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The phenolic composition of red wine vinegar produced in barrels made from different woods
Abstract
The presence of phenolic compounds has been extensively studied in Sherry and Balsamic vinegars due to their impact on quality but little work has been done on red wine vinegars. Phenolic compounds were monitored during the acetification of red wine vinegars produced by surface culture in different wood barrels (oak, chestnut, acacia and cherry). A total of 166 samples were analysed for phenolic compounds using LC-DAD, the total phenol index (TPI) and the total monomeric anthocyanins (TA). Twelve phenolic compounds were identified corresponding to phenolic acids, flavanols and stilbens. Most phenolic acids did not significantly change their concentrations in the different acetifications. (+)-Catechin and resveratrol glycoside underwent significant decreases during acetification while gallic acid and gallic ethyl ester increased substantially for those vinegars produced in chestnut wood. The concentrations of phenolic compounds were used to build the functions for discriminant analysis. Samples belonging to two wine substrates (groups F and T) were correctly classified with 98.6% (group F) and 100% (group T) for the four types of wood barrels. During acetification a decrease (∼50%) in the content of total monomeric anthocyanins was observed. According to the results of triangle difference test the panel was able to distinguish most of the vinegars according to the different woods they were made in. The results of descriptive sensory analysis show that oak and cherry gave the maximum scores for most of the descriptors.
... As mentioned above, it is the only species alongside Quercus that has been accepted for use by the OIV. It seems that there is a growing interest in the use of this wood in the ageing of different drinks, which is why numerous studies have been carried out on the characteristics of this wood [31,33,34,[36][37][38][39][40][41]43,47,51,53,54,92,93] and its use for the purpose of ageing spirits [36,[67][68][69][70]91,[94][95][96][97][98][99][100][101][102][103], vinegars [53,104,105], and wines [57,[106][107][108][109][110][111][112][113]. Chestnut wood barrels prove to be suitable for the ageing of wine liqueurs, as they improve the chemical composition and the sensory properties of the alcohol of the aged wine, showing higher content of total phenolics and of low molecular weight compounds and higher antioxidant activities [100]. ...
... Chestnut wood proved to be a suitable alternative to Limousin oak for ageing brandies, showing a high quality, with a faster evolution of brandies and more economical ageing as the price is lower [91]. However, chestnut does not seem to be the most suitable for vinegar ageing, as the best results are found when oak or cherry are used [104,105]. Regarding the ageing of wine in barrels made of this wood, it has been observed that they are suitable for short periods, but not for prolonged ageing, due to the high porosity [108][109][110][111][112][113]. Thus, Rosso et al. [113] observed a low content of oxidizable polyphenols in wines aged with chestnut, indicating that this type of wood causes a more oxidative environment than oak and is, therefore, less suitable for prolonged ageing. ...
... Beverages 2018, 4, x FOR PEER REVIEW 12 of 24 evolution of brandies and more economical ageing as the price is lower [91]. However, chestnut does not seem to be the most suitable for vinegar ageing, as the best results are found when oak or cherry are used [104,105]. Regarding the ageing of wine in barrels made of this wood, it has been observed that they are suitable for short periods, but not for prolonged ageing, due to the high porosity [108][109][110][111][112][113]. Thus, Rosso et al. [113] observed a low content of oxidizable polyphenols in wines aged with chestnut, indicating that this type of wood causes a more oxidative environment than oak and is, therefore, less suitable for prolonged ageing. ...
Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality. Wines acquire complex aromas from the wood, improve their colour stability, flavour, and clarification, and extend their storage period. New trends in the use of barrels, replaced after a few years of use, have led to an increased demand for oak wood in cooperage. In addition, the fact that the wine market is becoming increasingly saturated and more competitive means that oenologists are increasingly interested in tasting different types of wood to obtain wines that differ from those already on the market. This growing demand and the search for new opportunities to give wines a special personality has led to the use of woods within the Quercus genus that are different from those used traditionally (Quercus alba, Quercus petraea, and Quercus robur) and even woods of different genera. Thus, species of the genus Quercus, such as Quercus pyrenaica Willd., Quercus faginea Lam., Quercus humboldtti Bonpl., Quercus oocarpa Liebm., Quercus frainetto Ten, and other genera, such as Robinia pseudoacacia L. (false acacia), Castanea sativa Mill. (chestnut), Prunus avium L. and Prunus cereaus L. (cherry), Fraxinus excelsior L. (European ash), Fraxinus americana L. (American ash), Morus nigra L, and Morus alba L. have been the subject of several studies as possible sources of wood apt for cooperage. The chemical characterization of these woods is essential in order to be able to adapt the cooperage treatment and, thus, obtain wood with oenological qualities suitable for the treatment of wines. This review aims to summarize the different species that have been studied as possible new sources of wood for oenology, defining the extractable composition of each one and their use in wine.
... The quality of vinegars changes according to the raw material, acidification system and aging procedure (2,3). The consumer demands for natural and high-quality food products have increased the characterization and quality control of these products (4). ...
... The quality and origin of vinegars are related to the chemical composition and sensory properties of vinegars (4). Phenolic and volatile compounds are of interest because of their significant effect on sensory and functional properties of vinegars (5). ...
... mg/L) and syringic acid (1.24-9.24 mg/L) in GV. Phenolic acid contents in the studied samples were in accordance with some previous reported data (21,22) but lower than values obtained by Cerezo et al. (4). As reported previously, the main phenolic acid in vinegars were gallic acid (10-64 mg/L) and tyrosol (30-109 mg/L), whereas caftaric acid (6-19 mg/L), caffeic acid (2-5 mg/L), protocatechuic acid (7-15 mg/L), ferulic acid (0.5-6 mg/ L) and syringic acid (2-5 mg/L) were found in lower concentrations (19). ...
Vinegars contain several bioactive compounds that are characterized according to the type of the raw material, such as grape vinegars and apple vinegars. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry was used for identification and quantification of phenolic compounds. Antioxidant properties of vinegars were determined by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid assays. Antimicrobial activities of vinegars were examined with an agar disc diffusion method with Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Gallic acid and chlorogenic acid were found to be the major phenolic acids accounting for the largest proportion of the total phenolic acid contents in grape vinegars and apple vinegars. Within the flavonols, quercetin-3-O-galactoside and quercetin were detected as the major compounds in grape vinegars. Apple vinegars were characterized by phloridzin, phloretin and high chlorogenic acid content. Antimicrobial activity results indicated that grape vinegars exhibited higher antimicrobial activity against tested bacterial strains correlated with their higher antioxidant capacity.
... Additionally, a sensory panel could differentiate by triangle tests vinegars produced in each kind of wood ( Table 3). The descriptive analysis shows higher scores for fruit descriptor for vinegar elaborated in cherry wood whilst vinegar elaborated in oak wood presents a remarkable high vanilla score (24). ...
... If white wine vinegars are obtained by submerged culture, no significant differences in phenolic acids could be observed (18). Even if the acetification is by surface culture and dissolved oxygen is rather limited both (+)-catechin and resveratrol are oxidized (24). Recent efforts have been paid to anthocyanin compounds and their changes after the acetification with submerged culture. ...
... The effect of the submerged acetification process on phenolic composition is as follows: vitisin-type and ethyl-linked compounds increase their concentrations, while the concentration of monomeric anthocyanins, phenolic acids (ferulic acid, caffeic acid and caftaric acid) and flavan-3-ol ((+)-catechin) decreases probably due to condensation the aforementioned condensation reactions. The concentration of (+)-catechin also decreases during acetification with surface culture (24). ...
Sherry vinegars are appreciated products reaching higher prices in the market than Sherry wine. Actually, the Protection of Designations of Origin is recognized since 1995. Their elaboration encompasses the acetification process to reach the required acetic degree and aging in wood. Phenolic compounds proved to be valid markers to differentiate vinegars according to their origin and elaboration process. Multivariate analysis of phenolic composition data including Linear Discriminant Analysis (LDA) and Artificial Neural Networks trained by Backpropagation (BPANN) classifies correctly vinegar according to the acetification process (LDA=92.5, BPANN =99.6) and origin (LDA=88, BPANN= 96.5). Good recalling classification rates were also obtained for aging periods. Indeed, phenolic aldehydes as syringaldehyde, vanillin, coniferaldehyde increase their concentration during aging. New trends in Sherry vinegars elaboration intends to shorten the production time. This is achieved by obtaining the acetic degree with submerged culture or by accelerating aging with chips. This communication presents the impact of both strategies on phenolic profile. Nowadays certain innovations to produce high quality vinegars include the type of wood used. Compounds released from it as (+)-taxifolin in the case of cherry wood or (+)-dihydrorobinetin for acacia wood are suitable chemical markers to characterize vinegars aged in these woods.
... As regards vinegars, gentisic and salicylic acid were detected for the first time in almost all the analysed samples. The same situation was found for p-carboxyphenol and vanillic acid in balsamic vinegars, but they had previously been described in common vinegars [30]. ...
... In contrast with our results, the following compounds have not been previously reported in the matrices mentioned: caffeic and ferulic acids in armagnac, calvados and grappa; p-coumaric acid in armagnac, calvados, grappa and common vinegars; sinapinic acid in cognac, armagnac, calvados, grappa, common and balsamic vinegars. For the compounds not mentioned, the data were in agreement with the literature [19][20][21][22]25,27,[30][31][32]. ...
... In contrast with reports in the literature [20,22], tyrosol was not detected in the red and white wines analysed, but was detected in cognac, whisky, calvados, grappa, armagnac and in vinegars at the same concentration levels described in the literature [30,51]. As regards hydroxytyrosol, the content determined in red and white wine was in agreement with the data reported in the literature [20,22]; in vinegars, brandy, rum and grappa, as far as we know, hydroxytyrosol was found for the first time. ...
... Pomegranate vinegar TPC has been reported to be 710 mg/L (Kharchoufi et al. 2018), red wine vinegars range between 1006 and 1883 mg/L (Cerezo et al. 2008), blueberry wine vinegars 890-1110 mg/L (Ho et al. 2007), blueberry vinegar 980 mg/L (Ho et al. 2007), and unpolished rice vinegar 730 mg/L (Ho et al. 2007). Cerezo et al. (2008) observed that most phenolic acids in red wine vinegars did not significantly change their concentrations in the different phases of acetification during their production. ...
... Pomegranate vinegar TPC has been reported to be 710 mg/L (Kharchoufi et al. 2018), red wine vinegars range between 1006 and 1883 mg/L (Cerezo et al. 2008), blueberry wine vinegars 890-1110 mg/L (Ho et al. 2007), blueberry vinegar 980 mg/L (Ho et al. 2007), and unpolished rice vinegar 730 mg/L (Ho et al. 2007). Cerezo et al. (2008) observed that most phenolic acids in red wine vinegars did not significantly change their concentrations in the different phases of acetification during their production. ...
