Wines aging

CZE is particularly useful for separating anthocyanin dimers or polymeric anthocyanins. Calvo et al. (2004)" separated 13 anthocyanins by CZE including acylated and non-acylated anthocyanins, pyranoanthocyanins, and flavonol derivatives in wine. Saenz-Lopez et al. (2004)" applied CZE to analyze wine aging (1 to 14 yr) as related to monomeric anthocyanins, anthocyanin derivatives, tannins, and fla-vonols. Bicard et al. (1999)" reported the improved detection sensitivity of anthocyanin chemical degradation analysis by CZE. 

Benzoic aldehydes mainly cover syringaldehyde and vanillin. Natural vanilla is prepared from the seeds (beans) of Vanilla planifolia, which may contain about 21 mg/ 100 g FW total phenols, including the major components vanillin (19.4 mg/100 g FW), 4-hydroxybenzaldehyde (1 mg/100 g FW), and vanillic acid (0.4 mg/100 g FW) (Clifford 2000b). In mango, vanillin has been found as free as well as vanillyl glu-coside (Sakho and others 1997). It has also been found in lychees (Ong and Acree 1998) and wines (Moreno and others 2007). For analysis of both brandy and wine aged in oak barrels, the limits of detection were found to be 27.5, 14.25, 14.75, and... 

Fernandez de Simon B, Cadahia E and Mocha J. 2003. Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French, and American oak wood. J Agric Food Chem 51 (26) 7671— 7678. 

Roginsky V, de Beer D, Harbertson, JF, Kilmartin, PA, Barsukova T and Adams, DO. 2006. The antioxidant activity of Californian red wines does not correlate with wine age. J Sci Food Agric 86(5) 834-840. 

Some structural changes of the native flavonoids occur during wine conservation, and one of the most studied of those changes concerns red wine color evolution, called wine aging. It has been demonstrated that as a wine ages, the initially present grape pigments slowly turn into new, more stable red pig-... 

Oxidation is another important factor for the wine-aging process. Major oxidation reactions taking place in wine following oxygen exposure actually involve other wine constituents that are primarily ethanol and, in the presence of metal ions, tartaric acid rather than flavonoids, although phenolic compounds have been shown to participate in oxidation of ethanol to acetaldehyde. ... 

Saucier, C. et ah, NMR and molecular modeling application to wine ageing. J. Chim. Phys. 95, 357, 1998. 

Mirabel, M. et al., Copigmentation in model wine solutions occurrence and relation to wine aging. 

Brouillard, R. and Dangles, O., Anthocyanin molecular interactions the first step in the formation of new pigments during wine aging. Food Chem. 51, 365, 1994. 

Apetrei, C., Apetrei, 1. M., Nevares, L, Del Alamo, M., Parra, V., Rodriguez-Mendez, M. L., and De Saja, J. A. (2007). Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods. Electrochhn. Acta 52(7), 2588-2594. 

Bosso, A., Guaita, M., Vaudano, E., and Di Stefano, R. (2000). Influence of oxygen on the evolution of phenolic compounds during red wine aging. Ind. Bevande 29, 630-640. 

Salmon, J. M., Fornairon-Bonnefond, C., Mazauric, J. P., and Moutounet, M. (2000). Oxygen consumption by wine lees Impact on lees integrity during wine ageing. Food Chem. 71, 519-528. 

Wildenradt, H. L. and Singleton, V. L. (1974). Production of aldehydes as a result of oxidation of polyphenolic compounds and its relation to wine aging. Am.. Enol. Viticult. 25, 119-126. 

Bacteriological Stability. The bacteriological stability provided by malo-lactic fermentation is its most important attribute. Wines aged before bottling (and which are susceptible to the fermentation) will nearly always be fermented during the first or second year. With proper post-fermentation treatment, these wines can be safely bottled without fear of further bacterial attack. We have seen no instances where a second bacterial fermentation has occurred once the malo-lactic fermentation was completed unless additions had been made to the wines or they had been blended. 

Formaldehyde analysis has been used to detect and measure oak extract in wines aged in wood cooperage and to correlate the amount of extract with the aging effect (27). Tannins and phenols of oak (and redwood and cork) are predominantly nonflavonoid-hydrolyzable tannins (Table XI), and they add to the otherwise relatively low and... 

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