italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Video
  • » Reduction and oxidation in wine and their impact on volatile sulfur compounds
  • How to better manage your wine shelf-life
    Three free webinars in collaboration with Vinventions
    Infowine in partnership with Vinventions invites you to a series of 3 webinars focused on the key parameters you need to monitor at different winemaking stages to optimize wine profile and its long...
    Published on: 10/18/2021

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

Reduction and oxidation in wine and their impact on volatile sulfur compounds

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 during alcoholic fermentation in ranges from a few microg/L to more than 200 microg/L, depending on many factors (Nitrogen deficiency, type of yeast, …). Once formed, winemakers try to reduce their levels by aeration, racking and by the addition of different products containing copper; but, are these treatments effective? 

Our work in the last years has revealed that these molecules stay in wine as different chemical forms interconnected via different chemical equilibria. Only free forms can be smelled, which means that any treatment involving a change in equilibria from free to complexed or to oxidized forms, gives the (false) impression that the compounds have gone, while they are still there. The problem, is that equilibria will slowly go back to the starting point, so that these compounds may reappear later.

Recent experiences have demonstrated that these compounds are extraordinary resilient and that their elimination is not easy. For instance, copper treatments increase the proportion of complexed forms, but the compounds are still there. The same can happen during aeration.

Only an adequate understanding of the problem, as discussed in this talk, winemakers can design strategies to prevent and limit the occurrence of these problems.

The reports reproduced in these films were presented at the 11th edition of Enoforum (Zaragoza, 31 May-1 June 2018) within the module organized in cooperation with Oenobrands

Published on 06/12/2019
Item available in spagnolo
    • Reduction and oxidation in wine and their impact on volatile sulfur compounds
    • fjrigjwwe9r1video:descrizione
      Vincente Ferreira, Universidad de Zaragoza
Related sheets
    Analysis and determination of soil microbiome, helping to increase the welfare of the vineyard
    Alberto Acedo, Biomemakers
    Alberto Acedo, of Biomemakers, introduces the researches and analysis on soil microbiome designed for the identification of bacterial and fungal species present in the vineyard.
    Published on:07/26/2018
    Application of Flash Detente on Untraditional Varietals and Smoke Tainted Grapes
    Rick Jones, Della Toffola USA; Andreea Botezatu, Texas A&M University; Erin Norton, Midwest Grape and Wine Industry Institute
    Using Flash Detente to improve Black Spanish/Lenoir Wine Quality & increase tannin in Marquette as well as the application of the system on smoke tainted grape
    Published on:09/06/2021
    Applications of Chitosan during the harvest
    Recording of the webinar held by Luis Cotanda
    Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.
    Published on:08/06/2021
    BIOPROTECTION-KEEP IT GREAT
    Teresa Garde Ceirán, ICVV, Spain - Stephane Yerle, winemaker, France
    VIDEO SEMINAR ENOFORUM 2018: An interesting alternative to the SO2 is the use of bioprotective microorganisms that prevent the development of unwanted microorganisms. 
    Published on:10/10/2018
    Chemical, physical and biological characteristics of vineyard soil
    Vincenzo Tabaglio, DIPROVES, Università Cattolica S.C. of Piacenza (I)
    Within the SOL4WINE session at ENOFORUM 2017, Prof. Tabaglio introduced the base concepts of conservative agriculture, stressing the importance of the care on vineyard sol. Conservative agriculture...
    Published on:09/18/2017
    Chitosan and fermentation
    Knowing the state of health of the grapes is of fundamental importance, especially in certain vintages, as it will give us an idea of their microbiological load. These contaminating microorganisms ...
    Published on:09/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,875