Food, specialty (gourmet), and cleaning (produced in large volume) vinegars, and even flavored drinking vinegars are growing fast in popularity. The physico-chemical properties of light and dark sweet sorghum (grass) vinegars manufactured from juice or diluted syrup, respectively, were compared to sixteen commercial vinegars from fruit (red and white wine, balsamic, apple cider), cereal (rice, malt) and grass (sugarcane). Brix of all the vinegars varied greatly from 3.3 to 28.6%; sweet sorghum vinegars ranged from 9.4 to 10.9%. Vinegars manufactured from particulate juices had higher turbidity values compared to those from diluted syrups. Color indicator values (color at pH 9.0/color at pH 4.0) were not an indication of phenolic colorants in the vinegars. Dark sweet sorghum vinegar contained the greatest (P < 0.05) total phenolic content (2617 mg/L). The predominant phenolic components in the vinegars were phenolic acids with only one flavonoid (catechin) detected. Sinapic acid was the major phenolic acid in many vinegars and sweet sorghum vinegars contained > 360 ug/g. Only the sweet sorghum vinegars contained aconitic acid (cis form) (av. 1078 µg/g) and relatively high levels of citric (77 µg/g) and iso-citric acids (av. 443 µg/g). All vinegars exhibited low antioxidant 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activities and oxygen radical absorbance capacity (ORAC) values, with acceptable values for sweet sorghum vinegars, but red wine vinegars exhibited the highest values. Overall, sweet sorghum vinegar produced from diluted syrup had higher nutritional value than vinegar from juice and were, generally, in the same range as balsamic and red wine vinegars.
... Phenolic acids composition is affected by grape quality and oenological practices (Cerezo et al., 2008(Cerezo et al., , 2010Van Leeuw et al., 2014). The presence of phenolic acids in wine and vinegar is mainly due to their natural content in grapes, as secondary metabolites of plants, and content is increased if the grape-derived products are kept in contact with wood during the ageing period. ...
... Gallic acid was the most abundant phenolic compound identified, followed by protocatechuic acid, caffeic and syringic acids and finally pcoumaric acid. The concentration of the phenolic acids, determined in BVG, agrees well with that reported for wine vinegar and balsamic vinegar (Cerezo et al., 2008(Cerezo et al., , 2010. From a statistical point of view, one-way ANOVA did not show statistically significant differences of the investigated species over the three years, with the only exception of gallic acid, for which the average concentration of samples of 2015 was significantly lower than the average value of 2016, while 2017 samples showed an intermediate value (Table 1). ...
The present study reports the chemical characterization of commercial balsamic vinegar glaze (BVG), a side product of the world-famous Aceto Balsamico di Modena (ABM). BVG, originally a homemade sweet and sour sauce, is now produced on an industrial scale and is gaining a growing success. The determination of total titratable acidity, dry matter, ash, metals, sugars, phenolic acids and furfurals is reported for BVG samples of different batches and years of production. Principal component analysis (PCA) and ANOVA test were applied to evaluate the experimental data. The results showed that the chemical characteristics of the product are almost unchanged in the investigated years and well reflect the characteristics of the ABM. Moreover, it was found that potentially harmful species, namely furfural compounds and heavy metals, were at a lower concentration than that of homologous products. In particular, the concentration of heavy metals, such as Cu, Zn and Pb, suggests that a preventive demetallization of the BVG starting raw materials occurs.
... It is evident that the CAL extraction method achieved the best results, which can be explained since, at temperatures above 75 ºC, enzymes such as polyphenoloxidase (PPO) of fruits are inhibited (38). Several authors have studied the production of fruit vinegar, reporting that the process of the acetification reduces the antioxidant activity, the concentration of polyphenols, and mainly the concentration of anthocyanins (19,(39)(40). However, it is essential to stand out that polyphenolic composition represents a useful quality marker, according to its composition in low molecular weight molecules (41). ...
... They can be oxidized, precipitated, or polymerized with other phenolic components that affect the content of polyphenols. This fact is evidenced in the obtained results (19,39). ...
Vaccinium meridionale produces fruits with a high content of anthocyanins and polyphenols with great antioxidant capacity. Objective: produce vinegar from V. meridionale alcoholic beverages and to determine the content of bioactive antioxidant compounds, antioxidant capacity, and cytotoxic activity on colorectal cancer cells. Methods: Wine and vinegar samples were obtained by fermentation of V. meridionale berries juice, using three extractive processes: mechanical maceration (MAC), preheating to 80 °C (CAL) and a combination of both (MIX). During acetic fermentation, titratable acidity and acetic acid content were evaluated. Fermentation progress was recorded and compared by measuring the antioxidant potential by DPPH, FRAP, and ORAC. Polyphenols, anthocyanins and hydroxycinnamic acids were quantified. Finally, the antiproliferative activity of vinegar was evaluated in SW480 colon cancer cells.
Results: In acetic fermentation, yield and productivity were independent of extraction, indicating that they do not affect the biotransformation of alcohol into vinegar. The alcoholic beverages showed the highest antioxidant activity; after acetic fermentation, a decrease in antioxidant potential was observed in all three extractive processes valuated. The different vinegar obtained by CAL and MIX, showed the highest values of antioxidant activity, polyphenols, and anthocyanins. The inhibition of the antiproliferative activity of vinegar was dose-dependent and showed an IC50 of 536 μg/mL. Conclusions: The vinegar prepared from V. meridionale berries presented an outstanding antioxidant and antiproliferative activity. The reason is the contents of bioactive compounds and their antioxidant power, which may contribute to chemoprevention in secondary cancer prevention.
... In the studies where chestnut is compared to Quercus woods, it has been shown that vanillin concentration in chestnut is higher than in Quercus oak (Table 7). Similarly, it has been found in the literature that when the same liquid (wine, vinegar or brandy) is aged in chestnut and oak barrels the levels of vanillin detected in those from chestnut are higher than in those aged in traditional oak [61][62][63]. ...
... The next major component in toasted P. cereaus wood is protocatechuic aldehyde, and in those woods subjected to high level toasting it is also syringaldehyde [31]. Cherry wood also presents appreciable quantities of benzoic acid [8], which may explain the high ethyl benzoate concentration found in the vinegars obtained by acidification in cherry wood barrels in comparison with those found when using other woods [61]. The quantities of vanillin found in toasted P. avium wood vary from 41.9 to 313.33 µg/g and in P. cereaus from 56.67 to 117.71 µg/g, in general being higher than those found in acacia, and somewhat lower than those recorded in ash, chestnut and oak (Table 7). ...
Wood is one of the most highly valued materials in enology since the chemical composition and sensorial properties of wine change significantly when in contact with it. The need for wood in cooperage and the concern of enologists in their search for new materials to endow their wines with a special personality has generated interest in the use of other Quercus genus materials different from the traditional ones (Q. petraea, Q. robur and Q. alba) and even other wood genera. Thereby, species from same genera such as Q. pyrenaica Willd., Q. faginea Lam., Q. humboldtti Bonpl., Q. oocarpa Liebm., Q. stellata Wangenh, Q. frainetto Ten., Q. lyrata Walt., Q. bicolor Willd. and other genera such as Castanea sativa Mill. (chestnut), Robinia pseudoacacia L. (false acacia), Prunus avium L. and P. cereaus L. (cherry), Fraxinus excelsior L. (European ash) and F. americana L. (American ash) have been studied with the aim of discovering whether they could be a new reservoir of wood for cooperage. This review aims to summarize the characterization of tannin and low molecular weight phenol compositions of these alternative woods for enology in their different cooperage stages and compare them to traditional oak woods, as both are essential to proposing their use in cooperage for aging wine.
... A number of studies have demonstrated that a variety of polyphenols and dietary fibers exert the properties to mitigate the microbial dysbiosis produced by high-fat diets (Delzenne et al., 2011;Karlsson et al., 2013;Etxeberria et al., 2015). For instances, the beneficial Bacteroidetes community is favored by wine vinegar, polyphenol-rich fruits and green tea (Lee et al., 2006;Cerezo et al., 2008;Selma et al., 2009). Quercetin or grape polyphenols attenuated Firmicutes/Bacteroidetes ratio and suppressed the growth of bacterial species associated to diet-induced obesity, resulting in lower intestinal and systemic inflammation (Etxeberria et al., 2015;Roopchand et al., 2015). ...
... Rutin supplementation in HF diet suppressed the reduction of Bacteroidetes and its families, and ameliorated the elevation of Lachnospiraceae, Firmicutes/Bacteroidetes (F/B) ratio, Deferribacteraceae and plasma LPS induced by high-fat diet. Our finding was supported by a number of previous studies that demonstrated that the influences of polyphenols on intestinal bacteria: purple lettuces administration, which contains high flavonoid content, decreased Lachnospiraceae and Deferribacteraceae (Han et al., 2018); regular wine vinegar ingestion or polyphenol-rich fruits and green tea favored the growth of Bacteroidetes community (Lee et al., 2006;Cerezo et al., 2008;Selma et al., 2009); and supplementation of quercetin or grape polyphenols stimulated the proliferation of bifidobacteria and attenuated the rise of F/B ratio and thereby ameliorated obesity-associated inflammation and metabolic disorders (Parkar et al., 2013;Etxeberria et al., 2015;Roopchand et al., 2015). ...
Gut dysbiosis induced by high fat diet (HF) or obesity is a predisposing factor to develop diverse inflammatory diseases. Polyphenols and fibers, often eaten together, have been reported to have prebiotic actions, but their health promoting benefits still need to be further characterized and defined. This study attempted to understand how polyphenol rutin and polysaccharide inulin influence intestinal health in mouse model fed a HF (60 kcal%) diet. A total of 48 C57BL/6J mice were divided into four groups fed with a low fat (10% kcal%) control diet (LC), a high fat control diet (HC), a high-fat diet supplemented with rutin (HR), or a high-fat diet supplemented rutin and inulin (HRI) for 20 weeks. Rutin supplementation reduced the HF diet-induced increase of Firmicutes/Bacteroidetes (F/B) ratio, Deferribacteraceae population and plasma lipopolysaccharide (LPS) (p < 0.05); ameliorated inflammation as indicated by the decreased circulating inflammatory cytokines (p < 0.05) and the reduced expressions of intestinal inflammatory mediators (p < 0.05); and attenuated the endoplasmic reticulum (ER) stress in Paneth cells as indicated by the decreased expressions of the ER markers (p < 0.05). Compared to the rutin supplementation alone, the co-administration of rutin with inulin improved the utilization of rutin as indicated by its decreased excretion, suppressed a number of harmful bacteria including Deferribacteraceae and Desulfovibrionaceae (p < 0.05), and further reduced the expression of the key inflammatory cytokine TNF-α and increased the production of butyrate, despite the supplementation of inulin reversed the decrease of body weight induced by rutin supplementation due to an increased food intake. Taken together, our data demonstrated that rutin supplementation ameliorated the inflammatory status and ER stress in Paneth cells under a HF-induced obese state, and its co-administration with inulin further mitigated the inflammatory status, indicating the potential to combine polyphenol rutin and the polysaccharide inulin as a dietary strategy to ameliorate gut dysbiosis, to improve inflammatory status and thereby to reduce medical disorders associated with HF-induced obesity.
