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Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines

AIM: The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen (1, 2). The aim of this work was to study the effect of different storage conditions on the volatile composition and sensorial characteristics of a white wine.METHODS: Wines were bottled in clear glass […]

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Anthocyanins in tannat wines rapidly evolve toward unidentified red-coloured pigments

AIM: To assess the relationship between the reported low-stability of Tannat colour during wine storage and its pigment composition and evolution METHODS: Twenty wines were elaborated under experimental conditions over two vintages, 2015 and 2016, eight corresponding to Tannat, and six to Syrah and Marselan. Wines were stored in darkness under cellar temperature conditions. Anthocyanins […]

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Tracking of sulfonated flavanol formation in a model wine during storage

AIM: The aim of this work was to determine the reaction products of bisulfite with grape seed flavanols and changes therein over different storage conditions in a model wine in order to gain knowledge of the formation of these compounds which could be markers of aging in wines stored under inappropriate conditions [1]. METHODS: A […]

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Ochratoxin a degradation by Botrytis cinerea laccase: effect of oenological factors and redox mediators

AIM: This study evaluates the effect of different oenological factors and natural mediators on the degradation of Ochratoxin A (OTA) using Botrytis cinerea laccase. Because of its risk to human health, different detoxification techniques have been developed in various kinds of foodstuffs. The use of fungal or bacterial laccases is a biological method to decrease […]

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The impact of acetaldehyde on phenolic evolution of a free-SO2 red wine

AIMS: Some wine producers, in good years, can produce free-SO2 red wines and decide to add the minimum amount of sulphur dioxide only at bottling. To manage this addition, it is important to know the oxidative history of the wine. Acetaldehyde, the main wine oxidation product, is a powerful electrophile that reacts with numerous wine […]

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Impact of closures on aroma of godello and torrontés white wines post-bottling

Aromatic composition contributes mainly to the quality aroma of white wine. A natural and gradual evolution of the aroma in the bottle occurs over storage with a very low oxygen content. During storage, volatile compounds change as a result of the occurrence of numerous reactions. These chemical and physical processes are influenced by the type […]

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Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging. Aromas considered in the study are grape-derived varietal aromas, such as linalool, geraniol and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), yeast-released varietal mercaptans, such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-mercaptohexyl acetate (MHA) and […]

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Preliminar study of adsorption of unstable white wine proteins using zirconium oxide supported on activated alumina by atomic layer deposition method

A common problem in wineries is haze formation after bottling, mainly caused by unstable proteins present in white wine. The most used material to eliminate these proteins is bentonite. This material effectively removes proteins, but it is very harmful to white wine since it removes all kinds of proteins and other essential compounds from wine. […]

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Mixed starters Schizosaccharomyces japonicus/Saccharomyces cerevisiae as a novel tool to improve the aging stability of Sangiovese wines

AIM: In the present work Schizosaccharomyces japonicus and Saccharomyces cerevisiae were inoculated simultaneously or in sequence in mixed fermentation trials with the aim of testing their ability to improve the overall quality of red wine, in particular of Sangiovese wine. METHODS: The impact of simultaneous and sequential inoculations on growth and fermentation kinetics and on […]

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How the management of ph during winemaking affects acetaldehyde evolution and the formation of polymeric phenolics over the red wine aging

AIM: The aim of this study is to evaluate the role of pH on both the acetaldehyde chemistry and wine phenolics evolution over the aging period. In addition, the effect of both an early (on musts) and late (on wines soon after the end of the fermentation) acidification was evaluated. METHODS: The experimental design consisted […]

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