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Volker Schneider

Volker Schneider
Schneider-Oenologie · laboratory

About

15
Publications
6,203
Reads
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120
Citations
Citations since 2016
8 Research Items
72 Citations
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Introduction
Volker Schneider currently works at Schneider-Oenologie, Bingen, Germany. Volker does research in various fields of enology, particularly in phenol chemistry and oxygen-related reactions in wine. His most recent publication is 'Wine screw cap closures: The next generation'.
Additional affiliations
May 2012 - June 2019
Geisenheim University
Position
  • Professor (Associate)
Description
  • Teaching advanced enological chemistry.
May 1993 - present
Schneider-Oenologie
Position
  • head
Description
  • Quality control, research and consulting in the wine industry.

Publications

Publications (15)
Article
Full-text available
Atypical aging is an off-flavor that can occur in white wines within a period of a few weeks to one year after the first addition of sulfur dioxide postfermentation. Its sensory characterization is varied and controversial, including a premature loss of varietal aroma combined with an increase in off-flavors that comprise various attributes such as...
Article
Full-text available
For evaluation of flavonoid phenols in the low concentration range in white table wines, four colorimetric assays have been compared: (a) reaction with Folin-Ciocalteu reagent before and after precipitation of flavonoids in HCl-methanal (FC); (b) reaction with vanillin (VAN); (c) reaction with 4-(dimethylamino)-cinnamaldehyde (DAC); and (d) a rapid...
Article
Full-text available
When white grape juice is processed without sulfur dioxide, enzymatically induced oxidation occurs and leads to a precipitation of phenolic compounds as insoluble brown pigments. Wines obtained from oxidized must are reported to display more resistance against oxidative quality degradation during aging. Hyperoxidation makes use of deliberate oxidat...
Article
Full-text available
Postfermentation wine yeast lees display antioxidant properties based on their ability to consume dissolved oxygen. The oxygen consumption capacity of suspended yeast lees obtained after fermentations with six commercial active dry yeast strains was investigated in model, white, and red wines using fluorescence-based oxygen sensors operating in a n...
Article
Full-text available
The use over many years of a fast and specific colorimetric method for the determination of flavonoid phenols in white wines and musts yielded far-reaching insights into the relationship between these phenols, perceived astringency, and premature oxidative aging. Furthermore, it provided extensive data on the impact of various vinification techniqu...
Article
Full-text available
Color, astringency and related in-mouth sensations of orange wines, also known as amber wines, are mainly attributable to their tannin. It is extracted in considerable but highly variable amounts and qualities during the long maceration period of such whites. This study focusses upon the assessment of tannin extraction using simple total phenol mea...
Article
Full-text available
Liquid chromatography-mass spectrometry revealed that agglomerated corks from one manufacturer released more than 40 odorless compounds into the wine, which were not, or only in substantially lower amounts, released by natural corks. One of these compounds has been identified as suberic acid, a key component of the cork suberin polymer. It has also...
Article
Full-text available
Screw caps differ in the oxygen barrier effect of their sealing inserts. Too much oxygen promotes oxidative ageing, too little oxygen promotes reductive ageing. Reductive ageing under hermetically sealing bottle closures is due to the formation of increased levels of volatile sulphur compounds, in particular thiols and H2S, whose odour causes reduc...
Cover Page
Full-text available
Board and Bench Publishing, 1st edition, San Francisco 2019. 239 pages. Contents: - The various kinds of white wine aging, sensory and chemical basics. - Typical and oxidative aging. - Influence of grape and juice processing. - Effect of reducing agents. - Impact of oxygen uptake and winery operations. - Impact of storage temperature and bottle cl...
Cover Page
Full-text available
Volker Schneider & Sarah Troxell: Acidity Management in Musts and Wines (126 pages). Contents: - Chemical and sensory basics. - Acidification with tartaric and other acids. - Enological differenciation and sensory impact of wine potassium levels. - Deacidification with potassium carbonates and its wine-dependent efficiency. - Deacidification with...
Article
Full-text available
AT A GLANCE • An innovative screw cap liner capable of modulating the concentration of volatile sulfur compounds (VSCs) in screw capped wine has been subjected to performance trials; • The innovative liner includes a layer containing active copper capable of immobilizing VSCs, present in the bottle headspace. Essentially their scavenging by copper...
Article
Full-text available
In a vineyard field experiment it was demonstrated that Saccharomyces cerevisiae yeast can be adsorbed from the soil by the roots of Vitis vinifera subs. vinifera and transported via vine to the stems and surface of the grapes. To exclude any extrinsic yeast contamination, the ripening grapes were sterilized and wrapped in plastic bags. Eleven act...
Article
Full-text available
In a vineyard field experiment is was demonstrated that Saccharomyces cerevisiae yeast can be adsorbed from the soil by the roots of Vitis vinifera subs. vinifera and transported via vine to the stems and surface of the grapes. To exclude any extrinsic yeast contamination, the ripening grapes were sterilized and wrapped in plastic bags. Eleven acti...
Preprint
Full-text available
When white grape juice is processed without sulfur dioxide, enzymatically induced oxidation occurs and leads to a precipitation of phenolic compounds as insoluble brown pigments. Wines obtained from oxidized must are reported to display more resistance against oxidative quality degradation during aging. Hyperoxidation makes use of deliberate oxidat...

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Project (1)
Project
White grape berries seem to contain unexpectedly high concentrations of flavonoid phenols dissolved in the pulp juice. As a consequence, soft pressing procedures and the exclusive use of free-run juice for white winemaking do not necessarily guarantee low flavonoid levels required for fruity white and sparkling wines. The SO2/O2 regimen pre-fermentation has more impact on final flavonoid levels than the mechanical impact on the fruit.