... In the products derived from fruits and cereals, like vinegars, phenolic compounds are present (Andlauer et al., 2000;Verzelloni et al., 2007;Cerezo et al., 2008). Vinegars made from red wine could usually have higher content of phenolics. ...
... In addition, 2-hydroxycinnamic acid was only quantified in three red wine vinegars (RV2, RV5 and RV6 samples); p-coumaric acid was the only phenolic acid quantified in all red wine vinegars tested (varying from 0.32 to 4.44 mg/L, averaging 2.03 mg/L). Furthermore, RV5 and RV7 red wine vinegar samples showed the higher values for the total phenolic acids quantified (16.36 and 15.0 mg/L, respectively), while RV2 sample showed the lowest value (1.33 mg/L).Phenolic acids quantified from the commercial red wine vinegars samples studied were in general in accordance with previous data published by Natera et al. (2003) and Cerezo et al. (2008), but lower than values obtained by Kelebek et al. (2017). On the other hand, according to the results obtained in the present work, the vinegar aging process in contact with wood seems to have not influenced in the content of phenolic acids quantified. ...
In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters
were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and
antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market.
... In the products derived from fruits and cereals, like vinegars, phenolic compounds are present (Andlauer et al., 2000;Verzelloni et al., 2007;Cerezo et al., 2008). Vinegars made from red wine could usually have higher content of phenolics. ...
... In addition, 2-hydroxycinnamic acid was only quantified in three red wine vinegars (RV2, RV5 and RV6 samples); p-coumaric acid was the only phenolic acid quantified in all red wine vinegars tested (varying from 0.32 to 4.44 mg/L, averaging 2.03 mg/L). Furthermore, RV5 and RV7 red wine vinegar samples showed the higher values for the total phenolic acids quantified (16.36 and 15.0 mg/L, respectively), while RV2 sample showed the lowest value (1.33 mg/L).Phenolic acids quantified from the commercial red wine vinegars samples studied were in general in accordance with previous data published by Natera et al. (2003) and Cerezo et al. (2008), but lower than values obtained by Kelebek et al. (2017). On the other hand, according to the results obtained in the present work, the vinegar aging process in contact with wood seems to have not influenced in the content of phenolic acids quantified. ...
In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market.
... The quality of vinegars principally depends on the raw material, acetification system, and aging procedure throughout production. 2 The demand for the characterization and quality control of food products is increasing as consumers also demand natural and high-quality food products. 3 Vinegars exhibit substantial antimicrobial properties due to their organic acid content, which causes cell death. 4 The antimicrobial activities of organic acids are related to their pH, concentration, and ionic strength, and depend on species, growth phase, acid resistance and growth temperatures of microorganisms tested. ...
... 29 They have been regarded as indicators of quality and origin of vinegars. 3 Total phenolic contents of vinegar samples are given in Table 1. ...
Background:
The aim of this study was to discriminate commercial apple, rice, balsamic, red wine, rose, white wine, grape and pomegranate vinegars according to antimicrobial activities, total phenolic contents (TPC), antioxidant activities, colour parameters and predict quality characteristics of vinegars using Fourier transform infrared (FTIR) spectroscopy.
Results:
Results showed that the highest TPC (3971.43±25.00) was found in balsamic vinegar while the lowest TPC was observed in rice vinegar (14.36±0.16). Antioxidant activities of vinegars were in accordance with TPC. Grape based vinegars exhibited higher antimicrobial activity against Staphylococcus aureus (S. aureus), Escherichia coli (E.coli) and Pseudomonas aeruginosa (P.aeruginosa). However, there were no statistically significant differences among vinegars depending on antimicrobial activities. According to principal component analysis (PCA) and hierarchical cluster analysis (HCA), vinegars were classified into three groups and each group consisted of vinegars from different raw materials. Prediction models were constructed successfully using Partial Least Squares (PLS) considering whole FTIR spectral data.
Conclusion:
The results indicated that FTIR could be used as a rapid method to estimate antimicrobial activities, TPC, colour and antioxidant activities of vinegars.
... In a previous study, red wine vinegar acetified in cherry wood barrel presented a higher score in the "red fruit" attribute than wine vinegar produced in an oak wood barrel. [28] In our case, this was not observed. In strawberry vinegar, the main source of red fruit aroma is the raw material. ...
... This could be due to the powerful odour of cheese odour that masked the red fruit aroma in our vinegar produced in cherry wood barrel. However, with respect to the "sweet" attribute, the results found were consistent with Cerezo et al. [28] A PCA was performed on the data obtained in QDA. The first two components explain 89.3% of the total variance (Fig. 1). ...
Consumers’ acceptance of new strawberry vinegars was evaluated and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must were evaluated jointly. Due to its obtaining the highest percentage of consumer acceptance cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers’ preferences are raisin, toasted caramel, spicy and liqueur aroma.
... Sakanaka and Ishihara (2008) reported that unpolished rice vinegar contains higher total phenolic compounds compared to Plessi et al. (2006). c Cerezo et al. (2008). Verzelloni et al. (2007). ...
... In addition, traditional balsamic vinegar contains a higher amount of ferulic acid (Plessi, Bertelli, & Miglietta, 2006) compared to unpolished rice vinegar and rice vinegar (Shimoji et al., 2002), as shown in Table 2. Cerezo et al. (2008) studied the effects of different types of barrels (acacia, cherry, chestnut and oak) on the phenolic composition of red wine vinegar, finding that catechin and resveratrol glycoside showed significant decreases during acetification, while gallic acid and gallic ethyl ester increased substantially for those vinegars produced in chestnut wood barrels. ...
Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food.
... Los fermentos se mantuvieron a temperatura de 20 ± 2.0°C. Se tomaron muestras los días (20,22,25,30,35,40,45, 50, 55, 60) midiendo los parámetros de pH y porcentaje de etanol. ...
... Comparando estos contenidos con el de cinco vinagres comerciales los cuales presentaron un contenido de fenoles totales de (112 mg de ácido gálico/L a 42.0 mg de ácido gálico/L) se encuentra que el vinagre preparado con fruta estrujada presenta mayores contenidos de compuestos fenólicos, mientras que el otro tratamiento se encuentra por debajo de los contenidos tanto de vinagres tradicionales como de comerciales obtenidos en diferentes regiones de Turquía [26]. Por otra parte se reporta que los vinagres con procesos de envejecimiento en madera se adecuan para aumentar de manera natural los compuestos polifenólicos por la interacción de la madera en el vinagre, en los que se reportaron contenido de fenoles totales entre 1393 y 1923 mg de ácido gálico/L lo cual indica que los vinagres realizados por el método tradicional con añejamiento tienen una actividad antioxidante mayor que los vinagres tradicionales sin este proceso como los elaborados en este estudio [28,29,30,31]. Respecto al contenido de antocianinas presentes en el vinagre de uva es inferior en comparación con vinagres de Arándanos los cuales presentan un contenido de (19.70 mg/L a 28. ...
La uva isabella (Vitis labrusca) es una variedad de uva tinta cultivada en Colombia principalmente en los departamentos de Valle del Cauca y Huila, convirtiéndose en la fuente agroeconómica de estas regiones; el vinagre a partir de la uva isabella es un producto con potencial de comercialización constituyendo una fuente de ingresos adicionales a los agricultores, debido a su contenido nutricional por la presencia de compuestos fenólicos y antioxidantes permitiendo dar un valor agregado. En este estudio se caracterizó fisicoquímicamente el vinagre producido a partir de mostos de la uva isabella, por sistemas de producción tradicionales; midiendo parámetros como pH, contenido de ácido acético, contenido de fenoles totales, acidez titulable, contenido de minerales, sulfatos, cloruros y metales pesados contaminantes del producto. El Vinagre cumple con los parámetros exigidos por la Norma Técnica Colombiana 2188 de 2012.
... For wines aged in contact with chestnut wood barrels, the presence of valoneic acid dilactone was observed, which could be considered a phenolic marker for a wine aged in contact with this wood species [74]. In these wines, a higher concentration of gallic and ellagic acids was also quantified [71,74,108]. Wines aged in contact with false acacia wood presented dihydrorobinetin, robinetin, and 2,4-dihydroxybenzaldehyde in higher concentrations, but also other compounds were identified in wines aged in contact with false acacia wood barrels such as 2,4-dihydroxybenzoic acid, pentahydroxydihydroflavonol, tetrahydroxydihydroflavonol, fustin, trihidroxymethoxy dihydroflavonol, robtin, butin, tetrahydroxyaurone, and butein [65,66,74], as shown in Table 5. Phenolic acids present in oak wood also have important functions in aged wines as they influence factors associated with an antioxidant capacity [69,[109][110][111][112][113]. ...
Aging wine is a usual practice in winemaking, as the wine quality improves due to the compounds extracted from wood barrels or chips, cubes, blocks, or staves used. The wood species used are traditionally oak, namely from Quercus petraea, Q. alba, or Q. robur species. In the last years, the increasing request for oak wood has caused a significant increase in environmental and production costs. Therefore, heartwood from several alternative species has been considered a potential wood source for winemaking and aging. Thus, the main purpose of this review is the application of these alternative wood species on wine production and to discuss the advantages and disadvantages of its use compared with the traditional wood species, namely oak wood. In addition, a brief chemical characterization of several wood species with possible application in enology is also discussed in this review.
