| Title: | "Acacia, cherry and oak wood chips used for a short aging period of rose wines: effects on general phenolic parameters, volatile composition and sensory profile" |
| Author(s): | Santos F; Correia AC; Ortega-Heras M; Garcia-Lomillo J; Gonzalez-SanJose ML; Jordao AM; Ricardo-da-Silva JM; |
| Address: | "LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal. Department of Food Industries, Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Viseu, Portugal. Facultad de Ciencias, Departamento de Biotecnologia e Ciencia de los Alimentos, Universidad de Burgos, Burgos, Espana. Chemistry Research Centre (CQ-VR) - Food and Wine Chemistry Lab, Vila Real, Portugal" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: There is a restricted knowledge about the potential impact of the use of different wood chip species on the rose wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rose wines during a short maturation (20 aging days) in contact with wood chips from oak, acacia and cherry. In addition, the different wood chips were added to a rose wine without a previous clarification process (unfined wine) and to a rose wine submitted to a clarification process (fined wine). RESULTS: For the brief maturation time considered, the use of different wood chips induced a tendency for an increase of phenolic content, in particular for unfined rose wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined rose wine aged in contact with acacia wood chips. CONCLUSIONS: The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rose wines could play an important role in rose wine characteristics, in particular in their phenolic composition. (c) 2019 Society of Chemical Industry" |
| Keywords: | Acacia/*chemistry Aldehydes/chemistry Food Storage/*instrumentation/methods Humans Odorants/analysis Phenols/*chemistry Quercus/*chemistry Taste Time Factors Volatile Organic Compounds/*chemistry Wine/*analysis Wood/chemistry phenolic content rose wines s; |
| Notes: | "MedlineSantos, Filipa Correia, Ana C Ortega-Heras, Mirian Garcia-Lomillo, Javier Gonzalez-SanJose, Maria L Jordao, Antonio M Ricardo-da-Silva, Jorge M eng Comparative Study England 2019/01/11 J Sci Food Agric. 2019 May; 99(7):3588-3603. doi: 10.1002/jsfa.9580. Epub 2019 Mar 2" |
