Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

2012 ◽  
Vol 134 (2) ◽  
pp. 851-863 ◽  
Author(s):  
E. Gómez García-Carpintero ◽  
M.A. Gómez Gallego ◽  
E. Sánchez-Palomo ◽  
M.A. González Viñas
Keyword(s):  
Malolactic Fermentation ◽  
Alternative Technique ◽  
Red Wines ◽  
Oak Chips

Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with oak chips

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 586-594 ◽  
Author(s):  
E. Gómez García-Carpintero ◽  
E. Sánchez-Palomo ◽  
M.A. González Viñas
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Volatile Composition ◽  
Oak Chips

scholarly journals The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines

2020 ◽  
Vol 10 ◽  
Author(s):  
Natália Manzatti Machado Alencar ◽  
Cinthia Baú Betim Cazarin ◽  
Luiz Cláudio Corrêa ◽  
Mário Roberto Maróstica Junior ◽  
Davi José Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Fermentation Process ◽  
Low Cost ◽  
Malolactic Fermentation ◽  
Quercus Alba ◽  
Red Wines ◽  
Oak Chips ◽  
Process Effects ◽  
Oak Barrels

The oak chip is an alternative to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process in phenolic compounds profile and antioxidant activity. The American (Quercus Alba) and/or French (Quercus Petreae) oak chips were added (4g L−1 doses) in the alcoholic fermentation and malolactic fermentation or solemnly in the malolactic fermentation. Results indicated that Syrah tropical wines presented higher levels (≥265,44 mg L−1) of phenolic compounds compared to wines fermented with oak chips (222,71–254,36 mg L−1). However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity for ORAC method. This study offers a practical application of oak chips in winemaking process as an alternative to produce quality young red wines with low cost to the wineries in places of oak barrels.

scholarly journals Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines

LWT ◽  
2021 ◽  
pp. 111777
Author(s):  
Aitor Balmaseda ◽  
Nicolas Rozès ◽  
Albert Bordons ◽  
Cristina Reguant
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Torulaspora Delbrueckii

Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation

2013 ◽  
Vol 29 (9) ◽  
pp. 1537-1549 ◽  
Author(s):  
Bárbara Mercedes Bravo-Ferrada ◽  
Axel Hollmann ◽  
Lucrecia Delfederico ◽  
Danay Valdés La Hens ◽  
Adriana Caballero ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Malolactic Fermentation ◽  
Starter Cultures ◽  
Red Wines ◽  
Selection Of

scholarly journals Results Concerning the Evolution of Bacterial Population during the Malolactic Fermentation

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Ionel POPESCU-MITROI ◽  
Marin GHEORGHIŢĂ ◽  
Felicia STOICA
Keyword(s):  
Bacterial Population ◽  
Alcoholic Fermentation ◽  
Malolactic Fermentation ◽  
Bacterial Density ◽  
Red Wines ◽  
Decline Phase ◽  
Population Evolution ◽  
Counting Methods ◽  
Direct Counting ◽  
Lactic Bacteria

During this experiment, the evolution of inner lactic bacteria microflora was monitored, during a spontaneous and conducted malolactic fermentation developed in the fall of the year 2006 at red wines obtained in Minis – Maderat wine yard. Thereby was monitored the bacterial population evolution, immediately after finishing the alcoholic fermentation (before developing the malolactic fermentation), through standard cultural method and through direct counting methods (counting with Thoma board and counting through Breed method). Results show that wines, at the end of alcoholic fermentation present bacterial loads between 102 and 104 cells/ml, after which in the exponential growing phase of the lactic bacteria registered at 5 days after sowing the selected malolactic bacteria, the bacterial density of wines to grow to 106 – 107 cells/ml, and at the end of malolactic fermentation, which matches the decline phase of lactic bacteria, the bacterial density of wines to get back to 105 cells/ml.

Sensory descriptive analysis of Bobal red wines treated with oak chips at different stages of winemaking

2011 ◽  
Vol 17 (3) ◽  
pp. 368-377 ◽  
Author(s):  
E.G. GARCÍA-CARPINTERO ◽  
M.A. GÓMEZ GALLEGO ◽  
E. SÁNCHEZ-PALOMO ◽  
M.A. GONZÁLEZ VIÑAS
Keyword(s):  
Descriptive Analysis ◽  
Red Wines ◽  
Oak Chips ◽  
Sensory Descriptive Analysis

Factors affecting the induction of malolactic fermentation in red wines withLeuconostoc oenos

1988 ◽  
Vol 64 (5) ◽  
pp. 421-428 ◽  
Author(s):  
D. Wibowo ◽  
G.H. Fleet ◽  
T.H. Lee ◽  
R.E. Eschenbruch
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Factors Affecting

Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines

2007 ◽  
Vol 103 (2) ◽  
pp. 572-581 ◽  
Author(s):  
Juan M. Alcaide-Hidalgo ◽  
M. Victoria Moreno-Arribas ◽  
Pedro J. Martín-Álvarez ◽  
M. Carmen Polo
Keyword(s):  
Malolactic Fermentation ◽  
Nitrogen Compounds ◽  
Red Wines
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