Drying kinetics, quality changes and shrinkage of two grape varieties of Italy

Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were selected for the study of drying characteristics, moisture diffusion, quality changes (colour) and shrinkage behaviour. Comparisons were made with treated and untreated grapes under constant drying condition of 50o C in a conventional drying system. This temperature was selected to represent farm drying conditions. Grapes were purchased from a local market from the same supplier to maintain the same size of grapes and same properties. An abrasive physical treatment was used as pretreatment. The drying curves were constructed and drying kinetics was calculated using several commonly available models. It was found that treated samples shows better drying characteristics than untreated samples. The objective of this study is to obtain drying kinetics which can be used to optimize the drying operations in grape drying.

Let them eat steak : food preferences of patients in a tertiary public hospital

Information on foods patients like and dislike is the essential basis for planning menus which are acceptable to patients and promote adequate consumption. The aim of this study was to obtain quantitative data on the food preferences of inpatients at a large metropolitan public hospital for use in menu planning. Methodology was based on a study by Williams et al (1988), and included additional questions about appetite and taste changes. The survey used a 9 point hedonic scale to rate foods listed in random order and was modified to incorporate more contemporary foods than those used in the originalWilliams study. Surveys were conducted by final year University of Queensland dietetics students on Food Service Practicum at the Royal Brisbane and Women’s Hospital (929 beds) in 2012. The first survey (220 questions, n = 157) had a response rate of 61%. The second included more sandwich fillings and salads (231 questions, n = 219, response rate 67%). Total number surveyed was 376. Results showed the most preferred foods were roast potato, grilled steak, ice cream, fresh strawberries, roast lamb, roast beef, grapes and banana. The least preferred foods were grapefruit, soybeans, lentils, sardines, prune juice and grapefruit juice. Patients who reported taste changes (10%) had similar food preferences to those who didn’t report taste changes. Patients who reported poor/very poor appetite (10%) generally scored foods lower than those who reported OK (22%), good/very good appetite (65%). The results of this study informed planning for a new patient menu at the RBWH in December 2012.

Drying kinetics, quality changes and shrinkage of Two grape varieties of Italy

Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were selected for the study of drying characteristics, moisture diffusion, quality changes (colour) and shrinkage behaviour. Comparisons were made with treated and untreated grapes under constant drying condition of 50o C in a conventional drying system. This temperature was selected to represent farm drying conditions. Grapes were purchased from a local market from the same supplier to maintain the same size of grapes and same properties. An abrasive physical treatment was used as pretreatment. The drying curves were constructed and drying kinetics was calculated using several commonly available models. It was found that treated samples shows better drying characteristics than untreated samples. The objective of this study is to obtain drying kinetics which can be used to optimize the drying operations in grape drying.

The influence of abrasive pretreatment on hot air drying of grape

The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity of a pretreatment operation prior to drying. Grape drying to produce raisins is a very slow process, due to the peculiar structure of grape peel, that is covered by a waxy layer.Its removal has benn so far carried out by using several chemical pre-treatments. However, they cause heterogeneity in the waxes removal and create microscopic cracks. In this paper an abrasive pretreatment for enhancing the drying rate and preserving the grape samples is proposed. Two cultivars of grape were investigated: Regina white grape and Red Globe red grape. The drying kinetics of untreated and treated samples were studied using a convective oven at 50 C. Fruit quality parameters such as sugar and organic acid contents, shrinkage, texture, peel damage (i.e. by SEM analysis) and rehydration capacity were studied to evaluate the effectiveness of abrasive pretreatment on raisins. Abrasive pretreatment contributed to reduce drying time and rehydration time. The treated and untreated dried grapes were significantly different (p<0.05) in sugar and in tartaric acid content. On the contrary, no significant differences (p<0.05) in malic and citric acids in texture peoperties between untreated and treated samples were observed.

Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: Possibilities and limits

Volatile chemical compounds responsible for the aroma of wine are derived from a number of different biochemical and chemical pathways. These chemical compounds are formed during grape berry metabolism, crushing of the berries, fermentation processes (i.e. yeast and malolactic bacteria) and also from the ageing and storage of wine. Not surprisingly, there are a large number of chemical classes of compounds found in wine which are present at varying concentrations (ng L-1 to mg L-1), exhibit differing potencies, and have a broad range of volatilities and boiling points. The aim of this work was to investigate the potential use of near infrared (NIR) spectroscopy combined with chemometrics as a rapid and low-cost technique to measure volatile compounds in Riesling wines. Samples of commercial Riesling wine were analyzed using an NIR instrument and volatile compounds by gas chromatography (GC) coupled with selected ion monitoring mass spectrometry. Correlation between the NIR and GC data were developed using partial least-squares (PLS) regression with full cross validation (leave one out). Coefficients of determination in cross validation (R 2) and the standard error in cross validation (SECV) were 0.74 (SECV: 313.6 μg L−1) for esters, 0.90 (SECV: 20.9 μg L−1) for monoterpenes and 0.80 (SECV: 1658 ?g L-1) for short-chain fatty acids. This study has shown that volatile chemical compounds present in wine can be measured by NIR spectroscopy. Further development with larger data sets will be required to test the predictive ability of the NIR calibration models developed.

Wine Grape Information Kit. Agrilink, your growing guide to better farming guide

Each Agrilink kit has been designed to be both comprehensive and practical. As the kits are arranged to answer questions of increasing complexity, they are useful references for both new and experienced producers of specific crops. Agrilink integrates the technology of horticultural production with the management of horticultural enterprises. REPRINT INFORMATION - PLEASE READ! For updated information please call 13 25 23 or visit the website www.daf.qld.gov.au. This publication has been reprinted as a digital book without any changes to the content published in 1997. We advise readers to take particular note of the areas most likely to be out-of-date and so requiring further research: see detailed information on first page of the kit. Even with these limitations we believe this information kit provides important and valuable information for intending and existing growers. This publication was last revised in 1997. The information is not current and the accuracy of the information cannot be guaranteed by the State of Queensland. This information has been made available to assist users to identify issues involved in the production of wine grape. This information is not to be used or relied upon by users for any purpose which may expose the user or any other person to loss or damage. Users should conduct their own inquiries and rely on their own independent professional advice. While every care has been taken in preparing this publication, the State of Queensland accepts no responsibility for decisions or actions taken as a result of any data, information, statement or advice, expressed or implied, contained in this publication.

GoGrape

Enhancing viticultural skills of Queensland tablegrape growers and developing vine management information for subtropical tablegrapes.

Low temperature exposure of root system and inflorescence affected flowering and fruit set in 'Chardonnay' grapevines (Vitis vinifera)

The mechanisms by which low temperature affects flowering and fruit set of grapevines are poorly understood, as is the specific response of the grapevine root system and inflorescence to low temperature effects that reduce fruit set. This study aimed to determine the responses of the root system and inflorescence of the grapevine 'Chardonnay' to low temperature (10 degrees C) during flowering, and considered the possible mechanisms of low temperature effects on those parts. Temperature treatments of 10 degrees C or 20 degrees C were imposed to potted 'Chardonnay' grapevines in a glasshouse for up to two weeks during the early stages of flowering. When the root system alone was exposed to 10 degrees C (with the rest of the plant at 20 degrees C) during flowering, the number of attached berries and percentage fruit set were significantly reduced by 50 % than when the root system alone was exposed to 20 degrees C. Whereas, exposure of the inflorescence alone to 10 degrees C (with the rest of the plant at 20 degrees C) delayed flowering, allowed rachis to grow longer, and increased both the number of attached berries (from 22 to 62 per vine) and fruit set (from 8 % to, 20 %), than when the inflorescence alone was exposed to 20 degrees C. This study will enhance our understanding of the possible mechanisms of low temperature effects on grapevine fruit set and productivity.

Drying characteristics and quality of grape under physical pretreatment

Grape drying is a slow and energy intensive process because the waxy peel has low permeability to moisture. Therefore, peel chemical and physical pretreatments are considered before drying in order to facilitate water diffusion. However, they cause heterogeneity in the waxes removal and problems during shelf-life. In this paper an alternative abrasive pretreatment of grape peel, for enhancing the drying rate and preserving the samples, was applied to Red Globe grapes. Convective drying experiments were carried out at 40-70 Centigrade and at 2.3 m/s air velocity. The effect of wax abrasive pretreatment on the drying kinetics and quality parameters of raisins was investigated. The results were compared with those of samples pretreated by dipping in alkaline ethyl oleate solution and untreated grapes. All the dried samples are darker than fresh one and shrunked. The samples pretreated by peel abrasion and dried at 50 centigrade showed the lowest color changes, less shrinkage and the best rehydration capacity. The drying kinetics and shrinkage curves were also analyzed using some commonly available empirical models.

