Chemometrics has been defined as the discipline that provides maximum information from chemical data. Food science and technology applications use data are therefore suitable for chemometrics evaluation. Bibliometric studies provide an enhanced understanding of progression, research status well future trends a field. The main aim study was therefore, to bibliometric evaluation literature employing techniques in food applications. For this, search strategy including single term chemometric∗...

There have been a substantial number of studies suggesting possible health benefits from polyphenols in wine, especially red wine. These hypothetical effects, addition to those alcohol, are attributed by many antioxidant and anti-inflammatory effects the polyphenols. The aim this paper was map scientific research on wine using bibliographic analyses papers published during period 2002-2011. Papers were 535 different journals 106 subject categories, most productive being Journal Agricultural...

This study explored how Shiraz and Merlot grape extracts wines made with different skin-to-seed ratios using various extraction methods differ in terms of phenolic composition. These included the Iland, Glories machine-crushed techniques. Each method varied solvent, pH, time grape-processing The Iland showed no significant differences between grapes anthocyanin concentration colour density for all treatments. However, tannin concentrations total index significantly, higher levels generally...

The volatile and phenolic composition of Chenin blanc wines made with different skin contact treatments was studied.One batch grapes used to make a dry white wine according two treatments, namely pre-fermentative complete fermentation on the skins.A fermented without any as control.Fermentation skins before led significantly lower levels terpenes, esters, acids thiols, highest significant alcohols compounds.However, this effect less pronounced in fermentation.Sensory analysis all...

The validation of ultraviolet-visible (UV-vis) spectroscopy combined with partial least-squares (PLS) regression to quantify red wine tannins is reported. methylcellulose precipitable (MCP) tannin assay and the bovine serum albumin (BSA) were used as reference methods. To take high variability into account when calibration models built, a diverse data set was collected from samples South African wines that consisted 18 different cultivars, regions spanning grape-growing areas Africa their...

The main objective of this investigation was to analyze the scientific production in global research on nanotechnology, integrating production, funding studies, collaborations between countries, and most cited publications. source for obtaining papers our analysis Science Citation Index Expanded from Web Science. A total 3546 documents were extracted during period 1997–2018. Food science & technology, chemistry (applied analytical), spectroscopy, agriculture appeared as areas where articles...

Although the addition of pure glutathione (GSH) is not allowed under current regulations, concentration this compound can be increased in wine through glutathione-enriched dry yeast preparations (DYP).These have been observed to antioxidant properties and could thus influence aroma sensory characteristics.The main aim study was investigate effect DYP GSH juice additions on chemical composition Sauvignon blanc wine.Four were performed compared against a control treatment: 5.5 mg/L GSH; 0.4...

Wine astringency is thought to be due salivary protein precipitation; however, the actual mechanism not well-defined. This study aimed understand relationship between whole polysaccharide extracts, produced with and without enzyme maceration, saliva protein-tannin precipitation reaction. Polysaccharides were analyzed in context of interactions using gel electrophoresis, quantitative 1H proton nuclear magnetic resonance (qHNMR), size separation chromatography, immunochemistry, sensory...

The effect of prefermentative and postfermentative caffeic acid (CFA) addition, cold maceration, a simulation the micro-oxygenation technique through acetaldehyde addition on phenolic color composition Tempranillo wines was investigated. Cold soaking dry ice were performed as techniques. Wines analyzed after end malolactic fermentation 6 12 months' storage. results showed an important in to which CFA had been added, suggesting intramolecular copigmentation reactions direct interaction...