The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine

被引：0
|
作者：
Spillman, PJ
Sefton, MA
Gawel, R
机构：
[1] Australian Wine Res Inst, Glen Osmond, SA 5064, Australia
[2] Univ Adelaide, Glen Osmond, SA 5064, Australia
[3] Recognose Pty Ltd, Unley, SA 5061, Australia
来源：
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH | 2004年 / 10卷 / 03期
关键词：
oak wood; wine; aroma; Chardonnay; Cabernet Sauvignon;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Correlations were explored between the composition and aroma properties of a Chardonnay and Cabernet Sauvignon wine, each matured in 24 new oak barrels over 55 and 93 weeks respectively. The concentration of volatile components derived during oak maturation had previously been measured for these wines using gas-chromatography/mass spectrometry and the aromas of the wines were profiled using descriptive analysis techniques, with intensities being ranked rather than rated. A number of significant and logical correlations were observed and conditions under which a number of commonly perceived oak-wood characters are perceived are suggested.
引用
收藏
页码：227 / 235
页数：9
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