Concepts in Wine Chemistry

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THIRD EDITION Concepts IN Wine Chemistry YAIR MARGALIT, Ph.D. The Wine Appreciation Guild San Francisco Contents Introduction ix I. Must and Wine Composition 1 A. General Background 3 B. Sugars 5 C. Acids 11 D. Alcohols 22 E. Aldehydes and Ketones 30 F. Esters 32 G. Nitrogen Compounds 34 H. Phenols 43 I. Inorganic Constituents 52 References 55 n. Fermentation 61 A. General View 63 B. Chemistry of Fermentation 64 C. Factors Affecting Fermentation 68 D. Stuck Fermentation 77 E. Heat of Fermentation 84 F. Malolactic Fermentation 89 G. Carbonic Maceration 98 References 99 v III. Phenolic Compounds 105 A. Wine Phenolic Background 107 B. Tannins 120 C. Red Wine Color 123 D. Extraction of Phenolic Compounds from Grapes 139 References 143 IV. Aroma and Flavor 149 A. Taste 151 B. Floral Aroma 179 C. Vegetative Aroma 189 D. Fruity Aroma 194 E. Bitterness and Astringency 195 F. Specific Flavors 201 References 214 V. Oxidation and Wine Aging 223 A. General Aspects of Wine Oxidation 225 B. Phenolic Oxidation 227 C. Browning of White Wines 232 D. Wine Aging 238 References 253 VI. Oak Products 257 A. Cooperage 259 B. Barrel Aging 274 C. Cork 291 References 305 vi VH. Sulfur Dioxide 313 A. Sulfur-Dioxide as Food Products Preservative 315 B. Sulfur-Dioxide Uses in Wine 326 References 337 Vm. Cellar Processes 341 A. Fining 343 B. Stabilization 352 C. Acidity Adjustment 364 D. Wine Preservatives 372 References 382 IX. Wine Faults 387 A. Chemical Faults 389 B. Microbiological Faults 395 C. Summary ofFaults 402 References 409 X. Wine and Health 413 A. General View 415 B. Biogenic Amines 421 C. Red Wine Headache 423 D. Ethyl-Carbamate 424 E. Lead in Wine 427 F. Dealcoholized Wine 431 G. Organic Wines 433 References 457 vii XI. Legal Aspects 445 A. Wine Laws 447 B. Wine Additives 455 C. Wine and Driving 458 References XH. Wine Chemistry of "Old Times" 459 A. General Concepts of Wine 461 B. Fermentation and Winemaking Practice 463 C. Chemistry and Wine Quality 474 D. Aroma and Flavor 479 E. Wine Faults.. 482 F. Fraud, Illegal Matters, and "Special Techniques" 488 G. Wine Critics 494 H. Wine and Medicine 497 I. Taxes, Politics, Law and Trade 501 J. Wine and Food, Culture and Society 504 References 509 Epilogue Index viii.

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JUNE 17–20, 2019 Napa Valley Marriott Hotel Technical Abstracts Napa, California USA 70 YEARS th NATIONAL Science: A Platform 70 for Progress CONFERENCE ASEV AMERICAN SOCIETY FOR ENOLOGY AND VITICULTURE 70 Technical Abstracts YEARS Oral Presentation Abstracts Wednesday, June 19 Enology—Phenolic Extraction ......................................................................................................................48–50 Viticulture—Impact of Red Blotch on Grape and Wine Composition ............................................ 51–54 Science: A Platform A Platform Science: Progress for Enology—Microbiology of Wine .................................................................................................................. 54–56 Viticulture—Managing Pests and Weeds ..................................................................................................57–59 Enology—Wine Chemistry: Oxidations and Aging .................................................................................59-61 Viticulture—Fruit Composition and Yield ..................................................................................................61-63 Thursday, June 20 Enology—Wine Macromolecules ........................................................................................................................ 64 Viticulture—Crop Load Management .........................................................................................................65-66 Enology—Wine Stability ................................................................................................................................
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Phenolic Compounds As Markers of Wine Quality and Authenticity
foods Review Phenolic Compounds as Markers of Wine Quality and Authenticity Vakare˙ Merkyte˙ 1,2 , Edoardo Longo 1,2,* , Giulia Windisch 1,2 and Emanuele Boselli 1,2 1 Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; [email protected] (V.M.); [email protected] (G.W.); [email protected] (E.B.) 2 Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy * Correspondence: [email protected]; Tel.: +39-0471-017691 Received: 29 October 2020; Accepted: 28 November 2020; Published: 1 December 2020 Abstract: Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V.
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1 Water and Ethanol 1.1 Introduction From a macroscopic perspective, wine is a mildly acidic hydroethanolic solution. As shown in Table 1.1, water and ethanol represent ~97% w/w of dry table wines. Ethanol is the major bioactive compound in wine and its presence renders wine and other alcoholic beverages inhospitable to microbial pathogens. Understanding the physiochemical properties of wine will first require a review of the basic properties of water and water–ethanol mixtures. More thorough discussions of the unique properties of water, including those specific to the food chemistry, can be found elsewhere [1]. 1.2 Chemical and physical properties of water Water is a hydride of oxygen, but has unique properties compared to other hydrides of elements nearby on the periodic table, as shown in Table 1.2. For example, the boiling point of water (100 °C) is far above that of hydrides of adjacent elements on the periodic table: HF (19.5 °C), H2S (–60 °C), and NH3 (–33 °C). Thus, water exists as a liquid at room temperature, while the other hydrides exist as gases. Similarly, water also has a higher heat of vaporization, heat capacity, and freezing point than would be expected as compared to nearby hydrides. The unique properties of water are largely due to its ability to engage in intermolecular hydrogen (H) bond- ing, which results in stronger molecule‐to‐molecule interactions than in related compounds. ●● Oxygen is more electronegativeCOPYRIGHTED than hydrogen and an O–H MATERIALbond is more polarized than N–H or S–H. ●● The geometry and symmetry of an H2O molecule allows for four concurrent H bonds per water molecule.
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Ab-Initio Calculation of the Rates of the Reactions Between Volatile Organic Compounds in Wine and Cations for Mass Spectrometry
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