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Analysis of selected chemical parameters in Piemontese wines

100%

Stepien A. E., Stawarczyk K., Bilek M., Kedziora K. M.

Roczniki Państwowego Zakładu Higieny

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2015

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tom 66

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nr 3

Background. Piemontese wines are well known and valued all over the world. The most popular of them are Barolo and Barbaresco wines. However, in Poland, they are still little known and only now are being gradually introduced to a wider range of consumers. Objective. The aim of this study was to evaluate the content of inorganic anions, minerals, sugars and glycerol of Piemontese wines from micro-region Langhe, classified as DOCG („Denominazione di Origine Controllata e Garantita”, ie. controlled designation of origin guaranteed) and DOC („Denominazione di Origine Controllata”, ie. controlled designation of origin) products. Material and Methods. Seven types of red wines and one type of white wine were tested. High Performance Ion Chromatography with conductometric detection (HPLC-CD) was used to measure the content of inorganic anions, ie. fluorides, chlorides, sulfates and phosphates. Flame atomic absorption spectrometry (F-AAS) was used to measure the content of minerals, ie. magnesium, calcium, sodium, copper, potassium, zinc and iron, while High Performance Liquid Chromatography with charged aerosol detection (HPLC-CAD) was used to measure the content of glycerol and sugars, ie. fructose, glucose and sucrose. Results. Our studies show that although Piemontese wines are characterized by a relatively low content of minerals in comparison with the wines from other regions, they contain a lot of ingredients that have beneficial effects for human health. Moreover, we observed that the studied wines contain particularly high concentration of inorganic ions – phosphates and fluorides. Furthermore, all tested red wines show far reaching similarities in their chemical properties, which is possibly a direct consequence of using in their production locally cultivated grape varieties. Conclusions. Analysis of the wines from the Piemont region, classified as DOCG, DOC, confirmed that these are dry wines of a high quality.

2

Isolation and identification of microorganisms including lactic acid bacteria and their use in microbial deacidification of wines from domestic vineyards

100%

Drozdz I., Makarewicz M., Tuszynski T.

Polish Journal of Microbiology

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2013

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tom 62

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nr 3

The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total acidity and increases of volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. On the other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc following deacidification by O. oeni.

3

Solid phase microextraction for profiling volatile compounds in liquered white wines

100%

Jelen H. H., Szczurek A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 1

23-32

Background. Profile of volatile compounds is a distinct feature of wine, which is dependent on the type of wine, grapes, fermentation and ageing processes. Profiling volatile compounds in wine using fast method provides information on major groups of compounds and can be used for classification/differentiation purposes. Solid phase microextraction (SPME) was used for the profiling of volatile compounds in liquered white wines in this study. Material and methods. Different fibers were tested for this purpose: PDMS, Carboxene/ PDMS, Carboxene/DVB/PDMS, Polyacrylate, Divinylbenzene/PDMS. Different times were compared to optimize extraction process. Profile and amount of volatile compounds extracted by SPME fiber was compared for eight liquered white wines. Results. Carboxene/DVB/PDMS showed the highest efficiency in extracting higher alcohols, esters, carbonyls and terpenes. Of tested extraction times ranging from 5 to 30 min. 20 minutes was chosen providing sufficient peak responses. Using SPME total amount of volatile compounds in eight liquered wines was compared - Riversaltes, Offley Porto and Jutrzenka having the highest amount of adsorbed volatiles. Profiles of volatiles of analysed wines revealed that dominating compounds in 6 wines were esters, followed by higher alcohols, two analysed Muscat wines had high terpene contents compared to remaining wines. Conclusion. SPME can be used for relatively fast profiling of wine volatiles, that can be used for wines classification.

4

Wino i zdrowie w medycznym traktacie Dioskoridesa

100%

Horoszko E.

Analecta. Studia i Materiały z Dziejów Nauki

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2014

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tom 23

|

nr 2

5

Prediction of selected colour indices in red fruit wines

100%

Maniak B., Kuna-Broniowska I.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3[A]

The study deals with the dependencies between indicators characterising the colored matter in cherry wines as well as three technological parameters: pH, sulfur dioxide, and alcohol. The experiment has been established in accordance with the CCRD system (Central Composite Rotatable Design) considering each of three independent variables at five different levels. Second-order polynomial equation has been fitted to each qualitative trait. It has been found that fitted models – at 0.01 level – have sufficiently described the variability of the studied wine colour indices (WC), polymeric pigment colour (PPC), anthocyanin colour (AC), colour quality (T), and chemical age of wine (CAW). Determination coefficients R2 for those traits have been higher than 0.55, therefore the variability of each trait has been in over 55% explained by the fitted model. Fitted regression models can be used to predict studied indicators characterising the colored matter at wines.

