Article
Food Science & Technology
Yanxia Yu, Lingxi Li, Ruowei Xue, Chen Wang, Mengying Chen, Joao Ramos, Shuting Zhang, Baoshan Sun
Summary: This study found that adding different oak chips can improve the color and sensory properties of Vitis amurensis wine. The concentration of volatile compounds is influenced by different oak species and toasting levels.
Review
Biochemistry & Molecular Biology
Javier Echave, Marta Barral, Maria Fraga-Corral, Miguel A. Prieto, Jesus Simal-Gandara
Summary: Bottle aging of wine can improve its taste and aroma by reducing astringency and bitterness, enhancing aroma, and stabilizing color through a series of complex chemical reactions while minimizing oxygen exposure. Proper storage conditions, antioxidants, and appropriate stoppers are essential to maintain wine quality during bottle aging.
Article
Chemistry, Multidisciplinary
Diana Ionela Stegarus, Anamaria Calugar, Corneliu Tanase, Adriana Musca, Oana Romina Botoran, Mihail Manolache, Anca Cristina Babes, Claudiu Bunea, Emese Gal, Andrea Bunea, Teodora Emilia Coldea
Summary: The addition of oak chips and barrel aging affects the volatile compounds and flavor profiles of Chardonnay wines. Different aging methods led to variations in aroma compounds, with the toasted chip-treated samples showing distinct phenolic compounds. This study has implications for economic considerations and vinification management.
APPLIED SCIENCES-BASEL
(2021)
Review
Multidisciplinary Sciences
Bartolome Marco-Lajara, Javier Martinez-Falco, Luis A. Millan-Tudela, Eduardo Sanchez-Garcia
Summary: This research conducts a bibliometric analysis on 588 publications about wine tourism from 1998 to 2021, providing insights on publication years, format, research fields, authors, institutions, main journals, and the countries of origin. It fills the research gap as the first bibliometric study focusing on wine tourism, serving as a reference guide for academics and professionals in the wine sector. The study reveals that academic research on wine tourism started in the late 1990s, with New World countries, especially Australia, leading in scientific production and academic focus. The study emphasizes the value of academic articles in disseminating research results, covering tourism, business, economic, and cross-cutting research. It offers important conclusions for academics, winemakers, and tourism managers regarding the knowledge structure of wine tourism activity.
Article
Agriculture, Multidisciplinary
Marine Gammacurta, Justine Laboyrie, Andrei Prida, Valerie Lavigne, Virginie Moine, Philippe Darriet, Axel Marchal
Summary: The study investigated the influence of winemaking parameters on pyrrole concentrations in Chardonnay wines, finding significantly higher levels of pyrroles in wines made in new barrels compared to other containers, suggesting a significant contribution of oak wood during winemaking. The research also developed a method to assay pyrroles in oak wood extracts, and observed significant differences in pyrrole concentrations based on different cooperage parameters. These findings provide new insights for monitoring winemaking and aging of Chardonnay wines.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Analytical
Maria Guerrero-Chanivet, Dominico A. Guillen-Sanchez, Manuel Jose Valcarcel-Munoz, M. Valme Garcia-Moreno, Ofelia Anjos
Summary: This study analyzed Brandies de Jerez with different aging times and seasoning types using FT-Raman spectroscopy and chemical analysis. The results showed significant differences in the Brandies de Jerez due to aging time and seasoning type.
Article
Food Science & Technology
N. Le Menn, R. Marchal, D. Demarville, P. Casenave, S. Tempere, H. Campbell Sills, G. de Revel, S. Marchand
Summary: A new sensory analysis method was developed to evaluate a sensory concept for food products, allowing for accurate differentiation of wines with different aging potentials. It provided insights into judges' performance and panel consensus, while emphasizing the importance of the number of judges in achieving quality and reliable results.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Agriculture, Multidisciplinary
Jessica A. Samaniego Solis, Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano
Summary: Investigation on the occurrence of dimethyl sulfide (DMS), a strong aroma compound, in commercial and experimental Amarone wines. DMS concentrations in commercial Amarone ranged from 2.9 to 64.3 µg/L. Aging studies on experimental wines showed that DMS in Amarone is strongly associated with aging and different vineyards have varying abilities to accumulate DMS. The content of primary amino acids (PAN) in wine was positively correlated with DMS accumulation during aging.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Remy Junqua, Liming Zeng, Alexandre Pons
Summary: The maturation of wine in oak barrels is essential for quality wines, with key physico-chemical phenomena involving the solubilization of wood compounds and transfer of oxygen. The study uncovered the significance of wood moisture content in oxygen transfer and proposed a simple parameter for monitoring: the weight of the barrel. The research also revealed important data on the oxygen transfer rate of oak barrels, contributing to a better understanding of oxygen ingress during wine maturation.
