Monitoring early rooting behavior of grapevine rootstocks: a 2D-imaging approach

For coopers, toasting process is considered a crucial step in barrel production during which oak wood (Q. petraea) develops several aromatic nuances released to the wine during its maturation. Toasting consists of applying different degrees of heat to a barrel for a specific period. As the temperature increases, thermal degradation of oak wood structure produces a huge range of chemical compounds. Many studies have identified the main key aroma volatile compounds (whisky-lactone, furfural, eugenol, guaiacol, vanillin). However, detailed information on how the chemical structure of oak wood degrades with increasing toasting level is still lacking.

The pre-fermentative steps play a relevant role for the characteristics of white wine [1]. In particular, the grape pressing can affect the chemical composition and sensory profile and its optimized management leads to the desired extraction of aromas and their precursors, and phenols resulting in a balanced wine [2-4]. These aspects are important especially for must addressed to the sparkling wine as appropriate extraction of phenols is expected being dependent to grape composition, as well.

Las uvas aromáticas se pueden dividir en dos clases, Moscateles y Malvasías, dependiendo del hecho de que el linalol o el geraniol, respectivamente, sean los alcoholes terpénicos monohidroxilados que

English version: Result of their history, some famous French wine countries such as Burgundy, Bordeaux or Alsace, have a hierarchical organization of their Appellations of Controlled Origin (AOC): AOC regional, communal, Premier Cru, Grand Cru.

By using HPLC-ESI-MS, 1H, 13C and 2D NMR, new addition products between catechin, epicatechin, caftaric acid and 3SH were characterized. Caftaric acid formed more rapidly adducts with 3SH than catechin and epicatechin in the absence of other nucleophiles.