Discrimination of flavonoids and red wine varietals by arrays of differential peptidic sensors

Chemical Science

Volumn 2, Issue 3, 2011, Pages 439-445

  Umali, Alona P ^a   LeBoeuf, Sarah E ^a   Newberry, Robert W ^a   Kim, Siwon ^a   Tran, Lee ^a   Rome, Whitney A ^a   Tian, Tian ^a   Taing, David ^a   Hong, Jane ^a   Kwan, Melissa ^a   Heymann, Hildegarde ^b   Anslyn, Eric V ^a,c  

^a The University of Texas at Austin   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c UNIVERSITY OF TEXAS AT AUSTIN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL STRUCTURE; DIFFERENTIAL SENSORS; ENVIRONMENTAL FACTORS; FERMENTATION PROCESS; NATURAL PRODUCTS; RED WINE; SUPRAMOLECULAR ENSEMBLES; UV-VIS ABSORBANCE;

FERMENTATION; METABOLISM; METABOLITES; PATTERN RECOGNITION; SENSOR ARRAYS;

WINE;

EID: 79955577323     PISSN: 20416520     EISSN: 20416539     Source Type: Journal    
DOI: 10.1039/c0sc00487a     Document Type: Article

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80. Members of the array were randomly chosen. Notes
81. Wines used were Turning Leaf Vineyards Pinot Noir (2006), Dancing Bull Zinfandel (2005), Messina Hof Beaujolais (bought in 2008), Lindemans Cabernet Sauvignon (2007), Lindemans Shiraz (2007), and Lindemans Merlot (2007).
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83. The wine was filtered through 0.45 mm and its pH was adjusted to 7.4. Notes
84. Shiraz tested were Ravens Wood 2006 (Shiraz Rw), Match Book JL Giguiere 2005 (Shiraz Ma), Barefoot 2009 (Shiraz Ba), Red Truck 2006 (Shiraz RT), Sterling Vintener's 2005 (Shiraz St).
85. Sterling Vinters 2005 (Zinfandel SV), Cellar No. 8 2007 (Zinfandel C), Blackstone2006 (Zinfandel BS), Ravens Wood2006 (Zinfandel R), and Bonterra Vineyards (Zinfandel BT) were used.