El rol de los contratos en viticulturas

[ES] A pesar de que los economistas han dedicado enorme esfuerzo a examinar la racionalidad de los contratos en agricultura, pocos estudios se han llevado a cabo en viticultura. Sin embargo, se observan diferencias contractuales en la producción de uva y vino. En el presente trabajo se analizan las estructuras contractuales actualmente utilizadas en varias regiones vitivinícolas. Independientemente de las características inherentes en los contratos, se obtiene que estos mecanismos permiten a las bodegas articular sus requisitos con respecto a la calidad de las uvas producidas por los agricultores.

LC-MS based methods for phytosterols determination in oenological matrices. Targeted metabolomic study of Rioja grape varieties

221 p.+ anexos

Implications of using On-Farm Flood Flow Capture to recharge groundwater and mitigate flood risks along the Kings River, CA

Two large hydrologic issues face the Kings Basin, severe and chronic overdraft of about 0.16M ac-ft annually, and flood risks along the Kings River and the downstream San Joaquin River. Since 1983, these floods have caused over $1B in damage in today’s dollars. Capturing flood flows of sufficient volume could help address these two pressing issues which are relevant to many regions of the Central Valley and will only be exacerbated with climate change. However, the Kings River has high variability associated with flow magnitudes which suggests that standard engineering approaches and acquisition of sufficient acreage through purchase and easements to capture and recharge flood waters would not be cost effective. An alternative approach investigated in this study, termed On-Farm Flood Flow Capture, involved leveraging large areas of private farmland to capture flood flows for both direct and in lieu recharge. This study investigated the technical and logistical feasibility of best management practices (BMPs) associated with On-Farm Flood Flow Capture. The investigation was conducted near Helm, CA, about 20 miles west of Fresno, CA. The experimental design identified a coordinated plan to determine infiltration rates for different soil series and different crops; develop a water budget for water applied throughout the program and estimate direct and in lieu recharge; provide a preliminary assessment of potential water quality impacts; assess logistical issues associated with implementation; and provide an economic summary of the program. At check locations, we measured average infiltration rates of 4.2 in/d for all fields and noted that infiltration rates decreased asymptotically over time to about 2 – 2.5 in/d. Rates did not differ significantly between the different crops and soils tested, but were found to be about an order of magnitude higher in one field. At a 2.5 in/d infiltration rate, 100 acres are required to infiltrate 10 CFS of captured flood flows. Water quality of applied flood flows from the Kings River had concentrations of COC (constituents of concern; i.e. nitrate, electrical conductivity or EC, phosphate, ammonium, total dissolved solids or TDS) one order of magnitude or more lower than for pumped groundwater at Terranova Ranch and similarly for a broader survey of regional groundwater. Applied flood flows flushed the root zone and upper vadose zone of nitrate and salts, leading to much lower EC and nitrate concentrations to a depth of 8 feet when compared to fields in which more limited flood flows were applied or for which drip irrigation with groundwater was the sole water source. In demonstrating this technology on the farm, approximately 3,100 ac-ft was diverted, primarily from April through mid-July, with about 70% towards in lieu and 30% towards direct recharge. Substantial flood flow volumes were applied to alfalfa, wine grapes and pistachio fields. A subset of those fields, primarily wine grapes and pistachios, were used primarily to demonstrate direct recharge. For those fields about 50 – 75% of water applied was calculated going to direct recharge. Data from the check studies suggests more flood flows could have been applied and infiltrated, effectively driving up the amount of water towards direct recharge. Costs to capture flood flows for in lieu and direct recharge for this project were low compared to recharge costs for other nearby systems and in comparison to irrigating with groundwater. Moreover, the potentially high flood capture capacity of this project suggests significant flood avoidance costs savings to downstream communities along the Kings and San Joaquin Rivers. Our analyses for Terranova Ranch suggest that allocating 25% or more flood flow water towards in lieu recharge and the rest toward direct recharge will result in an economically sustainable recharge approach paid through savings from reduced groundwater pumping. Two important issues need further consideration. First, these practices are likely to leach legacy salts and nitrates from the unsaturated zone into groundwater. We develop a conceptual model of EC movement through the unsaturated zone and estimated through mass balance calculations that approximately 10 kilograms per square meter of salts will be flushed into the groundwater through displacing 12 cubic meters per square meter of unsaturated zone pore water. This flux would increase groundwater salinity but an equivalent amount of water added subsequently is predicted as needed to return to current groundwater salinity levels. All subsequent flood flow capture and recharge is expected to further decrease groundwater salinity levels. Second, the project identified important farm-scale logistical issues including irrigator training; developing cropping plans to integrate farming and recharge activities; upgrading conveyance; and quantifying results. Regional logistical issues also exist related to conveyance, integration with agricultural management, economics, required acreage and Operation and Maintenance (O&M).

