Impact of Modern Wine Technology

New enological technologies aim to lower volatile acidity, enhance sugar content in must in cool climates and vice versa reduce the alcohol content of wines from hot climates, modify pH, cations, anions and acidity to achieve tartrate stability, complement traditional ageing in oak barrels with the use of small oak wood particles and most recently, extract phenolic compounds by a countercurrent chromatography process from wine to diminish or enrich tannins in red wines. 

Compound Impact of grape variety Source in grape Impact of yeast Role of yeast/bacteria  

4-Methyl-4-mercap- topentan-2-one Very strong X Strong X 

Methoxypyrazines 3-isobutyl-2-methoxy-pyrazine, 3-isopropyl-2-methoxypyrazine Strong X No  

Volatile phenols 4-ethylphe-nol, 4-vinylphenol, 4-ethyl-guaiacol, 4-vinylguaiacol Strong X X Strong X 

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