Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

BACKGROUND The present study investigated the volatile composition of a Pedro Ximénez sweet wine that had been aged in barrels made of different types of wood (Spanish oak, French oak, American oak and chestnut) and subjected to different degrees of toasting (medium toasting and intense toasting). T...

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Veröffentlicht in:	Journal of the science of food and agriculture 2020-04, Vol.100 (6), p.2512-2521
Hauptverfasser:	Herrera, Pablo, Durán‐Guerrero, Enrique, Sánchez‐Guillén, Manuel M, García‐Moreno, M Valme, Guillén, Dominico A, Barroso, Carmelo G, Castro, Remedios
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid ageing Aging Barrels Chemical composition Chestnut Composition Gas chromatography Guaiacol Hardwoods Linearity Mass spectrometry Mass spectroscopy Oak Pedro Ximénez Propyl acetate SBSE Statistical methods sweet wine volatile compounds Wine Wines Wood
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