| Title: | Effect of oak extract application to Verdejo grapevines on grape and wine aroma |
| Author(s): | Martinez-Gil AM; Garde-Cerdan T; Martinez L; Alonso GL; Salinas MR; |
| Address: | "E.T.S.I. Agronomos, Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Volatile compounds from a commercial aqueous oak extract application to white Verdejo grapevines at veraison have been studied. Treated grapes under two types of formulation (25% and 100%) have been analyzed at the optimum maturation time, and winemaking was then subsequently carried out. The volatile compounds were analyzed by stir bar sorptive extraction-gas chromatography-mass spectrometry. The results suggest that after the grapevine treatments, grapes store the volatiles in the form of nonvolatile precursors, and some of the volatiles are released during the winemaking process, especially six months after the alcoholic fermentation. The sensory analysis shows that wines maintain the typical aroma properties of Verdejo wines at the end of fermentation; but after six months, the wine color is greener and more astringent, and, in terms of aroma, it has wooden notes as if the wine has been aged in oak barrels" |
| Keywords: | Fermentation Fruit/*chemistry Gas Chromatography-Mass Spectrometry Humans Lactones/analysis Odorants/*analysis Plant Extracts/*administration & dosage Quercus/*chemistry Sensation *Vitis Volatile Organic Compounds/analysis Wine/*analysis; |
| Notes: | "MedlineMartinez-Gil, Ana M Garde-Cerdan, Teresa Martinez, Laura Alonso, Gonzalo L Salinas, M Rosario eng Research Support, Non-U.S. Gov't 2011/03/15 J Agric Food Chem. 2011 Apr 13; 59(7):3253-63. doi: 10.1021/jf104178c. Epub 2011 Mar 11" |
