Wine Active Compounds 2011

CONTENTS

• I) Origin of wine active compounds and physicochemical interactions
  • Wine Metabolomics: How yeast and bacteria transform the grape metabolome
    Melané A. Vivier, Maret du Toit, Florian F.0 Bauer
  • Metabolomic Researches From Grape To Wine
    Hong-Seok Son, Jang-Eun Lee, Young-Shick Hong
  • NMR based metabolic monitoring of Greek white wines
    Katerina Kokkotou, Maria Zervou, Panagiotis Zoumpoulakis, Charalambos Fotakis, Panagiotis Moulos, Anna Tsantili-Kakoulidou, Maria Liouni
  • New insights in varietal thiols biogenesis in wine
    Aurélie Roland, Florine Cavelier, Rémi Schneider
  • Correlation patterns between satellite images of vineyards and chemical elements of wines
    Jorge R. Ducati, Fernando H. Pulgati, Rosemary Hoff, André Luis Silva Coutinho
  • Phenolic composition of syrah and carıgnan young red wınes from turkey
    Hasim Kelebek, Serkan Selli, Michael Jourdes, Pierre-Louis Teıssedre
  • 4-ethylcatechol in Italian wines, vinegars and spirits
    Roberto Larcher, Tiziana Nardin, Daniela Bertoldi, Christian Puecher, Giorgio Nicolini
  • Simple method for the analysis of organic acids, including ascorbic acid, in wine
    Maria A. Silva, Pierre-Louis Teissedre
  • Improving the quality of French wines (southwest): Chemical composition and antioxidant activity
    Yan Yvon, Jalloul Bouajila, Sylvie Cazaux, Olivier Yobregat, Eric Serrano, Jean-Pierre Souchard
  • Evolution of color and antioxidative properties of red wines
    Ovidiu Ti¸ta, Letitia Oprean, Ciprian Tu¸sa, Axenia Radulescu, Eniko Gaspar, Ecaterina Lengyel, Mihaela Ti¸ta, Cristina Ti¸ta
  • Stilbene concentrations in residues from wine production in Chile: Grape cane and pomace
    Antonieta Ruiz, Carola Vergara, Anika Damm, Andrea Wilkens, Tamara Gorena, Claudia Mardones, Peter Winterhalter, Dietrich von Baer
  • The variation of some chemical components of the grapes during growth and maturation
    Axenia Radulescu, Ovidiu Tita, Tusa Ciprian
  • Effect of Botrytis cinerea and esca on berries and wines phenolic composition of 2009 and 2010
    Isabelle Ky, Bénédicte Lorrain, Grégory Pasquier, Michael Jourdes, Marc Fermaud, Annie L’Hyvernai, Laurence Gény, Bernard Donèche, Pierre-Louis Teissedre
  • Changes of flavonol and hydroxycinnamate content during grape berry development in three grape cultivars
    Alessandra Ferrandino, Andrea Carra, Alessandro Grancini, Andrea Schubert
  • Specific quantification of Botrytis cinerea on grapes by qpcr.
