Wine Chemistry and Biochemistry

296 M.S. P ́erez-Coello and M.C. D ́ıaz-Maroto stabilizing reactions that affect wine colour and clarity, structural changes in ...

8C Volatile Compounds and Wine Aging 297 Cellulose, hemicellulose, and lignin are insoluble substances, but some of their monome ...

298 M.S. P ́erez-Coello and M.C. D ́ıaz-Maroto The volatile composition of each barrel depends on its origin (species, geo- grap ...

8C Volatile Compounds and Wine Aging 299 In terms of its volatile composition, Spanish oak is comparable to French oak of the sa ...

300 M.S. P ́erez-Coello and M.C. D ́ıaz-Maroto toasting brings about an increase in the volatile phenols (vanillin, syringaldehy ...

8C Volatile Compounds and Wine Aging 301 Chardonnay wines in contact with Hungarian and Russian oak wood with low oak lactone co ...

302 M.S. P ́erez-Coello and M.C. D ́ıaz-Maroto Ta b l e 8 C. 1 Odour descriptors obtained by gas chromatography-sniffing of diff ...

8C Volatile Compounds and Wine Aging 303 Wine control Wine macerated with toasted Hungarian oak chips Wine macerated with toaste ...

304 M.S. P ́erez-Coello and M.C. D ́ıaz-Maroto Once the oak components have been extracted, they undergo a series of micro- biol ...

8C Volatile Compounds and Wine Aging 305 ethylphenols, mainly 4-ethylphenol and 4-ethylguaiacol, from the hydroxycinnamic acid d ...

306 M.S. P ́erez-Coello and M.C. D ́ıaz-Maroto formation of their corresponding alcohols and ethyl esters. On the other hand, oa ...

8C Volatile Compounds and Wine Aging 307 The type of oak wood used is also important, since the volatiles released by different ...

308 M.S. P ́erez-Coello and M.C. D ́ıaz-Maroto Anc ́ın, C., Garde, T., Torrea, D., & Jim ́enez, N. (2004). Extraction of vol ...

8C Volatile Compounds and Wine Aging 309 Doussot, F., de Jeso, B., Quideau, S., & Pardon, P. (2002). Extractives content in ...

310 M.S. P ́erez-Coello and M.C. D ́ıaz-Maroto Jarauta, I., Cacho, J., & Ferreira, V. (2005). Concurrent phenomena contribut ...

8C Volatile Compounds and Wine Aging 311 Prida, A., & Puech, J. L. (2006). Influence of geographical origin and botanical sp ...

Chapter 8D Yeasts and Wine Flavour Maurizio Ugliano and Paul A. Henschke Contents 8D.1 Introduction...................... ...... ...

314 M. Ugliano and P.A. Henschke 8D.1 Introduction Vinification is a complex process involving interactions between microbes and ...

8D Yeasts and Wine Flavour 315 The term ‘flavour’ will be used in its broadest sense to incorporate aroma, taste, and mouth-feel ...

316 M. Ugliano and P.A. Henschke Ta b l e 8 D. 1Role of yeast in the formation of the main sensorially-active compounds in wine ...