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Analysis

Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
María Ángeles del Pozo Bayón; (CIAL) CSIC-UAM, Spain
VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence t...
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Published on: 17/02/2019
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A comparison of analytical methods for measuring the color components of red wines
Andrea Versari, , Roger B. Boulton and Giuseppina P. Parpinello, Food Chemistry, Volume 106, Issue 1, January 2008, 397-402
The monomeric and polymeric pigments of 20 young red wines were analysed using most recent of the approaches available for phenolics measurements in wine, including: (i) HPLC with silica-based rever
Published on: 18/07/2008
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Resistance to Oxidation of White Wines Assessed by Voltammetric Means
Astride Rodrigues, A. C. Silva Ferreira, Paula Guedes de Pinho, Fátima Bento, and Dulce Geraldo, J. Agric. Food Chem., 55 (26), 10557–10562
This work concerns the development of a methodology suited to measure the resistance to oxidation of white wines by cyclic voltammetry. The voltammetric responses of several white wines of differen...
Published on: 24/06/2008
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Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries
L. Liu, D. Cozzolino, W.U. Cynkar, R.G. Dambergs, L. Janik, B.K. O’Neill, C.B. Colby, and M. Gishen, Food Chemistry,Volume 106, Issue 2, January 2008,
Visible (VIS) and near infrared (NIR) spectroscopy combined with chemometrics was used in an attempt to classify commercial Riesling wines from different countries (Australia, New Zealand, France and
Published on: 24/06/2008
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Survey: Ochratoxin A in European special wines
Ana Valero, Sonia Marín, Antonio J. Ramos and Vicente Sanchis, Food Chemistry
The occurrence of Ochratoxin A (OTA) was examined in 121 special wines made using different winemaking techniques and from many European origins. The wine groups with the highest OTA content and oc...
Published on: 24/05/2008
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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