Topic
Mutage
About: Mutage is a research topic. Over the lifetime, 49 publications have been published within this topic receiving 1270 citations.
Papers
Book•
1 Jan 1995
TL;DR: The role of Sulfur dioxide in wine is discussed in this paper, where must, juice, and wine transfer methods are discussed, as well as the physical and chemical stability of wine.
Abstract: Preface. Introduction. Viticulture for Winemakers. Preparation of Musts and Juice. Yeast and Biochemistry of Ethanol Fermentation. Red and White Table Wines. Malodactic Fermentation. The Fining and Clarification of Wines. The Physical and Chemical Stability of Wine. Microbiological Spoilage of Wine and its Control. The Maturation and Aging of Wine. The Bottling and Storage of Wines. The Role of Sulfur Dioxide in Wine. Must, Juice and Wine Transfer Methods. Heating and Cooling Applications. Juice and Wine Acidity. Preparation. Analysis and Evaluation of Experimental Wines. Appendixes. Glossary
1,105 citations
Book•
7 Nov 1984
TL;DR: In this article, the authors discuss the following: Tasting and composition of wine, the ripening of the grape and harvest, storage and aging, and bottling of wine.
Abstract: Tasting and the Composition of Wine. The Ripening of the Grape and Harvesting. Microbiology of Wine and Fermentation. Vinifications. Storage and Aging. Clarification of Wines. Stablizing Processes for Wines. Bottling Wines.
103 citations
TL;DR: Two compounds present in grapes, delta-gluconolactone and 5-oxofructose, with three yeast SO(2)-binding byproducts, ethanal, pyruvic, and 2-oxoglutaric acids, explain much of theSO(2) binding power in wines from botrytized grapes.
Abstract: Carbonyl compounds play an important role in musts from botrytized grapes. Some of them, such as glyoxal and methylglyoxal, may explain a considerable part of bindable SO(2). Others, such as 2- and 5-oxogluconic acids, produced by gluconic acid oxidation in proportions respectively from 2.5 per 1 play an interesting role as SO(2) binding indicator. Finally, the levels of some compounds such as dihydroxyacetone, 5-oxofructose, and delta-gluconolactone in balance with gluconic acid are well correlated with SO(2) binding powers and also explain a large part of the bindable SO(2) in musts. During alcoholic fermentation, only dihydroxyacetone among these three compounds is metabolized by yeast. Thus, two compounds present in grapes, delta-gluconolactone and 5-oxofructose, with three yeast SO(2)-binding byproducts, ethanal, pyruvic, and 2-oxoglutaric acids, explain much of the SO(2) binding power in wines from botrytized grapes.
71 citations
30 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2017 | 7 |
| 2016 | 2 |
| 2015 | 1 |
| 2014 | 3 |
| 2013 | 5 |
| 2012 | 1 |