6

Application of solid-phase microextraction [SPME] to chromatographic determination of fusel alcohols in wines

100%

Sroka P., Tuszynski T.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2002

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tom 05

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nr 2

A majority of the methods used for determination of fusel alcohols in wines by gas chromatography requires separation of the analysed substances from other components, mainly extract constituents, which can hamper the measurements. The aim of this study was to establish whether SPME method can be used for quick chromatographic determination of fusel alcohols in red wines. The studies were conducted on different red wines commercially available on domestic market. It was shown that the results for isobutanol were usually overestimated, while butanol recovery ranged from 97 to 116%, and approximated actual content of this component in the test sample. Sorption of amyl alcohols on fibres was in the range from 82 to 95%. Addition of strong electrolyte, such as sodium chloride, to a wine increased mictoextraction efficiency and precision of chromatographic determination of fusel alcohols.

7

Degradation products of nucleic acids in wines fermented with dried autolysate of sedimented wine yeast

100%

Pogorzelski E., Laskowska J., Czyzowska A.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr 2

The study aimed at determining and comparing the levels of degradation products of nucleic acids and fermentation yield of apple wines fermented with stimulators obtained from sedimented wine yeast. It was demonstrated that increasing doses of yeast autolysate added to wine pitching resulted in an elevated concentration of purine bases (adenine and guanine), pyrimidine bases (thymine, cytosine, uracil), and uric acid. Compared to the control sample fermented only with diammonium phosphate, the samples fermented with autolysate applied at a dose of 4.5 g/L pitching (100 mg/L when converted into α-amino acid nitrogen) were characterised by twice as high concentrations of purine and pyrimidine bases and uric acid. The total content of those compounds did not exceed 11.4 mg/L of wine.

8

Wino a zdrowie

84%

Kurzydlo M.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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2006

|

nr 06

29

9

Resveratrol as promising natural radioprotector. A review

84%

Dobrzynska M. M.

Roczniki Państwowego Zakładu Higieny

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2013

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tom 64

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nr 4

Public feelings concerning radiation are still controversy. The main sources of trouble seems to be the failure nuclear power plant and danger of terroristic attack, which may cause temporally enhanced level of radiation leading to harmful health effects. Since radiation induced cellular damage is attributed primarily to harmful effect of free radicals, molecules with direct free radical scavenging properties are particularly promising as radiation modifiers/protectors, i.e. agents which present prior to or shortly after radiation exposure alter to response of tissues to radiation. Unfortunately, some of known radioprotectors are toxic at doses required for radioprotection. Resveratrol (RSV), an natural polyphenol is produced in several plants in response to injury, stress, bacteria or fungi infection, UV-irradiation and exposure to ozone. It is present in human diet i.e. in fruits and in wine. RSV is known for its antioxidant, anti-inflammatory, analgesic, antiviral, cardioprotective, neuroprotective and antiageing action and it has been shown to have chemopreventive effects with respect to several human disease such as cardiovascular disease, osteoporosis and gastric ulcers. Depending on the dose, RSV may act as antioxidant or as pro-oxidant. RSV improves sperm count and motility in rodents and prevent DNA damage caused by cryptopreservation of human sperm. Moreover, RSV acting with other agents, inhibits the toxic action of them. There are evidences that RSV is able to modulate the behavior of cells in response to radiation induced damage. Minimalization of radiation induced damage to somatic and germ cells by RSV might be useful in cancer therapy to prevent the damage to normal cells as well as in case of radiological accidents.

10

Occurrence of ochratoxin A in beer and wine samples

84%

Polak M., Gut D., Zaleska A., Kubiak M. S.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

11

Possibilities of using fluorescence in wine research

84%

Gebala S., Przybylowski P.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3

363-366

Specific structure of fluorescence dye molecules may have an impact on their behavior in water solutions. It is possible that different water affinity of pigment molecules opposite ends (amphophility) may cause the densely packed and ordered, fluorescence layer on the solution free surface. The authors considered the possibility of the occurrence of such a phenomenon in the paper. The paper presents results that can confirm the thesis that flavonoids and anthocyanins contained in wine have a tendency to concentrate on the wine’s surface, thus creating a layer. Clear, stable and repeatable spectra of wine surfaces have been obtained.

