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Hervé Deleuze – One of the best experts on this subject based on the ideXlab platform.

  • Reducing the sulfur-dioxide binding power of sweet white wines by solid-phase extraction
    Food Chemistry, 2013
    Co-Authors: Dorra Saidane, Jean-christophe Barbe, Marc Birot, Hervé Deleuze
    Abstract:

    The high sulfur-dioxide binding power of sweet white wines may be reduced by extracting the naturally present carbonyl compounds from wine that are responsible for carbonyl bisulphites formation. The carbonyl compounds mainly responsible for trapping SO2 are acetaldehyde, pyruvic Acid, and 2Oxoglutaric Acid. The method employed was selective solid phase extraction, using phenylsulfonylhydrazine as a scavenging agent. The scavenging function was grafted onto a support prepared from raw materials derived from lignin. This approach is more acceptable to winemakers than the polymer media previously reported, as it reduces the possible contamination of wine to molecules already present in the wine making process.

  • New method for reducing the binding power of sweet white wines
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Mélanie Blasi, Jean-christophe Barbe, Denis Dubourdieu, Hervé Deleuze
    Abstract:

    Sulfur dioxide is now considered to be a toxic chemical by most world health authorities. However, it remains an irreplaceable additive in enology for wine conservation, combining antioxidant and antibacterial properties. Sweet white wines from botrytized grapes retain particularly high SO2 levels due to their high sulfur dioxide binding power. This paper presents a new method for reducing this binding power by removing some of the carbonyl compounds responsible, which are naturally present in these wines. The main carbonyl compounds responsible for the SO2 binding power of sweet wines were removed, that is, acetaldehyde, pyruvic Acid, 2Oxoglutaric Acid, and 5-oxofructose. The method retained was selective liquid-solid removal, using phenylsulfonylhydrazine as a scavenging agent. The scavenging function was grafted on different classes of porous polymer supports, and its efficiency was evaluated on sweet white wines under conditions intended to conserve their organoleptic qualities. The results obtained showed that the method was efficient for removing carbonyl compounds and significantly reduced the binding power of the wines. Sensory analysis revealed that this process did not deteriorate their organoleptic qualities.

  • New methodology for removing carbonyl compounds from sweet wines.
    Journal of agricultural and food chemistry, 2007
    Co-Authors: Mélanie Blasi, Jean-christophe Barbe, Denis Dubourdieu, Bernard Maillard, Hervé Deleuze
    Abstract:

    Sweet white wines from botrytized grapes present high SO2 levels because of their high sulfur dioxide binding power. The objective of this work was to develop a new method for reducing this binding power by partially eliminating the carbonyl compounds naturally present in these wines that are responsible for this phenomenon. A selective liquid–solid removal technique was developed. Phenylsulfonylhydrazine was selected as the best candidate for removing carbonyl compounds. Its reactivity in the presence or absence of sulfur dioxide was verified in model media containing acetaldehyde, pyruvic Acid, and 2Oxoglutaric Acid, some of the main carbonyl compounds responsible for the SO2 binding power of sweet wines. The scavenging function was grafted on porous polymer supports, and its efficiency was evaluated in model wines. Dependent upon the supports used, different quantities of carbonyl compounds (over 90% in some cases) were removed in a few days. The presence of sulfur dioxide delayed removal without chan…

Jean-christophe Barbe – One of the best experts on this subject based on the ideXlab platform.

  • Reducing the sulfur-dioxide binding power of sweet white wines by solid-phase extraction
    Food Chemistry, 2013
    Co-Authors: Dorra Saidane, Jean-christophe Barbe, Marc Birot, Hervé Deleuze
    Abstract:

    The high sulfur-dioxide binding power of sweet white wines may be reduced by extracting the naturally present carbonyl compounds from wine that are responsible for carbonyl bisulphites formation. The carbonyl compounds mainly responsible for trapping SO2 are acetaldehyde, pyruvic Acid, and 2Oxoglutaric Acid. The method employed was selective solid phase extraction, using phenylsulfonylhydrazine as a scavenging agent. The scavenging function was grafted onto a support prepared from raw materials derived from lignin. This approach is more acceptable to winemakers than the polymer media previously reported, as it reduces the possible contamination of wine to molecules already present in the wine making process.