... Carboxylic acids, an indicator of degradation and transformation during the fermentation process from fruit to wine, in red grapes only (Cheng et al., 2015). Dithiin, organosulfur, organic disulfide, sulfone, and thiophene, also known as anticarcinogenic agents in garlic only (Kumar et al., 2016), fatty acid ester, synthesized by dehydrating fatty acids and alkyl alcohol, in gelatine only (Miyahara, 2017), pyrroles and steroid (cholesterol), highly odor-active volatile compounds derived from Maillard reactions during roasting in the liquors, in grappe only (Rottiers et al., 2018), organooxygen compounds, both aliphatic and aromatic compounds with a C-O bond, including alcohols and aldehydes (European Environment Agency, 2021), in grappe and foie gras, phenols, good markers of the quality and origin of fermented products (Cerezo et al., 2008), in white wine vinegar and soy sauce, and thiophene, a different class of heterocyclic compounds and the most odorous product of the Maillard reaction (Burin et al., 2013) in foie gras and red grape. Besides, the majority of the raw ingredients included alcohols, which brings out the flavor in food (Joachim and Schloss, 2021), fatty amides, which are slip additives in a variety of plastics used for packaging (Cooper and Tice, 1995), oxaspiro compound, which is a spiro compound in which at least one of the cyclic components is an oxygen heterocycle (ChEBI, 2018), and phenylpropanoic acid, also known as hydrocinnamic which is a carboxylic acid with a sweet, floral scent at room temperature (Korneev, 2013) in low percentages. ...
This study aimed to investigate the changes in volatile composition and amino acid profile of a dish “duck breast, beetroot mille-feuille” prepared in the Turkey Gala Dinner of an international gastronomy association. The ingredients collected from bazaars and chain markets were prepared and processed according to the original recipe. In raw ingredients and cooked products (P1, P2, and P3), volatile organic compounds were semi-quantitatively by GC-MS and amino acids quantitively by LC-MS/MS. The volatile composition and amino acid profile between P1, P2, and P3 products were tested with one-way ANOVA using SPSS version 20.0. In the final product, the dominant volatiles was found to be oily, waxy with lard and tallow notes (oleic acid), floral (squalene), and green-floral and citrus-floral (9-octadecenamide). In contrast, the dominant amino acid profile exhibited bitter-sweet and bitter-salty-sour tastes. The statistical test showed that the volatile composition among the product groups was not interrelated (p = 0.613412 > 0.05), whereas the amino acid profile was related (p = 0.067352 < 0.10). Overall, our study revealed that the desirable taste of the Gala-dinner dish “duck breast, beetroot mille-feuille” was formed by the co-existence of some dominant volatiles belonging to the fatty acid, triterpenoid, and fatty amide groups and some predominant amino acids, including valine, glutamic acid, aspartic acid, leucine, and lysine, as well as depending on the preparation and cooking conditions.
... The quality of fermented products such as vinegars is influenced by the raw material used, acidification system and aging method [14] and is dependent on the chemical composition and sensory characteristics of vinegars [15]. It contains vitamins, minerals, essential ...
Vinegar is a fermented food with a diversity of uses seasoning, salad dressing and flavouring for foods. Since ancient times it is considered a remedy for health and today there are different types of vinegar on the market, and many others are under development. Determination of the physicochemical characteristics of the new types of vinegar is necessary in order to improve them. Therefore, the aim of this paper is to compare the physicochemical characteristics of vinegar obtained from banana peels (with or without boiling peels) at different ages, with those of commercial vinegars. The vinegar from banana peels was obtained and aged in our laboratory, while the commercial vinegars were purchased from a local market. The physicochemical characteristics of all the samples were investigated before and after gastric and intestinal digestion. Inductively coupled plasma mass spectrometry was used to determine the mineral content of the vinegars. Additionally, statistical analysis of the results was performed by applying a one-way analysis of variance. Results showed that vinegar obtained from banana peels is clearer and total dry extract values are lower than those of commercial vinegars. Banana peel vinegars have higher antioxidant activity and total polyphenol content similar to the commercial balsamic vinegars. This study advances the knowledge in the field of vinegar production by using raw agricultural by-products.
... A lower content of gallic acid was detected in Aca-B wines, while the other wood aged wines did not differ from the control wine (Table 3). In contrast with these results, a greater extraction of gallic acid from chestnut than from oak was reported in the literature [27,58,59]. A significant higher content of caffeic acid was detected only in Chest-P, while p-coumaric acid levels were higher in wines stored in oak barrels and in contact with all the considered powders (Oak-P, Chest-P and Aca-P). ...
Wood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine ( cv . Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.
... It was expected for Myrobalan plum and wild cherry to stand together as both belong to family Rosaceae, but their separation on PCA was probably due to the different quality of the wood, and high probability that wild cherry is a mainly forest plant while Myrobalan plum can be often grown inside of the orchards. Namely, wild cherry is, compared to Myrobalan plum, a noble hardwood, having high technical value and being one of the best options for barrel making in wine and vinegar making (Cerezo, Tesfaye, Torija, Mateo, García-Parrilla & Troncoso, 2008). ...
This work investigates the release of toxic elements from wood into the experimental spirit models and the safety risks for consumers. The spirit models were prepared as ethanolic extracts using the procedure which reproduces maturation of spirits. Investigation included staves of wood species commonly used in Balkan cooperage: mulberry, Myrobalan plum, black locust, wild cherry, and various oaks. Potassium was the most abundant element, except in the wild cherry extract where calcium was dominant, and the Myrobalan plum extract where phosphorus was the most abundant. The parameters for the health risk assessment, such as hazard index (HI) and hazard quotient (HQ) were calculated for potentially toxic elements and indicated that all wood extracts would be safe for human consumption. Owing to the proven abundance of phenolics in the investigated wood extracts, relations among elements and phenolics were also studied and conclusions were made based on the statistically significant correlations.
... According to previous studies, the catechin content in red young and aged Monastrell wines is higher than in highly-aged Fondillón wines. This could be explained with polimerisation, precipitation and oxidation phenomena, as the Fondillón wines undergoes oxidative ageing (Cerezo et al., 2008). In an earlier study, (Gómez-Plaza, Gil-Muñoz, López-Roca, & Martínez, 2000) studied freshly bottled Monastrell wines and found trans-caftaric and trans-coutaric acid levels ranging between 171 and 187 and 117-124 mg L −1 , respectively. ...
... By comparing the results from the phenolic compounds in vinegars detected by the HPLC method, the amount of gallic acid (555.3 ± 2.32 mg/L) in Zhenjiang aromatic vinegar is the highest phenolic compounds (Ren et al., 2016), whereas the content of caftaric acid (176.61 ± 0.24 mg/L) in red wine vinegar is the highest (Cerezo et al., 2008). The findings suggest that the composition of phenolic compounds depends on the vinegar samples and the production technique employed. ...
Vinegar has been widely used as acidic condiment worldwide for thousands of years. Vinegar contains various nutrients and bioactive components, which are brewed by liquid-state and solid-state fermentation techniques. This review highlights the nutrients and bioactive components in different types of vinegars and their functional properties. Nutrients in vinegar include amino acids, sugars, vitamins, and minerals. The functions of these nutrients were providence energy, regulation of cell metabolism regulation, immunoregulation, antioxidation, anticoagulation and improvement of brain development. In addition, the bioactive components in vinegar include organic acids, polyphenols, melanoidins, and tetramethylpyrazine, which have the functions of antioxidative activity, regulation of lipid metabolism, liver protection, blood pressure and glucose control, anti-fatigue and anti-tumor. However, further studies are needed to explore the novel functional compounds in vinegars and their molecular mechanisms on health benefits in future.
... Finally, Cerezo et al. (2008) studied the effects of different types of barrels (acacia, cherry, chestnut, and oak) on the phenolic composition of red wine vinegar, finding that catechin and resveratrol glycoside presented a significant decrease during acetification, while gallic acid and gallic ethyl ester increased substantially for those vinegars produced in chestnut wood barrels. ...
... Chapter 9 QUALITY TOOLS IN WINE TRACEABILITY AND AUTHENTICITY 315 p0485 s0100 p0490 s0105 p0495 s0110 p0500 Furthermore, it is well known that the concentrations of phenolic compounds are used to create the functions for DA (Cerezo et al., 2008). Indeed, phenolic compounds were monitored during the acetification of red wine vinegars produced by surface culture in various wood barrels. ...
... Thus, the control of the concentration of these compounds in wines is very relevant. In fact, the determination of polyphenols in wines is one of the most common analyses in wineries (Cerezo et al., 2008;Pérez-Lamela, García-Falcón, Simal-Gándara, & Orriols-Fernández, 2007). There are many methods for calculating this concentration, including the total polyphenol index (TPI) and the Folin-Ciocalteu method (Cetó et al., 2012;Kedrina-Okutan et al., 2018;Tsao & Yang, 2003), both of which are spectrophotometric methods. ...
We have developed a new method for the rapid and inexpensive determination of the total polyphenol index
(TPI) in wines by simply immersing our sensory film in red or white wines and visually checking the colour
change (qualitative analysis) or by analysing a photo taken of the film with a smartphone (quantitative analysis).
This sensory material is straightforward and inexpensively prepared; it requires no monomer synthesis, is based
on 100% commercially available monomers, and contains benzenediazonium salt motifs, which in the presence
of phenols and/or polyphenol-based structures produce coloured diazo compounds. These sensory motifs are
chemically anchored to the polymeric structure, and, accordingly, no migration of organic substances from the
material occurs in the sensing process. Our method needs neither reagents nor sample pretreatment and has been
contrasted with the standard TPI determination, i.e., measuring the absorbance of diluted wine at 280 nm,
obtaining reliable data for white and red wines.
... Asap cair secara umum memiliki beberapa jenis komponen kimia yang utama, yaitu kelompok senyawa asam asetat, fenol, furfural dan keton, serta asam organik (Lingbeck et al., 2014). Komponen senyawa asam asetat dan fenol telah dijadikan salah satu penciri kualitas dan keaslian dari asap cair (Cerezo et al., 2008). Pada penelitian ini juga dapat dilihat bahwa beberapa senyawa seperti asam asetat, ethylic acid, fenol, 2-6, dimethoxy-(CAS), 2-6-dimethoxyphenol, dan asam karbamat terdapat pada hampir semua jenis asap cair yang dianalisa. ...
