Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

被引：52

作者：

Ortega-Heras, Miriam ^{[1
]}

Perez-Magarino, Silvia ^{[1
]}

Cano-Mozo, Estela ^{[1
]}

Luisa Gonzalez-San Jose, Ma ^{[2
]}

机构：

[1] Inst Tecnol Agr Castilla & Leon, Consejeria Agr & Ganaderia, Estn Enol, Valladolid 47490, Spain

[2] Univ Burgos, Dept Biotechnol & Food Sci, Burgos 09001, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2010年 / 43卷 / 10期

关键词：

Oak chips; Oak barrels; Phenolic compounds; Sensory analysis; Wine; STAINLESS-STEEL TANKS; VOLATILE COMPOUNDS; CONTACT TIME; WOOD; CHARDONNAY; AMERICAN; SPANISH; AROMA; SIZE; IDENTIFICATION;

D O I：

10.1016/j.lwt.2010.05.026

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to evaluate the similarities or differences in the phenolic composition and the sensory characteristics between wines traditionally aged in new French and American barrels for different periods of time, and wines aged for 30 days with different kinds (different geographical origin al toasting degree) of oak chips. This study was carried out with two grape varieties, Mencia and Tinta del Pais, and in two consecutive vintages. The results obtained indicated that it was not possible to obtain wines aged with chips with sensory characteristics similar to those aged for a long time in new barrels, independently. However, the results showed that the use of oak chips could be a good alternative for elaborating young wines with slight olfactory and gustative wood notes quite similar to wines aged in new barrels for short periods of time (about three months). (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1533 / 1541

页数：9

共 38 条

[1] Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods -: Correlation between electrochemical signals and analytical parameters [J].

Apetrei, C. ;

Apetrei, I. M. ;

Nevares, I. ;

del Alamo, M. ;

Parra, V. ;

Rodriguez-Mendez, M. L. ;

De Saja, J. A. .

ELECTROCHIMICA ACTA, 2007, 52 (07) :2588-2594

[2] Artificial aging of wines using oak chips [J].

Arapitsas, P ;

Antonopoulos, A ;

Stefanou, E ;

Dourtoglou, VG .

FOOD CHEMISTRY, 2004, 86 (04) :563-570

[3]

Arozarena I, 2000, J SCI FOOD AGR, V80, P1909, DOI 10.1002/1097-0010(200010)80:13<1909::AID-JSFA728>3.0.CO

[4]

2-U

[5] Effect of oxygenation on polyphenol changes occurring in the course of wine-making [J].

Atanasova, V ;

Fulcrand, H ;

Cheynier, W ;

Moutounet, M .

ANALYTICA CHIMICA ACTA, 2002, 458 (01) :15-27

[6] Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines [J].

Bakker, J ;

Timberlake, CF .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (01) :35-43

[7] The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels:: effect of the contact time and size of the oak chips on aroma compounds [J].

Bautista-Ortin, A. B. ;

Lencina, A. G. ;

Cano-Lopez, M. ;

Pardo-Minguez, F. ;

Lopez-Roca, J. M. ;

Gomez-Plaza, E. .

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2008, 14 (02) :63-70

[8] Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting [J].

Cadahía, E ;

De Simón, BF ;

Jalocha, J .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (20) :5923-5932

[9] The effects of size, temperature and air contact on the outcome of heating oak fragments [J].

Campbell, JI ;

Sykes, M ;

Sefton, MA ;

Pollnitz, AP .

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2005, 11 (03) :348-354

[10] Sensory descriptive analysis of a red wine aged with oak chips in stainless steel tanks or used barrels:: Effect of the contact time and size of the oak chips [J].

Cano-Lopez, Marta ;

Bautista-Ortin, Ana B. ;

Pardo-Minguez, Francisco ;

Lopez-Roca, Jose M. ;

Gomez-Plaza, Encarna .

JOURNAL OF FOOD QUALITY, 2008, 31 (05) :645-660

← 1 2 3 4 →