Quantificação do ião cálcio nas uvas e vinhos brancos por espectroscopia de infravermelho

Com o objetivo de diminuir a incidência das leveduras encapsulas em alginato se aglomerarem na segunda fermentação em garrafa e reduzir custos associados à sua eliminação, pretendeu-se utilizar a metodologia NIR para determinar a quantidade de cálcio no vinho. Foram quantificados outros minerais para avaliar hipotéticos antagonismos iónicos. Observou-se também que este controlo de qualidade poderá ser efetuado no mosto. Atualmente este controlo é realizado por metodologias de análise de referência bastante morosas como EAA. Contudo a metodologia NIR demonstrou ser uma boa alternativa no controlo dos parâ-metros de qualidade na produção de vinho espumante, permitindo a diminuição do tempo de análise e de resíduos. No desenvolvimento dos modelos matemáticos para a calibração do NIR utilizaram-se 79 vinhos brancos e 60 amostras de mosto. Foram desenvolvidos 11 modelos de calibração onde o coeficiente de correlação foi, em aproximadamente 58% dos casos, maior que 0,99; ABSTRACT: In order to reduce the incidence of alginate beads aggregation during the second fermentation in the bottle and to reduce costs associated with their disposal, it was used the NIR technology to quantify calcium content in the wine. Other minerals were also quantified in order to evaluate possible ionic antagonisms. Quality control is usually done in the base wine but it can also be evaluated in the must. Currently this control was carried out by reference analysis methodologies generally rather slow as AAS. However NIR proved to be a good alternative technique in the control of quality parameters of wine production, allowing the reduction of the analysis time and waste. In order to develop mathematical models for the calibration of NIR it was used 79 white wine samples and 60 must samples. Eleven calibration models have been developed, where the correlation coeffi-cient was, in approximately 58% of cases, greater than 0,99.

A new look into the archaeological materials from the Museum of Évora, Portugal – the case study of the Zambujeiro Dolmen

This paper presents the results of a multidisciplinary and multi-analytical study of the amber beads, red pigments, lithic arrowheads and selected ceramics from the Museum of Évora’s collection of the Zambujeiro Dolmen. Amber beads were studied by Attenuated Total Reflectance Fourier Transformed Infrared Spectroscopy (ATR-FTIR) and Pyrolysis coupled to Gas Chromatography and Mass Spectrometry (Py-GC/MS) to confirm their chemical nature and provenance. The red pigments, frequently found in funerary Neolithic context of the Iberian Peninsula, were studied with micro-Raman, and Scanning Electron Microscopy coupled to Energy Dispersive X-Ray Spectroscopy (SEM-EDS) to identify their chemical nature and provenance. The lithic arrowheads were analysed by portable X-Ray Fluorescence (p-XRF), micro X-Ray Diffraction (XRD), SEM-EDS, and Laser Ablation Inductively Coupled Plasma Mass Spectrometry (LA-ICP-MS). The ceramic materials were studied to infer provenance and production technology by p-XRF, XRD and SEM-EDS; ceramic contents were evaluated by GC/MS. The studies have shown that while some materials travel hundreds or thousands of kilometres to arrive to the Zambujeiro Dolmen, local materials were also used in the items selected by the communities to honour their deceased.

QUANTIFICATION OF CALCIUM IN SPARKLING WINES BY INFRARED SPECTROSCOPY

Markets are increasingly competitive and the companies feel the urge to improve their manufacturing processes. Blending that with a larger control of quality and safety it was created a need to develop new methods of analysis each time more accurate, faster and with lower costs. Alentejo is a region with a wide variety of soils, most of them are rich in calcium and potassium. In the production of sparkling wine many wineries use encapsulated yeast in alginate beads, instead of the traditional method, champenoise. The first method is faster, allowing a more versatile production, reducing the risk of contamination and features organoleptic characteristics similar to the traditional method (yeast free). However, encapsulated yeast spheres should be only used if the base wine matches a number of features, among them calcium content. In this study the calcium content in the wine was determined by atomic absorption spectroscopy (AAS) and by near-infrared spectroscopy. The AAS is a high sensitivity method clearly produces a reliable result, however it is very time consuming and produces great quantities of environmental waste, therefore the possibility of using near-infrared spectroscopy as a method was studied to be a fast, simple and clean alternative to the AAS. It was obtained a calibration model with a variation coefficient higher than 0.80 which indicates that the near-infrared spectroscopy as an adequately alternative the ASS.