Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods

被引：33

作者：

Gonzalez-Centeno, M. R. ^{[1
,2
,3
]}

Chira, K. ^{[1
,2
,3
]}

Teissedre, P. -L. ^{[1
,2
]}

机构：

[1] Univ Bordeaux, ISVV, EA 4577, OEnol, 210 Chemin Leysotte, F-33140 Villenave Dornon, France

[2] INRA, ISVV, USC OEnol 1366, 210 Chemin Leysotte, F-33140 Villenave Dornon, France

[3] Tonnellerie Nadalie, 99 Rue Lafont, F-33290 Ludon Medoc, France

来源：

FOOD CHEMISTRY | 2016年 / 210卷

关键词：

Red wine ageing; Barrel oak wood; Toasting; Ellagitannins; Volatile composition; Astringency; QUERCUS-PETRAEA; WOOD; FRENCH; PERCEPTION; AMERICAN; CHESTNUT; ESTERS; CHIPS; CHERRY; SPANISH;

D O I：

10.1016/j.foodchem.2016.04.139

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toasting, medium toasting with watering, Noisette) were used in French, Italian and USA cellars. Ellagitannins increased by 84-96% with aging time, as did woody volatiles, by 86-91% in French wines and 23-35% in Italian wines, while fruity aroma compounds declined by 50-57% in the French and Italian wines over a 12-months period. Nevertheless, other behaviors and different kinetics rates for these compounds were observed depending on barrel toasting, wine matrix and their interactions. Perceived overall woody intensity was closely related to trans-whiskey lactone, guaiacol and vanillin, whereas astringency and bitterness were significantly linked to ellagitannins (p < 0.05). This is the first study that evaluates the toasting effect on wines from different countries matured in the same oak barrels. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：500 / 511

页数：12

共 40 条

[11] Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process [J].