New C-glucosidic ellagitannin-derived spirit compounds: Identification, quantitation and sensory contribution
Ellagitannins consist the main extractible phenolic compounds in oak wood.
IVAS Session 1 – Short communication
Contribution of grape and oak wood barrels to pyrrole content in wines – Influence of several cooperage parameters
Chardonnay is the world’s most planted white grape variety and has met a great commercial success for decades.
Using 1H-NMR combined with chemometrics to discriminate the effect of different cuts and toasting of woods used for grape pomace distillate ageing
The purpose of this research study is to consider new solutions for distillate ageing, in alternative to conventional oak chips or barrels in particular sliced wood and peeled wood were compared to oak cubes, normally employed during both wine and distillate ageing.
The impact of cell wall composition of the extraction of anthocyanins and tannins from grape berries
Extraction of anthocyanins and tannins have been studied for two grape varieties, Carignan and Grenache, two maturation levels and two vintages, in model solutions and in wines, using UHPLC-MS/MS in the MRM mode and HPSEC.
Methoxypyrazine concentrations in grape-bunch rachis are influenced by rootstock, region, light, and scion.
Methoxypyrazines (MPs) are readily extracted from grape berry and rachis during fermentation and can impart “green” and “herbaceous” sensory attributes to wine. Irrespective of whether MPs, including 3-isobutyl-2-methoxypyrazine (IBMP), 3-isopropyl-2-methoxypyrazine (IPMP), and 3-sec-butyl-2-methoxypyrazine (SBMP), are extracted from berry or other vine material, techniques for remediation of wine with overpowering sensory characters attributable to MPs suffer from poor specificity or produce undesirable sensory outcomes, meaning that alternative control approaches are needed.