Kayu merupakan biomassa potensial dengan berbagai manfaat, salah satunya adalah sebagai bahan baku asap cair. Penelitian mengenai asap cair yang dihasilkan dari pirolisis kayu perlu dilakukan secara intensif untuk mendapatkan informasi kandungan dan manfaat komponen asap cair. Penelitian ini bertujuan untuk mengetahui karakteristik dan potensi manfaat asap cair lima jenis kayu, yaitu kayu trema, nani, merbau, matoa, dan malas. Penelitian dilakukan dengan proses pirolisis pada suhu 500°C selama 5 jam, dan asap cair yang dihasilkan ditampung dalam wadah untuk dianalisis karakteristiknya. Karakteristik asap cair yang dipelajari meliputi pH, berat jenis, kadar asam asetat, kadar fenol, dan kandungan komponen kimia lainnya, menggunakan py-GCMS. Hasil penelitian menunjukkan bahwa nilai pH asap cair kelima jenis kayu berkisar antara 2,68 –4,34, berat jenis 0,83–1,04, kadar asetat 0,65– 13,09% dan kadar fenol 0,19–2,50%. Sementara itu, hasil analisis py-GCMS menunjukkan keragaman komponen kimia yang terkandung dalam asap cair masing-masing jenis kayu dengan komponen utama sebagai penciri asap cair pada kelima jenis kayu adalah senyawa asam asetat (acetic acid, ethylic acid), fenol (phenol, 2,6-dimethoxy (CAS) 2,6-dimethoxyphenol), dan asam karbamat. Komponen kimia asap cair diharapkan dapat diaplikasikan dalam berbagai variasi produk yang lebih luas sesuai cara pandang, tujuan, dan target produk yang ingin dicapai.
... The TPC of red wine vinegars, which produced in barrels made from different woods, varied from 1006.19 to 1882.7 mg/L. The highest TPC of red wine vinegar was measured in Chestnut barrel [43]. In Shanxi aged vinegars, TPC and TFC contents measured 0.96 to 5.80 mg GAE/mL and 0.33 to 4.50 mg RE/mL, respectively, and increased with the extension of aging time [44]. ...
Zhenjiang aromatic vinegar (ZAV) is one of the well-known fermented condiments in China, which is produced by solid-state fermentation. It can be classified into traditional Zhenjiang aromatic vinegar (TZAV) and industrial Zhenjiang aromatic vinegar (IZAV) because of different production methods. The purpose of the study was to evaluate the variations and differences on chemical compositions and antioxidant activities of TZAV and IZAV during the aging process. The proximate composition, organic acids content, total phenolic content (TPC), total flavonoid content (TFC), total antioxidant activity (TAA) and phenolic compounds composition of TZAV and IZAV were detected during the aging process. Organic acids contents, TPC, TFC, TAA and phenolic compounds contents in ZAV were increased during the aging process. Acetic acid, lactic acid and pyroglutamic acid in ZAV were major organic acids. With the extension of aging time, TZAV and IZAV had similar proximate compositions and organic acids content. The values of TPC, TFC and TAA were higher in TZAV than in IZAV when aging is more than 3 years. Rutin and p-coumaric acid were detected in TZAV but not in IZAV. In principal component analysis (PCA), TZAV and IZAV can be divided into two groups according to their phenolic compounds composition. These findings provide references for evaluating TZAV and IZAV on the basis of their characterizations.
... It has already been reported that the different methodologies or the materials used during vinegar processing may have a substantial influence on the bioactive composition of the final product. Cerezo et al. [53,54] studied the effect of different barrels made of different wood materials on the phenolic composition of red wine vinegar, and concluded that wood type had a significant effect on TPC of vinegar samples. In this study, the differences in the materials used by different companies during maturation could be one of the factors that may lead to differences in the results. ...
In this study, the antioxidant contents and the antimicrobial activities of 18 vinegar samples were investigated. For this purpose, total flavonoid contents (TFC) and total phenolic contents (TPC) of different vinegar samples were determined. In addition, total antioxidant capacities (TAC) of vinegars were analyzed using four different in vitro tests: ABTS, CUPRAC, DPPH, and FRAP, in parallel. Results obtained from antioxidant analyses showed that balsamic vinegar had the highest TFC (96 textpm 18 mg CE/100 mL) and TPC values (255 textpm 24 mg GAE/100 mL), as well as the highest TAC determined using CUPRAC (709 textpm 108 mg Trolox/100 mL) and FRAP (421 textpm 28 mg Trolox/100 mL) methods. The phenolic profiles of vinegar samples were identified by performing HPLC analysis. Among all vinegar samples studied, the most abundant phenolic compounds were determined to be gallic acid, protocatechuic acid, and p-hydroxybenzoic acid. Furthermore, antimicrobial activities of different vinegars, against Staphylococcus aureus, Salmonella Typhimurium, and Escherichia coli, were evaluated using disc diffusion method; the results of which were related to the acetic acid contents and the pH values of the vinegar samples. Balsamic vinegar was again determined to be the sample that had the highest antimicrobial activity, which showed a strong antibacterial activity against S. Typhimurium. Antibacterial activities of vinegars could partly be related to both their acetic acid contents and the pH values, and also to their phenolic contents.
... The antioxidants were detected as previously described (Cerezo et al., 2008). Briefly, the samples were passed through a 0.45-μm cellulose membrane filter before being injected into a chromatograph equipped with a quaternary pump (DGP-3600RS), a degasser (SRD-3600), and a temperature-controlled automatic injector (WPS-3000TRS) from Thermo Fisher, USA. ...
Xiangxi flavor vinegar (XV) is one of Hunan Province’s traditional fermented vinegars. It is produced from herb, rice, and spring water with spontaneous liquid-state fermentation techniques. In this study, we investigated the antioxidant property of XV by analyzing its antioxidant compounds, its free radical scavenging property in vitro and in vivo, and its effects on antioxidant enzyme activity and apoptosis in Caenorhabditis elegans. The results showed that XV is rich in antioxidants. In particular, ligustrazine reached 6.431 μg/ml. The in vitro 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH•), hydroxyl radical (•OH), and superoxide anion radical (O2•−) scavenging rates of XV were 95.85%, 97.22%, and 63.33%, respectively. The reactive oxygen species (ROS) content in XV-treated C. elegans decreased significantly (P<0.01) compared to the control group. Glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) activities were remarkably increased (P<0.01) in C. elegans after XV treatment. In addition, XV could upregulate CED-9 protein expression and downregulate CED-3 protein expression in C. elegans. These results prove that XV is rich in antioxidants and scavenges radicals in vitro efficiently. XV inhibits apoptosis in C. elegans probably by scavenging ROS and increasing the activities of its antioxidant enzymes. © 2017, Zhejiang University and Springer-Verlag Berlin Heidelberg.
... That explains that these products are vulnerable to fraud (Callej on et al., 2012;S aiz-Abajo, Gonz alez-S aiz, & Pizarro, 2004) and new tools are required to fight against falsification or mislabeling. Furthermore, the growing consumer demand and the increasing diversity of wine vinegars have raised a need to characterize them and to provide an adequate quality control to defend their identity (Cerezo et al., 2008;Liu, He, & Wang, 2008;Marrufo-Curtido et al., 2012). Different sensory and physicochemical techniques such as gas-chromatography-mass spectrometry (GC-MS), atomic absorption spectrometry or high-performance liquid chromatography (HPLC) have been used to characterize vinegars (Cirlini, Caligiani, Palla, & Palla, 2011;Natera, Castro, De Valme García-Moreno, Hern andez, & García-Barroso, 2003). ...
Characterization of wine vinegars qualified with a Protected Designation of Origin (PDO) is crucial to certify their quality and authenticity. Spectroscopic techniques as Fourier transform mid infrared spectroscopy (FTIR) with Attenuated Total Reflectance (ATR) has been applied to investigate its potential as a rapid, cost-effective and non-destructive tool for characterizing different categories of high-quality vinegars. Spectra from 67 wine vinegars belonging to the PDOs “Vinagre de Jerez” and “Vinagre Condado de Huelva”, including their different established categories, were analyzed in the 4000–600 cm⁻¹ infrared region. Changes associated to categories were observed in the region 1800–900 cm⁻¹. These changes were assigned to certain compounds that increase during aging (e.g. acetic acids, alcohols, esters) or are characteristic of Pedro Ximenez category (e.g. sugars, furfural). Principal component analysis carried out on the most relevant spectral features, revealed that aging of vinegars clearly affect the ATR-FTIR spectra obtained in each PDO.
... The concentration of phenolic compounds in vinegars is reported in literature and compiled in databases of bioactive compounds as, such Phenol Explorer The decrease in total phenolic content after the acetification process occurs regardless of the source used to elaborate the vinegar, for instance 40% in cider vinegar (Andlauer et al., 2000), 13% in red wine vinegars (Cerezo et al., 2008), 8% in white wine vinegars (Andlauer et al., 2000;García-Parrilla et al., 1998), or 13-60% in strawberry vinegars (Ubeda et al., 2013), with anthocyanin compounds present in red wine and strawberry vinegars accounting for a major decrease. Not only does the acetification diminish the phenolic compounds but also the rate that it occurs at has an important role. ...
Vinegar is the result of a double fermentation process (alcoholic fermentation followed by acetification) starting from any edible carbohydrate-rich source. It is widely consumed as a condiment and ingredient in different food formulations and recipes (sauces, marinades, dressings). The variety of vinegars in the market is relevant and new products are being introduced. Due to its acidic condition, vinegar exerts a preserving role in any food to which it is added, being an active killing agent for the main foodborne bacteria pathogens. Its health properties are related to its acetic acid content that exhibits antiglycemic and antidiabetic effects and to polyphenols present in it that act as antioxidants. More research involving human intervention trials is needed in order to properly substantiate the antiobesity, antihypercholesterolemic, and antiglycemic effects.
... Phenolic compounds are normally present in effl uents from several industries such as wine and olive oil production, pharmaceutics, and textile and paper manufacturing, among many others (Annachhatre and Gheewala 1996 ;Cerezo et al. 2008, Nalewajko-Sieliwonjuk et al. 2008. These compounds are considered as environmental pollutants due to their high toxicity at low concentrations (Krastanov et al. 2013 ). ...
Bacteria of genus Delftia are environmental microorganisms with a wide geographical distribution. They are versatile microbes with diverse metabolic capacities that easily adapt to several environments. This chapter provides an overview of various aspects and potential biotechnological applications of Delftia spp. as microbial model of sustainability, including their use in bioremediation and bioconversion of contaminants, their use in production of bioproducts, and their use as inoculant to increase plant yield. As a few Delftia spp. have been found in clinical samples, their potential role as opportunistic pathogenic agents is also discussed.
... Although benzoic acid was only detected in oak wood chip extract samples from American specie (Quercus alba), it has also been detected by other authors [12] in wood chips from cherry wood. However, in chip extracts from cherry wood high levels of ethyl benzoate was found which to explain the higher levels of this compound found by other authors in vinegars obtained by acetification in barrels of cherry wood, as well as in wines aged in cherry wood barrels [8,13]. ...
