» Maturation and Oak

Maturation and Oak

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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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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OXYGEN BRINGS NEW LIFE TO CLOSURE DEBATE
Nancy MILLS, Paulo LOPES and Miguel CABRAL
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
Published on: 24/09/2007
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USING HIGLY ABSORBENT YEAST HULLS IN WINE FOR ELIMINATING CORKED AND MUSTY TAINTS
Olivier FERNANDEZ, Céline FAUVEAU, Patrice PELLERIN DSM Food Specialties, Carole PUECH, Patrick VUCHOT, Stèphane VIDAL, INTER RHÔNE
Cork and musty taints are defects currently occurring in wine. This situation applies to all wine-growing areas and is not a new problem. In fact, the issue was raised by Georges Jacquemin in 1903 in
Published on: 24/09/2007
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DISSOLVED OXYGEN MEASUREMENT: A NEW STANDARD FOR QUALITY CONTROL?
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...
Published on: 26/06/2007
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