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- Title
Evolution pattern of wood-related volatiles during traditional and artificial ageing of commercial red and white wines: association with sensory analysis.
- Authors
Loupassaki, S.; Abouzer, M.; Basalekou, M.; Fyssarakis, I.; Makris, D. P.
- Abstract
White and red wines were treated with different ageing techniques, including barrel ageing and the use of wooden chips, to study the evolution pattern of some selected wood-related volatiles and their impact on the aromatic profile of the wines. Furfural was by far the predominant substance and its concentration peaked after six months of ageing, irrespective of the technique used. cis-β-Methyloctalactone was found to have a different motive of evolution, as it tended to accumulate towards the end of the ageing period (nine months), while its concentration was higher in the samples aged in the barrel made of American oak. Data regarding guaiacol and vanillin were inconclusive, as their concentrations were low and they were detected only in a limited number of samples. The sensory evaluation indicated that samples that received ageing in barrels made of Americak oak had the higher average scores, exhibiting more intense aromatic profile. On the other hand, samples treated with oak chips were rather more balanced in this regard.
- Subjects
WINE ratings; WHITE wines; RED wines; TASTE testing of food; GUAIACOL; VANILLIN
- Publication
International Food Research Journal, 2016, Vol 23, Issue 4, p1459
- ISSN
1985-4668
- Publication type
Article