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 ...
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...
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...
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...
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...
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...
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–...
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...
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...
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
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
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...
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 C...
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...
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...
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