Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines

Wine quality is evaluated by sensory attributes and physicochemical properties whose relationship is intensely investigated. This work aimed to analyze the physicochemical properties and sensory attributes of wines from Bordô and Isabel American grapes elaborated by a traditional and two novel winemaking processes: pre-drying and submerged static pomace. It was possible to observe significant differences between the samples in all physicochemical properties (P < 0.001), except in volatile acidity. Bordô and Isabel pre-drying wines presented the highest values of dry extract (43.00 and 33.66 g L^?1) in comparison with the other wines which presented dry extract below 30 g L^?1. Furthermore, pre-drying wines showed the highest phenolic content (1340.80 and 908.80 mg L^?1) in comparison with static pomace (998.02 and 433.46 mg L^?1) and traditional treatments (983.96 and 560.26 mg L^?1). Sensory analysis showed significant differences between the samples in all attributes, except in appearance acceptance. Cluster analysis and multidimensional scaling was successfully applied and allowed to observe the relationship between physicochemical properties and sensory attributes. Total phenolic content and color indexes were associated with the appearance of wines, as well as alcohol content and acidity on aroma. The results also revealed the connection between dry extract and total and reducing sugars with the body of wines from innovative vinification. The flavor was associated with several physicochemical properties and also influenced the global acceptance of the samples. The innovative wines showed great acceptance in all sensory attributes, and the employment of these treatments on an industrial scale should be considered once providing wines with unique characteristics.     

Determination of Metals and Metalloids in Wine Using Inductively Coupled Plasma Optical Emission Spectrometry and Mini-torch

In the present study, an inductively coupled plasma optical emission spectrometer ICPE-9820 with the mini-torch technology that significantly reduces the consumption of plasma gas to 7.0 L min^?1 was applied for the multielemental analysis of wine samples. Three sample preparation procedures (microwave digestion in closed vessels, acid digestion in open vessels in a water bath, both with HNO₃, and 1:10 dilution with deionized water) were compared for the determination of 15 elements in wines. In all wines analyzed, the lowest concentration was obtained for Li (0.06–0.09 mg L^?1) and the highest for K (475–995 mg L^?1). The concentration >1 mg L^?1 of B, Fe, and Na was determined in all wines analyzed by the three sample preparation procedures. The average concentrations found for the acid extracts for Al (1.31 mg L^?1) and Fe (3.40 mg L^?1) were higher in comparison to results of sample dilution (0.73 and 1.56 mg L^?1 respectively). The recoveries were between 88.2 and 110 %, 65.9 and 106 %, and 62.8 and 109 %, whereas the relative standard deviations (RSDs) varied between 0.04 and 4.62 %, 0.74 and 5.57 %, and 0.70 and 5.80 %, respectively, for the procedure of sample dilution, microwave digestion, and water bath digestion.     

Characterization and transformation of the <Emphasis Type="Italic">Opuntia ficus indica</Emphasis> fruits

Opuntia ficus indica fruits have been associated with health effects, due to their protective actions against oxidation. Nevertheless, few studies about processing of Opuntia fruits are available’; therefore, we studied the pulp characteristics and processing of a local variety, for producing beverage nectars. The pulp had an average pH of 5.64, 13.47 °Brix, with total sugars (106 g L^?1), K (1180 mg L^?1), 503.3 µg L^?1 of β carotene, 120 mg L^?1 of total phenolic compounds, 4.9 mg and 46.9 mg L^?1 respectively for betacyanins and betaxanthins and 243.4 mg L^?1 of vitamin C. The formulated nectars with 35% of pulp (N35) and 45% of pulp (N45) had respectively 14 and 15 °Brix. Minor components represent 1109 and 1112 mg L^?1 of K for N35 and N45 respectively, β carotene (318.6 µg and 362.8 µg L^?1), and vitamin C 227 and 231 mg L^?1. We confirmed the stability and acceptability of these beverages after a month of storage, after stability and panel tests. Therefore, we suggest that the pulp processing can be used as a new form of agro industrial utilization of this underutilized fruit.     

