Merlot wines

FIGURE 4.6 Development of acetaldehyde concentrations during the microoxygenation of a Merlot wine for (A) a 141-L pilot plant study and (B) a 2400-L study. Reprinted with permission from Carlton et al. (2007). Copyright 2007 American Chemical Society. 

The presence of 3SH was reported in red Cabernet and Merlot wines (Bouch-illoux et al. 1998a Kotseridis et al. 2000) and it is probably present in wine made from other red grape varieties. However, after alcoholic fermentation, especially... 

Kotseridis and Baumes (2000) Cabernet Sauvignon and Merlot wines, juices and yeast extracts Simple extraction with DCM XAD-2 extraction (musts) AEDA... 

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)... 

Effects of Small-Scale Fining on the Phenolic Composition and Antioxidant Activity of Merlot Wine... 

Figure 1. An HPLC Chromatogram of the unfmed Merlot wine with detection at 280 nm.

Table IV. Percent Inhibition of Oxidation of Human Low-Density Lipoprotein by Merlot Wines Fined with Six Fining Agents ...

Figure 1.20 shows the GC/MS chromatograms recorded in the analysis of a Merlot wine at the beginning of MLF (a) and after 5 days of fermentation (b) when the diacetyl and acetoin increases are evident. 

Figure 1.20 Reconstructed ion chromatograms (RIC) of [M + H]+ species at m/z 240 (acetaldehyde-PFB-derivatives), m/z 266 ([M + H —18]+ ion of acetoin-PFB-derivatives), m/z 282 (diacetyl mono-PFB-derivatives), m/z 336 (IS-PFB-derivatives) and m/z 477 (diacetyl di-PFB-derivatives) of a Merlot wine at the first day of MLF (a), and after 5 days of MLF (b). Analytical conditions polyethylene glycol) (30m x 0.25 mm i.d. df 0.25 juim) fused silica capillary column programmed oven temperature 5 min at 60 °C, 3°C/min to 210 °C, 5 min at 210°C transfer line temperature 280 °C carrier gas He flow mode constant pressure 16psi. (Reprinted from Journal of Mass Spectrometry 40, Flamini et al., Monitoring of the principal carbonyl compounds involved in malolactic fermentation of wine by synthesis of 0-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine derivatives and solid-phase-microextraction positive-ion-chemical-ionization mass spectrometry analysis, p. 1563, Copyright 2005, with permission from John Wiley Sons Ltd)...

There is also dependence of sulphur compounds on the grape variety (Anocibar Beloqui et al., 1995b). Data in Table 5.8 show that some sulphur compounds are more abundant in some wine varieties than in others. In particular, the concentration of DMS and MTB in Merlot wines is significantly higher than in all the other... 

Figure 8. HPLC chromatogram of anthocyanin derivatives of Merlot wine corresponding to 1997 vintage.

Figure 9. Profiles of anthocyanin derivatives of Merlot wines fi om different vintages ageing in bottles.

Table 13.12. Effect of aeration and temperature on changes in the color of Merlot wine over a 6-month period (1986 Saint-Emilion) (Glories and Bondet de la Bernardie, 1990)...

Villamor RR, Harbertson JF, Ross CF (2009) Influence of taimin concentration, storage temperature, and time on chemical and sensory properties of Cabernet Sauvignon and Merlot wines. Am J Enol Vitic 60 442-449... 

Cabernet Sauvignon and Merlot wines, 2265 C7a-C6p y-lactone ring, 3090 Cachinol, 3051... 

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