The Experts below are selected from a list of 362787 Experts worldwide ranked by ideXlab platform
Pierre-louis Teissedre - One of the best experts on this subject based on the ideXlab platform.
-
Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in Oak barrels or in stainless steel tanks with Oak chips
Analytical and Bioanalytical Chemistry, 2011Co-Authors: Michael Jourdes, Stéphane Quideau, Cedric Saucier, Julien Michel, Pierre-louis TeissedreAbstract:The C-glucosidic ellagitannins are found in wine as a result of its aging in Oak barrels or in stainless steel tanks with Oak chips. Once dissolved in this slightly acidic solution, the C-glucosidic ellagitannins vescalagin can react with nucleophilic entities present in red wine, such as ethanol, catechin, and epicatechin, to generate condensed hybrid products such as the β-1-O-ethylvescalagin and the flavano-ellagitannins (acutissimin A/B and epiacutissimin A/B), respectively. During this study, we first monitored the extraction kinetic and the evolution of the eight major Oak-derived C-glucosidic ellagitannins in red wines aged in Oak barrels or in stainless steel tank with Oak chips. Their extraction rates appeared to be faster during red wine aging in stainless steel tanks with Oak chips. However, their overall concentrations in wines were found higher in the wine aged in barrels. The formation rates of the vescalagin-coupled derivatives were also estimated for the first time under both red wine aging conditions (i.e., Oak barrels or stainless steel tanks with Oak chips). As observed for the Oak-native C-glucosidic ellagitannins, the concentrations of these vescalagin derivatives were higher in the red wine aged in Oak barrels than in stainless steel tanks with Oak chips. Despite these differences, their relative composition was similar under both red wine aging conditions. Finally, the impact of the Oak chips size and toasting level on the C-glucosidic ellagitannins concentration in wine was also investigated.
-
Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in Oak barrels or in stainless steel tanks with Oak chips
Analytical and Bioanalytical Chemistry, 2011Co-Authors: Michael Jourdes, Stéphane Quideau, Cedric Saucier, Julie Michel, Pierre-louis TeissedreAbstract:The C-glucosidic ellagitannins are found in wine as a result of its aging in Oak barrels or in stainless steel tanks with Oak chips. Once dissolved in this slightly acidic solution, the C-glucosidic ellagitannins vescalagin can react with nucleophilic entities present in red wine, such as ethanol, catechin, and epicatechin, to generate condensed hybrid products such as the beta-1-O-ethylvescalagin and the flavano-ellagitannins (acutissimin A/B and epiacutissimin A/B), respectively. During this study, we first monitored the extraction kinetic and the evolution of the eight major Oak-derived C-glucosidic ellagitannins in red wines aged in Oak barrels or in stainless steel tank with Oak chips. Their extraction rates appeared to be faster during red wine aging in stainless steel tanks with Oak chips. However, their overall concentrations in wines were found higher in the wine aged in barrels. The formation rates of the vescalagin-coupled derivatives were also estimated for the first time under both red wine aging conditions (i.e., Oak barrels or stainless steel tanks with Oak chips). As observed for the Oak-native C-glucosidic ellagitannins, the concentrations of these vescalagin derivatives were higher in the red wine aged in Oak barrels than in stainless steel tanks with Oak chips. Despite these differences, their relative composition was similar under both red wine aging conditions. Finally, the impact of the Oak chips size and toasting level on the C-glucosidic ellagitannins concentration in wine was also investigated.
Michael Jourdes - One of the best experts on this subject based on the ideXlab platform.
-
Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in Oak barrels or in stainless steel tanks with Oak chips
Analytical and Bioanalytical Chemistry, 2011Co-Authors: Michael Jourdes, Stéphane Quideau, Cedric Saucier, Julien Michel, Pierre-louis TeissedreAbstract:The C-glucosidic ellagitannins are found in wine as a result of its aging in Oak barrels or in stainless steel tanks with Oak chips. Once dissolved in this slightly acidic solution, the C-glucosidic ellagitannins vescalagin can react with nucleophilic entities present in red wine, such as ethanol, catechin, and epicatechin, to generate condensed hybrid products such as the β-1-O-ethylvescalagin and the flavano-ellagitannins (acutissimin A/B and epiacutissimin A/B), respectively. During this study, we first monitored the extraction kinetic and the evolution of the eight major Oak-derived C-glucosidic ellagitannins in red wines aged in Oak barrels or in stainless steel tank with Oak chips. Their extraction rates appeared to be faster during red wine aging in stainless steel tanks with Oak chips. However, their overall concentrations in wines were found higher in the wine aged in barrels. The formation rates of the vescalagin-coupled derivatives were also estimated for the first time under both red wine aging conditions (i.e., Oak barrels or stainless steel tanks with Oak chips). As observed for the Oak-native C-glucosidic ellagitannins, the concentrations of these vescalagin derivatives were higher in the red wine aged in Oak barrels than in stainless steel tanks with Oak chips. Despite these differences, their relative composition was similar under both red wine aging conditions. Finally, the impact of the Oak chips size and toasting level on the C-glucosidic ellagitannins concentration in wine was also investigated.
-
Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in Oak barrels or in stainless steel tanks with Oak chips
Analytical and Bioanalytical Chemistry, 2011Co-Authors: Michael Jourdes, Stéphane Quideau, Cedric Saucier, Julie Michel, Pierre-louis TeissedreAbstract:The C-glucosidic ellagitannins are found in wine as a result of its aging in Oak barrels or in stainless steel tanks with Oak chips. Once dissolved in this slightly acidic solution, the C-glucosidic ellagitannins vescalagin can react with nucleophilic entities present in red wine, such as ethanol, catechin, and epicatechin, to generate condensed hybrid products such as the beta-1-O-ethylvescalagin and the flavano-ellagitannins (acutissimin A/B and epiacutissimin A/B), respectively. During this study, we first monitored the extraction kinetic and the evolution of the eight major Oak-derived C-glucosidic ellagitannins in red wines aged in Oak barrels or in stainless steel tank with Oak chips. Their extraction rates appeared to be faster during red wine aging in stainless steel tanks with Oak chips. However, their overall concentrations in wines were found higher in the wine aged in barrels. The formation rates of the vescalagin-coupled derivatives were also estimated for the first time under both red wine aging conditions (i.e., Oak barrels or stainless steel tanks with Oak chips). As observed for the Oak-native C-glucosidic ellagitannins, the concentrations of these vescalagin derivatives were higher in the red wine aged in Oak barrels than in stainless steel tanks with Oak chips. Despite these differences, their relative composition was similar under both red wine aging conditions. Finally, the impact of the Oak chips size and toasting level on the C-glucosidic ellagitannins concentration in wine was also investigated.
Stéphane Quideau - One of the best experts on this subject based on the ideXlab platform.
-
Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in Oak barrels or in stainless steel tanks with Oak chips
Analytical and Bioanalytical Chemistry, 2011Co-Authors: Michael Jourdes, Stéphane Quideau, Cedric Saucier, Julien Michel, Pierre-louis TeissedreAbstract:The C-glucosidic ellagitannins are found in wine as a result of its aging in Oak barrels or in stainless steel tanks with Oak chips. Once dissolved in this slightly acidic solution, the C-glucosidic ellagitannins vescalagin can react with nucleophilic entities present in red wine, such as ethanol, catechin, and epicatechin, to generate condensed hybrid products such as the β-1-O-ethylvescalagin and the flavano-ellagitannins (acutissimin A/B and epiacutissimin A/B), respectively. During this study, we first monitored the extraction kinetic and the evolution of the eight major Oak-derived C-glucosidic ellagitannins in red wines aged in Oak barrels or in stainless steel tank with Oak chips. Their extraction rates appeared to be faster during red wine aging in stainless steel tanks with Oak chips. However, their overall concentrations in wines were found higher in the wine aged in barrels. The formation rates of the vescalagin-coupled derivatives were also estimated for the first time under both red wine aging conditions (i.e., Oak barrels or stainless steel tanks with Oak chips). As observed for the Oak-native C-glucosidic ellagitannins, the concentrations of these vescalagin derivatives were higher in the red wine aged in Oak barrels than in stainless steel tanks with Oak chips. Despite these differences, their relative composition was similar under both red wine aging conditions. Finally, the impact of the Oak chips size and toasting level on the C-glucosidic ellagitannins concentration in wine was also investigated.
-
Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in Oak barrels or in stainless steel tanks with Oak chips
Analytical and Bioanalytical Chemistry, 2011Co-Authors: Michael Jourdes, Stéphane Quideau, Cedric Saucier, Julie Michel, Pierre-louis TeissedreAbstract:The C-glucosidic ellagitannins are found in wine as a result of its aging in Oak barrels or in stainless steel tanks with Oak chips. Once dissolved in this slightly acidic solution, the C-glucosidic ellagitannins vescalagin can react with nucleophilic entities present in red wine, such as ethanol, catechin, and epicatechin, to generate condensed hybrid products such as the beta-1-O-ethylvescalagin and the flavano-ellagitannins (acutissimin A/B and epiacutissimin A/B), respectively. During this study, we first monitored the extraction kinetic and the evolution of the eight major Oak-derived C-glucosidic ellagitannins in red wines aged in Oak barrels or in stainless steel tank with Oak chips. Their extraction rates appeared to be faster during red wine aging in stainless steel tanks with Oak chips. However, their overall concentrations in wines were found higher in the wine aged in barrels. The formation rates of the vescalagin-coupled derivatives were also estimated for the first time under both red wine aging conditions (i.e., Oak barrels or stainless steel tanks with Oak chips). As observed for the Oak-native C-glucosidic ellagitannins, the concentrations of these vescalagin derivatives were higher in the red wine aged in Oak barrels than in stainless steel tanks with Oak chips. Despite these differences, their relative composition was similar under both red wine aging conditions. Finally, the impact of the Oak chips size and toasting level on the C-glucosidic ellagitannins concentration in wine was also investigated.
Cedric Saucier - One of the best experts on this subject based on the ideXlab platform.
-
Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in Oak barrels or in stainless steel tanks with Oak chips
Analytical and Bioanalytical Chemistry, 2011Co-Authors: Michael Jourdes, Stéphane Quideau, Cedric Saucier, Julien Michel, Pierre-louis TeissedreAbstract:The C-glucosidic ellagitannins are found in wine as a result of its aging in Oak barrels or in stainless steel tanks with Oak chips. Once dissolved in this slightly acidic solution, the C-glucosidic ellagitannins vescalagin can react with nucleophilic entities present in red wine, such as ethanol, catechin, and epicatechin, to generate condensed hybrid products such as the β-1-O-ethylvescalagin and the flavano-ellagitannins (acutissimin A/B and epiacutissimin A/B), respectively. During this study, we first monitored the extraction kinetic and the evolution of the eight major Oak-derived C-glucosidic ellagitannins in red wines aged in Oak barrels or in stainless steel tank with Oak chips. Their extraction rates appeared to be faster during red wine aging in stainless steel tanks with Oak chips. However, their overall concentrations in wines were found higher in the wine aged in barrels. The formation rates of the vescalagin-coupled derivatives were also estimated for the first time under both red wine aging conditions (i.e., Oak barrels or stainless steel tanks with Oak chips). As observed for the Oak-native C-glucosidic ellagitannins, the concentrations of these vescalagin derivatives were higher in the red wine aged in Oak barrels than in stainless steel tanks with Oak chips. Despite these differences, their relative composition was similar under both red wine aging conditions. Finally, the impact of the Oak chips size and toasting level on the C-glucosidic ellagitannins concentration in wine was also investigated.
