Role of 3-Methyl-2,4-nonanedione in the Flavor of Aged Red Wines

2013 ◽  
Vol 61 (30) ◽  
pp. 7373-7380 ◽  
Author(s):  
Alexandre Pons ◽  
Valérie Lavigne ◽  
Philippe Darriet ◽  
Denis Dubourdieu
Keyword(s):  
Red Wines

Role of Polyphenols in Copper Complexation in Red Wines

1999 ◽  
Vol 47 (7) ◽  
pp. 2791-2796 ◽  
Author(s):  
Maria Teresa Vasconcelos ◽  
Manuel Azenha ◽  
Victor de Freitas
Keyword(s):  
Red Wines ◽  
Copper Complexation

Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines

2007 ◽  
Vol 55 (11) ◽  
pp. 4501-4510 ◽  
Author(s):  
Ana Escudero ◽  
Eva Campo ◽  
Laura Fariña ◽  
Juan Cacho ◽  
Vicente Ferreira
Keyword(s):  
Red Wines ◽  
Analytical Characterization

scholarly journals The key role of grape variety for antioxidant capacity of red wines

2009 ◽  
Vol 4 (1) ◽  
pp. e41-e46 ◽  
Author(s):  
Alexey Kondrashov ◽  
Rudolf Ševčík ◽  
Hana Benáková ◽  
Milada Koštířová ◽  
Stanislav Štípek
Keyword(s):  
Antioxidant Capacity ◽  
Red Wines ◽  
Grape Variety

Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2

2015 ◽  
Vol 63 (51) ◽  
pp. 10928-10937 ◽  
Author(s):  
Vicente Ferreira ◽  
Vanesa Carrascon ◽  
Mónica Bueno ◽  
Maurizio Ugliano ◽  
Purificación Fernandez-Zurbano
Keyword(s):  
Oxygen Consumption ◽  
Chemical Composition ◽  
Red Wines ◽  
Consumption Rates

Role of Acetaldehyde in Red Wines

1941 ◽  
Vol 33 (7) ◽  
pp. 919-928 ◽  
Author(s):  
M. A. Joslyn ◽  
C. L. Comar
Keyword(s):  
Red Wines

Role of sotolon in the aroma of sweet fortified wines. Influence of conservation and ageing conditions

OENO One ◽  
1998 ◽  
Vol 32 (4) ◽  
pp. 223 ◽  
Author(s):  
Isabelle Cutzach ◽  
Pascal Chatonnet ◽  
Denis Dubourdieu
Keyword(s):  
Poor Quality ◽  
Polyphenolic Compounds ◽  
Prickly Pear ◽  
Red Wines ◽  
Lower Content ◽  
Slowing Down ◽  
Dried Fruit ◽  
Fortified Wines

<p style="text-align: justify;">The aroma of the sweet fortified wines is often characterised by the « rancio » descriptor. According to the mode of conservation and the type of vine, the intensity of « rancio » character inay vary notably.</p><p style="text-align: justify;">The molecule responsible for this aroma in sweet fortified wines has been identified to the sotolon. According to its content, this molecule can influence differently the aroma of wines. Less than of 300 µg/1, sotolon takes part of « prune » aroma, whereas between 300 and 600 µg/1, it is responsible for the « dried prickly-pear, dried fruit » aroma. More than of 600 µg/1, the sweet natural wines are characterised by « rancio » character. An oxidising conservation is essential for high content of sotolon. An accidental oxidising during ageing in bottle, according for instance with a poor quality of the cork, may increase the formation of this compound in some sweet fortified wines. With the same âge and for the same level of the oxidation, the red sweet natural wines have always a lower sotolon content than the whites. The presence of polyphenolic compounds, by slowing down oxidising phenomena and by reducing the accumulation of ethanal essential for the sotolon formation, explains the lower content of this molecule in the red wines. The sotolon formation in the sweet natural wines has been studied through many experimentations on wines and model solutions at the laboratory and the winery scales. We show that the formation of sotolon during conservation and oxidising ageing of sweet natural wines essentially depends on chemical phenomena.</p>

THE ROLE OF GREEK RED WINES IN CARDIOVASCULAR DISEASE

2008 ◽  
Vol 9 (1) ◽  
pp. 254
Author(s):  
A. Zisaki ◽  
C. Kalofoutis ◽  
A. Alaveras ◽  
E. Pavlakis ◽  
A. Kalofoutis
Keyword(s):  
Cardiovascular Disease ◽  
Red Wines

scholarly journals The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 999
Author(s):  
Gianluca Allegro ◽  
Chiara Pastore ◽  
Gabriele Valentini ◽  
Ilaria Filippetti
Keyword(s):  
Cell Wall ◽  
Vitis Vinifera ◽  
Multidisciplinary Approach ◽  
Current Knowledge ◽  
Wall Material ◽  
Vitis Vinifera L ◽  
Cell Wall Material ◽  
Red Wines ◽  
Review Reports

The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine. This is a challenging issue which involves researchers of viticulture and enology, and the results of their work are of particular interest for the producers of high-quality red wines. This review reports the current knowledge regarding phenolic maturity, describing the sensorial traits of the different compounds, the evolution of berry flavonoids and the methodologies used to evaluate their characteristics. Finally, the role of cell wall material in influencing the extractability of anthocyanins and proanthocyanidins was shown. By means of a critical review of the results, it can be hypothesised that prolonged ripening improved colour characteristics and mouthfeel properties, thanks to the higher amounts of extractable skin flavonoids associated with lower amounts of seed proanthocyanidins, and to the increased affinity of the cell wall material for the proanthocyanidins most involved in the perception of unpleasant astringency.

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