» Maturation and Oak

Maturation and Oak

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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 ...
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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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: 12/21/2005
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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...
Published on: 11/24/2005
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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: 10/07/2005
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