of grape varieties. Tastings confirm that the improvement is obvious for red and for white wines. Wines are always judged more fruity and more intense. 

Panossian A, Mamikonyan G, Torosyan M, Gabrielyan E and Mkhitaryan S. 2001. Analysis of aromatic aldehydes in brandy and wine by high-performance capillary electrophoresis. Anal Chem 73(17) 4379-4383. 

When the usual remedies failed and the death rate soared, Rush became desperate. I gave bark in all its usual forms of infusion, powder and tincture. 1 joined wine, brandy, and aromatics with it. I applied blisters to the limbs, neck and head. Binding them all ineffectual,... 

Gonthier, M.P., Cheynier, V., Donovan, J.L., Manach, C., Morand, C., Mila, I., Lapierre, C., Remesy, C., and Scalbert, A., Microbial aromatic acid metabolites formed in the gut account for a major fraction of the polyphenols excreted in urine of rats fed red wine polyphenols, J. Nutr., 133, 461, 2003. 

Hernandez-Orte, P., Lapena, A. C., Escudero, A., Astrain, J., Baron, C., Pardo, 1., Polo, L., Ferrer, S., Cacho, J., and Ferreira, V. (2009). Effect of micro-oxygenation on the evolution of aromatic compounds in wines Malolactic fermentation and ageing in wood. LWT— Food Sci. Technol. 42, 391 01. 

Rodriguez-Bencomo, J. J., Ortega-Heras, M., Perez-Magarino, S., Gonzalez-Huerta, C., and Gonzalez-San Jose, M. L. (2008). Importance of chip selection and elaboration process on the aromatic composition of finished wines. /. Agric. Food Chem. 56, 5102-5111. 

A l n de tiqwsur. Veiy poor wines. A vtn cle paiBe aromatic. /Equal to tba second close of Bnrguudy excel-l lout body. J Weil tasted, gobd bouquet called wine of the / Neckar. Inferior wtnee. ... 

Amine and Aminophenol Derivatives. Amines and aminophenols (Table VIII) react with the F-C reagent about as predicted considering the aromatic amino groups equivalent to phenolic hydroxyls. This would be an important interference with total phenol assay in samples with appreciable aromatic amine content. Fortunately, for this and other reasons as well, the major wine grapes and most other fruit and vegetable products are free of significant concentrations of aromatic amines which would interfere. Correction might be made for methyl anthranilate... 

One of the largest groups of strictly aerobic heterotrophic bacteria, the pseudomonads (Pseudomonas and related genera), are of interest to biochemists because of their ability to oxidize organic compounds, such as alkanes, aromatic hydrocarbons, and steroids, which are not attacked by most other bacteria. Often, the number of oxidative reactions used by any one species of bacteria is limited. For example, the acetic acid bacteria that live in wine and beer obtain all of their energy by oxidation of ethanol to acetic acid ... 

Online photodiode array detection and OPA-derivatization have been used to corroborate the peptidic nature of the peaks obtained by RP-HPLC and to identify the aromatic amino acid residues contained in wine peptides (104a). Figure 3 shows the flowchart proposed by the authors for the interpretation of both spectral data and OPA-fluorescence response. 

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