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Food Chem

Title:		Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines
Author(s):		Gomez Garcia-Carpintero E; Gomez Gallego MA; Sanchez-Palomo E; Gonzalez Vinas MA;
Address:		"Area of Food Technology, Faculty of Chemistry Sciences (UCLM), Av. Camilo Jose Cela, 10, 13071 Ciudad Real, Spain"
Journal Title:		Food Chem
Year:		2012
Volume:		20120307
Issue:		2
Page Number:		851 - 863
DOI:		10.1016/j.foodchem.2012.02.194
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). Sensory profile was evaluated by experienced wine-testers. Oak chips were added to wines in two dose rates at different stages of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Moravia Agria wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids, ethyl, hexyl, isoamyl acetates and superior alcohols than the control wines. The higher concentrations of benzene compound, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF. The use of oak chips gives rise to a different sensorial profile of wines depending of the point of addition. Higher intensities of woody, coconut, vanilla and sweet spices descriptors were obtained when a large dose rate of chips was employed"
Keywords:		Adult Ethanol/analysis/*metabolism Fermentation Gas Chromatography-Mass Spectrometry Humans Industrial Microbiology/instrumentation/*methods Male Middle Aged Odorants/*analysis Quercus/*chemistry Saccharomyces cerevisiae/metabolism Taste Vitis/metabolism/;
Notes:		"MedlineGomez Garcia-Carpintero, E Gomez Gallego, M A Sanchez-Palomo, E Gonzalez Vinas, M A eng Evaluation Study England 2012/10/31 Food Chem. 2012 Sep 15; 134(2):851-63. doi: 10.1016/j.foodchem.2012.02.194. Epub 2012 Mar 7"