Development of a fast spectroscopic enzyme assay for on-site measurement of total polyphenol content in grapes and wine

Harkensee, Daniela; Beutel, Sascha; Young, Manuel; Ulber, Roland
February 2006
Analytical & Bioanalytical Chemistry;Feb2006, Vol. 384 Issue 4, p1013
Academic Journal
In recent years interest in polyphenols as a nutrient in vegetables and fruits has increased because of polyphenols’ positive effects on human health. The interest focuses on the sensory properties of polyphenols and their influence on the taste of fruits and derived products. This article presents the development of a bioanalytical measurement technique enabling the determination of the total polyphenol content (TPC) of fresh grapes within a few minutes. Furthermore this technique allows the control of TPC during production processes, e. g. fermentation of wine.


Related Articles

  • Production of Pleurotus sajor-caju strain PS-2001 biomass in submerged culture. Confortin, Fernanda Grison; Marchetto, Rosane; Bettin, Fernanda; Camassola, Marli; Salvador, Mirian; Dillon, Aldo José Pinheiro // Journal of Industrial Microbiology & Biotechnology;Oct2008, Vol. 35 Issue 10, p1149 

    Mushrooms or fruiting bodies of many basidiomycetes are commonly produced in solid-state fermentation, generally after 20–60 days of growth. However, it is also possible to produce biomass from these fungi, in submerged fermentation in shorter time. This work was aimed at evaluating...

  • The Church of Fermentation. Scheidt, Kim // Communities;Spring2012, Issue 154, p80 

    The article provides the author's insights related to spiritual community, highlighting the notion about fermentation. She shares her love to lactic-acid fermentation which started with her desire to preserve batches of garden produce in the simplest way possible. She offers tips for a good...

  • Identifying Cis-Regulatory Changes Involved in the Evolution of Aerobic Fermentation in Yeasts. Lin, Zhenguo; Wang, Tzi-Yuan; Tsai, Bing-Shi; Wu, Fang-Ting; Yu, Fu-Jung; Tseng, Yu-Jung; Sung, Huang-Mo; Li, Wen-Hsiung // Genome Biology & Evolution;Jun2013, Vol. 5 Issue 6, p1065 

    Gene regulation change has long been recognized as an important mechanism for phenotypic evolution. We used the evolution of yeast aerobic fermentation as a model to explore how gene regulation has evolved and how this process has contributed to phenotypic evolution and adaptation. Most...

  • Solid substrate fermentation of lignite by the coal-solubilizing mould, Trichoderma atroviride, in a new type of bioreactor. Hölker, Udo; Höfer, Milan // Biotechnology Letters;Oct2002, Vol. 24 Issue 19, p1643 

    Trichoderma atroviride CBS 349 is able to solubilize lignite. The mould was cultured under non-sterile conditions in a new type of bioreactor for solid substrate fermentation. German lignite (lithotype A, Bergheim) was used as complex solid substrate. Over 40 days 140 g of 1.5 kg lignite held in...

  • Improvement of glycerol production by Candida krusei in batch and continuous cultures using corn steep liquor. Liu, Yongqiang; Liu, Dehua; Xie, Dongming // Biotechnology Letters;Oct2002, Vol. 24 Issue 19, p1539 

    No fermentation parameter was affected at phosphate concentration above 0.4 g l-1 when KH2PO4 was used as phosphate source and the glucose consumption rate was difficult to control when corn steep liquor (CSL) was adopted as the phosphate source. However, if CSL was supplemented as a source of...

  • The effect of fermentation on total phenolic, flavonoid and tannin content and its relation to antibacterial activity in jaruk tigarun (Crataeva nurvala, Buch HAM). Nazarni, R.; Purnama, D.; Umar, S.; Eni, H. // International Food Research Journal;2016, Vol. 23 Issue 1, p309 

    Jaruk tigarun is a traditional fermented food from South Borneo Indonesia, made from tigarun flower (Crataeva nurvala, Buch HAM) . It has been used traditionally to reduce fever and to cure disease for postpartum women. Although it has been consumed for generations and believed to have health...

  • Study on Fermentation regularity of Lingwu long jujubes at different maturity. Lan Chen; Tengyue Wang; Xihong Li; Zhanru Ma; Qi Li; Meimei Hao; Yaoyao Li; Xinhong Huang; Huanhuan Chen // Applied Mechanics & Materials;2014, Issue 522-524, p1151 

    The experiment was carried to study the fermentation regularity of different maturity, so as to provide theoretical basis for the effective storage of Lingwu long jujubes. The results showed that with the increase of maturity, the fermentation rate of fruits also increased, and the fermentation...

  • A strategy to prevent the occurrence of Lactobacillus strains using lactate-tolerant yeast Candida glabrata in bioethanol production. Watanabe, Itsuki; Nakamura, Toshihide; Shima, Jun // Journal of Industrial Microbiology & Biotechnology;Oct2008, Vol. 35 Issue 10, p1117 

    Contamination of Lactobacillus sp. in the fermentation broth of bioethanol production decreases ethanol production efficiency. Although the addition of lactate to the broth can effectively inhibit the growth of Lactobacillus sp., it also greatly reduces the fermentation ability of Saccharomyces...

  • The physiological characteristics of the yeast Dekkera bruxellensis in fully fermentative conditions with cell recycling and in mixed cultures with Saccharomyces cerevisiae. Pereira, Luciana; Bassi, Ana; Avansini, Simoni; Neto, Adauto; Brasileiro, Bereneuza; Ceccato-Antonini, Sandra; Morais, Marcos // Antonie van Leeuwenhoek;Mar2012, Vol. 101 Issue 3, p529 

    The yeast Dekkera bruxellensis plays an important role in industrial fermentation processes, either as a contaminant or as a fermenting yeast. In this study, an analysis has been conducted of the fermentation characteristics of several industrial D. bruxellensis strains collected from...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics