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Scientific abstract

Reduction and oxidation in wine and their impact on volatile sulfur compounds
Vincente Ferreira, Laboratorio de Análisis del Aroma y Enología (LAAE), Universidad de Zaragoza
Reductive aromas are caused by the accumulation in wine of little amounts of free H2S and mercaptans, such as methanethiol (MeSH) and ethanethiol (EtSH). These molecules are inevitably formed durin...
Published on: 12/06/2019
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Sensory and Chemical Effects of Cross-Flow Filtration on White and Red Wines
Peter Buffon, Hildegarde Heymann and David E. Block; Am. J. Enol. Vitic April 2014 ajev.2014.13090
Cross-flow filtration is an increasingly common post-fermentation process in the wine industry. Because of the nature of the membranes used in this process, our hypothesis was that cross-flow filtr...
Published on: 04/02/2015
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How Many Bubbles in Your Glass of Bubbly?
Gérard Liger-Belair; The Journal of Physical Chemistry B 2014 118 (11), 3156-3163
The issue about how many carbon dioxide bubbles are likely to nucleate in a glass of champagne (or bubbly) is of concern for sommeliers, wine journalists, experienced tasters, and any open minded p...
Published on: 12/01/2015
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Elicitors as alternative strategy to pesticides in grapevine? Current knowledge on their mode of action from controlled conditions to vineyard
Delaunois B, Farace G, Jeandet P, Clément C, Baillieul F, Dorey S, Cordelier S (2014) Environmental Science and Pollution Research 21: 4837-4846
Development and optimisation of alternative strategies to reduce the use of classic chemical inputs for protection against diseases in vineyard is becoming a necessity. Among these strategies, one of
Published on: 12/01/2015
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The use of zirconium dioxide during fermentation as an alternative to protein fining with bentonite for white wines.
Marco Lucchetta, Kenneth F. Pocock, Elizabeth J. Waters and Matteo Marangon; Am. J. Enol. Vitic September 2013 vol. 64 no. 3 400-404
Zirconia pellets (25 g/L) enclosed in a metallic cage were added on the second day to fermenting Riesling, Sauvignon blanc, and Semillon juices. After 48 hours, the zirconia-treated juices showed a...
Published on: 16/12/2014
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Measuring the molecular dimensions of wine tannins: comparison of small-angle x-ray scattering, gel-permeation chromatography and mean degree of polymerization
McRae, J.M., Kirby, N., Mertens, H.D.T., Kassara, S., Smith, P.A.; J. Agric. Food Chem. 62 (29): 7216-7224; 2014.
The molecular size of wine tannins can influence astringency, and yet it has been unclear as to whether the standard methods for determining average tannin molecular weight (MW), including gel-per
Published on: 18/10/2014
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Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis
R. Noguerol-Pato, A. Torrado-Agrasar, C. González-Barreiro, B. Cancho-Grande, J. Simal-Gándara; Food Chemistry, Volume 146, 1 March 2014, Pages 234–24
The influence of ten new fungicides (ametoctradin, benthiavalicarb-isopropyl, boscalid, cyazofamid, dimethomorph, fenhexamid, kresoxim-methyl, mepanipyrim, metrafenone, and pyraclostrobin) o
Published on: 18/10/2014
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Novel non-specific liquid fingerprinting technology for wine analysis: a feasiblity study
J.J. Siivonen, P.I. Väisänen, S.A. Tiittanen, M.M. Lehmusto, P. Lehtonen, E. Patrikainen, T. Teimonen, N. Törnkvist, P. Mundill, P. Hänninen and H. Hä
A novel, rapid and simple liquid fingerprinting technology is described and demonstrated for wine identification and for quality control.The wine sample, selected chemical modulators on the surfac
Published on: 23/07/2014
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Effects of pulsed electric field treatment on (+)-catechin–acetaldehyde condensation
Dan Zhao, Xin-An Zeng, Da-Wen Sun, Dan Liu; Innovative Food Science & Emerging Technologies, Volume 20, October 2013, Pages 100–105
Condensation of (+)-catechin contributes significantly to wine taste during its aging process. In order to simulate and explore a feasible method to enhance conversion of proanthocyanidins (PAs), the
Published on: 14/07/2014
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Reducing the sulfur-dioxide binding power of sweet white wines by solid-phase extraction
Dorra Saidane, Jean-Christophe Barbe, Marc Birot, Hervé Deleuze; Food Chemistry, Volume 141, Issue 1, 1 November 2013, Pages 612–615
The high sulfur-dioxide binding power of sweet white wines may be reduced by extracting the naturally present carbonyl compounds from wine that are responsible for carbonyl bisulphites formation.
Published on: 14/07/2014
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Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level
Bénédicte Lorrain, Sophie Tempere, Nerea Iturmendi, Virginie Moine, Gilles de Revel, Pierre-Louis Teissedre ; Food Chemistry, Volume 140, Issues 1–2,
Impact of (+)-catechin and gallic acid on sensory perception and volatility of isoamyl acetate, ethyl isobutyrate, ethyl butyrate and ethyl octanoate was investigated in model solutions, by means o...
Published on: 14/07/2014
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Oregon ‘Pinot noir’ grape anthocyanin enhancement by early leaf removal
Jungmin Lee, Patricia A. Skinkis; Food Chemistry, Volume 139, Issues 1–4, 15 August 2013, Pages 893–901
Complete cluster zone leaf removal of ‘Pinot noir’ was initiated at three separate pre-véraison growth stages (bloom, grain-pea size, and bunch closure) and maintained leaf free until harvest, for ...
Published on: 14/07/2014
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First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins
Roberto Larcher, Loris Tonidandel, Giorgio Nicolini, Bruno Fedrizzi; Food Chemistry, Volume 141, Issue 2, 15 November 2013, Pages 1196–1202
Tannins are widely used in winemaking and food and beverage preparation for the many different contributions they can give to the overall characteristics of the product (e.g., colour stability, mou...
Published on: 14/07/2014
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Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration
Manuel Quirós, Virginia Rojas, Ramon Gonzalez, Pilar Morales; International Journal of Food Microbiology, Volume 181, 2 July 2014, Pages 85–91
Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for lowering alcohol levels in wine. Development of industrial fermentation processes based on such an approach requires...
Published on: 14/07/2014
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Sensorially important aldehyde production from amino acids in model wine systems: Impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide
Paris Grant-Preece, Hongjuan Fang, Leigh M. Schmidtke, Andrew C. Clark; Food Chemistry, Volume 141, Issue 1, 1 November 2013, Pages 304–312
The efficiency of different white wine antioxidant systems in preventing aldehyde production from amino acids by oxidative processes is not well understood. The aim of this study was to assess the ...
Published on: 26/06/2014
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A SO2-selective electrode based on a Zn-porphyrin for wine analysis
María Cuartero, Célia G. Amorim , Alberto N. Araújo, Joaquín A. Ortuño, Maria C.B.S.M. Montenegro ; Analytica Chimica Acta, Volume 787, 17 July 2013,
This work describes the assessment of a SO2-selective electrode based on the use of the neutral carrier 5,10,15,20-tetraphenyl(porphyrinate)zinc(II) in a PVC membrane plasticized with 2-nitrophenyl...
Published on: 25/06/2014
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