Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
A comparison of analytical methods for measuring the color components of red wines
Andrea Versari, , Roger B. Boulton and Giuseppina P. Parpinello, Food Chemistry, Volume 106, Issue 1, January 2008, 397-402
The monomeric and polymeric pigments of 20 young red wines were analysed using most recent of the approaches available for phenolics measurements in wine, including: (i) HPLC with silica-based reversed-phase, (ii) HPLC with polymeric-based reversed-phase columns, (iii) the spectrophotometric Adams’ tannin and polymeric pigments assay, (iv) the Boulton’s copigmentation assay, and (v) the Somers’ unbleached polymeric color assay. Moreover, a modification of an existing HPLC method, i.e. the addition of SO2 to the mobile phases, allowed the unbleached polymeric pigments to be analysed by HPLC for the first time. The wines displayed a variation in their color density at 520 nm that ranged by 10-fold, and included wines made from Pinot noir, Merlot, Cabernet sauvignon, Cabernet franc, Sangiovese, Cagnulari and Cannonau grapes. The total color of wines was an aggregate number of three components: copigmentation (8–30%), total free anthocyanins (24–35%), and polymeric pigment (35–63%). Cross-comparison between the selected method was performed and discussed. In particular, the polymeric pigments estimated by HPLC with polymeric-based reversed-phase column were in good agreement with the result of the reversed-phase C18 column (R2 = 0.9703) and the sum of small and large polymeric pigments estimated by the Adams’ assay (R2 = 0.9511). The level of copigmentation can be almost completely described by the levels of monomeric pigments (R2 = 0.9464) and not by the tannin content as has often been suggested (copigmentation vs tannin: R2 = 0.4827). (We recommend that you consult the full text of this article.)
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.