Analysis of Ochratoxin A in Wine by High-Resolution UHPLC-MS

A method for determination of ochratoxin A (OTA) in wines using a new-solid phase extraction clean-up procedure followed with ultra performance liquid chromatography (UHPLC)-Orbitrap MS based on two scan events (full-scan Fourier transform mass spectrometer [FTMS] and higher energy-induced collision dissociation[HCD] data-dependent MS/MS) in positive ionization mode has been developed. The limit of detection (LOD) was estimated at 0.46 μg l^?1 for white wine, 0.53 and 0.54 μg l^?1 for rosé and red wines, respectively. The limit of quantification (LOQ) was estimated at 1.57 μg l^?1 in white wine, 1.77 and 1.81 μg l^?1 in rosé and red wines. Recovery experiments were carried out with spiked samples at three concentration levels (2, 5 and 10 μg l^?1). The OTA recoveries in spiked white wine samples varied from 69.6 % to 99.8 %, while the recoveries for rosé and red wine samples were in the range of 63.0–110.2 % and 63.6–103.2 %, respectively. Finally, based on the results, it is concluded that the combination of C18 cartridge with conventional particle packed columns and UHPLC LTQ-Orbitrap XL is an appropriate procedure for OTA analysis in wines.     

Characterization of Goethe white wines: influence of different storage conditions on the wine evolution during bottle aging

The aim of this study was to characterize Goethe white wines, produced in the region around Urussanga, Santa Catarina State, Brazil, in terms of their organic acids and polyphenols content, browning index, and in vitro antioxidant activity and to evaluate the evolution of these wines during bottle storage under two distinct conditions. The wines were analyzed utilizing spectrophotometry and liquid chromatography. In relation to the phenolic compounds investigated, trans-caftaric acid was the major component in all samples, ranging from 42.63 to 52.31 mg L^?1, followed by catechin (18.90 to 28.09 mg L^?1) and epicatechin (2.68 to 4.35 mg L^?1). Samples with higher levels of total polyphenols also had higher antioxidant activity. The antioxidant activity, total polyphenols content, and browning index increased with storage. Quercetin showed the strongest correlation (R = 0.84) with antioxidant activity before and after bottle aging. Samples kept at room temperature with light exposure presented greater degradation of phenolic compounds and lower browning index values than the samples stored under controlled conditions. Principal components analysis (PCA) separated the samples according to storage conditions and wine samples. The results clearly verified that the factors light, temperature, and bottle position affected significantly the chemical composition of white wines.     

Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content

The highest values of antioxidant activity (AOA), inhibition of low‐density lipoproteins (LDL‐diene, LDL‐MDA) and total phenols were determined in pomace (82.30 and 82.60%), grapes (68.91%) and must [2750 mg L^?1 gallic acid equivalents (GAE)], respectively. For all parameters (AOA, iLDL‐diene, iLDL‐MDA, total phenols) the highest values were obtained in Cabernet Sauvignon and Merlot grape varieties. Positive correlations were determined between AOA and iLDL‐diene (r = 0.809); AOA and total phenols (r = 0.528); total phenols and iLDL‐diene (r = 0.451) with significance of P < 0.005. The results of principal component analysis demonstrated that the location of iLDL‐diene and AOA is the same for pomace, must and red wines. The total phenols are found in the same place in red wines, red grapes, pomace and must. The results emphasize the importance of must, pomace and red wine for inhibiting LDL‐oxidation.     

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method

The objective of this study was to evaluate the application of: (1) freeze drying, (2) convective drying (50, 60, or 70 °C), (3) vacuum–microwave drying (240, 360, or 480 W), and (4) a combined method of convective pre-drying and vacuum–microwave finish drying in the processing of pomegranate arils and rind. The quality parameters under study included sugars and organic acids, punicalagins and ellagic acid, total polyphenols, total antioxidant activity, and sensory quality. In general, drying led to a reduction in all studied parameters; however, the behavior of arils and rind was different. Vacuum–microwave drying at 240 or 360 W was the best drying treatment for arils, while rind required freeze drying or soft conditions of convective drying (50 °C). Further research is needed to obtain proper results with convective pre-drying and vacuum–microwave finish drying of arils and rind. With proper selection of the drying protocol, high-quality dried arils will be available for consumers; these arils will be characterized by high contents of fructose (25 g 100 g^?1), phytic acid (2.2 g 100 g^?1), punicalagins (0.57 mg g^?1), total polyphenols (1.6 mg eq gallic acid g^?1), high antioxidant capacity (0.6 mg eq Trolox g^?1), and high intensities of garnet color, sweetness, sourness, and fresh pomegranate aroma. Besides, dried rind with very high contents of active compounds (123 mg g^?1 of punicalagins and 108 mg eq gallic acid g^?1) and high antioxidant capacity (26 mg eq Trolox g^?1) will be also available as functional material.     

