italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Wine longevity and shelf-life
  • » From precursor identification to the study of the distribution of 3-methyl-2,4-nonanedione in red wines and spirits

From precursor identification to the study of the distribution of 3-methyl-2,4-nonanedione in red wines and spirits

Alexandre Pons, Université Bordeaux, ISVV - France

From precursor identification to the study of the distribution of 3-methyl-2,4-nonanedione in red wines and spirits

Prematurely aged red wines are marked by intense prune and fig aromatic nuances that dominate the complex bouquet that can be achieved through bottle aging. This oxidation off-flavor is, in part, caused by the presence of 3-methyl-2,4-nonanedione (MND). It is interesting to note that similar aromas are also detected in aged spirits. Despite its strong sensory impact in red wines, the precursors of this diketone remain elusive.

The goal of this study, presented by Alexandre Pons, was to identify MND precursors in wine and to study its sensory impact and distribution, as well as verify if the results obtained in wine were applicable to spirits. What are the factors triggering formation or degradation of MND? What are the effects of ageing on MND and precursor concentrations in wines? What is the distribution of MND in spirits including Cognac, Armagnac, Brandy, Bourbon, Grappa, Rhum, Whisky?

 

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).

Published on 02/22/2022
Premium Contents Area
  • VIDEO SEMINAR (Alexander PONS, streaming 13 min)
Price:27 €(Tax included)
Related sheets
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,359375