Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA

被引：7
作者：
Feng, Zhao [1 ,2 ]
Martinez-Lapuente, Leticia [1 ,2 ]
Ayestaran, Belen [1 ,2 ]
Guadalupe, Zenaida [1 ,2 ]
机构：
[1] Univ la Rioja, Inst Ciencias & Vino, Gobierno La Rioja, Ctra De Burgos Km 6, Logrono 26007, La Rioja, Spain
[2] CSIC, Finca La Grajera, Ctra De Burgos Km 6, Logrono 26007, La Rioja, Spain
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 173卷
关键词：
Red wine; Aroma; Forest; Quercus alba; LACTIC-ACID BACTERIA; RED WINES; MALOLACTIC FERMENTATION; STORAGE TIME; WHITE WINE; LA-MANCHA; WOOD; AROMA; IMPACT; QUALITY;
D O I：
10.1016/j.lwt.2022.114328
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Recent studies have shown the effect of barrel aging on the wine aroma composition not only depend on the wood specie but also on the geographical origin of the wood. However, there are no studies on the effect of oak barrels from different areas of the USA. Therefore, the aim of this work was to age Tempranillo red wines in Quercus alba oak barrels from four different origins of the United States, Missouri (M), Ohio (O), Kentucky (K), and Pennsylvania (P), and to study the volatile composition and olfactory attributes of the wines after 6 and 12 months of aging. Data revealed that the different origins produced wines with very different aromatic profile, especially after 6 months of aging. Wines aged 6 months in M and P barrels showed the highest Odour Activity Value (OAV) and highest concentrations of volatile compounds related to floral, fruity aromas, and wood-related compounds. Wines aged 12 months in M barrels maintained the highest OAV of wood aromas, high contents of acetates, furanic compounds and vanillin, and the highest contents of ethyl esters, gamma-lactones, beta-methyl-gamma-octa-lactones and eugenol. Wines aged 12 months in M and K were the best valued in terms of global aromatic perception.
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页数：11
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