Avaliação do estresse oxidativo em modelos de plasticidade ontogenética: papel do resveratrol

A obesidade, cuja origem é multifatorial e a prevalência é crescente em diferentes regiões no mundo, está geralmente associada à produção desregulada de adipocinas, ao aumento do estresse oxidativo e à ocorrência de distúrbios metabólicos como dislipidemia, intolerância à glicose e hipertensão. A Programação Metabólica ou Plasticidade Ontogenética tem sido proposta como um importante fator na etiologia da obesidade. Este fenômeno sugere que alterações nutricionais, hormonais e ambientais durante períodos críticos do desenvolvimento, tais como gestação e lactação, podem alterar a fisiologia e o metabolismo de um organismo provocando o desenvolvimento de distúrbios metabólicos na vida adulta. Neste trabalho foram estudados dois modelos de plasticidade ontogenética que programam ratos Wistar para obesidade na vida adulta: a supernutrição na lactação e o desmame precoce. A supernutrição na lactação provocada pela redução da ninhada causou obesidade, hiperfagia, aumento do estresse oxidativo, resistência hepática à ação da insulina e esteatose nas proles na idade adulta. A desnutrição, provocada pelo desmame precoce, também se associou na idade adulta com obesidade visceral, aumento do estresse oxidativo e esteatose, assim como dislipidemia, resistência à insulina, hipertensão arterial e resistência central à leptina. No modelo de programação pelo desmame precoce, os animais adultos foram tratados com resveratrol (30mg/kg/MC), um polifenol encontrado nas uvas e conhecido por seus efeitos antioxidante e hipoglicemiante, por 30 dias. Os animais programados pelo desmame precoce que receberam resveratrol tiveram massa corporal, gordura visceral e morfologia hepática semelhantes aos animais controles. Ainda, o resveratrol normalizou a pressão arterial, a dislipidemia, a glicemia e as concentrações de adiponectina e leptina. A normalização da leptinemia esteve associada à correção da resistência central à leptina nestes animais, uma vez que o resveratrol normalizou além da ingestão, o conteúdo hipotalâmico de JAK2, pSTAT3 e NPY. Portanto, os animais programados pela supernutrição na lactação ou pelo desmame precoce apresentaram aumento do estresse oxidativo associado à obesidade e alterações metabólicas como esteatose. O tratamento com resveratrol nos animais programados pelo desmame precoce preveniu o aumento de estresse oxidativo, obesidade visceral, resistência à insulina, dislipidemia e esteatose. Além disso, o resveratrol causou normalização da leptinemia nestes animais, assim como da ação deste hormônio no hipotálamo, controlando a hiperfagia característica deste modelo.

Relação do aroma e da espuma dos vinhos espumantes com o potencial enológico das uvas e dos vinhos

