Amount Of Tartaric Acid Research Articles

СОСТАВ КОМПОНЕНТОВ, ВЛИЯЮЩИХ НА ВКУС ВИНА ИЗ СОРТА КРАСНОСТОП ЗОЛОТОВСКИЙ В ЗАВИСИМОСТИ ОТ ПРОВОДИМЫХ АГРОТЕХНИЧЕСКИХ ПРИЕМОВ

The aim of the study is to identify the features of the composition of biochemical indicators affecting the taste of dry red wines from the autochthonous grape variety Krasnostop Zolotovsky depending on the load of bushes with shoots. Objectives: to conduct a physicochemical and sensory analysis of the experimental wines. Objectives of the study: dry red wines from the technical grape variety Krasnostop Zolotovsky, grown in the vineyards of the All-Russian Research Institute of Viticulture and Winemaking. The studies were conducted at the laboratory for quality control of viticulture and winemaking products of the All-Russian Research Institute for Viticulture and Winemaking, a branch of the Federal State Budgetary Scientific Institution FRANTS. As part of the study, wines were prepared using the microwinemaking method in accordance with the following experimental options: B-1 – with a load of 20 shoots per bush (s/c); B-2 – 25 shoots per bush; B-3 – 30 shoots per bush; B-4 – 35 shoots per bush; B-5 – with a load of 40 shoots per bush. Analysis of the obtained data on the study of the composition of biochemical components affecting the taste of dry red wines from the autochthonous grape variety Krasnostop Zolotovsky depending on the load of the bushes with shoots showed that the sum of organic acids in the studied samples was within 6.7–8.1 g/dm3 with their highest content in Krasnostop Zolotovsky B-4 (35 p/k). The amount of tartaric acid was about 50 % of the total amount of acids in the wine. Variants with a bush load of 30 (B-3) and 35 (B-4) shoots per bush were distinguished by the accumulation of phenolic and coloring substances. The highest content of malic acid was noted in the experimental sample B-5 (load 40 p/k). The ratio of mass concentrations of tartaric and malic acids in all experimental variants was > 2, which contributes to obtaining a more harmonious taste. The highest content of lactic acid was observed in B-3 (1.01 g/dm3) and B-4 (0.85 g/dm3), these same variants were distinguished by the softest and roundest taste. The highest content of reduced and residual extract was noted in B-3 and B-4, and the least amount was in B-2. As a result of sensory analysis, it was revealed that the most complete, meaningful taste and complex aroma were distinguished by the experimental samples Krasnostop Zolotovsky B-3 and B-4 (8.9 points each). In these same variants, the highest content of phenolic, coloring and extractive substances was observed.

Production of high-grade antimony oxide from smelter slag via leaching and hydrolysis process

This study aimed to investigate the recovery of antimony (Sb) from slag generated in an antimony smelting plant using leaching followed by hydrolysis processes. The leaching behaviors of rare earth elements (REEs) were also examined. The physicochemical properties of the slag were determined using various analytical techniques. The slag (4.12 % Sb) was mainly composed of quartz and minor minerals, including microline, magnetite, hedenbergite, and stibiconite. The Sb types in the slag determined by XPS were found to be in the oxide form. The concentrations of REEs (La, Y, Ce, and Nd) in the slag were 169.21 g/t. Preliminary leaching experiment results indicate that (i) HCl was selected rather than other acids due to its high extraction ability on the Sb from the slag, (ii) a sample with a d50 of < 25 µm should be used, (iii) the slurry should be mixed at 300 rpm. In the following leaching tests, the effects of leaching parameters (HCl acid concentration, amount of tartaric acid, solid-to-liquid ratio, reaction temperature, and time) on the extraction rates of Sb, impurities, and REEs were investigated. At the best leaching conditions (HCl: 8 M, amount of tartaric acid: 1 g/L, stirring speed: 300 rpm, reaction temperature: 75 °C, and time: 180 min), the extraction rates of Sb from the slag were determined to be 91.19 %, but the extraction rates of REEs were measured to be ≤ 50 %. The activation energy (Ea) for Sb leaching was found to be 46.75 kJ/mol, indicating that the reaction was governed by the chemically controlled mechanism. In particular, it was understood from the additional experimental results that the leaching procedure should be carried out for 20 h to extract La with an extraction rate of > 90 %. However, the extraction rate of Sb was negligible in extended times. It was determined that using tartaric acid positively affected La’s leaching mechanism, and the required leaching time for La decreased to 180 min from 20 h with the increase of tartaric acid from 1 g/L to 6 g/L. Hydrolysis tests were conducted using the Taguchi approach (L32, 2^1 4^3). The effects of the alkaline type (NH4OH and NaOH), stirring speed (100, 200, 300, and 400 rpm), temperature (50, 60, 70, and 80 °C), and pH (1.5, 2, 2.5, and 3) on the precipitation of Sb from the PLS were investigated. NH4OH was suggested for use in the hydrolysis test to obtain precipitates with higher purities. The product obtained under the optimal conditions comprised 81.43 % Sb, 16.23 % O, and 2.34 % Fe. The product was identified as antimony oxide by XRD.

