» Analysis

Analysis

5th International Symposium “Rencontres Internationales Du Rosé”
MARSEILLE, 22 January 2019
The Rencontres Internationales du Rosé bring together scientific, technical and viticulture stakeholders from around the world in a symposium dedicated to research and targeted understanding of ros...
Published on: 05/09/2018
Next

Page 4 of 8

‹‹ 2 3 4 5 ››

Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation
S. M. G. Saerens, F. Delvaux, K. J. Verstrepen, P. Van Dijck, J. M. Thevelein, and F. R. Delvaux, Applied and Environmental Microbiology, January 2008
Volatile esters are responsible for the fruity character of fermented beverages and thus constitute a vital group of aromatic compounds in beer and wine. Many fermentation parameters are known to a...
Published on: 24/05/2008
Next
Aging Effects and Grape Variety Dependence on the Content of Sulfur Volatiles in Wine
Bruno Fedrizzi, Franco Magno, Denis Badocco, Giorgio Nicolini, and Giuseppe Versini, J. Agric. Food Chem., 55 (26), 10880–10887
Thirteen sulfur compounds usually considered as possible off-flavoring volatiles, were quantified by a concurrent headspace−solid phase microextraction method coupled with gas chromatography–ma
Published on: 24/04/2008
Next
Partial Shading of Cabernet Sauvignon and Shiraz Vines Altered Wine Color and Mouthfeel Attributes, but Increased Exposure Had Little Impact
Venetia L. Joscelyne, Mark O. Downey, Marica Mazza, and Susan E. P. Bastian, J. Agric. Food Chem., 55 (26), 10888–10896
Few studies have investigated the impact of vine shading on the sensory attributes of the resultant wine. This study examines the effects of canopy exposure levels on phenolic composition plus aroma,
Published on: 24/04/2008
Next
PANORAMA AND SYNTHESIS OF THE 8TH INTERNATIONAL OENOLOGICAL SYMPOSIUM OF BORDEAUX- JUNE 2007
Sophie PALLAS, Oenologist
Close to 200 communications, of which 42 were selected for the event extending over 2 days and a half, further completed by some twenty workshops: due to this extent, it is not possible to be exhau...
Published on: 24/04/2008
Next
The FTIR for small and medium sized wineries (VIDEO)
FOSS presents at the SIMEI 2007 an instrument- based on FTIR technology- which can determine in a few minutes alcohol, sugar, total acidity, pH and malic acid. The machine, adjusted thanks to an es...
Published on: 20/04/2008
Next
Rapid Extraction of Polyphenols from Red Grapes
Jacob S. Jensen, Benoît Blachez, Max Egebo and Anne S. Meyer, Am. J. Enol. Vitic. 58:4:451-461 (2007)
Assessment of the phenolic content of red grapes is an important prerequisite for understanding how grape phenols impact wine quality. The influence of selected factors on extraction efficiency of ...
Published on: 22/03/2008
Next
MODERN APPROACH TO THE RED GRAPE QUALITY MANAGEMENT
CELOTTI Emilio, CARCERERI DE PRATI Giuseppe, FIORINI Paolo
The recent years were marked by a significant development in the laboratory analytical methods for the analysis of the polyphenols in the red grapes. However, for the measurement at the receiving o...
Published on: 28/01/2008
Next
STABILIZING COLOR IN RED WINES (II Part)
Daniel GRANES, Jacques ROUSSEAU, Lucile BLATEYRON, Caroline BONNEFOND
Contrary to what one might think, color stabilisation can not be completely dissociated with extraction for at least 3 reasons. First the actions carried out during vinification with maceration, as...
Published on: 28/01/2008
Next
CHANGES IN RED WINE SOLUBLE POLYSACCHARIDE COMPOSITION INDUCED BY MALOLACTIC FERMENTATION
M. Dols-Lafargue, E. Gindreau, C. Le Marrec, G. Chambat, A. Heyraud, and A. Lonvaud-Funel J. Agric. Food Chem., 55 (23), 9592–9599, 2007
The polysaccharide content of wine is generally assumed to originate from grapes and yeasts, independent of bacterial metabolism, except for the action of certain spoilage species. This study shows...
Published on: 26/01/2008
Next
INTERACTIONS BETWEEN PROTEIN FINING AGENTS AND PROANTHOCYANIDINS IN WHITE WINE
F. Cosme, J.M. Ricardo-da-Silva and O. Laureano Food Chemistry 106 (2), 536-544, 2008
A comparative fining trial was conducted in a laboratory scale to study the influence of protein fining agents on proanthocyanidins, colour and browning potential of white wine. The monomeric flava...
Published on: 26/01/2008
Next
FINDING NEW PROTEINS RESPONSIBLE OF “NATURAL” PROTEIN INSTABILITY IN WHITE AND ROSE’ WINES
CALEGARI Giovanni1, MANTEAU Sébastien2, POINSAUT Philippe2, SCOTTI Barbara1
Wine proteins may have different origins: the grape, from which the majority is originated, the yeast, the bacteria and the enological treatments, as in the case of over fining. Although proteins are
Published on: 20/12/2007
Next
A survey of biogenic amines in chinese red wines
Li Zhijuna, Wu Yongningb, Zhang Gongb, Zhao Yunfengb and Xue Changhu, Food Chemistry Volume 105, Issue 4, 2007, Pages 1530-1535
Eight biogenic amines were analyzed in 38 samples of red wine from five wine-making regions of China. The analysis was carried out by reverse phase high performance liquid chromatography with fluor...
Published on: 28/11/2007
Next
The impact of closures, including screw cap with three different headspace volumes, on the composition, colour and sensory properties of a Cabernet Sauvignon wine during two years' storage
Mariola J. Kwiatkowski, George K. Skouroumounis, Kate A. Lattey and Elizabeth J. Waters, AGJWR Volume 13, Number 2, 2007, 81-94
This paper presents the results from an investigation to assess the development of a Cabernet Sauvignon wine bottled with different closures including a screw cap (ROTE, roll-on-tamper-evident) and...
Published on: 27/11/2007
Next
Origin and fate of 2,4,6-trichloroanisole in cork bark and wine corks
Robert F. Simpson and Mark A. Sefton, AGJWR Volume 13, Number 2, 2007, 106-117
2,4,6-Trichloroanisole (TCA), which is a major cause of cork taint in bottled wine, is already present in the bark of living cork trees to the extent that it can account for the majority of inciden...
Published on: 27/11/2007
Next
The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition
M. Parker, P.A. Smith, M. Birse, I.L. Francis, M.J. Kwiatkowski, K.A. Lattey, B. Liebich and M.J. Herderich, AGJWR Volume 13, Number 1, 2007, 30-37
To assess the effects of exogenous tannin addition on the properties of a red wine made from Vitis vinifera cv. Shiraz, a winemaking study was performed with pre- and post-alcoholic fermentation ad...
Published on: 27/11/2007
Next

Page 4 of 8

‹‹ 2 3 4 5 ››

Login
Password recovery
Log in with facebookLog in with Google
Categories
Topics