Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour

2016 ◽  
Vol 22 (3) ◽  
pp. 376-383
Author(s):  
G. Nicolini ◽  
T. Román Villegas ◽  
L. Tonidandel ◽  
S. Moser ◽  
R. Larcher
Keyword(s):  
White Wine ◽  
Aroma Compounds ◽  
Wine Aroma ◽  
Fungicide Residues

scholarly journals Measuring Thiols in Single Cultivar South African Red Wines Using 4,4-Dithiodipyridine (DTDP) Derivatization and Ultraperformance Convergence Chromatography-Tandem Mass Spectrometry

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 138 ◽  
Author(s):  
Mpho Mafata ◽  
Maria Stander ◽  
Baptiste Thomachot ◽  
Astrid Buica
Keyword(s):  
South African ◽  
Red Wine ◽  
High Sensitivity ◽  
White Wine ◽  
Wine Aroma ◽  
Low Concentrations ◽  
Varietal Thiols ◽  
Cultivar Differentiation ◽  
First Time ◽  
Ionization Methods

Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization. Methods for the measurement of thiols usually consist of multiple steps of sample preparation followed by instrumental measurement. Studies have collected large datasets of thiols in white wine but not in red wine, due to the lack of availability of suitable methods. In this study, for the first time, convergence chromatography was used to measure thiols in red wine at ultratrace levels with improved sensitivity compared to previous methods. Performance parameters (selectivity, linearity, limits of detection, precision, accuracy) were tested to demonstrate the suitability of the method for the proposed application. Red wine thiols were measured in South African Pinotage, Shiraz, and Cabernet Sauvignon wines (n = 16 each). Cultivar differentiation using the thiol profile was demonstrated.

scholarly journals Effect of Oxygen and Nitrogen Sparging during Grape Fermentation on Volatile Sulphur Compounds

2021 ◽  
Vol 42 (2) ◽  
Author(s):  
X. Lyu ◽  
L.D. Araujo ◽  
S-Y. Quek ◽  
W.J. du Toit ◽  
P.A. Kilmartin
Keyword(s):  
Aroma Compounds ◽  
Elemental Sulphur ◽  
Wine Aroma ◽  
Sulphur Compounds ◽  
Sauvignon Blanc ◽  
Volatile Sulphur Compounds ◽  
Effect Of Oxygen

Elemental sulphur is a common fungicide applied in vineyards before harvest, and has been found toincrease the production of desirable polyfunctional mercaptans, but also H2S and unwanted reductivesulphur aroma compounds. This paper investigates the effectiveness of oxygen and nitrogen sparging,applied during fermentation, on the removal of volatile sulphur compounds in Sauvignon blanc wines.Increasing the amount of elemental sulphur added to grapes after pressing, from nil to 10 to 100 mg/L,led to an increase in the formation of 3-mercaptohexanol (3MH), of 3-mercaptohexyl acetate (3MHA) forthe 10 mg/L additions only, and of some unwanted reductive compounds. Few changes were observed inthe concentrations of aroma compounds when the juices were sparged with nitrogen during fermentation.Additions of oxygen during fermentation led to some decrease in the concentration of polyfunctionalmercaptans for the 10 mg/L sulphur additions, but did not significantly remove reductive aroma compounds.Few differences were observed in the concentration of wine phenolics or of further wine aroma familieswith any of the treatments.

Terroir Effects on Grape and Wine Aroma Compounds

2015 ◽  
pp. 131-146 ◽  
Author(s):  
M. Herderich ◽  
S. Barter ◽  
C. A. Black ◽  
R. Bramley ◽  
D. Capone ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Wine Aroma

scholarly journals QTL mapping of the production of wine aroma compounds by yeast

BMC Genomics ◽  
2012 ◽  
Vol 13 (1) ◽  
pp. 573 ◽  
Author(s):  
Damien Steyer ◽  
Chloe Ambroset ◽  
Christian Brion ◽  
Patricia Claudel ◽  
Pierre Delobel ◽  
...  
Keyword(s):  
Qtl Mapping ◽  
Aroma Compounds ◽  
Wine Aroma

Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince

Food Control ◽  
2006 ◽  
Vol 17 (1) ◽  
pp. 75-82 ◽  
Author(s):  
Serkan Selli ◽  
Ahmet Canbas ◽  
Turgut Cabaroglu ◽  
Huseyin Erten ◽  
Jean-Paul Lepoutre ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
White Wine ◽  
Aroma Compounds ◽  
Vitis Vinifera L ◽  
Skin Contact

Effect of Fungicide Residues on the Aromatic Composition of White Wine Inoculated with ThreeSaccharomyces cerevisiaeStrains

2004 ◽  
Vol 52 (5) ◽  
pp. 1241-1247 ◽  
Author(s):  
María Angeles García ◽  
José Oliva ◽  
Albero Barba ◽  
Miguel Ángel Cámara ◽  
Francisco Pardo ◽  
...  
Keyword(s):  
White Wine ◽  
Fungicide Residues

Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study

LWT ◽  
2010 ◽  
Vol 43 (10) ◽  
pp. 1508-1516 ◽  
Author(s):  
Sílvia M. Rocha ◽  
Paula Coutinho ◽  
Elisabete Coelho ◽  
António S. Barros ◽  
Ivonne Delgadillo ◽  
...  
Keyword(s):  
Feasibility Study ◽  
White Wine ◽  
Wine Aroma ◽  
Volatile Composition
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