Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment.

This study proposes a new method for identifying thiols in red wines by mimicking specific chemical mechanisms that occur during bottle-aging. It involves the reaction of oak-wood extracts with hydrogen sulfide and the reduction of disulfides with DIBAL. After optimization of the reaction conditions, the aroma of fresh oak wood turned into intense "meaty" nuances reminiscent of the aging bouquet of red wines.

Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study.

This study evaluated the impact of closure type on unoaked 100 %-Merlot, oak-aged 70%-Merlot/30%-Cabernet Sauvignon, and 30%-Merlot/70%-Cabernet Sauvignon during a 10 year period. Closures were microagglomerate corks, screw caps, and synthetics with the known oxygen transfer rate (OTR), ranging from 0.1 to 4.