» Maturation and Oak

Maturation and Oak

ENOFORUM USA 2021
MAY 4-5, 2021 | Online Event
ENOFORUM, the largest technical-specific wine industry event in Europe, takes place every other year attracting over 2,000 attendees from Italy, Spain, and Portugal and brings together over 1,900 t...
Published on: 03/01/2021
Next

Page 2 of 4

‹‹ 1 2 3 4 ››

The chemical and sensory bases of the wine minerality
Antonio Palacios, Universidad de la Rioja (E)
The origin of the term minerality is recent, born in the 1980s with Robert Parker coining the term "wet stones". Subsequently, other versions of the same concept are used by journalists, som
Price:15 €(Tax included)
Register or login

Published on: 11/28/2017
Next
Increase of yeast autolysis in sparkling wines through the modulation of ATG genes
G. Perpetuini, P. Di Gianvito, R. Tofalo, G. Arfelli, M. Schirone, A. Corsetti, G. Suzzi; Faculty of BioScience and Technology for Food, Agriculture a
In a previous study Saccharomyces cerevisiae flocculent strains isolated about 30 years ago from different vitivinicultural areas of Northern Italy were investigated in order to select strains to b...
Price:15 €(Tax included)
Register or login

Published on: 05/24/2017
Next
Enological approaches to the prevention and cure of light-struck wine fault
Davide Camoni, Enoconsulting; Jordi Encinas Herrando, DeFENS, Università di Milano; Maria Manara, Dal Cin Spa
Lightstrike is a sensory defect that mainly affects white wines that have been exposed to ultraviolet light between the 370 and 450nm wavelenghts and is caused by the degradation of riboflavin and ...
Price:15 €(Tax included)
Register or login

Published on: 11/30/2016
Next
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: 11/24/2008
Next
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: 10/27/2008
Next
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: 08/26/2008
Next
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: 07/19/2008
Next
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: 06/24/2008
Next
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: 06/24/2008
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: 04/24/2008
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: 01/28/2008
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: 01/26/2008
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: 12/20/2007
Next
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: 11/28/2007
Next
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: 10/29/2007
Next

Page 2 of 4

‹‹ 1 2 3 4 ››

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