Wines & Vines

July 2015 Technology Issue

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July 2015 P R A C T I C A L W I N E R Y & V I N E YA R D 61 W I N E M A K I N G 2. Aznar, M., R. López, R., J. Cacho, and V. Ferreira. 2003 "Prediction of aged red wine aroma proper- ties from aroma chemical composition. Partial least squares regression models." J. Agric. Food. Chem. 51, 9: 2700 –2707. 3. Blanchard, L., T. Tominaga, and D. Dubourdieu. 2001 "Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermenta- tion from furfural released by toasted staves." J. Agric .Food. Chem. 49, 10: 4833–4835. 4. Chatonnet P. 1995 Influence des procédés de tonnellerie et des conditions d'élevage sur la composition et la qualité des vins élevés en fûts de chêne. Thesis, Univ. Bordeaux II. 5. Chatonnet, P., D. Dubourdieu and J.N. Boidon. 1992 Incidence des conditions de fermentation et d'élevage des vins blancs secs en barriques sur leur composition en substances cédées par le bois de chêne. Sci. Alim. 12: 665–680. 6. Chatonnet, P., and D. Dubourdieu. 1998 Identification of substances responsible for the "sawdust" aroma in oak wood. J. Sci. Food. Agri. 76, 2, 179–188. 7. Ferreira, V., A. Escudero, E. Campo, and J. Cacho. 2007 "The chemical foundations of wine aroma: a role game aiming at wine quality, per- sonality and varietal expression." In Proceedings of Thirteenth Australian Wine Industry Technical Conference, pp.1–9, July 28 – August 2, 2007. 8. Glabasnia, A., and T. Hofmann. 2007 "Identification and sensory evaluation of dehydro- and deoxy-ellagitannins formed upon toasting of oak wood (Quercus alba L.)" J. of Ag. & Food Chem., 55, 10, 4109–4118. 9. Glabasnia, A., and T. Hofmann. 2005 "Sensory- directed identification of taste-active ellagitannins in American white oak (Quercus alba L.) and European oak wood (Quercus robur L.) and dose/ activity-Studies in bourbon whiskey and oak- matured red wines" J. of Ag. & Food Chem., 54, 9, 3380–3390. 10. Ishii, A., Roudnitzky, N., Beno, N., Bensafi, M., Hummel, T., Rouby, C., T. Thomas-Danguin. 2008 "Synergy and Masking in Odor Mixtures: An Electrophysiological Study of Orthonasal vs. Retronasal Perception." Chem. Senses 33: 553–561. 11. Marchal, A., P. Waffo-Téguo, E. Génin, J.M. Mérillon, and D. Dubourdieu. 2011 "Identification of new natural sweet compounds in wine using centrifugal partition chromatography-gustatom- etry and Fourier transform mass spectrometry." Analytical Chemistry 83, 9629–9637. 12. Marchal, A., Cretin, B., Sindt, L., Waffo-Téguo, P., D. Dubourdieu. 2014"Contribution of oak lignans to wine taste: chemical identification, sensory characterization and quantification." Accepted to publication in Tetrahedron. 13. Moutounet, M., Sarni, F., A. Scalbert. Élevage des vins en fûts de chêne, Melun, Edité par Y. Glories, Edition CEPS, 19– 26. 14. Pocock, K.F., M.A. Sefton, P.J. Williams. 1994 "Taste thresholds of phenolic extracts of French and American oak wood: the influence of oak phenols on wine flavour." Am. J. of Enol. & Vit. 45, 4, 429–434. 15. Prida A., and P. Chatonnet. 2010 "Impact of chemical composition of oak extractives on the olfactory perception of barrel aged wines. Am. J. of Enol. & Vit. 61 (3), 408–413. 16. Sauvageot, F., and F. Feuillat. 1999 "The influence of oak wood (Quercus robur L., Q. petraea Liebl.) on the flavor of Burgundy Pinot Noir. An examina- tion of variation among individual trees." Am. J. Enol. & Vitic. 50: 447–455 17. Spillman, P. J., A.P. Pollnitz, D. Liacopoulos, G.K. Skouroumounis, and M.A. Sefton. 1997 "Accumulation of vanillin during barrel-aging of white, red, and model wines." J. Agric. Food Chem. 45, 7, 2584–2589. 18. Spillman, P.J., A.P. Pollnitz, D. Liacopulous, K.H. Pardon, and M.A. Sefton. 1998 "Formation and degradation of furfuryl alcohol, 5 methylfurfuryl alcohol, vannillyl alcohol, and their ethyl ethers in barrel-aged wines." J. Agric. Food Chem., 46, 657– 663. 19. Spillman, P.J., M.A. Sefton, and R. Gawel. 2004. "The contribution of volatile compounds derived during oak barrel maturation to the aroma of Chardonnay and Cabernet-Sauvignon wine." Aust. J. Grape Wine Res. 10: 227–235. 20. Stamatopoulos, P., Frérot, E., Tempère, S., Pons, A., Darriet, P. 2014 "Identification of a New Lactone Contributing to Overripe Orange Aroma in Bordeaux Dessert Wines via Perceptual Interaction Phenomena" J. Agric. Food Chem. 2014, 62, 2469−2478. 21. Tominaga, T. and D. Dubourdieu. 2006 "A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties." J. Agric. Food Chem. 54:29–33. 22. Tominaga, T., G. Gindreau and D. Dubourieu D. 2004 Acquisitions récentes sur le caractère torréfié des vins élaborés en fûts de chêne. In "Rencontres Scientifiques 2 Décembre 2004 l'Art d'innover par Seguin-Moreau," 4–12, Seguin-Moreau (ed.), Merpins, France. 23. Vivas, N., and Y. Glories. 1996 "Role of oak wood ellagitannins in the oxidation process of red wines during aging." Am. J. of Enol. & Vit. 47, 1, 103–107.

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