Os espumantes produzidos segundo o método Champanhês são obtidos após uma segunda fermentação em garrafa. Quando o vinho é vertido no copo, o CO2 produzido é libertado, sendo a espuma formada o resultado da sua interacção com os constituintes do vinho. A quantidade e a estabilidade da espuma do vinho espumante estão relacionadas com a sua composição química. Para além da espuma, o aroma é também um parâmetro importante de qualidade na apreciação geral de um vinho espumante. O aroma de um vinho espumante provém do contributo das uvas assim como do processo fermentativo. Dependendo do estado de maturação da uva, o contributo dos compostos voláteis para o aroma é diferente. Em virtude da vindima para os vinhos espumantes ser realizada antes da vindima para os vinhos maduros, dependendo da variedade, as uvas poderão não ser colhidas na expressão máxima do seu aroma, podendo verificar-se uma perda significativa do seu potencial varietal volátil. O objectivo desta dissertação é relacionar o aroma e a espuma dos vinhos espumantes com o potencial enológico das uvas e dos vinhos. Para isso, foi estudada a composição volátil das duas castas principais da Bairrada, a casta branca Fernão-Pires (FP) e a casta tinta Baga (BG), sendo estas duas das castas usadas para a produção de espumante. Para estudar a composição volátil das uvas durante a maturação, com vista a avaliar este efeito na expressão máxima de compostos voláteis, foi optimizada para este propósito a metodologia de microextracção em fase sólida em espaço de cabeça (HS-SPME). As uvas foram colhidas semanalmente, em duas vinhas, do pintor à pós-maturidade sendo posteriormente analisadas pela metodologia de HS-SPME seguida de cromatografia de gás acoplada à espectrometria de massa com quadrupolo (GC–qMS). No caso das uvas BG, observou-se um aumento acentuado na expressão máxima de compostos voláteis próximo da maturidade da uva determinada pelo teor em açúcar e acidez titulável, mantendo-se constante durante a pós-maturidade. Na determinação do perfil volátil das uvas ao longo da maturação foram identificados 66 compostos varietais nas uvas provenientes de uma vinha (Pedralvites) e 45 da outra vinha (Colégio). Em ambas as vinhas foram identificados 23 sesquiterpenóides, 13 monoterpenóides, 6 norisoprenóides, 2 álcoois aromáticos e 1 diterpenóide. Os sesquiterpenóides, devido à sua abundância em número e em área cromatográfica, podem ser considerados marcadores da casta BG. As uvas FP apresentaram um comportamento diferente do das uvas BG, sendo a expressão máxima de compostos voláteis expressa durante um curto período de tempo (1 semana), que coincide com a maturidade da uva. Depois de atingido este pico, observa-se uma diminuição drástica logo na semana seguinte. Este comportamento foi observado em ambas as vinhas, onde foram identificados 20 compostos voláteis varietais e 5 pré-fermentativos (álcoois e aldeídos em C6). Estes resultados mostram que quando estas castas são colhidas precocemente (1 semana antes da maturidade) para a produção de espumante, é observada uma redução significativa do potencial volátil que é expresso na maturidade. Para a análise da composição volátil dos vinhos espumantes foi optimizada uma metodologia de microextracção que permite usar uma maior quantidade de fase estacionária, a extracção sorptiva em barra de agitação (SBSE). O método foi optimizado usando 10 padrões de compostos voláteis representativos das principais famílias químicas presentes no vinho, nomeadamente, ésteres, monoterpenóides, sesquiterpenóides, norisoprenóides em C13 e álcoois. O método proposto apresenta uma boa linearidade (r2 > 0,982) e a reprodutibilidade varia entre 8,9 e 17,8%. Os limites de detecção para a maioria dos compostos é bastante baixo, entre 0,05 e 9,09 μg L-1. O