Qualitative characteristics of collectible forms Citrus reticulata Blan. var. unchiu Tan.

The article discusses the key characteristics of the quality of mandarin fruits (Citrus reticulata Blan. var. unchiu Tan.) from the collection of FRC SSC RAS. The objects of the study were 12 unique and most valuable varieties and hybrids of domestic and foreign breeding. The results of mechanical analysis of fruits are given. The study of the chemical composition of fruits showed that they are rich in vitamins, sugars, acids. The quantitative ratio is dominated by sucrose, more than 70 % of sucrose is noted in the varieties 'Pioner 80', 'Sochinskij 23', 'Krasnodarskij 83', 'Iverija'. The greatest amount of fructose was isolated in clones and hybrids from 20.1 – 21.6 %. Organic acids (citric, malic, succinic, acetic, lactic, oxalic, ascorbic), vitamin C (ascorbic) were determined, the high content of which was noted in clones 22 and 33. Among the main organic acids, citric acid dominates – 90-96 %, the leader appear to be 'Kowano Wase', the least amount is in ' Sochinskij 23'. The high content of succinic acid was noted in the varieties 'Millennium 1' (37.34 mg/100g) and ' Pioner 80' (35.06 mg/100g). Fruits of the variety 'Jubilejnyj', ' Pioner 80' and Hybrid No. 10 contain the largest amount of tartaric acid, which ranges from 51.44 to 59.71 mg/100g. The highest sugar–acid index was noted in the early ripening varieties 'Millenium 1' (9.3 units) and 'Kowano Wase' (8.5 units), hybrid No. 10 (8.0 units), which indicates good taste indicators of these samples.

Physico-chemical characterisation of Slovak wines

The aim of the present study was characterisation of selected varieties of still wines produced in Slovak Republic in vintage year 2013 and one 2012. There were tested ten samples of nine varieties of wines originated from Malokarpatská "Lesser Carpathian" and Južnoslovenská "Southern Slovakia" wine regions of Slovak Republic, Dornfelder, Frankovka modrá, Svätovarinecké, Zweigeltrebe, Müller Thurgau, Veltlínské zelené, Rizling rýnsky, Rizling vlašský and Sauvignon wines. There were studied selected physico-chemical properties of tested wines as a total contents of anthocyanins and polyphenols by means of spectrophotometry, titratable acidity, density and chromatic characteristics. The highest content of anthocyanins (TAC) was found in red wine Frankovka modrá, 183 mg.L-1 and the lowest for sample rose wine St. Laurent 19 mg.L-1. The content of total phenolic compounds as a gallic acid was in range 2833 to 1961 mg.L-1 for red wines, 1016 and 1013 mg.L-1 for rose wines, 1085 to 549 mg.L-1for white wines. Total acidy was average 6.3 ±0.3 g.L-1 only for Ryzling rýnský, 8.2 g.L-1 and Sauvignon rose 8.0 g.L-1 and was expressed as the amount of tartaric acid. Quality of wines can be expressed by colour intensity too. Was evaluated and compared intensity of colour in wines by CIE Lab method and the total differences between red, rose and white wine DE* was calculated. The most differences was found for Svätovarinecké a Frankovka modrá (2.5) - red wines ("clearly perceptible") and 4.9 for Veltlýnské zelené and Müller Thurgau - white wine ("moderating effect").

