title: Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
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.
authors.affiliation: Area of Food Technology, Faculty of Chemistry Sciences (UCLM), Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Gómez García-Carpintero
authors.forename: M A
authors.initials: MA
authors.lastname: Gómez Gallego
authors.forename: E
authors.initials: E
authors.lastname: Sánchez-Palomo
authors.forename: M A
authors.initials: MA
authors.lastname: González Viñas
mesh_terms: D000328:Adult; D000431:Ethanol / Q000032:analysis / Q000378:metabolism*; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D007218:Industrial Microbiology / Q000295:instrumentation / Q000379:methods*; D008297:Male; D008875:Middle Aged; D009812:Odorants / Q000032:analysis*; D029963:Quercus / Q000737:chemistry*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D013649:Taste; D027843:Vitis / Q000378:metabolism / Q000382:microbiology; D055549:Volatile Organic Compounds / Q000032:analysis / Q000378:metabolism*; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D055549:Volatile Organic Compounds; D000431:Ethanol