STUDIES WITH BRANDY. I. pH<sup>1</sup>

Guymon, J. F.; Tolbert, N. E.; Amerine, M. A.

doi:10.1111/j.1365-2621.1943.tb16564.x

Cited by 8 publications

(7 citation statements)

References 5 publications

(1 reference statement)

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“…In wines, on the other hand, this group of alcohols is usually present a t concentrations low enough so that the sensory impression is not unfavorable. It has been reported3 that 120 California white 3 values given by Guynion and Heitz are in general agreement with the levels of fusel oils found by other workers for wines of other regions.…”

Section: Alcoholssupporting

confidence: 84%

Some aroma compounds produced by vinous fermentation

Webb

1967

Biotech & Bioengineering

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Various biochemical transformations involved in vinous fermentations are reviewed from the point of view of their formal ion of volatile aroma or flavor compounds in fermented beverages. In addition to the recently elucidated processes for the formation of aliphatic primary alcohols of molecular weight greater than that of ethanol, Nordström's mechanism for the formation of esters during fermentation is discussed. Experimental evidence supporting this mechanism in vinous fermentation is presented; the White Riesling grape is found to contain insignificant, quantities of esters while the wine prepared from these grapes, analyzed immediately after fermentation, shows relatively large amounts of several volatile esters. In addition, in an investigation of an older California sherry, ethyl acid malate is found to be nearly all the single isomer with the hydroxyl group on the carbon adjacent, to the free carboxyl group. This finding suggests an enzymatic (presumably vinous fermentative) production rather than simple chemical esterification in the wine after fermentation. An extension of Nordström's mechanism for ester production is proposed to explain the formation of certain secondary amides found in wines.

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Section: Alcoholssupporting

confidence: 84%

Some aroma compounds produced by vinous fermentation

Webb

1967

Biotech & Bioengineering

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“…These experiments were later amplified by Genevbis & Baraud,9 and as indicated by these authors there can be no doubt that, in wine fermentation at least, a proportion of the pentanol and tsopropanol is formed from the sugar via acetate. The experimental results of these authors are in general accord with the observations of Guymon & Nakagiri, 13 Guymon & Heitz, 12 Valaise & Dupont33 and Carles.4 It may be shown that the quantity of relevant amino acids in wine must is only of the order of onefifth to one-tenth that required to account for the quantity of fusel oil constituents formed during fermentation.…”

Section: Introductionsupporting

confidence: 78%

Trace Volatile Constituents of Beer Part I

Harold¹,

Hildebrand²,

Morieson³

et al. 1961

Journal of the Institute of Brewing

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Fusel oil components found in beer include methanol, n‐propanol, isopropanol, n‐butanol, sec‐butanol, isobutanol, 2‐methyl butanol, 3‐methyl butanol, ethyl acetate, sec‐butyl acetate, isobutyl acetate and isoamyl acetate. A refined isolation procedure has allowed the recognition of a number of hop oil constituents in beer apart from those previously reported. In addition, several of the volatile substances which occur in beer have been shown to originate from malt and to occur in the essential oil of barley and malt husk. Hop oil, malt husk oil and identified fusel oil components together account for all but seven of fifty neutral steam‐volatile ether‐soluble constituents of beer so far detected.

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“… highlighted the positive effect on ellagitannin extraction. In spirits, pH ranged from 3.1 to 7.6 (with an average of 4.5) during maturation and pH dropped by 0.6 to 1.8 units owing to the extraction of organic acids . During the initial part of maturation with a higher pH, the extraction of compounds improved owing to the rapid accumulation of phenols and colour in spirits.…”

Section: Discussionmentioning

confidence: 99%

Extraction of phenolics from new oak casks during spirit maturation: impact on spirit colour

et al. 2020

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The increase in colour and solubilisation of extract, polyphenols and ellagitannins were studied in wine spirit in new oak casks over a period of 23 years. Ellagitannins and oak colour were solubilised during the early years of maturation. After five years, the concentration of ellagitannins decreased markedly, while colour increased, although at a lower rate. Ellagitannins were oxidised into coloured polymers and hydrolysed into ellagic acid. The dry extract, containing polysaccharides, polyphenols and lignin, increased throughout maturation, growing quickly during the early years and slowly thereafter. In a model solution, ethanol exhibits a strong solvent effect. For higher concentrations (50% v/v and more), the extraction of colour was faster, and was typically dark yellow/brown with a red tone, attributable in part to the solubilisation of lignin and lignin by‐products. © 2020 The Institute of Brewing & Distilling

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STUDIES WITH BRANDY. I. pH¹

Cited by 8 publications

References 5 publications

Some aroma compounds produced by vinous fermentation

Some aroma compounds produced by vinous fermentation

Trace Volatile Constituents of Beer Part I

Extraction of phenolics from new oak casks during spirit maturation: impact on spirit colour

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STUDIES WITH BRANDY. I. pH1

Cited by 8 publications

References 5 publications

Some aroma compounds produced by vinous fermentation

Some aroma compounds produced by vinous fermentation

Trace Volatile Constituents of Beer Part I

Extraction of phenolics from new oak casks during spirit maturation: impact on spirit colour

Contact Info

Product

Resources

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STUDIES WITH BRANDY. I. pH¹