Sorption of wine volatile phenols by yeast lees

Chassagne, David; Guilloux-Bénatier, Michèle; Alexandre, Hervé; Voilley, Andrée

doi:10.1016/j.foodchem.2004.05.044

Cited by 99 publications

(63 citation statements)

References 12 publications

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“…An increased surface provided by interstitial spaces favors the adsorption. The surface of yeast cell in the wine fermentation is higher than 10 m 2 .L -1 of the must and some phenolic acids, flavan-3-ol derivatives procyanidins B2 and B4 (Bonilla et al, 2001), phenolic volatiles (Chassagne et al, 2005), colored products formed from phenolics oxidation or condensation reactions can be adsorbed by yeast during the fermentation (red and white wines) (Razmkhab et al, 2002;Mazauric and Salmon, 2005). Another pathway for phenols, with change in the color of the wine involves the direct condensation of the phenols with the acetaldehyde produced by yeasts in fermented drinks (LopezToledano et al, 2004).…”

Section: Introductionmentioning

confidence: 95%

Effect of alcoholic fermentation in the content of phenolic compounds in cider processing

Nogueira

Guyot²,

Marnet³

et al. 2008

Braz. arch. biol. technol.

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Section: Introductionmentioning

confidence: 95%

Effect of alcoholic fermentation in the content of phenolic compounds in cider processing

Nogueira

Guyot²,

Marnet³

et al. 2008

Braz. arch. biol. technol.

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“…[4] Secondly, several concurrent processes take place during the ageing period of wine. [1,6,[24][25][26][27][28] This has been recently illustrated by Jarauta et al, [6] who have identified at least seven processes responsible for the evolution of the 79 aroma compounds analysed in wines aged in oak barrels. These authors have confirmed that, in addition to the most studied extraction processes from the barrel, microbiological transformations, weak oxidation reactions enabled by the porosity of the container, condensation reactions and sorption to wood also modulate wine compounds during barrel aging.…”

Section: Introductionmentioning

confidence: 99%

Expressing Forest Origins in the Chemical Composition of Cooperage Oak Woods and Corresponding Wines by Using FTICR‐MS

Gougeon

Lucio

Boel

et al. 2008

Chemistry A European J

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A non-targeted, ultra-high-resolution mass spectrometric, direct analysis of oak-wood extracts from two species (Quercus robur L. and Quercus petraea Liebl.) from three French forests, and of a wine aged in barrels derived therefrom has been performed to identify families of metabolites that could discriminate both the species and the geographical origin of woods. From 12 T ultra-high-resolution Fourier transform ion cyclotron resonance mass spectra of wood extracts, hundreds of mass signals were identified as possible significant biomarkers of the two species, with phenolic and carbohydrate moieties leading the differentiation between Q. robur and Q. petraea, respectively, as corroborated by both FTMS and NMR data. For the first time, it is shown that oak woods can also be discriminated on the basis of hundreds of forest-related compounds, and particular emphasis is put on sessile oaks from the Tronçais forest, for which sugars are significantly discriminant. Despite the higher complexity and diversity of wine metabolites, forest-related compounds can also be detected in wines aged in related barrels. It is only by using these non-targeted analyses that such innovative results, which reveal specific chemodiversities of natural materials, can be obtained.

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“…Several authors have described the influence of pH, temperature, or ionic strength on the interactions between aromatic substances and food components, especially proteins, in model systems (22,(24)(25)(26). The concentration of ethanol in the medium as well as the presence of certain compounds, such as esters, also has an influence on the adsorption of aromatic compounds to a substrate (22,27,28). Consequently, due to the great physical-chemical complexity of wine, the affinity between the aromatic compounds and the lees will change depending on the wine composition and the lees used.…”

Section: Resultsmentioning

confidence: 99%

Influence of Wine Turbidity on the Accumulation of Volatile Compounds from the Oak Barrel

Jiménez-Moreno

Marco

Azpilicueta

2007

J. Agric. Food Chem.

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In this work the influence of the turbidity of a red wine aged in oak barrels on the accumulation of volatile compounds has been studied. From the results obtained, it may be concluded that the wine turbidity had an effect on the concentration of many of the oak volatile compounds, especially furanic and phenolic compounds. In all cases the concentrations of furanic aldehydes and vanillin were significantly higher (p < 0.01) in the filtered wine than in the unfiltered wine. However, in the unfiltered wine the concentrations of gamma-butyrolactone and eugenol were higher. This difference in the concentrations would be due to the different compositions of the wines and the binding of compounds to some components of the lees. Likewise, it has been observed that the composition of the lees is fundamental in the binding of volatile compounds to the lees as the fermentative lees behave differently from the lees from the wine aging in barrels.

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Sorption of wine volatile phenols by yeast lees

Cited by 99 publications

References 12 publications

Effect of alcoholic fermentation in the content of phenolic compounds in cider processing

Effect of alcoholic fermentation in the content of phenolic compounds in cider processing

Expressing Forest Origins in the Chemical Composition of Cooperage Oak Woods and Corresponding Wines by Using FTICR‐MS

Influence of Wine Turbidity on the Accumulation of Volatile Compounds from the Oak Barrel

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