Où en est l'utilisation pratique de la thiamine en vinification ?

Abstract

Des études déjà anciennes (1952) avaient montré l'effet activateur de la thiamine (ou vitamine B1) sur la fermentation alcoolique. Plus récemment des essais de laboratoire (1966) montrèrent que la thiamine, à la dose de 0,5 mg par litre de chlorhydrate, réduisait le taux résiduel des acides cétoniques dosés (pyruvique et a-cétoglutarique par exemple). Pour vérifier ces résultats plusieurs dizaines d'essais comparatifs furent mis en place durant les vendanges 1966 et 1967 dans les régions productrices de vins blancs liquoreux de Gironde (Sauternais, Premières Côtes de Bordeaux, Loupiac, Sainte-Croix-du-Mont...) et de Dordogne Montbazillac, Bergerac). Dans chaque cas, on a comparé les comportements d'un lot industriel « témoin » et d'un lot identique additionné de thiamine, à la dose de 50 mg par hl.

Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines

“…These results were not surprising, due to the release of oak wood aromas during barrel aging, which probably confers stronger toasted aromas on young bottle-aged wines than 2FMT does. During bottle storage, fine wines acquire complexity, and the differentiated sensory impact of 2FMT and other volatile compounds released by the wood probably becomes less marked and more finely blended with the other aromas in older wines …”

“…The overall quality of fine aged wines is conditioned by the development of their aging bouquet, which is one of the most fascinating, but yet least well-known, phenomena in enology. It denotes a set of aromas, which combine to form a perceptive equilibrium of all olfactory sensations, with no clearly dominant elements, analogous to a complex perfume . Its occurrence depends on the outcome of a complex transformation process that occurs specifically in wine during bottle storage.…”

N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations

“…Wine aging bouquet is one of the most fascinating phenomena in enology. It denotes a large set of aromas, which together form a perceptive equilibrium of all olfactory sensations, analogous to a complex perfume . Variations in Champagne wine aromas with age were described by the Conseil interprofessionnel du vin de Champagne (CIVC) .…”

Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution

“…defined the perception of quality in red wines as a multidimensional structure, where the expression of complex aging bouquet is one of the key intrinsic attributes. As the aim of enology is to enhance wine quality, identifying both viticultural and enological parameters that permit full characterization of the personality of a high-quality wine and give the ability to taste the “terroir” where the grapes originated is among the current challenges.…”