Maturation and Oak

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  Mechanism of Interaction of Polyphenols, Oxygen, and Sulfur Dioxide in Model Wine and Wine

  John C. Danilewicz, John T. Seccombe and Jonathan Whelan Am. J. Enol. Vitic. 59:2:128-136 (2008)

  The interaction of oxygen, sulfur dioxide, and 4-methylcatechol (4-MeC) was studied in a model wine containing catalytic concentrations of iron and copper in order to provide further evidence that ...

  Published on: 24/11/2008

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  THE USE OF OAK CHIPS DURING THE AGEING OF A RED WINE IN STAINLESS STEEL TANKS OR USED BARRELS: EFFECT OF THE CONTACT TIME AND SIZE OF THE OAK CHIPS ON AROMA COMPOUNDS

  A.B. BAUTISTA-ORTÍN, A.G. LENCINA, M. CANO-LÓPEZ, F. PARDO-MÍNGUEZ, J.M. LÓPEZ-ROCA, E. GÓMEZ-PLAZA; AGJWR Vol 14, Number 1, 2008: 63-70.

  This paper reports the influence of adding oak chips to a wine being aged either in stainless steel tanks or in used barrels on aroma compounds, comparing these wines with those aged in new barrels...

  Published on: 27/10/2008

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  Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging

  Valérie Lavigne, Alexandre Pons, Philippe Darriet, and Denis Dubourdieu, J. Agric. Food Chem., 56 (8), 2688–2693, 2008.

  GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5)H-furanone] in various dry white wines. The impact of barrel-aging con...

  Published on: 26/08/2008

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  Impact of Toasting Oak Barrels on the Presence of Polycyclic Aromatic Hydrocarbons in Wine

  Pascal Chatonnet and Julien Escobessa, J. Agric. Food Chem., 55 (25), 10351–10358

  Toasting Quercus sp. oak wood is one of the key stages in manufacturing barrels intended for aging wines and spirits. During this operation, the increase in temperature causes variable modification...

  Published on: 19/07/2008

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  Polysaccharide Profile and Content during the Vinification and Aging of Tempranillo Red Wines

  Zenaida Guadalupe and Belén Ayestarán, J. Agric. Food Chem., 55 (26), 10720–10728

  Passing from must to wine produced a loss of low-molecular-weight grape structural glucosyl polysaccharides, and an important gain in yeast mannoproteins (MP) and grape-derived arabinogalactan prot...

  Published on: 24/06/2008

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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 Volume 106, Issue 2, January 2008, Pages 536-544

  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: 24/06/2008

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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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  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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  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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  OXYGEN ADDITIONS DURING VINIFICATION AND THE IMPACT ON WINE. 2ND PART

  Michel VALADE, Isabelle TRIBAUT-SOHIER, Denis BUNNER, Clément PIERLOT, Dominique MONCOMBLE, Dominique TUSSEAU

  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

  Published on: 28/11/2007

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  Monitoring Acetaldehyde Concentrations during Micro-oxygenation of Red Wine by Headspace Solid-Phase Microextraction with On-Fiber Derivatization

  William K. Carlton, Barry Gump, Kenneth Fugelsang, and Alam S. Hasson, J. Agric. Food Chem., 55 (14), 5620 -5625, 2007

  An analytical method was developed to quantify levels of acetaldehyde in wine samples. The method utilizes headspace solid-phase microextraction with on-fiber derivatization using O-(pentafluoroben...

  Published on: 29/10/2007

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  THE QUALITY OF WHITE WINES FERMENTED IN CROATIAN OAK BARRELS

  S. Herjavec, A. Jeromel, A. Da Silva, S. Orlic, S. Redzepovic. Food Chemistry, 2007, 100 (1) 124-128.

  Croatian barrels are traditionally made of the oak wood from the region of Slavonia, but its influence on wine quality has not been explored scientifically. This paper is a first investigation of Cr

  Published on: 24/09/2007

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  FORMATION OF HYDROXYPHENYL-PYRANOANTHOCYANINS IN GRENACHE WINES: PRECURSOR LEVELS AND EVOLUTION DURING AGING

  Michael Rentzsch, Michael Schwarz, Peter Winterhalter, and Isidro Hermosín-Gutiérrez, J. Agric. Food Chem., 55 (12), 4883 -4888, 2007

  Grenache red wines were produced following three different winemaking techniques, that is, small-scale standard experimental wines and industrial-scale wines by both double-mash fermentation and fe...

  Published on: 24/09/2007

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  MACERATION ENZYMES AND MANNOPROTEINS: A POSSIBLE STRATEGY TO INCREASE COLLOIDAL STABILITY AND COLOR EXTRACTION IN RED WINES

  Zenaida Guadalupe,* Antonio Palacios, and Belén Ayestar n, J. Agric. Food Chem., 55 (12), 4854 -4862, 2007

  Different strategies were adopted to achieve increases in color stability in Tempranillo wines: (i) addition of maceration enzymes directly to the must, (ii) addition of commercial mannoproteins to...

  Published on: 24/09/2007

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