Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines was written by Rossi, Sara;Bestulic, Ena;Horvat, Ivana;Plavsa, Tomislav;Lukic, Igor;Bubola, Marijan;Ganic, Karin Kovacevic;Curko, Natka;Jagatic Korenika, Ana-Marija;Radeka, Sanja. And the article was included in LWT–Food Science and Technology in 2022.Quality Control of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol The following contents are mentioned in the article:
The effect of four different winemaking processes on phenolic compounds, macro- and microelements, and taste sensory attributes of Teran red wines was studied. The study covered seven days of maceration as a control (TM7), prolonged 10-day maceration (TM10), prolonged post-fermentative 21-day maceration (TM21), and 48-h pre-fermentative maceration heating at 45°C followed by eight-day standard maceration (TPHT). Phenolic compounds were analyzed using high-performance liquid chromatog. with UV-Vis diode array and fluorescence detection. Anal. of macro- and microelements was conducted by inductively coupled plasma – optical emission spectrometry. Sensory profiles of wine samples were obtained using quant. descriptive anal. and the 100-point O.I.V./U.I.O.E. method. The results showed a significant increase of 25% in total flavan-3-ols content in TM21 wine. The concentrations of hydroxybenzoic acids increased significantly upon TM21 and TPHT treatment, while particular hydroxycinnamic acids showed a significant increase after TPHT treatment. The obtained results showed differences in the content of macro- and microelements, with significantly higher values of particular elements in TM21 and TPHT wines. Sensory anal. results corresponded to the chem. content of the wines to a great extent. The findings showed that TM21 and TPHT treatments have a pos. influence on the taste attributes of the investigated wines. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Quality Control of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol).
(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. A multistep synthesis may use Grignard-like reactions to form an alcohol with the desired carbon structure, followed by reactions to convert the hydroxyl group of the alcohol to the desired functionality.Quality Control of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts