Oxygen consumed by wine is used to oxidize sulfur dioxide and ethanol to form acetaldehyde wine oxygen consumption rate (OCR) was negatively correlated with the initial acetaldehyde level.
Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of distilled spirit elaboration and during aging. Indeed, these odorous compounds play an essential role in the finesse and complexity of the aged Cognac.
Grapes composition is a factor well known to affect wines composition and sensory expression. The goal of this study was to evaluate how grapes composition modifications linked to maturity level could affect wines aromatic expression and esters composition.
There are yet many gaps in our knowledge about the aroma potential of winemaking grapes and its measurement. Trying to bring some light into this question, a new general strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes has been developed
Bottle ageing is considered essential for most premium red wine production. An important aim of bottle ageing of wine is to achieve a balance between the oxidative and reductive development. This is typically evaluated by the accumulation of aldehyde compounds (causing oxidative off-flavour) and sulfur-containing compounds (causing reductive off-flavour) in the wine [1]