publication . Conference object . Research . 2007

The influence of pH and late microoxygenation on sourness, bitterness and astringency of red wine

Müller, Katrina; Picou, Erick; Souquet, Jean Marc; Moutounet, Michel; Cheynier, Veronique; Samson, Alain;
Open Access English
  • Published: 25 Jun 2007
  • Publisher: HAL CCSD
  • Country: France
Abstract
Introduction : In Mediterranean regions, pH values are often considered too high and acidification by addition of tartaric acid is often used. A decrease in pH allows better control of wine oxidation, physico– chemical stability, microbiological development, SO2 additions (1), and affects its sensory characteristics. Correction of pH by acidification is difficult to obtain with random results up to date, principally because high levels of pH are normally related to high levels of potassium ions (K+) and not only to organic acid contents. To decrease K+ contents and consequently pH, an electromembrane process with bipolar membranes has been recently tested in win...
Subjects
Medical Subject Headings: food and beverages
free text keywords: MICRO-OXYGENATION, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV]Life Sciences [q-bio], perception sensorielle, astringence, vin, vin rouge, analyse sensorielle, oenologie, pH

Literature Cited (1)Ribereau-Gayon P., Glories, Y., Maujean A. and Dubourdieu, D. 1998. DUNOD, Paris. 519p.

(2)Moutounet M. 2007. Personal communication.

(3)Noble,A.C. 1994. Physiol. Behav. 56(6):1251-1255.

(4)Fischer, U. and Noble, A.C. 1994. Am. J. Enol. Vitic., 45:1: 6-10.

(5)Demiglio, P.; Reynolds, A. and Pickering, .J. 2002. Am. J. Enol. Vitic 53: 235A-239A (6)Lesschaeve, I. and Noble, A.C. 2005. Am. J. Clinical Nutr. 81:1: 330S-335S (7)Smith, A.K and Noble, A.C. 1998. Food Qual. Pref. 9(3): 139-144.

(8)Peleg, H., Gacon, K., Schlich, P. and Noble, A.C. 1999. J Sci Food Agric 79:1123-1128 (9)Corrigan, C.J. and Lawless, H.T. Chem. Senses 20:593-600.

(10)Sowalsky, R.A. and Noble, A.C. 1998. Chem. Senses 23(3):343-349 (11)Peleg, H, Bodine, K.K.and Noble, A.C. 1998. Chemical Senses 23: 371-378.

(12)Kallithraka, S., Bakker, J., and Clifford, M.N.. 1997. J. Food Sci. 62 (2), 416-420.

(13)Lawless, H.T., Horne, J. and Giasi, P.1996. Chem. Senses 21: 397-403 (14)Guinard, J-X, Pangborn R. M. and Lewis M. J. 1986b. J. Sci. Food Agric; 37:811-817.

(15)Zamora, F. 2003. Ed. Mundi-Prensa, Madrid, Spain. 225 p.

(16)Moutounet, M. ; Ducouneau, P ; Chassin, M. and Lemaire, T. 1996. Oenologie 95 : 5e Symposium International d' Oenologie. p. 411-414.

(17)Atanasova, V. D. 2003. Thèse Sciences des aliments, Sciences et procédé biologiques et industriels, Montpellier I, ENSAM, 263 p.

(18)Kennedy, J.A. and Jones, G. 2001. J. Agric. Food Chem.. 49:1740-1746 (19)Macfie, H.J. and Bratchell, N. 1989. J. Sensory Studies 4:129-148.

(20) Salas, E. 2005. Thèse Sciences des aliments, Sciences et procédé biologiques et industriels, Montpellier I, ENSAM, 96 p.

Any information missing or wrong?Report an Issue