Barrel on the ...TABLE 8.9 Influence of a Delay in the Third Racking on the Ethylphenol Conten...TABLE 8.10 Influence of Aging Conditions and Sulfiting Method (Burning Sulfur...TABLE 8.11 Perception Thresholds in Dry White Wine of the Main Compounds Invo...TABLE 8.12 Assay of Chlorophenols and Chloroanisoles in Wines That Have Never...TABLE 8.13 Demonstration of the Dual Contamination of a Red Wine by the Atmos...TABLE 8.14 “Light” Sulfur Compounds Responsible for Reduction OdorsTABLE 8.15 “Heavy” Sulfur Compounds Responsible for Reduction OdorsTABLE 8.16 Impact of Barrel Aging Conditions on the Concentration of Volatile...TABLE 8.17 Impact of Aging Conditions (Six Months) on Sotolon and 2‐Aminoacet...TABLE 8.18 Example of Sotolon, Methional, and Phenylacetaldehdye Concentratio...TABLE 8.19 Glutathione Content (Milligram per Liter) of Sauvignon Blanc Wines...TABLE 8.20 Yellow Color Measurements as Well as 3‐Sulfanylhexanol (3‐SH) and ...TABLE 8.21 Examples of 3‐Methyl‐2,4‐Nonanedione (MND) Contents Found in Some ...TABLE 8.22 Olfactory Characteristics of Volatile Compounds Identified in Grap...TABLE 8.23 Geosmin Content of Red and White Wines from Several Wine‐Growing R...TABLE 8.24 Distribution of Isolates of B. cinerea and Several Species of Peni...TABLE 8.25 Examples of Complexes of B. cinerea and Penicillium Species in Clu...9 Chapter 9TABLE 9.1 Classification of Dispersed Systems
10 Chapter 10TABLE 10.1 The Main Treatments Available for Clarifying and Stabilizing WinesTABLE 10.2 Surface Charge Densities (d) of Particles from Several Samples of ...TABLE 10.3 Surface Charge Densities (d) at pH 3.5 of Phenolic Fractions Extra...TABLE 10.4 Influence of the Quantity and Type of Gelatin on the Elimination o...TABLE 10.5 Phenolic Composition of Some Commercial Enological TanninsTABLE 10.6 Summary of Products Used to Clarify WineTABLE 10.7 Influence of the Type of Fixed Ions on the Specific Swelling Volum...TABLE 10.8 Quantities of Silica Sol, Gelatin, and Isinglass Appropriate for D...TABLE 10.9 Effect of Various Treatments on the Phenol Content of a White Wine...
11 Chapter 11TABLE 11.1 Correspondence Between Turbidity Measurements (NTU) and AppearanceTABLE 11.2 Characteristics of a White Wine After Filtration on Three Diatomac...TABLE 11.3 Precoat Filtration: Quantity and Quality of Filter Aids Required t...TABLE 11.4 Filter Aids in a Plate‐and‐Frame Filter (Paetzold, 1993)TABLE 11.5 Flow Rates and Filter Aid Consumption for Various Rotary Vacuum Fi...TABLE 11.6 Contamination of a Sweet White Wine During Storage, After Diatomac...TABLE 11.7 Successive Stages in the Clarification of a Sweet White Wine Until...TABLE 11.8 Filtration Trial to Find the Best Type of Filter Pad for Clarifyin...TABLE 11.9 Impact of Filter Sterilization on Filtration Quality (Serrano, 198...TABLE 11.10 Characteristics of Pall Membranes (Gautier, 1984)TABLE 11.11 Filtering a Red Wine on Prefilter Cartridge and Membrane (Serrano...TABLE 11.12 Application of Various Filtration Techniques to a White Wine Afte...TABLE 11.13 Effects of Different Types of Filtration on the Chemical Composit...TABLE 11.14 Effects of Different Types of Filtration on the Chemical Composit...
12 Chapter 12TABLE 12.1 Characteristics of Wine Treated with Hydrogen and Sodium Cation Ex...TABLE 12.2 Comparison of Different Ion Exchange Regeneration Methods (Ribérea...TABLE 12.3 Changes in Analysis Parameters of a Red Wine According to the Rate...