Changes in aliphatic ester composition of white wines during exposition to light. An HS-SPME-GC-MS study

The irradiation of four Italian white wines with a visible light comparable to that encountered in the market place showed a modification in the amount of aliphatic esters in the wines. Aliphatic esters are responsible for fruity aromas in wines. The first wine studied was the Gewürztraminer, a white wine from Alto Adige (Northern Italy). The amounts of the esters presents in the wine decreased. All the curves follow a pseudo-first-order kinetics. This behaviour can be explained assuming a photooxidation process catalysed by riboflavin. When Arneis Blangè was irradiated, ethyl acetate showed an increase after one day of irradiation; its content then decreased and after five days' irradiation its concentration reached a maximum. Conversely, the concentration of other aliphatic esters decreased after one day's irradiation and then increased progressively to reach a maximum after five days' irradiation. The same behaviour was observed with Pecorino wine. In this case, the concentration of the aliphatic esters decreased until the second day of irradiation but increased after five days' irradiation. In the case of the irradiation of Lighea Zibibbo all the esters showed an increase in concentration after one day of irradiation. The concentration decreased after two days' irradiation, and then increased to reach a maximum after seven days of irradiation. The increase in the amount of esters in some wines and, by contrast, the decrease in the same compounds in Gewürztraminer can be explained by considering that, during the irradiation, the pH of Gewürztraminer did not change, while the pH of Arneis Blangè changed following a curve similar to that showed by the concentration of esters. The pH change can be explained assuming the presence of a photocatalytic process induced by the presence of metals in the wines and influencing the amount of tartaric acid.

Development of chitosan‐coated liposomes for sustained delivery of tamarind fruit pulp’s extract to the skin

In this study, chitosan-coated liposomes were developed. To entrap lyophilized tamarind extract containing alpha-hydroxy acids (AHAs) together with tartaric acid, the reverse phase evaporation method was used to obtain well-formed liposomes loaded with the extract. The highest entrapment efficiency of 68.3 +/- 3.0% into the liposomes was obtained with liposomes consisting of phosphatidylcholine and cholesterol in a molar ratio of 2 : 1 after the extrusion process. The average particle size of the prepared liposomes was 158 +/- 26 nm showing a negative zeta potential of -6 mV. For the preparation of the chitosan-coated liposomes, two selected independent parameters were varied: chitosan concentrations of 0.1, 0.5 and 1.0% w/v and volumes of the chitosan solutions of 1, 2 and 3 mL, to study the effects of such parameters on the entrapment efficiency of the extract-loaded liposomes. Variation in the volumes of the chitosan solution did not affect the entrapment efficiency of the liposomes. However, the entrapment efficiency of the AHAs in the chitosan-coated liposomes significantly increased with increasing chitosan concentrations. The size of the chitosan-coated liposomes was in the range of 200-300 nm with a positive zeta potential in the range of 6-29 mV. An in vitro release study using dialysis technique was performed to evaluate the release profile of the tartaric acid from the chitosan-coated liposomes. The obtained results showed the effect of the chitosan-coated liposomes on the lower release rate and on the amount of tartaric acid in comparison with that of the uncoated liposomes. The study in an in vitro skin cell model indicated that the developed system could enhance the potential of tamarind's AHAs on the stimulation of human keratinocyte proliferation being two-fold higher than the solution of the tamarind extract.