The aim of present work was to investigate the phenolic and volatile composition of cherry, acacia, and oak (from different species) wood chips. By the use of HPLC-DAD 18 different phenolic compounds were detected and quantified while for volatile composition, 33 different compounds were detected by GC-MS. In general, wood samples from oak species showed the higher number of phenolic compounds detected, while cherry wood samples showed the lowest levels. In addition, some individual phenolic compounds were detected, specifically in some wood samples, such as robinetin in acacia woods and naringenin in cherry wood. For volatile composition, cherry wood chips samples showed the lowest volatile composition followed by increasing order by acacia, French, Portuguese and American wood chip samples. Oak wood chip samples from American species showed the highest volatile content, as a result of high levels of several specific compounds (furfural, 5-methyfurfural, β-methyl-γ-octalactones, guaiacol, vanillin and siringaldehyde).
... [2][3][4] However, this product has gained attention due to its composition, especially regarding its phenolic compounds. 2,5,6 These molecules have a very important role in health, as they are antioxidants and antitumorigenic, as well as presenting the capability of aiding in the prevention of cardiovascular diseases, diabetes, and others. 2,5,[7][8][9] However, the impact of these effects is directly related to the composition of vinegar, which mainly depends not only on the raw materials used in its production, but also on the acetication procedure employed. ...
Multiple binary mixtures of different kinds of vinegars have been analyzed through UV-Vis absorption. Two types of mathematical models (multiple linear regression (MLR) and artificial neural network (ANN)) have been employed to identify and quantify the components of such blends. Six different vinegars were used to prepare these mixtures, each one with a particular botanical origin: white wine, red wine, apple cider, apple, molasses, and rice. The best results have been attained with the ANN based models, offering mean estimation error values averages of 1% (v/v) and mean correlation coefficients (R2) over 0.99. This model is adequate to perform the estimation and achieve an accurate and reliable tool. Nevertheless, although the MLR models provide worse results (0.88 in terms of R2 and 5% v/v error), they can be used depending on the application and required accuracy.
... These facts result in the need to control the quality and origin (both botanical and geographical) of vinegar, as well as develop analytical techniques able to determine these frauds or illegal practices (Saiz-Abajo et al., 2005, 2004). Thereby, a series of different methods and techniques have already been proposed to reach a reliable evaluation of the quality of vinegar, such as headspace microextraction coupled with gas chromatography (Pizarro, Esteban-Díez, S aenz-Gonz alez, & Gonz alez-S aiz, 2008), high performance liquid chromatography (Cerezco et al., 2008), nearinfrared spectroscopy (De la Haba et al., 2014), fluorescence spectroscopy (Castell on et al., 2012), and electronic nose systems (Guan et al., 2014). Among all of them, spectroscopic techniques have demonstrated to be an excellent alternative to other more timeand reagent-consuming methods, offering great results in the discrimination of vinegars (De la Haba et al., 2014; Castell on et al., 2012; Saiz-Abajo et al., 2004, 2005). ...
The identification of vinegars produced from six different raw materials (red wine, white wine, cider, apple, molasses, and rice) in blends has been accomplished through their UV-Vis spectra and different mathematical models: partial least squares discriminant analysis (PLS-DA) and artificial neural networks (ANNs). The registered spectra were mathematically treated following a linear (PLS-DA) approach and a non-linear one (ANN) based on multilayer perceptron models with different training functions. The average correct classification rate of a series of comparable internal validations was around 55% and 90%, for the PLS-DA and the ANN models respectively, which heavily favors the non-linear approach. Therefore, an accurate chemometric tool with the ability to detect specific vinegars in mixtures in an inexpensive and straightforward fashion has been designed and optimized.
Vinegar is a very popular condiment with different species and aroma profiles. Eighty-three volatile odor compounds (VOCs) were identified from European vinegar using ultra-fast gas chromatographic electronic nose (UFGC E-nose), of which there were 61 VOCs with odor activity value (OAV) ≥1. Among the 61 VOCs, acetic acid, ethyl isovalerate, propionaldehyde, butanoic acid, ethyl cinnamate, and guaiacol contributed significantly to the aroma property and type of European vinegar. There were obvious clustering trends of apple vinegar, wine vinegar, and balsam vinegar in principal component analysis (PCA). The clustering of the vinegar-like groups was more obvious in orthogonal partial least squares discriminant analysis (OPLS-DA). The volatile markers discriminating vinegar, including acetic acid, propionic acid, pyrazine, furfural, isopropyl alcohol, and so on, were screened out by variable importance for the projection (VIP). These results demonstrated that UFGC E-nose is a novel, rapid and non-destructive analytical tool and can also be used for identifying aroma compounds and tracing the food species.
The phenolic compounds naturally found in vinegar composition have many positive effects on human health. In this research, it was aimed to investigate the effect of adding different amounts of oak chips during the fermentation stage on some physicochemical properties, total phenolic compounds, antioxidant capacity and individual phenolic compounds of grape vinegar. Acetic acid fermentation was carried out by adding oak chips in the amount of 0, 5, 10, 15, 20 g/L to the samples whose alcohol fermentation was completed. In vinegar samples, it was determined that the amount of phenolic compound (1328.96–1782.29 mg GAE/L), antioxidant activity determined by ABTS and DPPH method (1753.50–3258.50 mgTE/L and 199.17–727.78 mg TE/L) increased in parallel with the increase in the amount of oak chips. Ferulic acid and vanillic acid which is individual phenolic compounds, increased depending on raise in the amount of oak chips. In addition, it was determined that there was a significant increase in the amount of gallic acid in vinegar samples compared to wine. This study has shown that the use of oak chips in the acetification stage can save time and can be an alternative to the maturation process using oak barrels.
This chapter deals with authenticity of wine, this issue has been extensively investigated because wine is an easily adulterated product, due to its strong chemical basis (high alcohol content, low pH) and its availability throughout the world. Therefore reliable and occasionally complicated techniques have to be applied in conjunction with multivariate analysis in order to ensure wine authenticity. Most of the classical (HPLC, GC-MS) and novel (FT-IR, NMR, AAS, DNA-based, PCR) techniques applied in wine authenticity are thoroughly reviewed in this chapter. The importance of ISO22005 (traceability standard) is also highlighted and an application of it is presented.
Abstract
In cells, where mitochondria are utilising glutaminolysis and transamination - whether caused by normal function or when specifically altered by eg. virally induced overexpression of KGA, GLS1, GLUD1 and/or GLUD2 - key enzymatic reactions for energy production are reversed during the transamination of aspartate=>oxaloacetate and α-KG=>glutamate + ammonia, consuming additional pyridoxal 5-phosphate (P5P).
Excessive glutaminolysis and transamination increases nitrogen / urea burden, while consuming aspartate, before further consuming acetate and butyrate for increased α-KG=>[..]=>glutamine disposal via the phenylacetylglutamine (PAGN) pathway to urine. Further, this elevates lactate and affects neighbouring cell metabolism via the lactate shuttle.
Depletion of acetate could lead to many impaired reactions involving acetyl-CoA, with implications to beta-oxidation pathways, mitochondrial function, pyruvate:lactate balance and any pathways that require an acetyl donor, such as choline=>acetylcholine and carnitine=>acetyl-L-carnitine.
Depletion of acetate would cause further dysregulation to the urea cycle (UC), creating an elevation of glutamate, acting as a rate limiting factor for glutaminolysis and further causing impairment of mitochondrial Nicotinamide Adenine Dinucleotide (NAD+):NADH redox, favouring NADH.
Aspartate depletion also dysregulates production of reactive oxygen species (ROS), sex hormones, thyroid hormones, alpha-melanocyte-stimulating hormone, GABA and dopamine release.
Depletion of butyrate dysregulates immune and mitochondrial apoptotic regulation via Nuclear Factor Kappa B (NF-κB) signalling. It further impacts nitrogen metabolism.
The depletion of NAD+ acts as a rate limiting factor for many enzymatic reactions, including glutamate dehydrogenase (GDH), further impairing glutamate<=>α-KG metabolism.
We further describe a role for acetate, aspartate, butyrate, P5P and Vitamin B5 in a therapeutic intervention against the HASD model for CFS/ME.
The application of a voltammetric electronic tongue (ET) towards the classification and authentication of vinegar is reported. Vinegar samples of different varieties were analysed with a three-sensor array, without performing any sample pre-treatment, but only an electrochemical cleaning stage between sample measurements to avoid fouling onto the electrode surfaces. Next, the use of discrete cosine transform (DCT) for the compression and reduction of signal complexity in voltammetric measurements was explored, and the number of coefficients was optimized through its inverse transform. Finally, the obtained coefficients were analysed by principal component analysis (PCA) to attempt the discrimination of the different vinegars and by linear discriminant analysis (LDA) to build a model that allows its categorization. Satisfactory results were obtained overall, with a classification rate of 100% for the external test subset (n=15).
In Nigeria most foods are preserved by adding salt. The efficacy of this and some other chemical preservatives in improving the storage quality of fermented locust beans was the focus of this study. Samples of fermented locust beans were separately treated with table salt (10% w/w), brine (10 and 20% solution), vinegar (4 and 6%) and lactic acid (10 and 20%). After treatment, all the samples were stored at ambient temperature and periodically analysed for sensory and microbiological properties. Samples treated with dry salt became slippery, changed in color and developed bad odor within 1, 4 and 14 days respectively. Except for the softening observed, no significant (p < 0.5) change occurred with the color and odor of the other samples during storage. A total of 29 bacterial and 6 fungal isolates were obtained. The dominant bacteria were members of the genera Bacillus, Staphylococcus, Pseudomonas, Micrococcus, Citrobacter, Microbacterium, Enterobacter, Leuconostoc, Arthrobacter, and Corynebacterium while Saccharomyces cerevisae, Aspergillus niger and other Aspergillus spp., dominated the fungal population. Other fungi were Rhizopus stolonifer, Alternaria alternata, and Candida albicans. The microbial load and diversity reduced significantly (p < 0.5) after treatment and during storage. Among the bacterial isolates, Bacillus cereus, B. pumilus, B. lentus, B. licheniformis, Staphylococcus epidermidis, S. saprophyticus Citrobacter freundii, Arthrobacter ureafaciens, Corynebacterium poinsetiae, Micrococcus denitrificans and Microbacterium sp. were inhibited by lactic acid, vinegar and brine with diameter zone of inhibition ranging from 11.0 to 24.0mm; 15.0 to 20.5mm and 12.5 to 22.5 mm respectively. This study has shown that lactic acid, vinegar and brine have some preservative effects on fermented locust beans and can therefore be used to prolong its shelf life.
