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Correlation between different clean-up methods and analytical techniques performances to detect Ochratoxin A in wine
No full textCharacterisation of brewpub beer carbohydrates using high performance anion exchange chromatography coupled with pulsed amperometric detection
No full textHigh performance anion exchange chromatography (HPAEC) coupled with pulsed amperometric detection (PAD) was optimised in order to quantify mannose, maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose and maltoheptaose content of beer. The method allows the determination of above mentioned oligosaccharides, in a single chromatographic run, without any pre-treatment. Limit of detection and limit of quantification were suitable for beer. Accuracy and repeatability were good for the entire amount considered. Once optimised HPAEC PAD for the specific matrix, the second goal of this research was to verify the possibility to discriminate beers, depending on their style. The carbohydrates content of brewpub commercial beers was very variable, ranging from 19.3 to 1469 mg/L (mannose), 34.5 to 2882 mg/L (maltose), 141.9 to 20731 mg/L (maltotriose), 168.5 to 7650 mg/L (maltotetraose), 20.1 to 2537 mg/L (maltopentaose), 22.9 to 3295 mg/L (maltohexaose), 8.5 to 2492 mg/L (maltoeptaose), even in the same style of beer. However, the carbohydrates content was useful, jointed with other compounds amount, to discriminate different styles of beer. As a matter of fact, principal component analysis put in evidence beer differences considering some fermentation conditions and colour
Influence of chips, less and micro-oxygenation during aging on the phenolic composition of a red Sangiovese wine
No full textA red Sangiovese wine was aged using separate or combined different technological treatments and techniques (chips, chips and microoxygenation,chips and lees and micro-oxygenation), to evaluate their influence on phenolic compounds.The use of chips induced slight modifications on wine phenolic composition, while micro-oxygenation, jointly with chips, increasedwine colour even if a lower level of monomeric pigments was determined. Aging with lees (jointly with chips and micro-oxygenationtreatments) slightly affected phenolic composition but increased colour and red polymeric pigments more than other treatments. Theapplication of different technologies during bottle storage affected wine composition and micro-oxygenated wines were more stable.[...
Effects of high hydrostatic pressure processing and of glucose oxidase-catalase addition on the colour stability and sensorial score of grape juice
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