» Maturation and Oak

Maturation and Oak

Page 4 of 5

‹‹ 2 3 4 5 ››

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
Next
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
Next
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
Next
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
Next
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
Next
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
Next
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
Next
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
Next
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
Next
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
Next
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: 06/14/2005
Next
REDUCTIVE WINEMAKING FOR WHITE WINES.
Richard Gibson – Scorpex Wine Services
Reductive winemaking is a technique that
Published on: 09/28/2004
Next
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: 07/30/2004
Next
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: 02/16/2004
Next
EVOLUTION OF TOASTED AROMAS IN RED WINE DURING BARREL MATURATION
Denis DUBOURDIEU and Takatoshi TOMINAGA
Well known are the woody aromas descript
Published on: 01/09/2004
Next

Page 4 of 5

‹‹ 2 3 4 5 ››