  • New method for reducing the binding power of sweet white wines
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Mélanie Blasi, Jean-christophe Barbe, Denis Dubourdieu, Hervé Deleuze
    Abstract:

    Sulfur dioxide is now considered to be a toxic chemical by most world health authorities. However, it remains an irreplaceable additive in enology for wine conservation, combining antioxidant and antibacterial properties. Sweet white wines from botrytized grapes retain particularly high SO2 levels due to their high sulfur dioxide binding power. This paper presents a new method for reducing this binding power by removing some of the carbonyl compounds responsible, which are naturally present in these wines. The main carbonyl compounds responsible for the SO2 binding power of sweet wines were removed, that is, acetaldehyde, pyruvic Acid, 2Oxoglutaric Acid, and 5-oxofructose. The method retained was selective liquid-solid removal, using phenylsulfonylhydrazine as a scavenging agent. The scavenging function was grafted on different classes of porous polymer supports, and its efficiency was evaluated on sweet white wines under conditions intended to conserve their organoleptic qualities. The results obtained showed that the method was efficient for removing carbonyl compounds and significantly reduced the binding power of the wines. Sensory analysis revealed that this process did not deteriorate their organoleptic qualities.

  • New methodology for removing carbonyl compounds from sweet wines.
    Journal of agricultural and food chemistry, 2007
    Co-Authors: Mélanie Blasi, Jean-christophe Barbe, Denis Dubourdieu, Bernard Maillard, Hervé Deleuze
    Abstract:

    Sweet white wines from botrytized grapes present high SO2 levels because of their high sulfur dioxide binding power. The objective of this work was to develop a new method for reducing this binding power by partially eliminating the carbonyl compounds naturally present in these wines that are responsible for this phenomenon. A selective liquid–solid removal technique was developed. Phenylsulfonylhydrazine was selected as the best candidate for removing carbonyl compounds. Its reactivity in the presence or absence of sulfur dioxide was verified in model media containing acetaldehyde, pyruvic Acid, and 2Oxoglutaric Acid, some of the main carbonyl compounds responsible for the SO2 binding power of sweet wines. The scavenging function was grafted on porous polymer supports, and its efficiency was evaluated in model wines. Dependent upon the supports used, different quantities of carbonyl compounds (over 90% in some cases) were removed in a few days. The presence of sulfur dioxide delayed removal without chan…

Mélanie Blasi – One of the best experts on this subject based on the ideXlab platform.

  • New method for reducing the binding power of sweet white wines
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Mélanie Blasi, Jean-christophe Barbe, Denis Dubourdieu, Hervé Deleuze
    Abstract:

    Sulfur dioxide is now considered to be a toxic chemical by most world health authorities. However, it remains an irreplaceable additive in enology for wine conservation, combining antioxidant and antibacterial properties. Sweet white wines from botrytized grapes retain particularly high SO2 levels due to their high sulfur dioxide binding power. This paper presents a new method for reducing this binding power by removing some of the carbonyl compounds responsible, which are naturally present in these wines. The main carbonyl compounds responsible for the SO2 binding power of sweet wines were removed, that is, acetaldehyde, pyruvic Acid, 2Oxoglutaric Acid, and 5-oxofructose. The method retained was selective liquid-solid removal, using phenylsulfonylhydrazine as a scavenging agent. The scavenging function was grafted on different classes of porous polymer supports, and its efficiency was evaluated on sweet white wines under conditions intended to conserve their organoleptic qualities. The results obtained showed that the method was efficient for removing carbonyl compounds and significantly reduced the binding power of the wines. Sensory analysis revealed that this process did not deteriorate their organoleptic qualities.

  • New methodology for removing carbonyl compounds from sweet wines.
    Journal of agricultural and food chemistry, 2007
    Co-Authors: Mélanie Blasi, Jean-christophe Barbe, Denis Dubourdieu, Bernard Maillard, Hervé Deleuze
    Abstract:

    Sweet white wines from botrytized grapes present high SO2 levels because of their high sulfur dioxide binding power. The objective of this work was to develop a new method for reducing this binding power by partially eliminating the carbonyl compounds naturally present in these wines that are responsible for this phenomenon. A selective liquid–solid removal technique was developed. Phenylsulfonylhydrazine was selected as the best candidate for removing carbonyl compounds. Its reactivity in the presence or absence of sulfur dioxide was verified in model media containing acetaldehyde, pyruvic Acid, and 2Oxoglutaric Acid, some of the main carbonyl compounds responsible for the SO2 binding power of sweet wines. The scavenging function was grafted on porous polymer supports, and its efficiency was evaluated in model wines. Dependent upon the supports used, different quantities of carbonyl compounds (over 90% in some cases) were removed in a few days. The presence of sulfur dioxide delayed removal without chan…