    Sandrine Rousseaux, Camélia Filofteia Diguta, Stéphanie Weidmann, Nicolas Bretin, Béatrice Vincent, Michèle Guilloux-Benatier, Hervé Alexandre
  • Effect of high hydrostatic pressure on antioxidant activity, color, and anthocyanin content of red wine
    Mickael da C. Santos, Ana Rodrigues, Carlos Rodrigues, Natércia Teixeirac, Victor de Freitas, Jorge A. Saraiva, Cláudia Nunes, Manuel A. Coimbra
  • Effect of using Glutathione Enriched Inactive Dry Yeast preparation on the phenolic composition of rosé Garnacha wines during winemaking
    I. Andújar-Ortiz, M.A. Pozo-Bayón, I. Garrido, J. J. Rodríguez-Bencomo, P.J. Martín-Álvarez, B. Bartolomé, M.V. Moreno-Arribas
  • Research on the management of secondary alcoholic fermentation in sparkling wines
    Tus¸a Ciprian, Tit¸a Ovidiu, R˘adulescu Axenia
  • Contribution of different compounds related with yeast cell wall to the antioxidant activity of second fermentation lees
    Joan Josep Gallardo Chacón, Stefania Vichi, David Chassagne, Elvira Lopez Tamames, Susana buxaderas
  • Studies regarding the extraction methods of the lipids from the residual wine yeasts from the jidvei wine
    Eniko˝ Gaspar, Letit¸ia oprean, Ovidiu Tit¸a, Mihaela Tit¸a, Ecaterina Lengyel, Horia Olosutean
  • The influence of the growing environment on the fermentation dynamics of the wine yeasts
    Eniko˝ Gaspar, Letit¸ia oprean, Ovidiu Tit¸a, Mihaela Tit¸a, Ecaterina Lengyel, Cristina Tit¸a
  • Antioxidant activity evolution and their relation with individual anthocyanins extraction during the maceration process
    António M. Jordão, Ana Correia, Fernando Gonçalves
  • Influence of yeast strain, extended lees contact and juice composition on glutathione levels in wine
    Engela C. Kritzinger, Florian F. Bauer, Wessel J. du Toit
  • The sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae: Aninnovative tool for the winemaker
    Olivier Pillet, Anthony Silvano, Céline Raynal, Anne Ortiz-Julien
  • Effect of isolated fractions from glutathione-enriched-inactive dry yeast on the oxidation of wine terpenes
    J. J. Rodríguez-Bencomo, I. Andújar-Ortíz, M.V. Moreno-Arribas, M.A. Pozo-Bayón
  • Influence of technological operations on enzymatic activity in white vinification
    Ovidiu Tit¸a, Letitia Oprean, Ciprian Tus¸a, Axenia Radulescu, Eniko Gaspar, Ecaterina Lengyel, Mihaela Tit¸a, Cristina Tit¸a
  • Genetically modified wine yeast and risk assessment studies covering steps of the wine making process
    Manfred Grossmann, Heidi Schoeman, von Wallbrunn
  • Impact of Saccharomyce scerevisiae PlR1 extracellular proteasic activity on the grape juice proteins
    Buchra Younes, Clara Cilindre, Philippe Jeandet, Yann Vasserot
  • ß-glucosidase and esterase activities of commercial enzyme preparations used in winemaking
    Giovanna Fia, Caterina Dinnella, Iolanda Rosi
  • Influence of grape maturity and maceration length on wine polysaccharide composition of red wine
    Mariona Gil, Jennifer Tomé, Elena González, Nikolaos Kountoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, Fernando Zamora
  • Using Malolactic Fermentation to enhance fruity characters in red wine: Sensory and Chemistry
    Eveline Bartowsky, Peter Costello1 Sibylle Krieger-Weber, Andrew Markides, Leigh Francis and Brooke Travis
  • Effect of yeast/bacteriumco-inoculum on wine chemical and sensory profile
    Giovanna Giovani, Iolanda Rosi, Valentina Canuti, Francesca Viviani, Mario Bertuccioli
  • The polysaccharides of Oenococcus oeni: potents contributors to the improvement of wine quality during malolactic fermentation
    Maxime Bazin, William Froger, Patrick Lucas, Stéphanie Marchand, Gilles de Revel, Marguerite Dols-Lafargue
  • Role of lees in antioxidant activity of sparkling wines during long-term sur lie aging
    Mª Ángeles Aguilera-Curiel, Arnau Serra-Cayuela, Stefania Vichi, Susana Buxaderas, Elvira López-Tamames
  • Study of flocculation capacity of second fermentation lees and its relationships with surface composition and physicochemical properties
    Joan Josep Gallardo Chacón, Stefania Vichi, David Chassagne, Elvira Lopez Tamames, Susana Buxaderas
  • Assessment of the autolyisis status of lees during the ageing of cava sparkling wine
