東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Determination of 'Available' Molecul...

Jenkins, Todd.

FindBook

Google Book

Amazon

博客來

Determination of 'Available' Molecular and Free Sulfur Dioxide in Wine: A Comparison of Traditional and Novel Methods with Headspace Gas Chromatography Sulfur Chemiluminescence Detection.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Determination of 'Available' Molecular and Free Sulfur Dioxide in Wine: A Comparison of Traditional and Novel Methods with Headspace Gas Chromatography Sulfur Chemiluminescence Detection./
作者:	Jenkins, Todd.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2018,
面頁冊數:	93 p.
附註:	Source: Masters Abstracts International, Volume: 80-09.
Contained By:	Masters Abstracts International80-09.
標題:	Food Science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10936951
ISBN:	9780438929647

Determination of 'Available' Molecular and Free Sulfur Dioxide in Wine: A Comparison of Traditional and Novel Methods with Headspace Gas Chromatography Sulfur Chemiluminescence Detection.
Jenkins, Todd.

Determination of 'Available' Molecular and Free Sulfur Dioxide in Wine: A Comparison of Traditional and Novel Methods with Headspace Gas Chromatography Sulfur Chemiluminescence Detection. - Ann Arbor : ProQuest Dissertations & Theses, 2018 - 93 p.

Source: Masters Abstracts International, Volume: 80-09.

Thesis (M.S.)--University of California, Davis, 2018.

This item is not available from ProQuest Dissertations & Theses.

Sulfur dioxide (SO2) is perhaps the oldest and arguably the most important wine additive used in winemaking due to its antioxidant, antimicrobial, and enzyme inhibiting properties. Conventional analytical methods such as the Ripper titration, Aeration-Oxidation (A-O), as well as other methods have been developed and employed widely for the quantitative analysis of SO 2 in wine. However, it is clear that a large fraction of the free SO 2 reported by these procedures is not actually 'available' for protecting wine due to the effects of weak binding with anthocyanins, and other common compounds present in the wine matrix. A recently developed method for measuring molecular and 'free' SO2 in wine using gas detection tubes (HS-GDT) demonstrated that levels of free SO 2 as determined by standard methods overestimate the free SO2 in many wines. However, the gas detection tube method has not been widely adopted due to its complexity, especially for multiple samples. We describe an automated analytical strategy based on static headspace gas chromatography utilizing sulfur chemiluminescence detection technology (HS-GC-SCD) to obtain what we define as the 'available' molecular and free levels of SO2 in wine. The HS-GC-SCD method proposed requires minimal sample preparation, can be automated, offers high precision, low limits of detection (0.033 mg/L molecular SO2) and can achieve results in as little as 8 minutes when the pH and ethanol concentration of the sample is known. In a direct comparison of the A-O, Ripper, HS-GC-SCD, and HS-GDT methods on a diverse set of wine samples, it is shown that the HS-GC method delivers comparable results to the HS-GDT method (r2 = 0.894), and achieves higher precision (RSD = 3.72%). Aside from a relatively high upfront cost for a GC system, the instrument's flexibility for other procedures, stability, and low operating costs per sample present opportunities for adoption by medium to large-sized operations. Additionally, direct measurement molecular and truly free SO2 may serve as a better predictor of wine aging and microbial stability and may be a useful tool for further research.

ISBN: 9780438929647Subjects--Topical Terms:

890841
Food Science.
Subjects--Index Terms:

Available SO2

Determination of 'Available' Molecular and Free Sulfur Dioxide in Wine: A Comparison of Traditional and Novel Methods with Headspace Gas Chromatography Sulfur Chemiluminescence Detection.
LDR:03555nmm a2200397 4500 001 2273581
005 20201109124811.5
008 220629s2018 ||||||||||||||||| ||eng d
020 $a 9780438929647
035 $a (MiAaPQ)AAI10936951
035 $a (MiAaPQ)ucdavis:18289
035 $a AAI10936951
040 $a MiAaPQ $c MiAaPQ
100 1 $a Jenkins, Todd. $3 3551033
245 1 0 $a Determination of 'Available' Molecular and Free Sulfur Dioxide in Wine: A Comparison of Traditional and Novel Methods with Headspace Gas Chromatography Sulfur Chemiluminescence Detection.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2018
300 $a 93 p.
500 $a Source: Masters Abstracts International, Volume: 80-09.
500 $a Publisher info.: Dissertation/Thesis.
500 $a Advisor: Waterhouse, Andrew.
502 $a Thesis (M.S.)--University of California, Davis, 2018.
506 $a This item is not available from ProQuest Dissertations & Theses.
506 $a This item must not be sold to any third party vendors.
520 $a Sulfur dioxide (SO2) is perhaps the oldest and arguably the most important wine additive used in winemaking due to its antioxidant, antimicrobial, and enzyme inhibiting properties. Conventional analytical methods such as the Ripper titration, Aeration-Oxidation (A-O), as well as other methods have been developed and employed widely for the quantitative analysis of SO 2 in wine. However, it is clear that a large fraction of the free SO 2 reported by these procedures is not actually 'available' for protecting wine due to the effects of weak binding with anthocyanins, and other common compounds present in the wine matrix. A recently developed method for measuring molecular and 'free' SO2 in wine using gas detection tubes (HS-GDT) demonstrated that levels of free SO 2 as determined by standard methods overestimate the free SO2 in many wines. However, the gas detection tube method has not been widely adopted due to its complexity, especially for multiple samples. We describe an automated analytical strategy based on static headspace gas chromatography utilizing sulfur chemiluminescence detection technology (HS-GC-SCD) to obtain what we define as the 'available' molecular and free levels of SO2 in wine. The HS-GC-SCD method proposed requires minimal sample preparation, can be automated, offers high precision, low limits of detection (0.033 mg/L molecular SO2) and can achieve results in as little as 8 minutes when the pH and ethanol concentration of the sample is known. In a direct comparison of the A-O, Ripper, HS-GC-SCD, and HS-GDT methods on a diverse set of wine samples, it is shown that the HS-GC method delivers comparable results to the HS-GDT method (r2 = 0.894), and achieves higher precision (RSD = 3.72%). Aside from a relatively high upfront cost for a GC system, the instrument's flexibility for other procedures, stability, and low operating costs per sample present opportunities for adoption by medium to large-sized operations. Additionally, direct measurement molecular and truly free SO2 may serve as a better predictor of wine aging and microbial stability and may be a useful tool for further research.
590 $a School code: 0029.
650 4 $a Food Science. $3 890841
653 $a Available SO2
653 $a Gas chromatography
653 $a Headspace SO2
653 $a Sulfur chemiluminescence
653 $a Sulfur dioxide
653 $a Wine
690 $a 0359
710 2 $a University of California, Davis. $b Viticulture and Enology. $3 3350242
773 0 $t Masters Abstracts International $g 80-09.
790 $a 0029
791 $a M.S.
792 $a 2018
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10936951