Abstract：
:This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile was evaluated by experienced wine-testers. Oak chips were added to wines in two dose rates at different stages of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Moravia Agria wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids, ethyl, hexyl, isoamyl acetates and superior alcohols than the control wines. The higher concentrations of benzene compound, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF. The use of oak chips gives rise to a different sensorial profile of wines depending of the point of addition. Higher intensities of woody, coconut, vanilla and sweet spices descriptors were obtained when a large dose rate of chips was employed.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gómez García-Carpintero E,Gómez Gallego MA,Sánchez-Palomo E,González Viñas MAdoi
10.1016/j.foodchem.2012.02.194subject
Has Abstractpub_date
2012-09-15 00:00:00pages
851-63issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(12)00409-8journal_volume
134pub_type
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