Maturation and Oak

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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: 09/24/2007

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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: 09/24/2007

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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: 09/24/2007

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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: 06/26/2007

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  Statistical Correlations between the In-Mouth Textural Characteristics and the Chemical Composition of Shiraz Wines

  Richard Gawel, Leigh Francis, and Elizabeth J. Waters, J. Agric. Food Chem., 55 (7), 2683 -2687, 2007

  The relationships between the levels of polyphenols, acidity, and red pigments in Shiraz wines and their perceived textural profiles as quantified by a trained sensory descriptive analysis panel were

  Published on: 05/29/2007

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  Investigation of the Allergenic Potential of Wines Fined with Various Proteinogenic Fining Agents by ELISA

  Patrick Weber, Hans Steinhart, and Angelika Paschke, J. Agric. Food Chem., ASAP Article, Mar 2007

  Hidden allergens are a common problem in food safety that has been known for many years. This is why the European Parliament adopted Directive 2003/89/EC amending 2000/13/EC. In addition to specifi...

  Published on: 04/10/2007

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  Interaction of Sulfur Dioxide, Polyphenols, and Oxygen in a Wine-Model System: Central Role of Iron and Copper

  John C. Danilewicz, Am. J. Enol. Vitic. 58:1:53-60 (2007)

  The rate of oxidation of SO2 was studied in a wine-model system under aerial oxygen saturation conditions to gain further insight into its mechanism of action in wine. When SO2 was studied alone, n...

  Published on: 03/10/2007

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  OXYGEN-PERMEABLE POLYETHYLENE VESSELS: A NEW APPROACH TO WINE MATURATION

  Flecknoe-Brown, A

  Flextank Ptv Ltd. in Australia introduced a new micro-oxygenation tank where gaseous O2 is directly injected into the wine through a sinter. This type of maturation vessel is made of gas permeable h

  Published on: 08/22/2006

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  ANTHOCYANIN PATTERN OF TEMPRANILLO WINES DURING AGEING IN OAK BARRELS AND STORAGE IN STAINLESS-STEEL TANKS

  Eugenio Revilla, Jorge F. López and José-María Ryan

  The anthocyanin fingerprint of Tempranillo wines made with grapes from two different vineyards of Rioja Alta has been studied by high-performance liquid chroatography during their ageing in oak bar...

  Published on: 08/22/2006

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  EXTRACTION OF SOME ELLAGIC TANNINS AND ELLAGIC ACID FROM OAK WOOD CHIPS (QUERCUS PYRENAICA L.) IN MODEL WINE SOLUTIONS: EFFECT OF TIME, pH, TEMPERATURE AND ALCOHOLIC CONTENT

  Jordao, A. M.;Ricardo-da-Silva, J. M.;Laureano, O South African Journal for Enology and Viticulture, 2005, 26 (2) 83-89

  The subject of the present work is the study of the influence of pH, temperature, alcoholic content and time on the extraction of some individual ellagic tannins (castalagin, vescalagin, grandinin,...

  Published on: 07/23/2006

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  INFLUENCE OF SACCHAROMYCES CEREVISIAE AND OENOCOCCUS OENI STRAINS ON SUCCESSFUL MALOLACTIC CONVERSION IN WINE

  Kathleen Arnink and Thomas Henick-Kling

  Previous studies have shown the importance of ethanol and sulfur dioxide production by Saccharomyces cerevisiae on the growth of Oenococcus oeni. Our goal was to examine other interactions between ...

  Published on: 06/18/2006

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  A REVIEW OF THE EFFECT OF WINEMAKING TECHNIQUES ON PHENOLIC EXTRACTION IN RED WINES

  Karna L. Sacchi, Linda F. Bisson and Douglas O. Adams

  Winemaking variables and techniques are known to affect the phenolic composition of red wines. This review surveys the current literature on the impact of processing and fermentation parameters on ...

  Published on: 05/08/2006

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  OAK SHAVINGS AND CUBES: HOW TO USE THEM RATIONALLY

  Benoît Verdier, Lucile Blateyron, Daniel Granès

  This article presents a summary of the current knowledge regarding the numerous parameters for the utilization of oak chips. Rather than offering recipes our purpose is to provide you with the keys...

  Published on: 03/05/2006

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  RECENT SCIENTIFIC ADVANCES ON WINE PIGMENTS

  Nuno Mateus & Victor de Freitas

  Presentation given by the author at the First International Congress on Barbera, Dec 2nd-3rd, 2005, Alessandria, Italy Colour is a major organoleptic property of red wine and is of crucial commercial

  Published on: 03/05/2006

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  RACKING IS A KEY STAGE FOR THE MICROBIAL STABILIZATION OF WINES

  Renouf, V.;Lonvaud-Funel, A. Journal International des Sciences de la Vigne et du Vin

  This study aims to understand the effect on micro-organisms of racking when the wine is aged in barrels. According to the kind of micro-organism, the effects are different. Bacteria are stimulated by

  Published on: 02/02/2006

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