Intelligent article to control the internal pressure in continue in bottles

2,5-Dimethyl-4-hydroxy-3(2H)-furanone (furaneol) is an important aroma compound in fruits, such as pineapple and strawberry, and is reported to contribute to the strawberry-like note in some wines. Several grapevine species are used in winemaking, and furaneol is one of the characteristic aroma compounds in wines made from American grape (Vitis labrusca) and its hybrid grape, similar to methyl anthranilate. Muscat Bailey A is a hybrid grape variety [V. labrusca (Bailey) x V. vinifera (Muscat Hamburg)], and its wine is one of the most popular in Japan. The inclusion of Muscat Bailey A in the ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine (OIV)’ in 2013 has further fueled its popularity among winemakers and researchers worldwide.

During red wine ageing or conservation, color and taste change and astringency tends to reduce. These changes result from reactions of flavan-3-ols and/or anthocyanins among which condensation reactions with acetaldehyde are particularly important. The full characterization of these reactions has not been fully achieved because of difficulties in extracting and separating the newly formed compounds directly from wine. Model solutions mimicking food products constitute a simplified medium for their exploration, allowing the detection of the newly formed compounds, their isolation, and their structure elucidation.

Anthocyanin accumulation and extractability were studied in Tannat, Cabernet Sauvignon and Merlot grapes produced in the south of Uruguay in two consecutive seasons. Typical cultivation situations employed in the region for each variety were considered. A follow-up was carried out, considering 60 plants per vineyard, and the harvest was determined according to the technological indices of maturity. Samples of grapes were taken in duplicate in each vineyard periodically along grape maturation. The basic composition, polyphenolic potential and anthocyanin extractability were determined. Also, half of grapes were frozen and later peeled; skin extractions over 24 hs with a solution of 12% ethanol and pH 3.2 were carried out. The anthocyanin contents of the extracts obtained were determined by HPLC-DAD. The levels of anthocyanins reached the highest values before technological maturity. Anthocyanin extractability had a decrease during grape maturation.

The assessment of red wine mouthfeel relies primarily on the sensory description of its tannic properties. This evaluation could be improved by gaining a better understanding of the physicochemical properties of these tannins. Hence, the objectives of the present study were threefold: (1) to gain an insight into the sensory properties of subpopulations of proanthocyanidic tannins of different molecular sizes obtained through several ultrafiltration steps, (2) to quantify the kinetics of haze formation of these proanthocyanidic tannins in a dynamic polyvinylpyrrolidone (PVP) precipitation test, (3) to determine whether a correlation exists between the sensory and the precipitation data.

This study investigates the effect of wood chips addition during the alcoholic fermentation on the phenolic
composition of the produced wines. A series of wood chips, originating from American, French, Slavonia
oak and Acacia were added at the beginning of wine alcoholic fermentation. Besides, a mixture consisting
of 50% French and 50% Americal oak chips were added during the experimentation. The wine samples
were analyzed one month after the end of malolactic fermentation, examining various chemical
parameters such as total anthocyanins, total phenolic content, tannins combined with protein (BSA) and
ellagitannin content.