13 Chapter 13TABLE 13.1 Effect of Oxygen Content on the Oxidation–Reduction Potential of a...TABLE 13.2 Influence of Iron (8 mg/l of FeII) and Copper (2 mg/l of Cu) on th...TABLE 13.3 Influence of the Main Components of Wine on the Oxygen Consumption...TABLE 13.4 Influence of the Container on the Oxidation–Reduction Status of a ...TABLE 13.5 Estimated Quantities of Oxygen Absorbed During Maceration (Results...TABLE 13.6 Overall Estimate of the Quantities of Oxygen Dissolved via Aeratio...TABLE 13.7 Quantity of Oxygen Likely to be Added by Microbubbling During the ...TABLE 13.8 Color Changes in Red Wine Depending on Aeration Conditions (Ribére...TABLE 13.9 Different Forms of Anthocyanins as a Function of Aging Conditions ...TABLE 13.10 Changes in the Phenol Content of a Madiran Wine After Five Months...TABLE 13.11 Changes in the Phenol Composition of a Red Wine (Merlot) After Si...TABLE 13.12 Effect of Aeration and Temperature on Changes in the Color of Mer...TABLE 13.13 Evolution of the 3–Sulfanylhexanol Concentration After Alcoholic ...TABLE 13.14 Evolution of 3‐Sulfanylhexanol Concentrations (3‐SH) During Barre...TABLE 13.15 Incidence of the Dissolved Oxygen Assay and the Presence of Lees ...TABLE 13.16 Evolution of 3‐Sulfanylhexanol Concentrations (3‐SH) According to...TABLE 13.17 Evolution of 3‐Sulfanylhexanol Concentration and Dissolved O2 Con...TABLE 13.18 Free Sulfur Dioxide Concentration in Various Red Wines and the Ev...TABLE 13.19 Changes in the Phenol Content of a Bordeaux Wine (1998) Stored fo...TABLE 13.20 Oxygen Dissolved During Various Operations Involved in the Aging ...TABLE 13.21 Measuring the Porosity Characteristics of Oak Samples (Porosity E...TABLE 13.22 Influence of Geographical Origin on the Composition of French Oak...TABLE 13.23 Variations in Volatile and Fixed Compounds According to the Botan...TABLE 13.24 Impact of Accelerated Artificial Seasoning on the Aroma and Polyp...TABLE 13.25 Impact of Toasting Intensity on the Polyphenols Extractable from ...TABLE 13.26 Impact of Toasting Intensity on the Formation of Furan AldehydesaTABLE 13.27 Impact of Toasting on the Formation of Volatile Phenolsa (Chatonn...TABLE 13.28 Impact of Toasting Intensity on the Formation of Phenol AldehydesTABLE 13.29 Impact of Toasting Intensity on the Formation ofβ‐Methyl‐γ...TABLE 13.30 Volatile Compounds Extracted from Oak in Different Formsa by Two ...TABLE 13.31 Acetic Acid, Ethyl Acetate, and Ethylphenol Contents of a Red Win...
List of Illustrations
1 Chapter 1FIGURE 1.1 Oxidation–reduction equilibrium of ascorbic acid.FIGURE 1.2 Biosynthesis of oxaloacetic acid from phosphophenolpyruvic acid....FIGURE 1.3 Comparison of the titration curves of a must and the correspondin...FIGURE 1.4 Determining the buffer capacity β from the titration curves ...FIGURE 1.5 Diagram of interactions between amino acids and organic acids tha...FIGURE 1.6 Variations in the buffer capacity of an aqueous solution of tarta...FIGURE 1.7 Variations in the buffer capacity of an aqueous solution of malic...FIGURE 1.8 Hypothetical structure of interactions between tartaric acid and ...FIGURE 1.9 Formation of insoluble calcium tartromalate when calcium tartrate...FIGURE 1.10 Structure of (a) potassium calcium double tartrate and (b) calci...FIGURE 1.11 Determination of the exponential solubility (A) and supersolubil...FIGURE 1.12 Repetitive bubble formation on a microcavity in a tartrate micro...FIGURE 1.13 Diagram illustrating the importance of the diffusion speed of KH...FIGURE 1.14 Experimental determination of the saturation temperature of a wi...FIGURE 1.15 Determining the saturation temperature of a wine according to th...FIGURE 1.16 Crystallization kinetics of potassium bitartrate analyzed by mea...FIGURE 1.17 Schematic diagram of a continuous cold stabilization system: 1, ...FIGURE 1.18 Polyesterification reaction involved in the formation of metatar...FIGURE 1.19 Impurities in metatartaric acid.FIGURE 1.20 Hydrolysis rate of two grades of metatartaric acid in 2% solutio...
