Maturation and Oak

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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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REDUCTIVE WINEMAKING FOR WHITE WINES.
Richard Gibson – Scorpex Wine Services
Reductive winemaking is a technique that
Published on: 28/09/2004
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WINE SPOILAGE CAPACITY OF BRETTANOMYCES/DEKKERA SPP
Paulo Silva, Helena Cardoso, Hernàni Geròs (2004) American Journal of Enology and Viticolture, 55:1, 65-71
Yeasts of genus Bret
Published on: 30/07/2004
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THE ROLE OF GLUTATHIONE ON THE AROMATIC EVOLUTION OF DRY WHITE WINE.
Denis DUBOURDIEU* et Valérie LAVIGNE-CRUEGE**
The glutathione content of Sauvignon Bla
Published on: 16/02/2004
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EVOLUTION OF TOASTED AROMAS IN RED WINE DURING BARREL MATURATION
Denis DUBOURDIEU and Takatoshi TOMINAGA
Well known are the woody aromas descript
Published on: 09/01/2004
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LEES AGING, EXPERIENCE ON ROSE
Laure Cayla – ITV France Vidauban
Maturation on the lees for the vinificat
Published on: 23/10/2003
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RELEASE OF FUNCTIONAL POLYSACCHARIDES BY WINE YEAST AND THEIR INTERACTION WITH WINE POLYPHENOLS
S. Escot, Université de Dijon, France
Yeasts release polysaccharides during al
Published on: 17/07/2002
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