Chardonnay wines

Imagine that a friend has asked you to review a draft of a Methods section for a paper to be submitted to the Journal of Agricultural and Food Chemistry. Unfortunately, your friend has not had the benefit of a chemistry writing course hence, a few writing tips would be appreciated. The project involves the identification of odor-active compounds in 19 California chardonnay wines. The steps involved in the study are as follows ... 

Nineteen 1997 Californian Chardonnay wines were analyzed in 2000, all of which had... 

Lee, S.-J. Noble, A. C. Characterization of Odor-Active Compounds in Californian Chardonnay Wines using GC-Olfactometry and GC-Mass Spectrometry. J. Agric. Food Chem. 2003, 51, 8036-8044. 

Cheynier, V. et al., Effect of pomace contact and hyperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines. Am. J. EnoL Vitic. 40, 36, 1989. 

Egli, C. M., Edinger, W. D., Mitrakul, C. M., and Henick-Kling, T. (1998). Dynamics of indigenous and inoculated yeast populations and their effects on the sensory character of Riesling and Chardonnay wines. J. Appl. Microbiol. 85, 779-789. 

Laurent, M.H., Henick-Kling, T., Acree, T.E. (1994). Changes in the aroma and odor of Chardonnay wine due to malolactic fermentation. Wein-Wissenschaft, 49, 3-10. 

Fig. 5.1 Effect of different fining procedures on the turbidity of a Chardonnay wine. Measurements were made 28 h after treatments...

Combination of Gluten with Other Fining Agents for Chardonnay Wine Clarification... 

Torrea, D. Andn, C. (2002). Content of biogenic amines in a Chardonnay wine obtained through spontaneous and inoculated fermentations. J. Agric. Food Chem., 50, 4895-4899. 

De La Presa-Owens, C., Noble, A.C. (1997). Effect of storage at elevated temperatures on aroma of Chardonnay wines. Am. J. Enol. Vitic., 48, 3I0-3I6. 

The benzenemethanethiol content of the Chardonnay wines, irrespective of their provenance, was two- or threefold higher than that of wines made from the other grape varieties studied (Fig. 8B.2). Sauvignon blanc wines from the Loire Valley and Bordeaux, as well as Semilion from Bordeaux, had comparable benzenemethanethiol concentrations (10-15 ng/L). The red Bordeaux wines analyzed, from various different vintages and appellations, had benzenemethanethiol concentrations around 10 ng/L. 

Chardonnay wines in contact with Hungarian and Russian oak wood with low oak lactone contents scored well for oak wood sensory attributes. GC-sniffing analysis of these woods concluded that such other components as eugenol and the cis and trans isomers of isoeugenol, together with guaiacol and its derivatives, also contributed to the spicy , clove , cinnamon , and woody/oaky aromas. Oak lactones, on the other hand, elicited the odour descriptors sweet , vanilla , and oaky (Dfaz-Maroto et al. 2008). 

Fig. 8C.1 Sensory characteristics of a Chardonnay wine and the same wine macerated for 24 days with toasted Hungarian and American oak chips...

Guchu, E., Diaz-Maroto, M. C., Perez-CoeUo, M. S., Gonzalez-Vinas, M. A., Cabezudo Ibanez, M. D. (2006b). Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips. Food Chem., 99, 350-359. 

In a recent study, using multivariate statistical analysis of quantitative sensory descriptive analysis and precise chemical compositional data, Smyth et al. (2005) found that the importance of individual yeast esters to the aroma profile of wine can vary with the type of wine. In the case of unwooded Chardonnay wines, for... 

Table 8D.9 Comparison of aroma descriptors for Chardonnay wines made with Saccharomyces cerevisiae and non-Saccharomyces species...

EgUnton, J. M., McWilUam, S. J., Eogarty, M. W., Erands, 1. L., Kwiatkowski, M. J., H0j, P. B., Henschke, P. A. (2000) The effect of Saccharomyces bayanus-mediaHtd fermentation on the chemical composition and aroma profile of Chardonnay wine. Australian Journal of Grape and Wine Research, 6, 190-196. 

Orlic, S., Redzepovic, S., Jeromel, A., Heijavec, S., lacumin, L. (2007) Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation SLVoma.Intemational Journal of Food Science and Technology, 42, 95-101. 

Lee and Noble (2003) Chardonnay wines Continuous L-L extraction with Freon 11 Head space SPME Frequency of detection... 

Buettner, A. (2004). Investigation of potent odorants and afterodor development in two Chardonnay wines using the buccal odor screening system (BOSS). J. Agric. Food Chem., 52, 2339-2346. 

Le Fur, Y, Mercurio, V., Moio, L., Blanquet, J., and Meunier, J.M. (2003). A new approach to examine the relationships between sensory and gas chromatography-olfactometry data using generalized procrustes analysis applied to Six French Chardonnay wines. J. Agric. Food Chem., 5i, 443-452. 

Prepared after addition of charcoal to 1 L of Chardonnay wine to eliminate the yS-damascenone Prepared after evaporation of 1.5 L of Merlot wine in rotavapor. The residue was diluted with a mixture watenethanol (88 12 v/v)... 

Chardonnay wine, density = 1000 Chardonnay wine, density = 995... 

Figure 1.13 GC analysis of organic acid methyl esters in a) standard solution, b) Chardonnay wine, c) Asti sparkling wine. 1. methyl lactate, 2. dimethyl succinate, 3. dimethyl maleate (i.s.), 4. dimethyl malate, 5. dimethyl tartrate, 6. trimethyl citrate. Chromatographic conditions poly(ethylene) glycol fused silica capillary column (30m x 0,25mm 0.25 xm), injector and detector temperature 250°C, flame ionization detector. Oven program 2min at 50 °C, from 50 to 200 °C at rate 4°C/min, 200°C isotherm for lOmin (Di Stefano and Bruno, 1983)...

Table 5.8 Mean values of CFSV compounds in four Merlot, Teroldego, Marzemino and Chardonnay wines with different aging times. Indexes letters show the variety discrimination significance by Tukey-test.

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