Gamay And Gamaret Winemaking Processes Using Stems: Impact On The Wine Aromatic Composition.
Stems may bring various benefits to the wine such as alcoholic reduction, color protection or improvement of the tannic intensity.
Transition metals and light-dependent reactions: application of a response surface methodology approach
Light-induced reactions can be responsible for detrimental changes of white and rosé wines. This is associated to the photo-degradation of riboflavin (RF) and of methionine (Met) causing the appearance of light-struck taste (LST).
Highlighting the several chemical situations of Dimethyl sulfide in wine
Dimethyl sulfide (DMS) is a compound that accumulate in wine for the early years of ageing 1. During this stage, which is often carried out in the bottle, the environmental conditions are conducive to the release of DMS from its precursors, already present in grapes2
Unveiling the unknow aroma potential of Port wine fortification spirit taking advantage of the comprehensive two-dimensional gas chromatography
Port wine is a fortified wine exclusively produced in the Douro Appellation (Portugal) under very specific conditions resulting from natural and human factors. Its intrinsic aroma characteristics are modulated upon a network of factors, such as the terroir, varieties and winemaking procedures that include a wide set of steps, namely the fortification with grape spirit (ca. 77% v/v ethanol).
The wine: a never-ending source of H2S and methanethiol
Volatile sulfur compounds (VSCs), mainly hydrogen sulfide and methanethiol (H2S and MeSH), are the responsible for reductive off-odor in wine.