Keywords: brine, fermented locust beans, lactic acid, preservatives, vinegar
In this work, an extraction and preconcentration flow system using mini-column packed with cellulose-coated
CoFe 2 O 4 was developed for the determination of bioactive compounds in vinegar samples by high-performance
liquid chromatography with diode array detector (HPLC-DAD). The CoFe 2 O 4 nanoparticles were synthetized by
a sonochemical method and coated with cellulose biopolymer. Both synthetized nanoparticles and nano-
composites were characterized employing the techniques of X-ray Diffraction (XRD), Fourier Transform Infrared
Spectroscopy (FTIR), Thermogravimetry (TG) and Derivative Thermogravimetry (DTG). The flow system was
optimized employing two-level full factorial design and Doehlert matrix, in which the established optimum
conditions were: adsorbent mass of 254 mg, eluent concentration of 92% (v/v methanol/water) and sampling
flow rate of 2.0 mL min −1 . In these conditions, the flow system allows the determination of 12 bioactive com-
pounds with limits of detection and quantification that varied in the range of 0.0009–0.091 mg L −1 and of
0.0028–0.276 mg L −1 , respectively. Enrichment factors (EF) were in the range of 2.31–63.72. The proposed flow
system was applied for the analysis of 24 vinegar samples of brands locally available in Salvador City, Bahia,
Brazil.
Özet: Resveratrol (trans-3,4',5-trihydroxystilbene), bitkilerin
büyüme ve gelişme aşamalarının herhangi bir döneminde çevresel stres ve
hastalıklara karşı, dayanıklılık mekanizmasının oluşturulması amacıyla
üretilen, stilben sınıfından fenolik bir bileşik olup bilinen en kuvvetli
antioksidanlardan birisidir. Hücresel ve hayvan modellerinde yürütülen
çok sayıda çalışmada, resveratrolün birçok biyolojik aktiviteye sahip
olduğu ortaya konmuştur. Yapılan çalışmalarda trans-resveratrolün birçok
hastalığın önlenmesinde koruyucu ajan görevi üstlendiği tespit edilmiştir.
Keşfedilen biyoaktif özellikleri doğrultusunda, resveratrol son yıllarda
fonksiyonel gıda endüstrisinde temel bileşenler arasında yer almakta,
katma değeri yüksek bitkisel ilaç ve takviyelerin üretiminde kullanılan
antioksidan maddelerin başında gelmektedir. Üzümdeki resveratrol varlığı
ve miktarı genel olarak üzüm çeşidine, yetiştirildiği bölge özelliklerine,
iklim koşullarına, bağda uygulanan kültürel/bitki koruma işlemlerine göre
değişebilmektedir. Üzümün kabuk ve çekirdeğinin resveratrol miktarı
bakımından, meyve eti kısmına göre yaklaşık 100 kez daha zengin olduğu
bildirilmiştir. Üzüm ürünlerindeki resveratrol varlığı ve miktarı ise başta
hammadde olarak işlenen üzüm çeşidine, uygulanan üretim teknik ve
teknolojilerine, depolama süresi ve koşullarına göre değişebilmektedir. Bu
çalışmada, tüketim konusunda resveratrol içeriğinin bir tercih sebebi
olması ve daha bilinçli bir tüketici talebinin oluşturulmasına katkı
sağlamak amacıyla üzüm ve bazı üzüm ürünlerinde (üzüm suyu, şarap,
sirke, kuru üzüm vb.) resveratrol varlığı ve etki eden faktörler
değerlendirilmiştir.
Abstract: Resveratrol (trans-3,4',5-trihydroxystilbene), stilbene
deriative effective antioxidant, is a phenolic compound produced by
plants to acquire resistance againts stress and disease conditions.
Resveratrol is one of the most powerful antioxidants and considered to be
a preventive food component. In accordance with discovered bioactive
properties, resveratrol is among main components of functional food and
supplements in recent years. The resveratrol content of grapes and the
amount of resveratrol at the grapes differs depending on geographical
origin, growing region characteristics and climatic conditions, cultivar and
agronomic techniques, the health status of the grapes. The amount of
resveratrol in the grape products vary depending on grape cultivar,
processing techniques, storage period and conditions. In this study, what
factors’ affecting the resveratrol presence in the grapes and products
(grape juice, wine, vinegar, raisin etc.) is determined to be a reason for the
preference for consumption of resveratrol content and to contribute the
creation of a more consciously consumer demand.
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.
Wine vinegars from three Protected Designations of Origin (PDO), Vinagre de Jerez (J), Vinagre de Montilla-Moriles (MM) and Vinagre del Condado de Huelva (CH) from Andalusia, Southern Spain, were investigated for their mineral elements content. Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, S, Sr, V and Zn were determined by inductively coupled plasma optical-emission (ICP-OES). Jerez vinegars had a statistically significant higher Sr content than the others, while with respect to B the same was true for Montilla-Moriles vinegars. Moreover, the ageing time of the vinegars clearly played a role in vinegar mineral content, with higher mineral levels found in aged vinegars than in young ones, especially in samples from Condado de Huelva. Multivariate analysis was performed in order to assess if the vinegars’ geographical classification was possible through their elemental profile. Classification models were obtained by LDA and SVM, achieving good prediction abilities, 73 and 80%, respectively.
Low molecular weight phenolic compounds (LMWPC), including non-volatile and volatile, of Airén and Moscatel vine-shoot cultivars waste submitted to different toasting conditions (light, 180°/15 min; medium, 180°/30 min; high 180°/45 min) were studied in order to exploit them with oenological purposes. The LMWPC differences were mainly due to the toasting times rather than vine-shoot variety. In non-volatile LMWPC fraction, flavanols and almost all phenolic acids decreased by toasting. The presence of trans-resveratrol has a special relevance at light toasting: 14 times more concentrated in Airén and 6 times in Moscatel vine-shoots, than their respective non-toasted samples. The volatile LMWPC showed a significant increment with toasting, being vanillin the one with the highest difference respect to non-toasted samples at high conditions: more than 15 times in Airén and 11 in Moscatel. Although toasting reduced some LMWPC, particular characteristics of these vine-shoots must be taken into account when considering its future use.
The characteristics of vinegar refined in wood receptacles are due to: the period of refining, the volume of the receptacles, the type of wood, the geographic origin of the wood used, the natural or thermic treatments carried out on the wood and the number of cycles for which the receptacle has been used. The EC Regulation regarding the Protected Geographic Indication (PGI) for Balsamic Vinegar from Modena requires an aging period of not less than 60 days in wood barrels. The time of refining, taken as a parameter in isolation from the others, has no relevance whatsoever since all parameters are so closely linked together.
This chapter deals with authenticity of wine, this issue has been extensively investigated because wine is an easily adulterated product, due to its strong chemical basis (high alcohol content, low pH) and its availability throughout the world. Therefore, reliable and occasionally complicated techniques have to be applied in conjunction with multivariate analysis in order to ensure wine authenticity. Most of the classical (HPLC, GC-MS) and novel (FT-IR, NMR, AAS, DNA-based, PCR) techniques applied in wine authenticity are thoroughly reviewed in this chapter. The importance of ISO22000 is also highlighted and an application of it is presented.
A new direct and rapid (18 min) reversed-phase high-performance liquid chromatography method for the separation of phenolic compounds (benzoic acids, flavan-3-ols, cinnamic acids, flavonols, and anthocyanins) in red wines is described. A column that allows for low pH conditions and high flow was used, with a gradient of two solvents: water and acetonitrile, both with 0.2% trifluoroacetic acid. To improve selectivity, each compound was monitored at its absorbance maximum. Precision, linearity, and sensitivity (limit of detection and limit of quantitation) were established. While this rapid method cannot resolve all wine constituents, it is appropriate for measuring major components and quantifying total amounts of particular classes of phenolic compounds. The method was applied to a set of new and aged red wines.
Analysis of sherry wine vinegars using reverse phase HPLC and diode array detection, via direct injection is performed. The technique proved to be useful to study phenolic composition, the identification of major peaks being achieved. The following compounds were detected in all the samples analyzed: gallic acid, caftaric acid, tyrosol, hydroxymethylfurfural and, in almost every sample analyzed, p-coumaroyltartaric glucosidic ester, caffeic acid, p-coumaric acid and caffeic ethyl ester. The results obtained may be helpful to establish a phenolic profile for sherry vinegars which may be used as an origin recognition pattern. These vinegars have been recently awarded their certification brand recognition.
Phenolic compounds were determined by HPLC-diode array detection in wine vinegars produced by different methods. Changes in phenolic profile were screened; quick acetification processes produced acute changes during the wine-vinegar transformation when compared with traditional slow methods. Data obtained for vinegars produced by different acetification processes show differences in their final phenolic composition. The substrate wine employed was also shown to influence the final results.
Production of Sherry wine vinegar encompasses a variable period of aging in wood. Changes in phenolic compounds during Sherry vinegar aging were studied. Samples were divided according to their aging period in wood (less than 2 years, more than 2 years) and phenolic compounds determined in a total of 38 samples by means of HPLC and Photodiode Array Detection. Results of Multiple Analysis of Variance (MANOVA) confirms that there were significant differences among both groups. Good recalling rates were achieved in both Linear Discriminant Analysis LDA (mean=92.9%) and Artificial Neural Networks trained by Back Propagation (BPANN) (mean=90.4%) whilst prediction abilities are more discrete. Applying the forward selection of variables, six variables were selected according to the Wilks' lambda criterion: gallic acid, 5-hydroxymethylfuraldehyde, coumaroyltartaric acid glycoside, p-hydroxybenzoic acid, caffeic acid and isoquercetrin. Three of these compounds (gallic acid, hydroxymethylfuraldehyde and coumaroyltartaric acid glycoside) were shown to have an increasing trend through most aging systems.
The phenolic fraction of wine vinegars was studied by HPLC. The technique proposed gives a good separation of the great majority of the phenolics in current wine vinegar as well as in Jerez vinegars. The identification of the peaks was based on UV-spectra and capacity factors. Some differences in composition were found in the samples analysed.
In order to model natural polymeric pigments present in old red wines, new covalent adducts have been synthesized upon condensation of synthetic flavylium ions (models of anthocyanins) with catechin (model of tannins) in the presence and in the absence of acetaldehyde. These new pigments have been investigated by 1D and 2D NMR, HPLC, FAB-mass and UV-visible spectroscopies and molecular modelling. The two flavylium salts used in this work (3,4′-dimethoxy-7-hydroxyflavylium chloride and 5,7-dihydroxy-3,4′-dimethoxyflavylium chloride) display quite different reactivities toward catechin. The electronic donating effect of the catechin moiety and the formation of noncovalent dimers in acidic aqueous or methanolic solution should be mainly responsible for the improved stability of the flavylium chromophore in the new pigments.
