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Oxido-reduction mechanisms and their implication on wine aroma of special wines

Video Extract from Philippe Darriet's presentation at Macrowine

Oxido-reduction mechanisms and their implication on wine aroma of special wines

There are specific families of volatile compounds that are formed during initial grape overripening (with shrivelling/dehydration): furanones, lactones and other odorants too. Among special wines there is a large diversity of oxidation levels during vinification and aging, Philippe Darriet talks about odorant markers of oxidative evolution in "special wines".

This video extract was taken from the seminar held during Macrowine virtual (June 23-30, 2021) "Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines".

You can find the full recording at this link

Published on 10/18/2023
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