Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine.

Storage temperature is one of the most important factors affecting wine aging. Along with bottling parameters (type of stopper, SO level and dissolved O in wine), they determine how fast wine will evolve, reach its optimum and decline in sensory quality. At the same time, lowering of the SO level in wine has been a hot topic in recent years.

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine.

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is an aroma compound responsible for the kerosene/petrol notes in Riesling wines. In the current article, three sensory thresholds for TDN were determined in young Riesling wine: (about 4 µg/L), (10-12 µg/L), and (71-82 µg/L). It was demonstrated that an elevated content of free SO in wine may have a certain masking effect on the TDN aroma perception.

An optimized method for synthesis and purification of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN).

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN), an aroma compound present in wine, is used for sensory and physicochemical analyses. Therefore, synthesis of TDN of high purity is required for these purposes. Optimization of TDN synthesis in order to facilitate its subsequent purification was described.

Bottle capsules as a barrier against airborne 2,4,6-trichloroanisole.

The possibility of 2,4,6-trichloroanisole (TCA) migration through synthetic stoppers and into wine from highly contaminated air was shown by several authors. However, those experiments were usually conducted without bottle capsules, which are a common part of wine packaging. In the current study, we demonstrated that the presence of capsules (without open holes) above synthetic stoppers can reduce wine contamination by airborne d-TCA by about 10 times or more.

"Cork taint" responsible compounds. Determination of haloanisoles and halophenols in cork matrix: A review.

Analytical methods of haloanisoles and halophenols quantification in cork matrix are summarized in the current review. Sample-preparation and sample-treatment techniques have been compared and discussed from the perspective of their efficiency, time- and extractant-optimization, easiness of performance. Primary interest of these analyses usually addresses to 2,4,6-trichloroanisole (TCA), which is a major wine contaminant among haloanisoles.

14-(2,3-Dichloro-phen-yl)-9,10-dimethyl-benzimidazo[1,2-a]benzo[f][1,8]naphthyridine-6-carbonitrile.

In the title compound, C(27)H(16)Cl(2)N(4), the benzimidazo[1,2-a]benzo[f][1,8]naphthyridine system is nearly planar (r.m.s.

10-Methoxy-benzo[g]imidazo[1,2-a][1,8]naphthyridine-4-carbonitrile.

In the title compound, C(16)H(10)N(4)O, both the meth-oxy and nitrile substituents lie in the plane defined by the benzo[g]imidazo[1,2-a]-1,8-naphthyridine ring system, resulting in a nearly planar geometry for the entire mol-ecule (r.m.s.