Vins doux naturels

Cutzach, I., Chatonnet, P., and Dubordieu, D. (2000). Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux Naturels) during the aging process. J. Agric. Food Chem. 48, 2340-2345. 

Baumes, R., Bayonove, C., Cordonnier, R., Torres, R, Seguin, A. (1989). Incidence de la maceration pelliculaire sur la composante aromatique des vins doux naturels de muscat. Rev. Fr. Oenol, 116, 5-11. 

Cordonnier, R. (1956) Recherches sur l aromatisation et le parfum des vins doux naturels et des vins de liqueur, Ann. Technol. Agric., 5, 75-110. 

It has been suggested that the presence of aldehydes and methyl-ketones contribute to the rancio odor of barrel aged Port wine (2) and also in white wines (1). Other volatiles, were also studied in ports (5, 4, 5, 6, 7, 8). More recently, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon) has been suggested to be a key odorant in the aroma of aged port (9). This highly odor active molecule has been shown to contribute to the aroma of Jura wines vin jaunes 10, 13, 14, 15), vins doux naturels (14) Tokay wines 11), Botrytised wines (id) and Sherry wines (72). 

In order to avoid the risk of calcinm tartrate precipitation, the saturation temperatnre of white, rose and vins doux naturels must be lower than 26° C to ensure that calcium tartrate deposits will not be formed if the wine is kept at 2°C for one... 

Treating wines with potassium ferrocyanide or fining blue (Figure 4.1) was recommended in Germany as long ago as 1923. In France, this treatment was authorized for white and rose wines, including sparkling wines, in 1962. It is also permitted for vins doux naturels. 

The wines that most require protection from high temperatures (Marai, 1979) are those that contain residual sugar (vins doux naturels and sweet wines) and sparkling wines, due to the dosage added after the bottles are disgorged and before they are finally corked. It has been observed that Champagne stored for one year at room temperature in a dark place contained 70 times the quantity of total thiols as the same wine stored in a cellar at 10-12°C. 

If the wine is heated in the presence of air, there is a maderization effect, with the formation of aldehydes, acetals and other aromatic compounds, giving a rancio character. These are standard practices for certain wines, mainly vins de liqueur (sweet fortified wines), including Madeira, Port and French vins doux naturels. Heating in these instances may be very intense, e.g. 60 days at 60°C. 

A transition layer (model wine solution) may be introduced to minimize the diffusion of molecules in the wine towards the reference electrode and increase exchanges with the wine. The composition of the transition layer must be adapted to the medium under investigation (vins doux naturels, fortified wines, brandy, etc.). 

Genevois, L., Peynaud, E., and Rib5reau-Gayon, J. 1948c. La fermentation alcoolique des vins doux naturels. Compt. rend. 227, 227-228. 

Peynaud, E. 1950b. Analyses completes de huit vins doux naturels. Ann. agron. Ser. A, 1, 382-388. 

Due to greater demand, traditional dry red and white wines have replaced fortified wines at many wineries. Today, only the most famous fortified wines remain. Specific natural factors and well-adapted technology permit these wines to develop their fine aromas and rich flavors. French vins doux naturels and port wines are certainly among the most prestigious fortified wines, but other fortified wines from Greece, Italy and other Mediterranean countries also exist. 

French Fortified Wines Vins Doux Naturels)... 

Brugirard A., Fanet J., Segnin A. and Torres P. (1991) La d6gustation et le service des vins doux naturels a Appellation d Origine Controlee, University des vins du Roussillon, 66300 Tressere (France)... 

Leygnier A., Torres P. and Goyhexex J.M. (2000) Les vins doux naturels de la Mediterranee, Aubanel, Editions Minerva, Genyve. 

Andre Brugirard for the section on French fortified wines—vins doux naturels (Section 14.4.2)... 

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