    Arnau Serra-Cayuela, Rebeca Tudela, Montserrat Riu-Aumatell, Susana Buxaderas, Elvira López-Tamames
  • Changes in polysaccharide composition of sparkling wine (Cava) during ageing with lees
    Jennifer Tomé, Mariona Gil, Elena González, Nikolaos Kountoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals and Fernando Zamora
  • Oak aroma precursors: synthesis, separation and characterization of phenolic-aldehydes glycosides
    Davide Slaghenaufi, Stephanie Marchand-Marion, Nathalie Mora-Soumille, Jean-Pierre Monti, Tristan Richard, Gilles de Revel
  • Influence of seasoning conditions of Quercus pyrenaica staves on the red wines aged with them
    María del Álamo-Sanza, Ignacio Nevares-Domínguez, Elia Abarquero-Valencia
  • Effect of oak barrel ageing on wine aroma: influence of geographical origin, toasting degree and barrel producer
    Inge Dirinck Isabelle Van Leuven Patrick Dirinck
  • Identification, amounts and kinetics of extraction of C-glucosidic ellagitannins during wine ageing in oak barrels or in stainless vats with oak chips
    Michaël Jourdes, Cédric Saucier, Stéphane Quideau, Pierre-Louis Teissedre
  • Phenolic contribution of wood and influence on the organoleptic perception of red wine
    Julien Michel, Michael Jourdes, Thomas Giordanengo, Nicolas Mourey, Pierre-Louis Teissedre
  • The role of oxygen in red wine aging with alternatives to barrel products made of Q. pyrenaica. Influence of the wood drying method
    Ignacio Nevares-Domínguez, María del Álamo-Sanza, Ana Chamarro-Dueña
  • The use of bentonite as fining product found to be a useful tool to reduce the amount of biogenic amines in wine
    Pascal Herr, Stephan S., Ulrich F.
  • ζ-Potential of yeast products which will be used as fining agents
    Nerea Iturmendi, Virginie Moine, Pierre-Louis Teissedre
  • Incidence of microoxygenation during wine aging on antioxidant activity and flavonoid profiles of red wines produced at industrial scale in Chile
    Carola Vergara, Claudia Mardones, Rodrigo Benavente, Dietrich von Baer
  • Does winemaking continue after bottling? The influence of wine preparation for bottling and oxygen exposure during aging on wine composition
    Elizabeth Waters, Maurizio Ugliano, Mariola Kwiatkowski, Martin Day, Belinda Bramley, Leigh Francis, Rainer Jung, Evdokia Dimkou, Jean-Baptiste Dieval, Olav Aagaard, Mai Nygaard, Stéphane Vidal
  • Behaviour of wine active gaseous molecules in contact with cork
    Sonia Lequin, Jean-Pierre Bellat, Thomas Karbowiak, Laurent Brachais, David Chassagne
  • Evidence for cork resiliency alterations during ageing: likely impact on gas transfers in bottled Champagne and sparkling wines
    Richard Marchal, Didier Caron, Sébastien Rondot, Boussad Abbes, Gérard Liger-Belair
  • Sorption equilibria of water vapour on dry cork stopper
    Sonia Lequin, Jean-Pierre Bellat, Thomas Karbowiak, Régis Gougeon, Laurent Brachais, David Chassagne
  • Adsorption of SO2 on dry and hydrated raw cork used for manufacturing natural stoppers
    Sonia Lequin, Jean-Pierre Bellat, Thomas Karbowiak, Laurent Brachais, David Chassagne
  • Oxygen influence over volatile phenols production during Brettanomyces growth in wine
    Matilde Maqueda, Hervé Alexandre
  • Kinetics of resveratrol changes after thermal treatments
    Gabriel Davidov-Pardo Iñigo Arozarena María R. Marín-Arroyo
  • White wine properties modification by means of an electrochemical reduction process
    François Garcia, Alain Blaise
• 2) Active molecules from a sensory point of view: composition, perceptual interactions, mixture, categorization…
  • Understanding wine flavor from vine to wine
    Susan E. Ebeler
  • Active odorants in Fino, Amontillado, Oloroso and Pedro Ximenez sherry wines
    Lourdes Moyano, Luis Zea, Margarita Chaves, Maria J. Ruiz, Manuel Medina
  • Analysis, Occurrence and Potential Sensory Significance of Five Polyfunctional Mercaptans in Wine
    Julián Zapata, Laura Matero-Vivaracho, Juan Cacho, Vicente Ferreira
  • Presence of 1,3 propanediol in a quality white wine
    Pasquale Tamborra, Isabella D’Antuono, Maria Rosaria Rossi
  • Determination of the aroma potential of grapes
    Belén Concejero, Purificación Hernández-Orte, Juan Cacho, Vicente Ferreira.
  • Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC–MS: Identification of key aroma compounds
    Barata A., Campo E., Malfeito-Ferreira, M., Loureiro V., Cacho J., Ferreira V.
  • Assay and organoleptic impact of 3-methyl-2,4-nonanedione in red wines
    Alexandre Pons, Valérie Lavigne, Philippe Darriet, Denis Dubourdieu
  • Pigment composition and colour parameters of commercial Spanish red wines: Linkage to quality perception
    María-Pilar Sáenz-Navajas, José M. Avizcuri, J. Federico Echavarri, Vicente Ferreira, Purificación Fernández-Zurbano
  • Characterisation of different types of oak chips by gas chromatography-mass spectrometry
    Inge Dirinck, Isabelle Van Leuven, Patrick Dirinck
  • Evaluation of volatile profile in a Turkihed red wine obtained from cv. Kalecik Karasi
    Serkan Selli, Hasim Kelebek, Berfu Bagatar
  • Assay and organoleptic impact of 3-methyl-2,4-nonanedione in red wines
    Kleopatra Chira, Michael Jourdes, Pierre-Louis Teissedre
  • Sensory and chemical differentiation of sauvignon blanc wines according to varietal origin
    Wendy Parr, James Green, Jason Breitmeyer, Dominique Valentin, Robert Sherlock
  • Astringency and precipitation of salivary proteins: the effect of ethanol, pH, fructose and mannoproteins
    Alessandra Rinaldi, Angelita Gambuti, Luigi Moio
  • Influence of the concentration of sodium chloride and potassium chloride over the organoleptic properties of wine
    Soline Caillé, Sophie Ljubinkovic, Delphine Bouissou, Alain Samson
  • Correlation of quality perception to sensory and chemical properties in oaked Spanish red wines. Prediction of perceived astringency
    Maria Pilar, Sáenz-Navajas, Eva Campo, Julie El-Kassouf, Vicente Ferreira, Purificación Fernández
  • Chemical and sensory profiles of water bent barrels
    Charlie Duval, Andrei Prida, Jessica Drinkine-Magneux, Régis Gougeon, David Chassagne
  • Catechin and gallic acid impact on sensorial perception and volatility of isoamyl acetate and ethyl butyrate in model solution
    Bénédicte Lorrain, Guillaume Antalick, Gilles De Revel, Pierre-Louis Teissedre
  • Wine Bouquet: The Perceptual Integration of Chemical Complexity
    Thierry Thomas-Danguin, Akiko Ishii, Boriana Atanasova, Patrick Etiévant
  • Perceptive interactions and wine typical fruity aroma
    Georgia Lytra, Philippe Darriet, Jean-Christophe Barbe
  • Contribution of retro- and orthonasal aroma perception to the in-mouth sensory properties of red wines
    José-Miguel Avizcuri, María-Pilar Sáenz-Navajas, Eva Campo, Purificación Fernández-Zurbano, Vicente Ferreira
  • Optimization of wine flavor by natural masking and enhancing target flavor compounds making use of in vivo analytical techniques and microvinification screening
    Catrienus de Jong, Lucie Hazelwood, Matthew de Roode, Annereinou Dijkstra, Liesbeth Pépin,Damien Lemaire
  • Difficulties on modelling quality of Spanish red wines from chemical composition of aroma depending on the price category
    Felipe San Juan Ana Escudero Juan Cacho Vicente Ferreira
  • Chemical aspects of retronasal aroma perception of base and sweet white wines from neutral grapes
    Paola Piombino, Alessandro Genovese, Maria Tiziana Lisanti, Luigi Moio
  • Les performances sensorielles des experts du vin : Le cas de l’identification olfactive
