In winemaking it is difficult to control the amount of oxygen introduced. Over- oxygenation is often likely to occur. The quantity of oxygen is correlated with the production of acetaldehyde that can
Jean-Claude VIDAL* , Michel MOUTOUNET** ;* UE999 Pech-Rouge, INRA, France,** UMR1083 Sciences pour l’œnologie, INRA, Montpellier, France
An experimental study conducted on a Sauvignon blanc wine showed that poor bottling conditions (high dissolved oxygen content, corking with no vacuum and no inert gas) have significantly greater im...
VIDAL Jean Claude*, MOUTOUNET Michel**; * INRA, UE999 Pech-Rouge, Gruissan; ** INRA, UMR1083 Sciences pour l’œnologie, Montpellier
The rationalization of operatory conditions, the taking into account by material producers of oxygen protection notably thanks to inerting-filling-stoppering monoblocks and the judicious use of ine...
The adaptation of methods for measuring dissolved oxygen in any type of container (thanks to the creation of gas tight circuits) and the continuous control of more than 14.000hl of still wine of al...
N. KONTOUDAKIS, P. BIOSCA, R. CANALS, F. FORT, J.M. CANALS and F. ZAMORA; AGJWR Vol 14, Number 1, 2008
Many articles evaluating oxygen ingress for different wine stoppers have been published. However, none of these have studied the impact of the stopper type on oxygen ingress during the bottling pro...
In the first part of this article (1) we brought up ideas regarding additions of oxygen during the winemaking process, before the bottling phase. These additions are quite different from one facility
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...
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...
Anna B. Marin, Emily M. Jorgensen, James A. Kennedy and Jordan Ferrier, Am. J. Enol. Vitic. 58:2:182-191 (2007)
The effects of natural cork, synthetic cork, and screwcap closures on wine consumer perceptions of the quality of commercial wines bottled for 33 months were examined in two experiments. The first ...
The chemistry of winemaking and wine development is complex and not fully understood. However, it is clear that oxygen exerts a significant influence during most if not all stages of the process. In
A wine and food negotiant located in Montreal, Canada, is looking for Reserve and Special Reserve white wine from New Zealand and Australia. The company is working with one of the main supermarket ...
M. MOUTOUNET(1), and VIDAL J.C. (2): (1)UMR- Sciences Pour l’Oenologie 2 place Viala 34060 Montpellier (2) Unité Expérimentale d’œnologie de Pech Rou
In general, the presence of oxygen is potentially linked to wine alterations. In wine, oxidation depends on the oxygen concentration and on the time of enrichment. In general in enology, a forced o...
Michel VALADE, Isabelle TRIBAUT-SOHIER, Denis BUNNER, Clément PIERLOT, Dominique MONCOMBLE, Dominique TUSSEAU, Technical Services of the CIVC
Pasteur wrote in 1864, “wine is made, and matures, essentially transforming itself from a young wine to an older wine almost exclusively by the influence of air”. Yet, modern enology has largely si...
It is the dawn of a new age in bag-in-box® for wine. Fifty years since the invention of the package, and more than 30 years since its first application for wine in Australia, bag-in-box is changing d
Carole PUECH, S. VIDAL, J-F. PEGAZ, C. RIOU, P. V.UCHOT
Once bottled, wines do not cease to evolve. In fact, the opposite occurs. The storage conditions of wines after bottling influence their quality and potential for long term conservation. Sensory and
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