12

Polifenole wina: struktura i wlasciwosci biologiczne, kwestia chemii

84%

Arnaudinaud V., Verge S., Castagnino C., Delaunay J. C., Mas T., Nay B., Soulet S., Richard T., Cheze C., Monti J. P., Vercauteren J.

Żywność Żywienie Prawo a Zdrowie

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2001

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tom 10

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nr 1

96-97

13

Sluggish gallbladder emptying and gastrointestinal transit after intake of common alcoholic beverages

84%

Kasicka-Jonderko A., Jonderko K., Gajek E., Piekielniak A., Zawislan R.

Journal of Physiology and Pharmacology

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2014

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tom 65

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nr 1

14

Chemical profiles of wines produced by industrial yeast hybrids

84%

Kunicka-Styczynska A.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

|

nr Suppl.1

15

Physicochemical and antioxidant properties of selected Polish grape and fruit wines

84%

Tarko T., Duda-Chodak A., Sroka P., Satora P., Jurasz E.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

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tom 07

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nr 3

35-45

The aim of this work was to characterize the oenological profile and antioxidant properties of selected Polish grape and fruit wines. The wines produced in Golesz Vineyard in Podkarpacie and commercially available fruit wines were the experimental material. The analysed wines, except Seyval Blanc - the white grape wine, were characterized by a relatively high amount of total extract (10.5-18.8% m/v). The ethanol concentration in wines was at the similar level, only the cider, as a low-alcohol beverage, contained 5.7% (v/v) of ethanol. The red wines had the higher antioxidant potential and total polyphenol content than analyzed white grape and fruit wines. The prevailing volatile compounds of wines were higher alcohols, mainly amyl alcohols and isobutanol. The particularly high concentrations of them were detected in liqueur wines. The relatively high concentrations of propanol were also observed in the cherry wines and cider.

16

The wine foreign trade of Slovak Republic

84%

Kuzma F., Zentkova I.

Folia Pomeranae Universitatis Technologiae Stetinensis. Oeconomica

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2010

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tom 58

The aim of the article is to identify the impact of foreign trade with wine for the wine market in the Slovak Republic and identify the trends of its development. Slovakia is among the small wine producers. Wine areas are constantly reducing and wine consumption of the population of the Slovak Republic is not covered. The negotiation process has granted a quota allocated to Slovakia cultivable area of 22 000 hectares of vineyards. At present it is not filled, and Slovakia is not self-sufficient in wine production. Producers are aiming for the production of quality wines and demand for cheaper table wines is covered by import. From the analysis of wine import in the Slovak Republic, we notice that the wine import, is currently dominated by the growing tendency to import wines and sparkling wines in small packages (up to 2 l). The export of wine is currently focused on the export of wine in larger packages (over 2 l) in Slovakia. To assess the competitiveness of Slovak producers of wines in foreign markets are used the factors of comparative advantage and export-import coverage ratio.

17

Reform of wine market organization

84%

Potocki K.

Polish Food

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2008

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nr 2

14-15

18

Roznorodnosc aspektow relacji wino a jakosc zycia

84%

Klos Z., Klos J.

Problemy Jakości

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2007

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tom 39

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nr 12

37-40

19

A comparative analysis of popular white and red wines

84%

Garbowska B., Wieczorek J., Cichocka R., Wieczorek Z.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2014

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nr 4

20

Specjaly z miodu...

84%

Barton R.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1999

|

nr 12

4-5

Ograniczanie wyników

Analysis of selected chemical parameters in Piemontese wines

Isolation and identification of microorganisms including lactic acid bacteria and their use in microbial deacidification of wines from domestic vineyards

Solid phase microextraction for profiling volatile compounds in liquered white wines

Wino i zdrowie w medycznym traktacie Dioskoridesa

Prediction of selected colour indices in red fruit wines

Application of solid-phase microextraction [SPME] to chromatographic determination of fusel alcohols in wines

Degradation products of nucleic acids in wines fermented with dried autolysate of sedimented wine yeast