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Food Chem

Title:		Volatile composition and sensory characteristics of Carmenere wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips
Author(s):		Martinez-Gil AM; Del Alamo-Sanza M; Gutierrez-Gamboa G; Moreno-Simunovic Y; Nevares I;
Address:		"Departamento de Quimica Analitica, Universidad de Valladolid, ETS Ingenierias Agrarias, Avda de Madrid 50, 34001 Palencia, Spain; Centro Tecnologico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay S/N, Talca, Chile. Electronic address: anamaria.martinez.gil@uva.es. Departamento de Quimica Analitica, Universidad de Valladolid, ETS Ingenierias Agrarias, Avda de Madrid 50, 34001 Palencia, Spain. Centro Tecnologico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay S/N, Talca, Chile; Instituto de Ciencias de la Vid y del Vino (CSIC-CAR-UR). Carretera de Burgos Km. 6, 26007 Logrono, Spain. Centro Tecnologico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay S/N, Talca, Chile. Departamento de Ingenieria Agroforestal, Universidad de Valladolid, ETS Ingenierias Agrarias, Avda de Madrid 50, 34001 Palencia, Spain"
Journal Title:		Food Chem
Year:		2018
Volume:		20180529
Issue:
Page Number:		90 - 100
DOI:		10.1016/j.foodchem.2018.05.123
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Different oak species or origins have been studied to find an alternative to traditional ones and Quercus humboldtii from Colombia is a candidate. Some studies analyse the composition of this oak, but no work has been found to study its use for wine treatment. The aim was to evaluate volatile composition of toasted Q. humboldtii oak chips and the wines treated with these chips. To evaluate its oenological potential Q. alba and Q. petraea have been included in this trial. The wines were subjected to a sensory analysis. Results indicated that oak chips and wines macerated for 90?ª+days with toasted Colombian chips exhibited higher 5-methylfurfural, guaiacol, trans-isoeugenol and syringol concentrations than others, while the furfural and cis-beta-methyl-gamma-octalactone content was lower. Sensory analysis showed that the wines treated with Colombian oak presented more notes of smoked and less of coconut. Therefore, this oak could probably be considered suitable for ageing"
Keywords:		Colombia Europe Furaldehyde/analogs & derivatives/analysis Gas Chromatography-Mass Spectrometry Guaiacol/analysis North America Principal Component Analysis Quercus/*chemistry/metabolism Volatile Organic Compounds/analysis/*chemistry Wine/*analysis Wood/c;
Notes:		"MedlineMartinez-Gil, Ana M Del Alamo-Sanza, Maria Gutierrez-Gamboa, Gaston Moreno-Simunovic, Yerko Nevares, Ignacio eng England 2018/11/02 Food Chem. 2018 Nov 15; 266:90-100. doi: 10.1016/j.foodchem.2018.05.123. Epub 2018 May 29"