A Cassava Starch–Chitosan Edible Coating Enriched with <Emphasis Type="Italic">Lippia sidoides</Emphasis> Cham. Essential Oil and Pomegranate Peel Extract for Preservation of Italian Tomatoes (<Emphasis Type="Italic">Lycopersicon esculentum</Emphasis> Mill.) Stored at Room Temperature

The effect of edible cassava starch–chitosan coatings incorporated with rosemary pepper (Lippia sidoides Cham.) essential oil and pomegranate peel extract on the shelf-life of tomatoes during storage at 25 °C for 12 days was investigated. Sixteen formulations, containing 10 g L^?1 cassava starch and various concentrations of chitosan (5, 10, 20, 30 g L^?1), essential oil (0, 2.5, 5, 10 mL L^?1) and pomegranate peel extract (0, 5, 10, 20 mL L^?1) were prepared and applied to tomatoes. Physical–chemical and microbiological analyses were performed on days 1, 4, 8 and 12. Most of the coatings delayed the ripening of tomatoes, lowering the total soluble solids (38?44 g sucrose kg^?1) and weight loss (93?128 g kg^?1) and maintaining constant firmness compared to the uncoated tomatoes (45 g sucrose kg^?1, 175 g kg^?1) at 12 days of storage. Conversely, except red intensity (a*), which was higher for the uncoated samples, the colour parameters (L*, b*) of the coated and control tomatoes were similar at the end of storage. Uncoated and coated tomatoes showed no contamination during storage. The coatings showed potential to maintain the quality of tomatoes during storage at 25 °C for 12 days. In this context, tomatoes coated with the formulation comprising 10 g L^?1 cassava starch, 10 g L^?1 chitosan, 10 mL L^?1 essential oil and 20 mL L^?1 pomegranate peel extract showed the lowest weight loss and reduced total soluble solids content compared with uncoated ones.     

Impact of wine manufacturing practice on the occurrence of fining agents with allergenic potential

Proteinogenic wine fining agents are hidden allergens and could present a risk for consumers with allergies. Therefore, the European Parliament adopted Directive 2003/89/EC amending Directive 2000/13/EC to declare ingredients, contaminations and processing aids that are known to trigger allergic reactions. The Amendment Regulation (EU) 1266/2010 excluded the labelling of wines which are processed with hen’s egg and products thereof until 30 June 2012 to get more scientific findings. After 1 July 2012 wine fining agents have to be declared if above 0.25 mg l^–1 (Regulation (EU) 579/2012 in conjunction with article 120 g of Regulation (EU) 1234/2007). The Organisation International de la Vigne et du Vin (OIV) advises this limit of detection (LOD) for potential allergenic residues of proteins. Wine fining agents are processing aids and according to the wine producer’s knowledge will be removed after coagulation by filtration or other production steps. Due to lack of scientific data, residues of fining agents in the final product could not be excluded. In this risk assessment, highly sensitive ELISA methods for ovalbumin of known origin for wine have been developed. The objective was to investigate the presence of allergen residues in wine after certain technological treatments were applied to remove the wine fining agents. For all developed ELISA methods the LODs are in the low µg l^–1 range between 5 and 10 µg l^–1 fining agent, whereas the LOQ varies between 5 and 80 µg l^–1 fining agent. The results of the investigation of well-known wines and fining agents demonstrate that white wines fined with white or ovalbumin from hen’s egg could retain allergens. The use of certain technological procedures during wine processing leads to different results. In white wine, bentonite or sheet filtration followed by sterile filtration lead to wines containing no detectable amounts of ovalbumin. In red wine, especially the final sterile filtration removes the fining agents.     

Polyphenolic Profile of Red Wines for the Discrimination of Controlled Designation of Origin

The aims were to determine the polyphenolic profile of red wines from Spanish Designation of Origin (DO) Rías Baixas and Ribeira Sacra and to evaluate the feasibility of using polyphenolic profiles and chemometric tools to classify wines for authentication purposes. Trans-resveratrol, oenin, malvin, (+)-catechin, (?)-epicatechin, quercetin and syringic acid were determined in 39 samples. Soft independent modeling of class analogy (SIMCA), linear discriminant analysis (LDA) and support vector machine classification (SVM) were used to classify. For resveratrol, Ribeira Sacra red wines showed higher values than Rías Baixas wines (4.60 and 3.36 mg L^?1, respectively). SVM classification was adequate for 100 % classification of wines by their polyphenolic profile. SIMCA classification was also adequate for wine classification of DO Rías Baixas and Ribeira Sacra wines. As conclusion, polyphenolic profile can be used for classification of DOs. The models can discriminate outside wines. Thus, this approach can be useful for authentication purposes.     

