Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips
Toasted or non-toasted chips of oak woods of different geographical provenances were macerated in Chardonnay wines (4 g/l) during a period of 25 days. Oak lactones were detected in significant quantities in wines treated with American oak. Only trace amounts of oak lactones were detected in the wine...
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| Veröffentlicht in: | Food chemistry 2006, Vol.99 (2), p.350-359 |
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| creator | Guchu, E. Díaz-Maroto, M.C. Pérez-Coello, M.S. González-Viñas, M.A. Ibáñez, M.D. Cabezudo |
| description | Toasted or non-toasted chips of oak woods of different geographical provenances were macerated in Chardonnay wines (4
g/l) during a period of 25 days. Oak lactones were detected in significant quantities in wines treated with American oak. Only trace amounts of oak lactones were detected in the wines treated with Hungarian oak. Toasting of the oaks increased the quantities of the compounds derived from the thermal degradation of lignin: vanillin, eugenol, guaiacol and its derivatives and the pyrolysis of cellulose and hemicellulose: furfural and 5-methyl furfural, and decreased the concentrations of the two isomers of oak lactones. The concentrations of the majority of the volatile compounds did not present statistically significant differences between 15 and 25 days. However, the wines preferred by the tasters and with maximum intensity of the sensory attributes acquired were those treated with oak chips for 25 days. Chemical and sensorial analyses of wines revealed that the effect of the toasting of oak chips on wine characteristics was greater than the type of oak used. All wines studied were positively evaluated by the panellists. |
| doi_str_mv | 10.1016/j.foodchem.2005.07.050 |
| format | Article |
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g/l) during a period of 25 days. Oak lactones were detected in significant quantities in wines treated with American oak. Only trace amounts of oak lactones were detected in the wines treated with Hungarian oak. Toasting of the oaks increased the quantities of the compounds derived from the thermal degradation of lignin: vanillin, eugenol, guaiacol and its derivatives and the pyrolysis of cellulose and hemicellulose: furfural and 5-methyl furfural, and decreased the concentrations of the two isomers of oak lactones. The concentrations of the majority of the volatile compounds did not present statistically significant differences between 15 and 25 days. However, the wines preferred by the tasters and with maximum intensity of the sensory attributes acquired were those treated with oak chips for 25 days. Chemical and sensorial analyses of wines revealed that the effect of the toasting of oak chips on wine characteristics was greater than the type of oak used. 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Psychology</subject><subject>heat treatment</subject><subject>lactones</subject><subject>lignin</subject><subject>Oak chips</subject><subject>provenance</subject><subject>Sensory analysis</subject><subject>sensory properties</subject><subject>temporal variation</subject><subject>thermal degradation</subject><subject>Vitaceae</subject><subject>Volatile compounds</subject><subject>white wines</subject><subject>winemaking</subject><subject>Wines and vinegars</subject><subject>wood chips</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkMFu1DAQhiMEEkvhFSAXuCWM4yR2blSrQitV4gDlak3scddLYi-2F7Rvj6st4tjTaEbf_DP6quotg5YBGz_uWxuC0Tta2w5gaEG0MMCzasOk4I0A0T2vNsBBNpL148vqVUp7AOiAyU0Vf4QFs1uo1mE9hOSyC75Gb-pEPoV4qvUOI-pM0aXsdKqDrbdlZIL3eKr_OE-pzpEwkyld3tWXa2E1nlOuj_4eoytdwJ8lyx3S6-qFxSXRm8d6Ud19vvq-vW5uv3652V7eNppPIjdWGqTZzkh2ZiDYNA0zm2fdSzDzxCYtzDzaXpJkRLLnPUeLoxm7uQM9DJJfVB_OuYcYfh0pZbW6pGlZ0FM4JtVBP3E5sQKOZ1DHkFIkqw7RrRhPioF6UKz26p9i9aBYgVBFcVl8_3gBk8bFRvTapf_bQoxcdlPh3p05i0HhfTGp7r4V_xxAcDGMXSE-nQkqQn47iippR16TcZF0Via4p575C1YVodI</recordid><startdate>2006</startdate><enddate>2006</enddate><creator>Guchu, E.</creator><creator>Díaz-Maroto, M.C.</creator><creator>Pérez-Coello, M.S.</creator><creator>González-Viñas, M.A.</creator><creator>Ibáñez, M.D. Cabezudo</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>2006</creationdate><title>Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips</title><author>Guchu, E. ; Díaz-Maroto, M.C. ; Pérez-Coello, M.S. ; González-Viñas, M.A. ; Ibáñez, M.D. Cabezudo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-f8daebfbaefb1071995b1bbc480db919c7db6f48e81ee84343afa6d62b20c5583</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Biological and medical sciences</topic><topic>duration</topic><topic>Fermented food industries</topic><topic>food acceptability</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. 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g/l) during a period of 25 days. Oak lactones were detected in significant quantities in wines treated with American oak. Only trace amounts of oak lactones were detected in the wines treated with Hungarian oak. Toasting of the oaks increased the quantities of the compounds derived from the thermal degradation of lignin: vanillin, eugenol, guaiacol and its derivatives and the pyrolysis of cellulose and hemicellulose: furfural and 5-methyl furfural, and decreased the concentrations of the two isomers of oak lactones. The concentrations of the majority of the volatile compounds did not present statistically significant differences between 15 and 25 days. However, the wines preferred by the tasters and with maximum intensity of the sensory attributes acquired were those treated with oak chips for 25 days. Chemical and sensorial analyses of wines revealed that the effect of the toasting of oak chips on wine characteristics was greater than the type of oak used. All wines studied were positively evaluated by the panellists.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2005.07.050</doi><tpages>10</tpages></addata></record> |
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| ispartof | Food chemistry, 2006, Vol.99 (2), p.350-359 |
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| source | Elsevier ScienceDirect Journals Complete - AutoHoldings |
| subjects | Biological and medical sciences duration Fermented food industries food acceptability food composition Food industries Fundamental and applied biological sciences. Psychology heat treatment lactones lignin Oak chips provenance Sensory analysis sensory properties temporal variation thermal degradation Vitaceae Volatile compounds white wines winemaking Wines and vinegars wood chips |
| title | Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips |
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