Maturation and Oak

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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: 29/05/2007

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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: 10/04/2007

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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: 10/03/2007

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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: 22/08/2006

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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: 22/08/2006

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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: 23/07/2006

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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: 18/06/2006

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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: 08/05/2006

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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: 05/03/2006

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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: 05/03/2006

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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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  OPTIMIZATION OF MICRO-OXYGENATION WITH LYSOZYME

  Christophe Gerland

  This article presents a practical application of lysozyme to increase the efficiency of micro-oxygenation in the Clairmonts wine cellar, near Tain l’Hermitage After several years of developments, the

  Published on: 21/12/2005

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  THE INFLUENCE OF THE USE OF WOOD CHIPS BEFORE AND AFTER ALCOHOLIC FERMENTATION ON THE SENSORY CHARACTERISTICS OF WINE

  Bosso, A.; Panero, L.; Follis, R Rivista di Viticoltura e di Enologia, Conegliano Italy, 2004, 57 (3) 33-62

  The aim of this work was to study the influence of wood chips on the sensory characteristics of young Chardonnay, Riesling and Cortese wines, and on those of Chardonnay wines aged for 2-3 years. In w

  Published on: 24/11/2005

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  MALOLACTIC FERMENTATION– A REVIEW OF RECENT RESEARCH ON TIMING OF INOCULATION AND POSSIBLE YEAST-BACTERIA COMBINATIONS

  Sibylle Krieger and Kathy Arnink

  Despite a considerable research effort, the malolactic fermentation (MLF) process remains an imperfectly controlled process and at times MLF can be difficult to get started. One possible explanatio...

  Published on: 07/10/2005

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  RED WINE BARREL AGEING ON LEES. ADVANTAGES OF OXIDATIONS UNDER REDUCTIVE CONDITIONS.

  Nicolas Vivas, Marie Françoise Nonier, Nathalie Vivas de Gaulejac, CESAMO Université Bordeaux 1,

  During wine ageing, oxido-reductive reactions are mainly determined by the frequency of oxygen additions. Oxidations are caused either by the exposure to oxygen during racking, headspaces, or other...

  Published on: 14/06/2005

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