A Sensitive Method for the Rapid Determination of Underivatized Ethyl Carbamate in Fortified Wine by Liquid Chromatography-Electrospray Tandem Mass Spectrometry

This work presents the optimization of a miniaturized liquid-liquid extraction (mLLE) followed by reversed-phase liquid chromatography-electrospray tandem mass spectrometry (RP-HPLC-MS/MS) for the determination of ethyl carbamate (EC) in fortified wine, without using derivatizing agents. The mLLE was optimized by an experimental design. Thus, 15 mL of wine and 8 mL of ethyl acetate were used for the extraction. After concentration, each extract was injected into the HPLC-MS/MS equipment and the characteristic secondary ion transition of EC (m/z = 90.10 → 62.05) was used for the quantification purposes. The proposed method presented a good linearity (R ² = 0.9999) and a high sensitivity with low limits of detection (LOD) and quantification (LOQ), 0.17 and 0.52 μg L^?1, respectively. The precision (repeatability and reproducibility) never exceeded 8% of variation, and the recoveries varied between 93 and 114%. The applicability of the method was checked through the analysis of 24 fortified wines, with EC values ranging between 23 ± 1 and 194 ± 5 μg L^?1. All chromatograms revealed good peak resolutions. This new method is efficient for the simple, fast, and reliable determination of EC in fortified wines, providing great sensitivity without using derivatizing agents or large volumes of organic solvents.     

Improvement of wine aromatic quality using mixtures of lysozyme and dimethyl dicarbonate,with low SO2 concentration

The use of sulphur dioxide (SO₂) in the treatment of foodstuffs presents some problems as it could lead to pseudo-allergies in some people. The aim of this research work was to study the addition of different preservative mixtures and their influence on the concentration of volatile compounds and sensorial quality in wine. To do so, vinifications were carried out using Garnacha must to which lysozyme, dimethyl dicarbonate (DMDC) and mixtures of these with SO₂ were added at different doses (25 and 50 mg l^?1). The results were compared with a control sample to which only SO₂ had been added (50 mg l^?1). In general, mixtures of SO₂ with lysozyme and DMDC favoured the formation of volatile compounds in the wines. Wines obtained from the mixtures of lysozyme and DMDC with 25 mg l^?1 of SO₂ had better sensorial quality than the wines obtained with 50 mg l^?1 as the only preservative used.     

Simultaneous Determination of Cyclamate,Acesulfame, and Aspartame in Beverages by Titania-Based RP-HPLC

This paper aims at establishing a rapid method for simultaneous separation and determination of the sweeteners including cyclamate, acesulfame, and aspartame in beverages by titania-based reversed-phase high-performance liquid chromatography. The chromatographic conditions were as follows: a titania Sachtopore-RP C18 column (250?×?4.6 mm; 5 μm) as a separation column, a mixture of water and methanol at a volume ratio of 95:5 containing 1.0 % phosphate acid used as mobile phase, flow rate of 1.0 mL min^?1, and the detection wavelength was 205 nm. The linear ranges of cyclamate and aspartame were 0.02–8.0 mg mL^?1 with limits of detection (LODs) of 16.35 and 19.56 μg mL^?1, respectively, and their limits of quantitation (LOQs) were 55.50 and 68.50 μg mL^?1, respectively. The recoveries of cyclamate were between 93.52 and 103.54 %. The recoveries of aspartame were between 93.31 and 102.63 %. The linear range of acesulfame was 0.125–50 μg mL^?1 with LOD of 0.08 μg mL^?1 and LOQ of 0.25 μg mL^?1. The recoveries of acesulfame were between 94.34 and 103.21 %. Relative standard deviation (n?=?8) for all determinations was less than 0.72 %.     

Determination of 13 Phenolic Compounds in Rice Wine by High-Performance Liquid Chromatography

