Identification of the origin of commercial enological tannins by the analysis of monosaccharides and polyalcohols

  title={Identification of the origin of commercial enological tannins by the analysis of monosaccharides and polyalcohols},
  author={Mar{\'i}a Luz Sanz and Isabel Mart{\'i}nez-Castro and M. Victoria Moreno-Arribas},
  journal={Food Chemistry},
Phenolic characterization of commercial enological tannins
Enological tannins are widely used in winemaking process to improve different characteristics of wines. A wide spectrum of enological tannins is now available on the market; however, the tannins’
Botanical traceability of commercial tannins using the mineral profile and stable isotopes.
For the first time this work verifies the possibility of determining the botanical origin of tannins on the basis of the mineral element profile and analysis of the (13) C/(12) C isotopic ratio.
Characterization of methanol extracts from Quercus hartwissiana wood and bark
The MeOH extracts of wood and bark from Quercus hartwissiana have been investigated by GC-MS after derivatization, as well as by classical spectroscopic methods. The results for the free compounds
Influence of Extraction Conditions on Chemical Composition and Thermal Properties of Chestnut Wood Extracts as Tannin Feedstock
In view of their use as source material for new biobased flame retardants, chestnut wood extracts were prepared using different solvent systems and compared to an industrial extract. The prepared
Bioactivities of wood polyphenols: antioxidants and biological effects
The phenolic and polyphenolic compounds present in date palm, oak, quibracho, banana, and pine wood play a crucial role in the development of natural antioxidants. This study provides structural


The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition
To assess the effects of exogenous tannin addition on the properties of a red wine made from Vitis vinifera cv. Shiraz, a winemaking study was performed with pre- and post-alcoholic fermentation
Occurrence and Significance of Quercitol and Other Inositols in Wines during Oak Wood Aging
Inositols (quercitol, chiro -inositol, scyllo -inositol, and myo -inositol) were analyzed in commercial wines, in samples of experimental wines, in wines aged in oak barrels from different origins
Sugar adulterations control in concentrated rectified grape musts by finite mixture distribution analysis of the myo- and scyllo-inositol content and the D/H methyl ratio of fermentative ethanol
Adulterations detection in concentrated rectified musts (CRM) could be strengthened by either making acceptance criteria capable of better reflecting the features of genuine samples or employing
Presence of Trehalose and Sugar Alcohols in Sherry
A simple gas-liquid chromatographic method based on the analysis of the trimethyl-silyl derivatives is described for determination of inositol and trehalose in wines. The results indicate
Sugar contents of Brandy de Jerez during its aging.
Brandy de Jerez is aged in American oak casks according to the traditional dynamic system (Soleras y Criaderas) and sometimes additionally by the static system (Anadas). The experimental arrangement
A considerable amount of quantitative and qualitative information on the non-volatile constituents of wine (acids, sugars, and polyols) can be readily obtained, from small sample volumes without
Clarification of the limit of detection in chromatography
SummaryCurrent problems with the limit of detection (LOD) concept in chromatography are reviewed. They include the confusion of the LOD with other separate, distinct concepts in trace analysis such