    Sophie Tempère, Marie-Line Hamtat, Vanessa Meyer, Eléonore Cuzange, Jean-Claude Bougeant, Gilles de Revel, Gilles Sicard
  • Sensory research on wine: recent advances, opportunities and needs
    Erminio Monteleone
  • Chemical indices for the authentication of varietal wine: the case of vermentino
    Valentina Canuti, Monica Salmi, Giovanna Giovani, Monica Picchi, Mario Bertuccioli
  • Fingerprinting MLF wines: Comparison of two analytical techniques
    Caroline Knoll, Maret du Toit, Doris Rauhut, Stefan Irmler
  • Italian red wines defects evaluation by the means of porphyrin-based potentiometric Electronic Tongue
    Larisa Lvova, Marco Mastroianni, Pietro Siciliano, Simonetta Capone, Corrado Di Natale, Arnaldo D’Amico, Roberto Paolesse
  • Evidence for losses of dissolved CO2 during champagne serving
    Gérard Liger-Belair, Marielle Bourget, Sandra Villaume, Philippe Jeandet, Hervé Pron, Guillaume Polidori
  • Monitoring CO2 above champagne glasses, in tasting conditions, by use of micro-gas chromatography (micro-GC)
    Gérard Liger-Belair, Marielle Bourget, Sandra Villaume, Philippe Jeandet, Hervé Pron, Guillaume Polidori
  • Bordeaux/Bourgogne: differences in categorization and description of vins de garde?
    Jennifer Langlois, Dominique Valentin, Dominique Peyron, Gilles de Revel, Catherine Dacremont
  • Defining Typicity in Monovarietal Riesling Wines
    Anna-Katharine Mansfield, Gavin L. Sacks, Terry E. Acree, Justine E. Vanden Heuvel
  • Are wine categories convex? A preliminary study on white and red wine categories
    Jordi Ballester, Thomas Gullaume, Hervé Abdi, Dominique Valentin
  • Lexical and sensory analyses around the concepts of fatness and fullness in wines
    Yves Le Fur, Émilie Teyssot, Nathalie Vieira Foz, Guillaume Le Bras, Hélène Labouré, Bertrand Robillard
  • Impact of different oenological tannins in evolution of sensorial characteristics of red wines evaluated by young consumers
    António M. Jordão, David R. Correia, Ana Correia
  • The true taste of a wine?
    Barry C Smith
• 3) Active molecules from a biological point of view: antioxidants, antibiotics, toxins, antiseptics…
  • Ultra high pressure liquid chromatography for stilbenes separation and their determination in Burgundy red wines
    Boutegrabet L., Fekete A., Hertkorn N., Papastamoulis Y., Waffo-Téguo P., Mérillon J.M., Jeandet P., Gougeon R., Schmitt-Kopplin P.
  • Evolution of biogenic amines content in wine during sample conservation Method optimisation for analysis of biogenic amines
    Benoît Bach, Stéphanie LE Quere, Magali Grimbaum, Patrick Vuchot, Laurent Barnavon
  • Antioxidant capacity of grapes, pomaces and wines for five mediterrenean wines varieties
    Isabelle Ky, Natallia Kolbas, Michael Jourdes, Jean-Michel Merillon, Pierre-Louis Teissedre
  • Antioxidant activity and chemical composition in carmenere wines
    M. Carolina Zúñiga, Felipe Laurie, Eduardo Agosin
  • Study of antioxidant activity of oak wood used in wine ageing and correlation with the phenolic composition
    M. Elena Alañón, Lucia Castro-Vazquez, M. Consuelo Díaz-Maroto, Michael Gordon, M. Soledad Pérez-Coello
  • Antioxidant properties of three Argentinean red wines varietals determined by in vivo assays.
