Understanding Wine Chemistry

Waterhouse, Andrew L.; Jeffery, David W.; Sacks, Gavin L.

doi:10.1002/9781118730720

Cited by 380 publications

(558 citation statements)

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“…Therefore, it is possible that a high dosage of the seaweed applied to grapevines enhances flavonol synthase activity, allowing the synthesis of individual flavonols. These compounds are important antioxidants molecules for protecting the musts and wines from enzymatic browning and can contribute to human health as a result of their importance in opposing several types of cancers …”

Section: Resultsmentioning

confidence: 99%

“…Hydroxycinnamic acids (HCAs) are phenolic acids composed by a conjugated double bond between the phenolic ring and the carboxylate group . These compounds are found in the grape pulp primarily as their tartrate ester .…”

Section: Resultsmentioning

confidence: 99%

“…Wines elaborated from red grapevine varieties contain a higher level of phenolic compounds than white wines because they are fermented under the presence of skins and seeds . However, the presence of phenolic compounds in white cultivars is important because they are more susceptible to oxidation reactions and, in the presence of iron, they can react with oxygen to produce quinones and hydrogen peroxide, both of which continue the oxidation process . Additionally, hydroxycinnamic acids are the most abundant phenols in white musts and wines, and they are enzymically oxidized during grape crashing and subsequently prone to initiating browning phenomena in musts …”

Section: Introductionmentioning

confidence: 99%

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Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application

et al. 2019

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BACKGROUND Seaweeds are defined as novel elicitors in many crops, allowing the synthesis of secondary metabolites to be triggered in different plant tissues. Currently, the phenolic composition of Tempranillo Blanco grapes and wines is unreported. The present study aimed to investigate the effects of an Ascophyllum nodosum seaweed extract applied to Tempranillo Blanco grapevines, at low (Ld) and high (Hd) dosages, on grape and wine phenolic compounds during two consecutive seasons (2017–2018). RESULTS The results obtained showed that catechin was the most abundant phenolic compound in Tempranillo Blanco grapes and wines. Season affected the weight of 100 berries and some enological parameters. Catechin and flavonols concentrations in grapes were increased after Hd application to grapevines, independently of season. The concentration of hydroxycinnamic and hydroxybenzoic acids in wines was affected by vintage, probably as a result of oxidation reactions, as well as pinking phenomena, whereas the stilbenes content in wines was conditioned by the affect of cryptogamic diseases in grapes. CONCLUSION Seaweeds might act as an elicitor of several phenolic compounds in grapes, enhancing the content of some phenolic compounds in wines. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application

et al. 2019

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“…The "wine maturation" is related to steps of wine storage before bottling [1,2]. The wine maturation can last from 6 to 24 months or many years.…”

Section: Wine Agingmentioning

confidence: 99%

New techniques for wine aging

Dündar

2017

BIO Web Conf.

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Abstract. The aging of wine requires a long time therefore it can cause loss of time and money. Therefore using of new techniques for wine aging shortens the length of aging time and wines may be placed on the market more quickly. Nowadays, gamma irradiation, ultrasonic waves, AC electric field and microoxygenation are the new techniques for wine aging. Gamma irradiation (after fermentation) is accelerated physical maturation method. Gamma irradiation, in a suitable dosage (200 Gy), is a suitable method for improving some wine defects and producing a higher taste quality in wine. The 20 kHz ultrasonic waves aged wine much more quickly than standard aging, with similar quality. The wine treated by 20 kHz ultrasonic waves had a taste equivalent to 1 year aged wine. Wine maturing with AC electric field promises novel process accelerating aging process of fresh wine when suitable conditions are applied. As a result of research, an optimum treatment (electric field 600 V/cm and duration time 3 min) was identified to accelerate wine aging. Harsh and pungent raw wine become harmonious and dainty. This process is equivalent to 6 month aging in oak barrel. Microoxygenation is a very important technique used in aging wines in order to improve their characteristics. The techniques of wine tank aging imply the use of small doses of oxygen (2 ml L −1 month −1 ) and the addition of wood pieces of oak to the wine. Studies concerning these new techniques demonstrated that maturation of wines become more quickly than standard maturation procedures with keeping and improving the wine quality.

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“…It is further demonstrated, from a comparison of regulatory limits for methanol in wine with food safety risk assessments that have been conducted by reputable bodies, that the limits themselves do not serve any real food safety purpose. This is because many litres of wine per day or even per hour would need to be consumed (even if the product contained the highest content of methanol permissible in regulations) to even approach intake levels of any known toxicological concern [1].…”

Section: Introductionmentioning

confidence: 99%

Methanol in wine

et al. 2017

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Abstract. This paper examines the origins of methanol in grape wine and the quantities typically found in it, as well as in other foods such as unpasteurised fruit juices. The toxicology of methanol and the associated regulatory limits established by competent authorities in various parts of the world are also considered. It is concluded that such limits are not driven by public health considerations and thus authorities are requested to consider the need for methanol analyses to be performed and reported on certificates of analysis as a condition of market entry for wine. Where methanol limits are still deemed to be necessary to achieve policy objectives, authorities are encouraged to establish them in the light of the levels of methanol typically found in grape wines produced by the full array of internationally permitted winemaking practices, and to consider harmonising their limits with those that have already been established by other governments or recommended by appropriate intergovernmental organisations.

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Understanding Wine Chemistry

Cited by 380 publications

References 0 publications

Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application

Phenolic composition of Tempranillo Blanco (Vitis vinifera L.) grapes and wines after biostimulation via a foliar seaweed application

New techniques for wine aging

Methanol in wine

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