Removal of Cr(VI) from aqueous solutions using modified red pine sawdust

The adsorption of Cr(VI) from aqueous solutions on sawdust (SD), base extracted sawdust (BESD) and tartaric acid modified sawdust (TASD) of Turkish red pine tree (Pinus nigra), a timber industry waste, was studied at varying Cr(VI) concentrations, adsorbent dose, modifier concentration and pH. Batch adsorption studies have been carried out. Sawdust was collected from waste timber industry and modified with various amount of tartaric acid (TA) (0.1–1.5 M). The batch sorption kinetics has been tested and the applicability of the Langmuir and Freundlich adsorption isotherms for the present system has been tested at 25 ± 2 °C. Under observed test conditions, the equilibrium adsorption data fits the linear Freundlich isotherms. An initial pH of 3.0 was most favorable for Cr(VI) removal by all adsorbents. Maximum Cr(VI) was sequestered from the solution within 120 min after the beginning for every experiment. The experimental result inferred that chelation and ion exchange is one of the major adsorption mechanisms for binding metal ions to the SD. Percentage removal of Cr(VI) was maximum at the initial pH of 3.0 (87.7, 70.6 and 55.2% by TASD, BESD, and SD, respectively). Adsorption capacities range from 8.3 to 22.6 mg/g for SD samples.

Structure and Properties of Silica Derived from Silicon Alkoxide Reacted with Tartaric Acid

The effects of tartaric acid that was used in sol–gel processing on specific surface area, pore‐size distribution, and gel structure of sol–gel‐derived silica gels were investigated. The specific surface area of silicas that were calcined at 450°C increased from ∼600 m2/g to ∼1200 m2/g as the amount of tartaric acid that was used increased. The pore‐size distribution changed as the surface area increased, and only the gels that had a surface area of 930‐990 m2/g showed a very sharp pore‐size distribution in the mesopore range. The difference in gel structure and properties was explained in terms of the acidity of tartaric acid and the inhibition of condensation among primary particles through the coordination or adsorption of tartaric acid on the particle surface. From the thermal behavior of the gels with different features, it was concluded that gel properties are determined not only by the structure of the precursor gel but also by the surface activity. The gel with uniform mesopores gave a high surface area over a wide range of calcination temperatures.

Structure and properties of TiO 2SiO 2 prepared by sol-gel method in the presence of tartaric acid

Structure and textural properties of TiO 2-SiO 2 ( Ti Si = 0.2) composites prepared by sol-gel process in the presence of tartaric acid have been investigated. The specific surface areas of the TiO 2-SiO 2 gels calcined at 400 °C varied from ca. 250 m 2/g to ca. 750 m 2/g depending on the amount of tartaric acid used. After calcination at 800 °C, TiO 2 in the composite started to crystallize to anatase phase. However, the intensity of the X-ray diffraction peak of anatase crystallite was different between the composites. Infrared and Raman spectra suggest that the Ti-O-Si bond is present in the TiO 2-SiO 2 in a wide calcination temperature range. Total acid amount in the calcined TiO 2-SiO 2 samples was proportional to the BET surface area.

Study of the Acidification of Sherry Musts With Gypsum and Tartaric Acid

Must acidification is a necessary operation in hot regions due to the low natural acid content of the grapes grown there. Tartaric acid is what is most usually used for this purpose. Using gypsum (CaSO₄ · 2H₂O) allows the amount of tartaric acid needed to reach a given pH to be reduced. This paper is a study of the acidification of musts produced in Sherry area (Southern Spain) to a pH of 3.25 with tartaric acid alone and tartaric acid acting together with 2 g/L of gypsum. Using gypsum causes a reduction in must pH of approximately 0.2 units and allows the tartaric acid dosage to be cut down by 1.5 to 2.5 g/L. The concentration of sulfates in the fermented wine lies below 2.5 g/L (the maximum authorized by the European Community), and the calcium concentration is 130 mg/L. Both levels are compatible with a correct winemaking. The acid buffering power of the wine and the alkalinity of the ash are reduced by the use of gypsum, which makes later acidification easier. Other wine component levels are not affected.