Phenolic composition of 92 wine vinegars produced from different wines from the south of Spain (Jerez, Montilla, El Condado) is determined by HPLC with diode array detection. Pattern recognition techniques were applied to distinguish between different methods of elaboration (slow traditional methods with surface culture or quick methods carried out in bioreactors with submerged culture) or wines employed as substrate. Multivariate analysis of data includes principal component analysis, cluster analysis, and linear discriminant analysis (LDA) as well as artificial neural networks trained by back-propagation (BPANN). The classification depending on the acetification process leads to good recalling rates in both LDA (mean = 92.5) and BPANN (mean = 99.6). With respect to the classification on the basis of the geographical origin, the obtained recalling rates were 88.8 for LDA and of 96.5 for BPANN (mean values). Keywords: Vinegar; phenols; discriminant analysis; artificial neural network; HPLC
The (+)-catechin−acetaldehyde condensation was studied as a model for tannin polymerization and precipitation in red wines. It was shown by using LSIMS that reaction products are catechin polymers with CH−CH3 bridges at two reaction sites. Before the end of monomer conversion into polymers there is an aggregation followed by a phase separation. Particle mean diameter was measured by dynamic light scattering directly in reaction medium. Comparison between particle and polymer sizes showed that polymers aggregate into colloidal intermediates before a large polymerization degree is reached. These particles then coagulate further, which leads to polymer precipitation. This colloidal behavior is explained by hydrophobic forces since aggregates and precipitate redissolve in ethanol. Keywords: Tannin; wine aging; colloid; catechin; acetaldehyde
Sherry wine vinegar is a highly appreciated product due to its sensory properties which are acquired thanks to its aging in wood. Despite its relevance, studies involving aging of vinegars are scarce. In this paper, sensorial characteristics of Sherry wine vinegar had been studied during aging. Samples were obtained by acetifying Sherry wine in the laboratory and aging them in oak wood casks for two years. By means of triangle tests, significative differences have been found among vinegars aged 0, 6, 12, 18 and 24 months. In order to obtain more information descriptive analysis was performed. Sherry wine vinegars were described on the basis of the attributes previously selected and from these results their spider charts were drawn. The remaining alcoholic degree of vinegars plays an important role in the ethyl acetate and woody aroma components. Overall impression, aroma intensity and quality clearly increase with aging.
Wine vinegar is a product obtained from wine acidification which contains at least 5% by wt. of acetic acid, in general without any additives or colorings.
Aspects studied in this work include: the determination of the taste group thresholds (geometric mean of the individual best-estimate thresholds “BET”) of two different acids (citric and acetic acids) in aqueous solution and spanish vinegars produced from table and sherry wines. The results obtained suggest that wine vinegar can be considered something more than just an acidulant agent.
In order to evaluate differences among wine vinegars, discriminant tests for twenty-five spanish vinegars (sherry, table and flavored vinegars) were applied. Six of the twelve attributes freely chosen by assessors allowed grouping of the spanish wine vinegars according to their sensory aspects.
The quality of a wine vinegar is determined by the raw wine substrate and the acetification process employed in its production. Attempts to characterise vinegars have been based on these two features, along with variables such as total extract, glycerol, organic acids, volatile compounds and phenolic composition. When the final products are analysed, it is difficult to evaluate to what extent quality differences are due to the raw material or to differences in production methods, so it is necessary to determine the influence of each feature separately. The present work focuses on monitoring physicochemical changes during the acetification of sherry wine by submerged culture. ANOVA showed significant differences for ethanol, acetic and lactic acids and some volatile compounds (methanol, 1‐propanol, 2‐methyl‐1‐propanol, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol, acetoin, acetaldehyde, ethyl acetate and ethyl lactate). However, no statistical changes were found for phenolic compounds during acetification. The phenolic composition of the final product was determined by the substrate employed. In addition, the influence of cycle duration on the chemical composition was studied; the only compound affected by this factor was 2‐methyl‐1‐butanol.
© 2001 Society of Chemical Industry
Accelerated aging of vinegars using oak chips has been tested in this work as an alternative to traditional aging in wood barrels. A wine vinegar was submitted to different aging assays involving two oak chips pretreatments and three different levels of alcohol content (0.1, 1 and 2°). Total phenol index (TPI), dry extract, major volatile compounds determined by gas chromatography (GC), non-volatile phenolic compounds (by liquid chromatography) as well as volatile compounds from wood (by GC with previous solid phase extraction) were followed for 90 days. Sensory analysis was performed by triangle and descriptive tests. The TPI increased significantly after 15 days of aging whereas the dry extract remained practically constant. Oak chips pretreatments influenced the content of whisky lactones. Moreover, an alcohol content of at least 1% (v/v) produced higher concentrations of ethyl acetate. Panelists found significantly differences (P<0.1) between samples with different alcohol concentrations.
The protective effect on health of wine consumed in moderation has been widely studied in recent years. This has been attributed to the content in polyphenols and to the antioxidant activity of these compounds. The products derived from wine, such as vinegar and brandy, also contain polyphenols and could possess a certain antioxidant activity, similarly contributing to a protective effect for health. This paper describes the study of the antioxidant power of diverse Sherry brandies and vinegars, by means of an electrochemical method previously devised. The total polyphenolic content is studied using the method of Folin–Ciocalteu, and some polyphenols are identified and quantified by means of HPLC. A close correlation between the antioxidant power and the total polyphenolic content of the samples has been found. Considering the polyphenols individually, the compounds that are better correlated with the antioxidant power of the samples are not necessarily those that are present in higher concentrations. For brandies, the contact with wood has an important contribution to their antioxidant power.
A procedure for forming hierarchical groups of mutually exclusive subsets, each of which has members that are maximally similar with respect to specified characteristics, is suggested for use in large-scale (n > 100) studies when a precise optimal solution for a specified number of groups is not practical. Given n sets, this procedure permits their reduction to n − 1 mutually exclusive sets by considering the union of all possible n(n − 1)/2 pairs and selecting a union having a maximal value for the functional relation, or objective function, that reflects the criterion chosen by the investigator. By repeating this process until only one group remains, the complete hierarchical structure and a quantitative estimate of the loss associated with each stage in the grouping can be obtained. A general flowchart helpful in computer programming and a numerical example are included.
Little is known about the change of phenolic compounds and total phenolic content by the acetification process. The aim of this study was to assess the contents of selected phenolic compounds of cider and red and white wines in comparison to phenolic profiles in corresponding vinegars by using a new HPLC method for the simultaneous separation and quantification of polar phenolic acids and less polar flavonoids. Identifications were made by retention times and by means of mass spectra. Additionally, total phenolic contents of wines and vinegars were determined photometrically. The decrease in total phenol content by the acetification process was highest for cider vinegars (40%) and lower for red and white wine vinegars (13 and 8%, respectively). A decrease in the contents of individual phenolic compounds of vinegars from white white and ciders was not observed. In contrast, the contents of individual phenolic compounds in red wine vinegar decreased approximately 50%.
Changes in the physicochemical composition of wine vinegars produced by submerged culture system and aged in wood were followed. Five Sherry wine vinegars and a model vinegar solution were aged in six new American oak butts of 16.6 L capacity. A total of 24 phenolic compounds were monitored during the maturation study (24 months), along with other physicochemical parameters (total extract, acidity, residual alcohol and total phenolic index). Multivariate statistical analysis was applied to the data. From the sixth month on, significant changes were produced in most of the phenolic compounds, mainly aromatic aldehydes and 5-(hydroxymethyl)-2-furaldehyde. When all the phenolic compounds were considered as variables, cluster analysis grouped samples according to the wine substrate employed in the elaboration of vinegars under study. Within each subcluster, samples are arranged according to their aging status when phenolic compounds accounting significative changes at 180 days of aging are considered. Discriminant functions were constructed from the phenolic compounds data set. The validity of these functions was tested using 13 samples of aged commercial Sherry wine vinegars and 25 unaged vinegars. A total of 97.4% of the test samples was correctly classified within its respective group.
The phenolic composition, aroma compounds, and organic acid content of 83 vinegars have been determined. Multivariate analysis techniques have been used to classify these vinegar samples according to raw material (white wine, red wine, apple, honey, alcohol, balsamic, and malt) and production process (with and without aging in wood). Cluster analysis grouped the samples according to production process. Only apple and balsamic vinegars were separated from wine vinegars. Alcohol, honey, and malt vinegars were grouped with no aged wine vinegars. Linear discriminate analysis allowed a 88% differentiation according to raw material and 100% according to aging in wood. Besides, from the results obtained, a major role of the volatile compounds in the differentiation of the vinegar samples according to their aging period in wood can be seen.
Antioxidant capacity, as measured by oxygen radical absorbance capacity (ORAC(PE)), total phenolic, total and individual anthocyanins, and proanthocyanidin fraction contents were evaluated in red and white wines from grapes. A comparison in terms of antioxidant capacity is made with nontraditional wines made from highbush blueberry. Blueberries are among fruits that are best recognized for their potential health benefits. In red wines, total oligomeric proanthocyanidin content, including catechins, was substantially higher (177.18 +/- 96.06 mg/L) than that in white wines (8.75 +/- 4.53 mg/L). A relative high correlation in red wines was found between ORAC(PE) values and malvidin compounds (r = 0.75, P < 0.10), and proanthocyanidins (r = 0.87, P < 0.05). In white wines, a significant correlation was found between the trimeric proanthocyanidin fraction and peroxyl radical scavenging values (r = 0.86, P < 0.10). A moderate drink (1 drink per day, about 140 mL) of red wine, or white wine, or wine made from highbush blueberry corresponds to an intake of 2.04 +/- 0.81 mmol of TE, 0.47 +/- 0.15 mmol of TE, and 2.42 +/- 0.88 mmol of TE of ORAC(PE)/day, respectively.
Descriptive analysis Food science and technol-ogy international series
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STATISTICA for Windows [Computer program manual
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Anthocyanins. Characterization and measurement with UV–visible spectroscopy Handbook of Food Analytical Chemistry, Unit F 1.2 (pp. 19–24)
- M M Giusti
- R E Wrolstad
Giusti, M. M., & Wrolstad, R. E. (2001). Anthocyanins. Characterization and measurement with UV–visible spectroscopy. In R. E. Wrolstad, T. E. Acree, E. A. Decker, M. H. Penner, D. S. Reid, & S. J. Schwartz, et al. (Eds.), Handbook of Food Analytical Chemistry, Unit F 1.2 (pp. 19–24). New York: Wiley. Gonzá-Viñ as, M. A., Salvador, M. D., & Cabezudo, M. D. (1996).
Sensory Analysis of Food
ISO, 1985. Sensory Analysis of Food. Methodology. General guide. ISO
Standard 6658.
Sensory Analysis. Methodology. Triangle difference test
ISO, 1983. Sensory Analysis. Methodology. Triangle difference test. ISO
Standard 4120.
Descriptive analysis
- Stonem