método foi aplicado para a análise da composição volátil dos vinhos espumantes. Dentro dos vinhos espumantes analisados, foi estudada a influência da casta, do tipo de solo e do estado de maturação das uvas na sua composição volátil. A casta FP pode dar origem a vinhos com maior potencial de aroma do que a casta BG. Relativamente à avaliação dos diferentes estados de maturação, verificou-se que as uvas da maturidade e as da colheita tardia (uma semana depois da maturidade) deram origem aos vinhos com maior quantidade de compostos voláteis. Para os três tipos de solo estudados (arenoso, argiloso e argilo-calcário), o vinho obtido a partir de uvas colhidas no solo argilo-calcário foi o que mostrou a maior concentração de compostos voláteis varietais. A espuma destes vinhos espumantes foi também avaliada quanto à sua quantidade máxima (HM) e tempo de estabilidade (TS). O vinho espumante que apresentou um maior TS foi o vinho produzido a partir da casta FP proveniente de uma colheita tardia e solo argiloso. Os vinhos provenientes dos solos arenosos e argilo-calcários são os que apresentaram valores mais baixos de TS. Com vista a avaliar quais os conjuntos de moléculas do vinho que estão relacionados com as propriedades da espuma e possíveis sinergismos entre eles, para cada vinho espumante foi separada a fracção hidrofóbica de baixo peso molecular (MeLMW), a fracção de elevado peso molecular (HMW) e duas fracções de peso molecular intermédio (AqIMW e MeIMW). As propriedades da espuma dos vinhos modelo, reconstituídos com estas fracções e suas misturas, foram avaliadas. A combinação da fracção HMW com a MeLMW aumentou o TS 2,7 vezes quando comparado com o observado para a fracção HMW isoladamente, produzindo um efeito sinergético. Este aumento do TS ainda foi maior quando se combinou a fracção HMW com as subfracções obtidas a partir da fracção MeLMW, principalmente para as fracções menos apolares. A subfracção hidrofóbica menos apolar foi caracterizada por espectrometria de massa de ionização por electrospray (ESI-MS/MS) tendo sido identificada uma série de oligómeros de polietileno glicol e um potencial composto tensioactivo, o 8-hidroxi-tridecanoato de dietilenoglicolglicerilacetato. A fracção MeLMW foi também isolada da espuma do vinho espumante e caracterizada por ESI-MS/MS, permitindo identificar vários compostos potenciais tensioactivos, nomeadamente, dois monoacilgliceróis e quatro derivados de ácidos gordos com gliceriletilenoglicol. Estes resultados confirmam que estes compostos relacionados com a estabilidade da espuma existem em maior número na espuma do que no vinho. O vinho foi ainda fraccionado em 12 grupos de moléculas: 3 fracções de manoproteínas, 3 de arabinogalactanas, 3 de misturas de polissacarídeos, proteínas e compostos fenólicos e 3 fracções de peso molecular intermédio e baixo, compostas por uma mistura de hidratos de carbono, peptídeos e compostos fenólicos. Foram usados vinhos modelo reconstituídos com cada uma das fracções isoladas na concentração em que estas se encontraram no vinho. Foram também efectuados ensaios com soluções modelo dez vezes mais concentradas e com misturas de algumas das fracções. Todas as soluções formadas foram avaliadas quanto às propriedades da espuma. O aumento da concentração para dez vezes faz com que a solução contendo a fracção rica em manoproteínas (MP1) aumente para mais do dobro a HM e 7,4 vezes mais o TS. A combinação entre a fracção MP1 e a MeLMW produziu um aumento significativo nos parâmetros de HM e TS. A combinação da fracção HMW (manoproteínas com baixo teor em proteína) com a MeLMW (tensioactivos derivados de ácidos gordos com gliceriletilenoglicol) contém os compostos chave de um vinho espumante para se obter uma maior quantidade e estabilidade da espuma.

