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
收藏
页码：1533 / 1541
页数：9
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