title: Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum.
abstract: BACKGROUND
  Two red wines (Primitivo and Uva di Troia) treated with oak chips inoculated with Penicillium purpurogenum were analysed in order to assess their contents of furfural, cis-β-methyl-γ-octalactone, syringol, eugenol, vanillin and 4-vinylguaiacol. Two different sizes of oak chips (small and big, of length 2 and 8 mm respectively) and two different degrees of toasting (low and high) were used in the study. Aroma compounds were analysed by gas chromatography/mass spectrometry to determine differences among samples after 15 days of chip contact time.
  
  
  RESULTS
  Big oak chips inoculated with P. purpurogenum increased the level of 4-vinylguaiacol, while small oak chips inoculated with P. purpurogenum, in some conditions, increased the level of eugenol. Chip size and degree of toasting also played an important role in the content of eugenol.
  
  
  CONCLUSIONS
  The use of oak chips inoculated with mould might be a promising alternative to barrel aging. Moreover, different fungal inocula could contribute to the enrichment of wine with specific compounds (e.g. 4-vinylguaiacol and eugenol).
authors.affiliation: Department of Food Science, Faculty of Agricultural Science, University of Foggia, Foggia, Italy.
authors.forename: Leonardo
authors.initials: L
authors.lastname: Petruzzi
authors.forename: Antonio
authors.initials: A
authors.lastname: Bevilacqua
authors.forename: Claudio
authors.initials: C
authors.lastname: Ciccarone
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Gambacorta
authors.forename: Giuseppina
authors.initials: G
authors.lastname: Irlante
authors.forename: Carmela
authors.initials: C
authors.lastname: Lamacchia
authors.forename: Milena
authors.initials: M
authors.lastname: Sinigaglia
mesh_terms: D001547:Benzaldehydes / Q000737:chemistry; D005054:Eugenol / Q000737:chemistry; D005504:Food Analysis; D005511:Food Handling; D005662:Furaldehyde / Q000737:chemistry; D006139:Guaiacol / Q000031:analogs & derivatives / Q000737:chemistry; D007783:Lactones / Q000737:chemistry; D010407:Penicillium / Q000502:physiology*; D011748:Pyrogallol / Q000031:analogs & derivatives / Q000737:chemistry; D029963:Quercus; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000382:microbiology*
chemical_list: D001547:Benzaldehydes; D007783:Lactones; D011748:Pyrogallol; D005054:Eugenol; C010120:pyrogallol 1,3-dimethyl ether; D006139:Guaiacol; C014245:4-vinylguaiacol; C100058:vanillin; D005662:Furaldehyde