Artículos (Nutrición y Bromatología, Toxicología y Medicina Legal)

URI permanente para esta colecciónhttps://hdl.handle.net/11441/26073

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Fluorescence excitation–emission matrix spectroscopy as a tool for determining quality of sparkling wines
(Elsevier, 2016) Elcoroaristizabal, Saioa; Callejón Fernández, Raquel María; Amigo, José M.; Ocaña González, Juan Antonio; Morales Gómez, María Lourdes; Úbeda Aguilera, Cristina; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Fondo Nacional de Desarrollo Científico y Tecnológico (FONDECYT). Chile; Comisión Nacional de Investigación Científica y Tecnológica (CONICYT). Chile; Universidad Autónoma de Chile
Browning in sparkling wines was assessed by the use of excitation–emission fluorescence spectroscopy combined with PARAllel FACtor analysis (PARAFAC). Four different cava sparkling wines were monitored during an accelerated browning process and subsequently storage. Fluorescence changes observed during the accelerated browning process were monitored and compared with other conventional parameters: absorbance at 420 nm (A420) and the content of 5-hydroxymethyl-2-furfural (5-HMF). A high similarity of the spectral profiles for all sparkling wines analyzed was observed, being explained by a four component PARAFAC model. A high correlation between the third PARAFAC factor (465/530 nm) and the commonly used non-enzymatic browning indicators was observed. The fourth PARAFAC factor (280/380 nm) gives us also information about the browning process following a first order kinetic reaction. Hence, excitation–emission fluorescence spectroscopy, together with PARAFAC, provides a faster alternative for browning monitoring to conventional methods, as well as useful key indicators for quality control.
Impact of Closure Type and Storage Temperature on Chemical and Sensory Composition of Malbec Wines (Mendoza, Argentina) during Aging in Bottle
(Elsevier, 2019) Giuffrida de Esteban, María L.; Úbeda Aguilera, Cristina; Heredia Mira, Francisco José; Catania, Anibal A.; Assof, Mariela V.; Fanzone, Martin L.; Jofre, Viviana P.; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Instituto Nacional de Tecnología Agropecuaria (INTA). Argentina; Comisión Nacional de Investigación Científica y Tecnológica (CONICYT). Chile
Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different wine styles. During bottled aging, the chemical and organoleptic composition of wines is subject to changes depending on the aging conditions (closure, oxygen level, temperature, time). However, the combined effect of these factors on chemical composition and organoleptic characteristics of Malbec wines has not been studied yet. Wines were bottled with screw cap and natural cork and were kept in chambers at 15 °C and 25 °C for 2 years. Sampling was performed at 2, 4, 6, 9, 12, 15, 18, 21 and 24 months. Concentrations of free sulfur dioxide, dissolved oxygen, anthocyanins, tannins, esters, volatile phenols, organic acids, and color saturation decreased during the storage process. While, the formation of polymeric pigments, the color attributes (lightness and hue) and the levels of alcohols, norisoprenoids, furanoids and terpenoids increased. At 24 months, Malbec wines were organoleptically different. Wines kept at 15 °C were associated with high sensory perceptions in color intensity and violet tint, those presented a positive correlation with free sulfur dioxide, tannins, and anthocyanins levels. On the contrary, wines aged at 25 °C were linked with high sensory perceptions of dried vegetative and dried fruit aromas. These descriptors were positively correlated with norisoprenoids, furanoids, and terpenoids. In general, the chemical composition and organoleptic attributes of bottled Malbec wines (Mendoza, Argentina) were stable respect closure type employed, but highly sensitive to the combined effect of time and storage temperature. This finding is key to making decisions about the wine style searched, and costs (e.g. refrigeration) involved in the conservation period until consumption.
Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
(Elsevier, 2016) Úbeda Aguilera, Cristina; Callejón Fernández, Raquel María; Troncoso González, Ana María; Peña-Neira, A.; Morales Gómez, María Lourdes; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Fondo Nacional de Desarrollo Científico y Tecnológico (FONDECYT). Chile; Comisión Nacional de Investigación Científica y Tecnológica (CONICYT). Chile
The volatile compositions of Charmat and traditional Chilean sparkling wines were studied for the first time. For this purpose, EG-Silicone and PDMS polymeric phases were compared and, afterwards, the most adequate was selected. The best extraction method turned out to be a sequential extraction in the headspace and by immersion using two PDMS twisters. A total of 130 compounds were determined. In traditional Chilean sparkling wines, ethyl esters were significantly higher, while acetic esters and ketones were predominant in the Charmat wines. PCA and LDA confirmed the differences in the volatile profiles between the production methods (traditional vs. Charmat).

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Examinando Artículos (Nutrición y Bromatología, Toxicología y Medicina Legal) por Agencia financiadora "Comisión Nacional de Investigación Científica y Tecnológica (CONICYT). Chile"