| Title: | Impact of Different Oak Chips' Aging on the Volatile Compounds and Sensory Characteristics of Vitis amurensis Wines |
| Author(s): | Yu Y; Li L; Xue R; Wang C; Chen M; Ramos J; Zhang S; Sun B; |
| Address: | "School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang 110016, China. School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China. Departamento de Enologia, Herdade do Esporao, Reguengos de Monsaraz, 7200-999 Evora, Portugal. Polo Dois Portos, Instituto National de Investigacao Agraria e Veterinaria, I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "In this work, different oak chips were used to age Vitis amurensis wine, and the effects on sensory properties were observed. Twenty-one different oak chips were added to a one-year-old wine made by a traditional technique. The wine was aged for 6 months before analysis by CIELab for color parameters, GC-MS for volatile compounds, and electronic tongue and a tasting panel for sensory properties. The results showed that the addition of any tested oak chip could significantly strengthen the wine's red color. Among 61 volatile compounds, alcohols presented the highest concentrations (873 to 1401 mg/L), followed by esters (568 to 1039 mg/L) and organic acids (157 to 435 mg/L), while aldehydes and volatile phenols occurred at low concentrations. Different oak species with different toasting levels could affect, to varying degrees, the concentrations of esters, alcohols, and volatile phenols, but to a lesser extent those of aldehydes. Sensory analysis by a tasting panel indicated that non- and moderately roasted oak chips gave the wines higher scores than those with heavy toasting levels. The major mouthfeel descriptors determined by electronic tongue were in good agreement with those from the tasting panel" |
| Keywords: | Vitis amurensis wine aging oak chips sensory characteristics; |
| Notes: | "PubMed-not-MEDLINEYu, Yanxia Li, Lingxi Xue, Ruowei Wang, Chen Chen, Mengying Ramos, Joao Zhang, Shuting Sun, Baoshan eng Doctoral Scientific Research Foundation of Liaoning Province/Department of Science and Technology of Liaoning Province/ the scientific research project of the Education Department of Liaoning Province/Educational Department of Liaoning Province/ Liao Ning Revitalization Talents Program/Educational Department of Liaoning Province/ Switzerland 2022/04/24 Foods. 2022 Apr 14; 11(8):1126. doi: 10.3390/foods11081126" |