Rice wines are widely consumed by the general public in Asian countries, while comprehensive studies focused on the individual phenolic compounds in rice wines are limited. A rapid method for simultaneous determination of 13 phenolic compounds in rice wines by high-performance liquid chromatography (HPLC) was developed and validated, and the phenolic compounds in commercial rice wine samples (Chinese rice wine, Japanese sake, and Korean makgeolli) were determined in this paper. The identified compounds contained gallic acid (GA), protocatechuic acid (PRCA), vanillic acid (VA), syringic acid (SRA), caffeic acid (CA), ferulic acid (FA), p-coumaric acid (pCA), sinapic acid (SA), chlorogenic acid (CHA), (+)-catechin (CAT), (?)-epicatechin (EPI), quercetin (QUE), and rutin (RUT). Phenolics were separated with a C18 reversed-phase column at 38 °C by gradient elution using 3 % acetic acid aqueous solution (solvent A) and acetonitrile (solvent B) (0 min, 5 % B; 5 min, 8 % B; 10 min, 15 % B; 20 min, 25 % B; and 25 min, 5 % B) as the mobile phase at 280 nm with flow rate of 1.0 mL min^?1. With direct injection of rice wine samples, the chromatograms of all analytes were observed within 20 min, all calibration curves were linear (R ²?>?0.995) within the range, limits of detection (LOD) ranged from 0.02 to 0.06 μg mL^?1, and good recoveries (88.07–106.80 %) and precision (relative standard deviation (RSD)?<?5.36 % ) were obtained for all compounds. This method was applied to quantify phenolic compounds in commercial rice wine samples (Chinese rice wine, Japanese sake, and Korean makgeolli), and good separation peaks were observed and catechin was the predominant phenolic in the samples. The average values of total phenolic contents of the three groups of rice wine were significantly different (p?<?0.01). In conclusion, this procedure can be used to determine the phenolic compounds in various types of rice wines, as well as to characterize and differentiate rice wine samples.     

Main Organic Acids in Rice Wine and Beer Determined by Capillary Electrophoresis with Indirect UV Detection Using 2, 4-Dihydroxybenzoic Acid as Chromophore

A rapid and sensitive analytical method for the determination of main organic acids in wines was developed by capillary electrophoresis (CE) with indirect UV detection. Separation parameters including the pH of electrolyte, chromophore, and its concentration were optimized. The results showed that the optimal electrolyte for the separation of organic acids consisted of 10 mmol L^?1 2, 4-dihydroxybenzoic acid (DHBA) at pH 3.6 containing 0.4 mmol L^?1 cetyltrimethlammonium bromide (CTAB). DHBA as chromphore was selected based on the close mobility to the analyte and relatively large molar extinction coefficient. The method showed good linearity with limits of detection (LOD), ranging from 0.5 to 7.5 mg L^?1. The relative standard deviation (RSD) of interday precisions for the peak area and the migration time were less than 7.2 and 0.8 %, respectively. The recoveries of the analyte in Chinese rice wine sample were between 90.3 and 106.9 % with RSD ranging from 1.4 to 8.9 %. The method was successfully applied to the commercial rice wine and beer samples with dilution and filtration.     

Determination of Quercetin, Gallic Acid, Resveratrol, Catechin and Malvidin in Brazilian Wines Elaborated in the Vale do São Francisco Using Liquid–Liquid Extraction Assisted by Ultrasound and GC-MS

In this work, a fast and simple methodology has been applied for the determination of gallic acid, resveratrol, catechin and malvidin in Brazilian wines by gas chromatography–mass spectrometry. The procedure included a stage of ultrasound-assisted liquid–liquid extraction and subsequent derivatization with N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA) and GC-MS analysis. The limit of detection varied from 0.41 to 1.18 mg?L^?1 in all the analytes. The relative standard deviations calculated for 8.0 and 20 mg?L^?1 were 1.90 and 0.82 % for gallic acid, 3.08 and 1.22 % for catechin, 1.30 and 0.44 % for malvidin, 1.50 and 0.53 % for resveratrol, and 1.41 and 0.61 % for quercetin. The developed methodology was applied for the analysis of red wine samples collected in the São Francisco region, Bahia state, Brazil. Quercetin concentration varied from 2.4 to 3.0 mg?L^?1, gallic acid 21.4–56.3 mg?L^?1, resveratrol 1.5–5.9 mg?L^?1, malvidin 15.3–32.2 mg?L^?1, and catechin 11.71–18.2 mg?L^?1. The obtained concentrations are in agreement with those reported in the literature.     

Assessment of the dietary intake of propylene glycol in the Korean population

An improved method for the analysis of propylene glycol (PG) in foods using a gas chromatography-flame ionisation detector (GC-FID), with confirmation by GC-MS, was validated by measuring several analytical parameters. The PG concentrations in 1073 products available in Korean markets were determined. PG was detected in 74.1% of the samples, in a concentration range from the limit of detection (n.d., 0.39 μg ml^?1) to 12,819.9 mg kg^?1. The Korea National Health and Nutrition Examination Survey (KNHANES) 2011–2013 reported the mean intake levels of PG from all sources by the general population and consumers were 26.3 mg day^?1 (0.52 mg kg^?1 day^?1) and 34.3 mg day^?1 (0.67 mg kg^?1 day^?1), respectively. The 95th percentile intake levels of the general population and consumers were 123.6 mg day^?1 (2.39 mg kg^?1 day^?1) and 146.3 mg day^?1 (2.86 mg kg^?1 day^?1), respectively. In all groups of the general population, breads were the main contributors to the total PG intake. These reports provide a current perspective on the daily intake of PG in the Korean population.     

