Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Qualitative Analysis

Qualitative Analysis

Qualitative analysis is the process of identifying elements, ions, or compounds in an unknown sample. It is the first and most fundamental type of analysis based on the hierarchy of analytical goals. This hierarchy is significant as it provides a structured approach to scientific research, with qualitative analysis serving as the initial step, providing essential information before moving on to quantitative or other forms of analysis.
There are two main approaches to qualitative analysis:...

Experimental Determination of Chemical Formula

Experimental Determination of Chemical Formula

The elemental makeup of a compound defines its chemical identity, and chemical formulas are the most concise way of representing this elemental makeup. When a compound’s formula is unknown, measuring the mass of its constituent elements is often the first step in determining the formula experimentally.

Acid-Base Titration Curves

Acid-Base Titration Curves

A titration curve is a plot of some solution property versus the amount of added titrant. For acid-base titrations, solution pH is a useful property to monitor because it varies predictably with the solution composition and, therefore, may be used to monitor the titration’s progress and detect its endpoint. Acid-base titration can be performed with a strong acid and a strong base, a strong acid and a weak base, or a strong base and a weak acid.
For a titration carried out for 25.00 mL of...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Napa Valley Cabernet Sauvignon Proanthocyanidin Changes During Fruit Ripening: A Multi-Appellation Survey.

Journal of agricultural and food chemistry·2024

Same author

Characteristics of common pathogens of urogenital tract among outpatients in Shanghai, China from 2016 to 2021.

Frontiers in public health·2023

Same author

A rapid and high-throughput multiplex genetic detection assay for detection, semi-quantification and virulence genotyping of <i>Helicobacter pylori</i> in non-invasive oral samples.

Frontiers in cellular and infection microbiology·2023

Same author

Identification of Intestinal Microbial Community in Gallstone Patients with Metagenomic Next-Generation Sequencing.

Diagnostics (Basel, Switzerland)·2023

Same author

Effect of applied shading during fruit ripening on tannin structure-activity relationships of grape skin extracts.

Journal of the science of food and agriculture·2023

Same author

Wine Closure Performance of Three Common Closure Types: Chemical and Sensory Impact on a Sauvignon Blanc Wine.

Molecules (Basel, Switzerland)·2022

Same journal

The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria.

Foods (Basel, Switzerland)·2026

Same journal

Influence of Protein Concentration on Heat-Induced Fouling of Oat Drink.

Foods (Basel, Switzerland)·2026

Same journal

Microalgae as Future Foods: Unlocking Their Potential and Overcoming Barriers to Market Adoption and Commercialization.

Foods (Basel, Switzerland)·2026

Same journal

Effect of High-Intensity Ultrasound and Calcium Chelation on Functional Properties of Casein Micelles.

Foods (Basel, Switzerland)·2026

Same journal

GC-MS and GC-IMS Based Metabolomics Combined with Cellular Assays to Characterize Volatile Compounds and Pharmacological Activity of <i>Lysimachia foenum-graecum</i> Hance from Different Origins.

Foods (Basel, Switzerland)·2026

Same journal

Research on the Potential Mechanism of Guanine Nucleotides Enhancing the Tolerance of <i>Lactiplantibacillus plantarum</i> Y12.

Foods (Basel, Switzerland)·2026

See all related articles

Search research articles

Related Experiment Video

Updated: Nov 10, 2025

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Can Chemical Analysis Predict Wine Aging Capacity?

Andrew L Waterhouse¹, Yingxin Miao¹

¹Viticulture and Enology, University of California, Davis, CA 95616, USA.

Foods (Basel, Switzerland)

|April 3, 2021

Summary

This summary is machine-generated.

Premature wine oxidation is a growing concern. Current antioxidant assays, like FRAP and DPPH, do not accurately predict aging potential because they focus on flavanols, not protective compounds like thiols or sulfur dioxide (SO2).

Keywords:

assay oxidation premox shelf life

More Related Videos

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

Related Experiment Videos

Last Updated: Nov 10, 2025

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

Area of Science:

Enology
Food Chemistry
Analytical Chemistry

Background:

Oxidation significantly impacts wine aging, with recent instances of premature oxidation in premium wines.
Assessing wine's antioxidant capacity is crucial for predicting its aging potential.
Existing antioxidant assays correlate strongly with flavanols, particularly catechol and phloroglucinol structures.

Purpose of the Study:

To evaluate the effectiveness of current antioxidant assays in predicting wine aging potential.
To identify ideal assay characteristics for accurately measuring wine's capacity to resist oxidation.
To explore the role of specific chemical moieties in wine's oxidative stability.

Main Methods:

Review of existing antioxidant assays (FRAP, DPPH) and their response to wine components.
Analysis of the chemical structures (catechol, phloroglucinol) that influence assay results.
Conceptualization of an ideal assay targeting protective compounds like thiols, phloroglucinol moieties, and sulfur dioxide (SO2).

Main Results:

FRAP and DPPH assays show high response to catechol groups, which do not prevent wine oxidation.
Current assays do not accurately reflect a wine's ability to withstand premature oxidation.
Flavanols show the highest correlation with antioxidant activity but do not guarantee oxidative stability.

Conclusions:

Current antioxidant assays are inadequate for predicting wine aging potential due to their focus on non-protective compounds.
An ideal assay should selectively detect antioxidants like thiols, phloroglucinol moieties, and SO2 that combat oxidation.
Further research comparing various assays against actual wine shelf life is necessary for a definitive test.