    María Verónica Baroni, Romina Di Paola Naranjo, Natalia S. Podio, Carolina García Ferreira, Daniel A. Wunderlin
  • Phenolic compounds and antioxidant activity of three varieties of argentinean red wines
    Romina D. DI PAOLA-Naranjo, Ma. Verónica Baroni, Santiago N. Otaiza-González, Micaela S. Ruiz-Smania, Daniel A. Wunderlin
  • Antioxidant activity and phenolic composition in grape berries (Vitis vinifera L.) at different stages of maturation
    Natallia Kolbas, Isabelle Ky, Vladimir Reshetnikov, Pierre-Louis Teissedre
  • Radical scavenging activity of antioxidants from wine vinasses
    Beatriz Díaz Reinoso, Ana Gomes, Marisa Freitas, Eduarda Fernandes, Andrés Moure, José González Méndez, Herminia Domínguez, Argimiro Levoso Touceda, Juan Carlos Parajó
  • Metabolomic and targeted study of biomarkers in an interventional clinical study on wine consumption
    Cristina Andrés-Lacueva, Mireia Urpi-Sarda, Rafael Llorach, Maria Rotchés-Ribalta, Gemma Chiva-Blanch, Raul Zamora-Ros, Maria Boto-Ordóñez, Rosa Vázquez, Montse Rabassa-Bonet, Sara Tulipani, Pilar Trespalacios, Mar García-Aloy Rosa Mª Lamuela-Raventos, Ramon Estruch.
  • Wine phenolic metabolites induce changes in human faecal microbiota in vitro
    Carolina Cueva, Fernando Sánchez-Patán, Gemma Watson, Glenn R. GIBSON, Pedro J. Martín-Álvarez, Maria Monagas, M. Victoria Moreno-Arribas, Begoña Bartolomé
  • Grape-derived polyphenols in alzheimer’s disease treatment experimental approaches and therapeutic implications
    Giulio Maria Pasinetti
  • Nutraceutic property of Italian red and white grape cultivar and wine
    B. Giannini, F. Cecchini, S. Moretti
  • Red wine, Mediterranean diet and exercise in secondary prevention of coronary heart disease
    Dr Jean-Pierre RIFLER
  • Neuroprotective, anti-oxidative and anti-inflammatory properties of resveratrol in dopaminergic neurons
    Justine Renaud, Julie Bournival, Geneviève Bureau, Maria-Grazia Martinoli
  • Does resveratrol exhibit a stronger biological effect as wine component than as isolated compound?
    Norbert Latruffe, Frédéric Mazué, Emeric Limagne, Didier Colin, Dominique Delmas
  • Stability and effect of resveratrol sulfo- and glucurono-conjugates on cancer cells proliferation
    Virginie Aires, Emeric Limagne, Frédéric Mazué, François Ghiringhelli, Norbert Latruffe, Dominique Delmas
• 4) Consumption and consumer
  • La consommation de vin : de la découverte d’un vin (pour certains) à la recherche d’un vin (pour d’autres)
    Catherine PIVOT
  • Social anchoring, representations and preferences for quality cues: towards a social construction of wine quality
    Grégory Lo Monaco, Christian Guimelli, Jean-Claude Abric, Anthony Piermattéo
  • Influence of expertise on social representation of wine: practice, implication and perceived expertise as mediators
    Marion Mouret, Grégory Lo Monaco, Catherine Dacremont, Isabel Urdapilleta
  • Measurement of consumers’ wine-related knowledge
    Georges Giraud, Cléo Tebby, and Corinne Amblard
  • Fitting consumers’ expectations: an applied study on rose wine packaging
    Anthony Piermattéo, Christian Guimelli, Gregory Lo Monaco and Philippe Brel
  • Déterminants des préférences pour des vins de Pinot, AOC versus Marque
    Jean-Baptiste Traversac, Eric Giraud-Héraud, Pascale Bazoche, Pierre Combris
  • Consommation du vin et consommateurs du vin : une analyse historique
    Serge Wolikow
  • Renaissance d’une lignée médiévale de pinot noir en pays nantais : Le berligou
    Alain Poulard, Joël Forgeau, Marcel Jussiaume, Rachel Suteau, Floriane Corre-Gautelier