Article
Food Science & Technology
Zhao Feng, Leticia Martinez-Lapuente, Belen Ayestaran, Zenaida Guadalupe
Summary: Recent studies have found that the aroma of wine aged in oak barrels is not only influenced by the wood species, but also by the geographical origin of the wood. However, there is a lack of research on the effect of oak barrels from different areas of the USA. This study aimed to age Tempranillo red wines in Quercus alba oak barrels from four different origins in the United States and analyze the volatile composition and olfactory attributes after 6 and 12 months of aging. The results showed that wines aged in barrels from different origins had distinct aromatic profiles, especially after 6 months of aging. Wines aged in Missouri (M) and Pennsylvania (P) barrels for 6 months exhibited the highest Odour Activity Value (OAV) and concentrations of floral, fruity aromas, and wood-related compounds. Wines aged in M barrels for 12 months retained the highest OAV of wood aromas, as well as high levels of acetates, furanic compounds, vanillin, ethyl esters, gamma-lactones, beta-methyl-gamma-octa-lactones, and eugenol. Wines aged in M and Kentucky (K) barrels for 12 months were highly valued in terms of overall aromatic perception.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Forestry
Claire Roussey, Patrick Perre, Joel Casalinho, Julien Colin
Summary: This study determined the oxygen diffusivity in oak wood using inverse analysis with the back-face method and concurrently conducted experiments on multiple samples to assess the impact of several parameters in a reasonable time frame. The results revealed the high heterogeneity of oak wood, with low values of oxygen diffusion coefficient, indicating the significant tortuosity of oak wood in its tangential direction compared to oxygen diffusion in air.
WOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Raquel Munoz-Garcia, M. Conuelo Diaz-Maroto, Maria Arvalo Villena, M. Soledad Perez-Coello, M. Elena Alanon
Summary: The feasibility of accelerating the release of volatile compounds of oak wood chips and aged aroma in wines using ultrasound and microwave techniques was evaluated. Results showed that wines treated with ultrasound for 12 hours at 400W with hourly pulses, or with microwave for 20 minutes at 700W, had similar concentrations of released compounds as wines macerated with oak chips for 8 days. Wines treated with microwave had more oak wood compounds, while ultrasound enhanced the extraction of more relevant compounds from a sensory perspective. Therefore, ultrasound-assisted ageing resulted in wines acquiring more pronounced aged aromas in shorter times, resembling or even enhancing the sensorial profile of wines in contact with oak chips.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Daehyeon Kim, Seong-Eun Park, Eun-Ju Kim, Hyun-Woo Kim, Seung-Ho Seo, Tae Woong Whon, Seong Woon Roh, Hong-Seok Son
Summary: This study investigated the microbial and metabolic changes during the long-term aging of rice wine with different amounts of sediment and aging temperatures. It was found that rice wine samples with higher amounts of sediment had higher yeast counts and alcohol content, while rice wine aged at 12 degrees C exhibited an increase in the relative abundance of Lactobacillus. Metabolic profiling showed that the production of metabolites during rice wine aging was greatly influenced by sediment and temperature.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Qian Tu, Shuzhen Liu, Yuyu Li, Lin Zhang, Zhaoxiang Wang, Chunlong Yuan
Summary: This study analyzed the effects of wine-producing regions and aging periods on the astringency and chemistry of condensed tannins in Cabernet Sauvignon wines, highlighting the significant correlation between condensed tannin concentrations and sensory evaluation. The importance of (-)-epicatechin as a differential component in different regions was also emphasized.
Article
Biochemistry & Molecular Biology
Mariona Cortiella, Cristina Ubeda, Jose Ignacio Covarrubias, V. Felipe Laurie, Alvaro Pena-Neira
Summary: By comparing Sauvignon Blanc wines made with different vessels, it was found that wines produced in concrete vessels had the highest pH and lowest titratable acidity, while wines made in clay jars had the highest turbidity and soluble polysaccharide content. The vessels showed little effect on wine color and phenolic composition, but did impact the content of volatile compounds. Despite differences, all vessels tested were suitable for white wine production based on meeting quality standards for Sauvignon Blanc wines.
