micro-oxygenation in contemporary winemaking - Cape Wine ...

More documents

Recommendations

Info

6.2 IMPORTANT PHENOLIC REACTIONS OCCURING DURING WINEMAKING AND AGEING ..................446.2.1 Overview.........................................................................................................................................446.2.2 Phenolic Oxidation Reactions .........................................................................................................466.2.3 Direct Condensation Reactions between Anthocyanins and Tannins.............................................486.2.4 Aldehyde-Mediated Condensation Reactions between Anthocyanins and Tannins .......................506.2.5 Cyclo-addition Reactions Leading to the Formation of Pyranoanthocyanins..................................526.3 THE ANALYSIS OF PHENOLIC COMPOUNDS IN WINE..........................................................................54CHAPTER 7: SCIENTIFIC EVALUATIONS OF MICRO-OXYGENATION..................................................................567.1 SEARCH STRATEGY AND IDENTIFIED STUDIES ...................................................................................567.2 EVALUATION OF IDENTIFIED STUDIES ..................................................................................................587.3 DESCRIPTION OF IDENTIFIED STUDIES ................................................................................................607.4 KEY FINDINGS OF IDENTIFIED STUDIES................................................................................................637.4.1 Impact on Colour.............................................................................................................................637.4.2 Impact on Phenolic Composition ....................................................................................................637.4.3 Impact on Aroma Compounds ........................................................................................................647.4.4 Impact on Wine Anti-oxidant Activity...............................................................................................647.4.5 Impact on Microbiological Growth...................................................................................................657.4.6 Impact on Sensory Assessment .....................................................................................................65PART IV: CONCLUSION...........................................................................................................................................68CHAPTER 8: CONCLUSION AND RECOMMENDATIONS .......................................................................................69REFERENCES............................................................................................................................................................70v
LIST OF TABLESTable 1: Vinovation/OenoDev - Goals of Micro-oxygenation ......................................................................................10Table 2: Identified Risks of Micro-oxygenation............................................................................................................13Table 3: Potential Applications of Micro-oxygenation (MOX) ......................................................................................17Table 4: Micro-oxygenation Equipment from Major Suppliers.....................................................................................21Table 5: Micro-oxygenation Treatment according to T:A Ratio ...................................................................................26Table 6: Typical Micro-oxygenation Doses .................................................................................................................29Table 7: Vinovation: Classification of Wines ...............................................................................................................30Table 8: Vinovation: Oxygen Dose for Different Wine Types......................................................................................30Table 9: Monitoring of Micro-oxygenation ...................................................................................................................31Table 10: Concentration and Composition of Phenolic Compounds in Wine..............................................................36Table 11: Non-Flavonoid Phenols...............................................................................................................................37Table 12: Flavonoid Phenols.......................................................................................................................................39Table 13: Distribution of Anthocyanin Forms at Different pH Levels...........................................................................40Table 14: Common Tests for the Analysis of Phenolic Compounds in Wine ..............................................................55Table 15: Search Strategy to identify Scientific Micro-oxygenation Studies................................................................57Table 16: Identified Scientific Studies Evaluating Micro-oxygenation .........................................................................58Table 17: Important Criteria in Evaluating Scientific Micro-oxygenation Studies ........................................................59Table 18: Summary of Key Scientific Studies on Micro-oxygenation ..........................................................................61Table 19: Summary of Results from Key Scientific Studies on Micro-oxygenation.....................................................66LIST OF FIGURESFigure 1: Basic Components of a Micro-oxygenation Setup .......................................................................................20Figure 2: Commercial Micro-oxygenation Equipment .................................................................................................21Figure 3: Vinovation / OenoDev Phases of Micro-oxygenation...................................................................................24Figure 4: Representation of Benzene and Phenol ......................................................................................................35Figure 5: Diphenols and Polyphenols .........................................................................................................................35Figure 6: Categorisation of Wine Phenolic Compounds..............................................................................................36Figure 7: Flavonoid Ring Structure .............................................................................................................................38Figure 8: Anthocyanins and Anthocyanidins ...............................................................................................................40Figure 9: Colour Changes of Anthocyanins with pH and SO 2 Binding ........................................................................41Figure 10: Grape Tannins ...........................................................................................................................................43Figure 11: Phenol Acid-Base Reactions......................................................................................................................44Figure 12: Summary of Key Phenolic Reactions.........................................................................................................45Figure 13: Basic Redox Reaction................................................................................................................................46Figure 14: Phenolic Oxidation Reactions ....................................................................................................................46Figure 15: Coupled Chemical Oxidation of Phenolic Compounds...............................................................................47Figure 16: Direct A-T Condensation Reaction.............................................................................................................49Figure 17: Direct T-A Condensation Reaction.............................................................................................................50Figure 18: Acetaldehyde-induced Anthocyanin-Tannin Condensation........................................................................51Figure 19: Reactions Producing Pyranoanthocyanins ................................................................................................53vi
Page 4: ACKNOWLEDGEMENTSI must acknowledge
Page 9 and 10: Micro-oxygenation in Contemporary W
Page 56 and 57:
Micro-oxygenation in Contemporary W
Page 58 and 59:
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Page 68 and 69:
Page 70 and 71:
Table 18: Summary of Key Scientific
Page 72 and 73:
Page 74 and 75:
Page 76 and 77:
Page 78 and 79:
Page 80 and 81:
Page 82 and 83:
Page 84 and 85:
Page 86:
show all

micro-oxygenation in contemporary winemaking - Cape Wine ...

Create successful ePaper yourself

Delete template?

Save as template?