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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 […]

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. The cell wall polysaccharides were characterized using the neutral sugar composition after depolymerization and the comprehensive microarray polymer profiling (CoMPP).Carignan […]

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. All three formats have been toasted using a “in lab” protocol at three […]

Chardonnay is the world’s most planted white grape variety and has met a great commercial success for decades. The finest Chardonnay wines impart a unique and complex bouquet. Multi-dimensional GC-O recently evidenced 5 pyrroles reminiscent of hazelnut. A quantitative method was developed, highlighting their significantly higher abundance in Chardonnay. However, they proved to be irrelevant […]

Ellagitannins consist the main extractible phenolic compounds in oak wood. They can be extracted during eaux-de-vie aging in barrels and rapidly undergo chemical transformations, such as hydrolysis, reduction, oxidation, or even substitution reactions. Given gaps in knowledge about their composition in spirits, the goal of this work was to explore ellagitannin behavior during Cognac eaux-de-vie […]