Volatile terpenoids and C13 norisoprenoids in wines: development of rapid methods of analysis and evaluation of the sesquiterpenoids biological potential

Vitis vinifera L., the most widely cultivated fruit crop in the world, was the starting point for the development of this PhD thesis. This subject was exploited following on two actual trends: i) the development of rapid, simple, and high sensitive methodologies with minimal sample handling; and ii) the valuation of natural products as a source of compounds with potential health benefits. The target group of compounds under study were the volatile terpenoids (mono and sesquiterpenoids) and C13 norisoprenoids, since they may present biological impact, either from the sensorial point of view, as regards to the wine aroma, or by the beneficial properties for the human health. Two novel methodologies for quantification of C13 norisoprenoids in wines were developed. The first methodology, a rapid method, was based on the headspace solid-phase microextraction combined with gas chromatography-quadrupole mass spectrometry operating at selected ion monitoring mode (HS-SPME/GC-qMS-SIM), using GC conditions that allowed obtaining a C13 norisoprenoid volatile signature. It does not require any pre-treatment of the sample, and the C13 norisoprenoid composition of the wine was evaluated based on the chromatographic profile and specific m/z fragments, without complete chromatographic separation of its components. The second methodology, used as reference method, was based on the HS-SPME/GC-qMS-SIM, allowing the GC conditions for an adequate chromatographic resolution of wine components. For quantification purposes, external calibration curves were constructed with β-ionone, with regression coefficient (r2) of 0.9968 (RSD 12.51 %) and 0.9940 (RSD of 1.08 %) for the rapid method and for the reference method, respectively. Low detection limits (1.57 and 1.10 μg L-1) were observed. These methodologies were applied to seventeen white and red table wines. Two vitispirane isomers (158-1529 L-1) and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) (6.42-39.45 μg L-1) were quantified. The data obtained for vitispirane isomers and TDN using the two methods were highly correlated (r2 of 0.9756 and 0.9630, respectively). A rapid methodology for the establishment of the varietal volatile profile of Vitis vinifera L. cv. 'Fernão-Pires' (FP) white wines by headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GCxGC-TOFMS) was developed. Monovarietal wines from different harvests, Appellations, and producers were analysed. The study was focused on the volatiles that seem to be significant to the varietal character, such as mono and sesquiterpenic compounds, and C13 norisoprenoids. Two-dimensional chromatographic spaces containing the varietal compounds using the m/z fragments 93, 121, 161, 175 and 204 were established as follows: 1tR = 255-575 s, 2tR = 0,424-1,840 s, for monoterpenoids, 1tR = 555-685 s, 2tR = 0,528-0,856 s, for C13 norisoprenoids, and 1tR = 695-950 s, 2tR = 0,520-0,960 s, for sesquiterpenic compounds. For the three chemical groups under study, from a total of 170 compounds, 45 were determined in all wines, allowing defining the "varietal volatile profile" of FP wine. Among these compounds, 15 were detected for the first time in FP wines. This study proposes a HS-SPME/GCxGC-TOFMS based methodology combined with classification-reference sample to be used for rapid assessment of varietal volatile profile of wines. This approach is very useful to eliminate the majority of the non-terpenic and non-C13 norisoprenic compounds, allowing the definition of a two-dimensional chromatographic space containing these compounds, simplifying the data compared to the original data, and reducing the time of analysis. The presence of sesquiterpenic compounds in Vitis vinifera L. related products, to which are assigned several biological properties, prompted us to investigate the antioxidant, antiproliferative and hepatoprotective activities of some sesquiterpenic compounds. Firstly, the antiradical capacity of trans,trans-farnesol, cis-nerolidol, α-humulene and guaiazulene was evaluated using chemical (DPPH• and hydroxyl radicals) and biological (Caco-2 cells) models. Guaiazulene (IC50= 0.73 mM) was the sesquiterpene with higher scavenger capacity against DPPH•, while trans,trans-farnesol (IC50= 1.81 mM) and cis-nerolidol (IC50= 1.48 mM) were more active towards hydroxyl radicals. All compounds, with the exception of α-humulene, at non-cytotoxic levels (≤ 1 mM), were able to protect Caco-2 cells from oxidative stress induced by tert-butyl hydroperoxide. The activity of the compounds under study was also evaluated as antiproliferative agents. Guaiazulene and cis-nerolidol were able to more effectively arrest the cell cycle in the S-phase than trans,trans-farnesol and α-humulene, being the last almost inactive. The relative hepatoprotection effect of fifteen sesquiterpenic compounds, presenting different chemical structures and commonly found in plants and plant-derived foods and beverages, was assessed. Endogenous lipid peroxidation and induced lipid peroxidation with tert-butyl hydroperoxide were evaluated in liver homogenates from Wistar rats. With the exception of α-humulene, all the sesquiterpenic compounds under study (1 mM) were effective in reducing the malonaldehyde levels in both endogenous and induced lipid peroxidation up to 35% and 70%, respectively. The developed 3D-QSAR models, relating the hepatoprotection activity with molecular properties, showed good fit (R2LOO > 0.819) with good prediction power (Q2 > 0.950 and SDEP < 2%) for both models. A network of effects associated with structural and chemical features of sesquiterpenic compounds such as shape, branching, symmetry, and presence of electronegative fragments, can modulate the hepatoprotective activity observed for these compounds. In conclusion, this study allowed the development of rapid and in-depth methods for the assessment of varietal volatile compounds that might have a positive impact on sensorial and health attributes related to Vitis vinifera L. These approaches can be extended to the analysis of other related food matrices, including grapes and musts, among others. In addition, the results of in vitro assays open a perspective for the promising use of the sesquiterpenic compounds, with similar chemical structures such as those studied in the present work, as antioxidants, hepatoprotective and antiproliferative agents, which meets the current challenges related to diseases of modern civilization.