Distribution of semduramicin in hen eggs and tissues after administration of cross-contaminated feed

Semduramicin is an ionophore coccidiostat used in the poultry industry as a feed additive. Cross-contamination of feeds for non-target animals with semduramicin is unavoidable. However, it is not known whether undesirable residues of semduramicin may occur in food after cross-contaminated feed is administered to animals. The aim of the work was to determine the levels of semduramicin in hen eggs (yolks and albumen) and tissues (liver, muscle, spleen, gizzard, ovarian yolks and ovaries) after administration of feed contaminated with 0.27 mg kg^?1 of this coccidiostat. The residues were determined using LC-MS/MS. The distribution pattern confirmed the high lipophilicity of semduramicin. Residues were found mainly in egg yolks (28.8 µg kg^?1), ovarian yolks (19.5 µg kg^?1) and liver (2.57 µg kg^?1), while hens’ muscle was free from semduramicin (LOD = 0.1 µg kg^?1). Among edible tissues, the maximum level (2 µg kg^?1) was exceeded only in the liver.     

Antioxidant activity and phenolic content of wine vinegars produced by two different techniques

BACKGROUND: The presence of phenolics in fruit, red wine and vinegar has positive health effects due to their significant antioxidant activity. The aim of the study was to determine the effects of two different vinegar production methods on antioxidant activity and phenolic level of vinegars derived from Ulugbey Karasi grapes. Traditional surface and industrial submerge methods were used to make vinegar. Samples were taken from fresh red grape juice, maceration, wine, traditional vinegar and industrial vinegar. RESULTS: Total phenolic content of traditional and industrial vinegar samples were 2690 mg L^?1 and 2461 mg L^?1 GAE, respectively. ORAC values of traditional and industrial vinegar samples were 10.50 µmol mL^?1and 8.84 µmol mL^?1 TE, respectively. Antioxidant activity values of traditional and industrial vinegars were 13.50 mmol L^?1 and 10.37 mmol L^?1 TEAC, respectively. Gallic acid, catechin, epicatechin, chlorogenic acid, caffeic acid, syringic acid, p‐coumaric acid and ferulic acid were detected in grape juice, wine and vinegar samples. The content of catechin in industrial vinegar (27.50 mg L^?1) was significantly higher than that of in traditional vinegar (13.76 mg L^?1) (P < 0.05). Traditional vinegar had higher amounts of chlorogenic and syringic acids than the industrial vinegar (P > 0.05). CONCLUSION: Results of this study showed that different production methods affected the functional constituents of wine vinegars. Copyright © 2010 Society of Chemical Industry     

Levels of histamine and other biogenic amines in high-quality red wines

Biogenic amines in wine may impair sensory wine quality and cause adverse health effects in susceptible individuals. In this study, histamine and other biogenic amines were determined by HPLC after amine derivatisation to dansyl chloride conjugates in 100 selected high-quality red wines made from seven different cultivars. Amine levels varied considerably between different wines. The most abundant amines were putrescine (median?=?19.4?mg?l^?1, range?=?2.9–122), histamine (7.2?mg?l^?1, 0.5–26.9), and tyramine (3.5?mg?l^?1, 1.1–10.7), whereas lower levels were found for isoamylamine (median?=?0.25?mg?l^?1), phenylethylamine (0.16?mg?l^?1), cadaverine (0.58?mg?l^?1), spermidine (1.8?mg?l^?1) and tryptamine (0.06?mg?l^?1). Positive correlations were observed between isoamylamine and phenylethylamine, and between histamine, putrescine and tyramine levels. Amine concentrations were similar in all wine cultivars except Pinot noir and St. Laurent wines, which showed significantly higher tryptamine and cadaverine levels. The results indicate that levels of histamine and other biogenic amines may vary considerably between red wines independent of grape variety and that high amounts can also be found in high-rated wines. Adopting a legal histamine threshold level of 10?mg?l^?1 in the European Union, as formerly introduced in other countries, would have excluded 34% of the investigated wines from the market.