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J Food Sci

Title:		"Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters"
Author(s):		Kyraleou M; Kallithraka S; Chira K; Tzanakouli E; Ligas I; Kotseridis Y;
Address:		"Dept. of Food Science & Human Nutrition, Agricultural Univ. of Athens, 75 Iera Odos, 11855, Athens, Greece. Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin, Faculte d'OEnologie, 210 chemin de Leysotte, CS 50008 33882, Villenave d'Ornon Cedex, France. Kappaadmion Food Analysis Laboratories, 153 Ethn. Antistasseos, 20200, Kiato, Greece"
Journal Title:		J Food Sci
Year:		2015
Volume:		20151109
Issue:		12
Page Number:		C2701 - C2710
DOI:		10.1111/1750-3841.13125
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The effects of both wood chips addition and contact time on phenolic content, volatile composition, color parameters, and organoleptic character of red wine made by a native Greek variety (Agiorgitiko) were evaluated. For this purpose, chips from American, French, Slavonia oak, and Acacia were added in the wine after fermentation. A mixture consisting of 50% French and 50% Americal oak chips was also evaluated. In an attempt to categorize wine samples, various chemical parameters of wines and sensory parameters were studied after 1, 2, and 3 mo of contact time with chips. The results showed that regardless of the type of wood chips added in the wines, it was possible to differentiate the samples according to the contact time based on their phenolic composition and color parameters. In addition, wood-extracted volatile compounds seem to be the critical parameter that could separate the samples according to the wood type. The wines that were in contact with Acacia and Slavonia chips could be separated from the rest mainly due to their distinct sensory characters"
Keywords:		Acacia/chemistry Americas Anthocyanins/analysis Bioreactors Color Fermentation France Fruit Humans *Odorants Phenols/*analysis Quercus/chemistry Slovenia Species Specificity *Taste Trees/*chemistry Vitis Volatile Organic Compounds/*analysis Wine/*analysis;
Notes:		"MedlineKyraleou, Maria Kallithraka, Stamatina Chira, Kleopatra Tzanakouli, Eleni Ligas, Ioannis Kotseridis, Yorgos eng Comparative Study 2015/11/10 J Food Sci. 2015 Dec; 80(12):C2701-10. doi: 10.1111/1750-3841.13125. Epub 2015 Nov 9"