| Title: | Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines |
| Author(s): | Chaves M; Zea L; Moyano L; Medina M; |
| Address: | "Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Campus de Rabanales, Edificio C-3, 14014 Cordoba, Spain" |
| ISSN/ISBN: | 0021-8561 (Print) 0021-8561 (Linking) |
| Abstract: | "Pedro Ximenez sweet wines obtained following the typical criaderas and solera method for sherry wines and subjected to oxidative aging for 0, 1.3, 4.2, 7.0, or 11.5 years were studied in terms of color and aroma fraction by using the CIELab method and gas chromatography, respectively. The parameters defining the CIELab color space (a*, b*, and L*) were subjected to a multiple-range test (p<0.05) that allowed discrimination of the five wine aging levels studied into five uniform groups according to aging time. The aroma fraction was found to include 15 active odorant compounds with OAV > 1 that enriched the wines with fruity, fatty, floral, and balsamic notes during the aging process. The changes in color parameters and active odorants were not linearly related to aging time, being especially marked during the first 1.3 years and then less substantial up to the 7 years, the oldest wines exhibiting sensorial properties markedly departing from all others. For the wines aged over 1.3 years (minimum aging), 2,3-butanedione, linalool, and decanal can be used as reliable fingerprints of the older wines' quality" |
| Keywords: | Color Food Handling/*methods Odorants/*analysis Oxidation-Reduction Spain Time Factors Wine/*analysis; |
| Notes: | "MedlineChaves, Margarita Zea, Luis Moyano, Lourdes Medina, Manuel eng 2007/04/04 J Agric Food Chem. 2007 May 2; 55(9):3592-8. doi: 10.1021/jf063506v. Epub 2007 Apr 3" |
