Impact of glutathione-rich inactivated yeast on wine chemical diversity
Glutathione-rich inactivated dry yeasts (GSH-IDY) are claimed to accumulate intracellularly and then release glutathione in the must.
What is the fate of oxygen consumed by red wine? Main processes and reaction products
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.
Aroma characterization of aged cognac spirits: contribution of volatile terpenoid compounds
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.
Impact of grape maturity on esters content and sensory characters in wines fermented with yeast strains of different genetic backgrounds
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.
Key odorants responsible for the sensory spaces defining the different aroma potentials of Grenache and Tempranillo grapes
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