-
Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in Oak barrels or in stainless steel tanks with Oak chips
Analytical and Bioanalytical Chemistry, 2011Co-Authors: Michael Jourdes, Stéphane Quideau, Cedric Saucier, Julie Michel, Pierre-louis TeissedreAbstract:The C-glucosidic ellagitannins are found in wine as a result of its aging in Oak barrels or in stainless steel tanks with Oak chips. Once dissolved in this slightly acidic solution, the C-glucosidic ellagitannins vescalagin can react with nucleophilic entities present in red wine, such as ethanol, catechin, and epicatechin, to generate condensed hybrid products such as the beta-1-O-ethylvescalagin and the flavano-ellagitannins (acutissimin A/B and epiacutissimin A/B), respectively. During this study, we first monitored the extraction kinetic and the evolution of the eight major Oak-derived C-glucosidic ellagitannins in red wines aged in Oak barrels or in stainless steel tank with Oak chips. Their extraction rates appeared to be faster during red wine aging in stainless steel tanks with Oak chips. However, their overall concentrations in wines were found higher in the wine aged in barrels. The formation rates of the vescalagin-coupled derivatives were also estimated for the first time under both red wine aging conditions (i.e., Oak barrels or stainless steel tanks with Oak chips). As observed for the Oak-native C-glucosidic ellagitannins, the concentrations of these vescalagin derivatives were higher in the red wine aged in Oak barrels than in stainless steel tanks with Oak chips. Despite these differences, their relative composition was similar under both red wine aging conditions. Finally, the impact of the Oak chips size and toasting level on the C-glucosidic ellagitannins concentration in wine was also investigated.
M Gonzalez A Vinas - One of the best experts on this subject based on the ideXlab platform.
-
Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with Oak chips
Lwt - Food Science and Technology, 2014Co-Authors: E. G. García-carpintero, Eva Sánchez-palomo, M Gonzalez A VinasAbstract:Abstract The effect of wood, in the form of Oak chips, on the volatile composition of Bobal red wines caused by adding Oak chips at different stages of the fermentation process has been studied. Aroma compounds were isolated by solid phase extraction (SPE) for subsequent analysis by gas chromatography–mass spectrometry (GC/MS). Bobal control wine was produced according to traditional winemaking processes, without Oak chips. Oak chips were added to the rest of the wines at two dose levels (3 and 6 g/L) at different stages of the winemaking process: at one week during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Bobal wine. Wines fermented with Oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids and ethyl, hexyl and isoamyl acetates than the control wine. A similar, trend was observed for higher alcohols. Higher concentrations of benzene compounds, Oak lactones and furanic compounds were found in wines in contact with Oak chips during MLF followed by young Bobal Oak wines. These results reveal that the point of addition during the winemaking process and the dose level of Oak chips used have a significant effect on the volatile composition of Bobal red wines.
-
volatile composition of bobal red wines subjected to alcoholic malolactic fermentation with Oak chips
Lwt - Food Science and Technology, 2014Co-Authors: Gomez E Garciacarpintero, E Sanchezpalomo, M Gonzalez A VinasAbstract:Abstract The effect of wood, in the form of Oak chips, on the volatile composition of Bobal red wines caused by adding Oak chips at different stages of the fermentation process has been studied. Aroma compounds were isolated by solid phase extraction (SPE) for subsequent analysis by gas chromatography–mass spectrometry (GC/MS). Bobal control wine was produced according to traditional winemaking processes, without Oak chips. Oak chips were added to the rest of the wines at two dose levels (3 and 6 g/L) at different stages of the winemaking process: at one week during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Bobal wine. Wines fermented with Oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids and ethyl, hexyl and isoamyl acetates than the control wine. A similar, trend was observed for higher alcohols. Higher concentrations of benzene compounds, Oak lactones and furanic compounds were found in wines in contact with Oak chips during MLF followed by young Bobal Oak wines. These results reveal that the point of addition during the winemaking process and the dose level of Oak chips used have a significant effect on the volatile composition of Bobal red wines.