title: Effect of artificial ageing using different wood chips on the antioxidant activity, resveratrol and catechin concentration, sensory properties and colour of two Greek red wines.
abstract: Two Greek red wines (Syrah and Cabernet) were artificially aged with different wood chips (white oak, red oak, Turkey oak, chestnut, Bosnian pine, cherry, common juniper, common walnut, white mulberry, black locust and apricot). The influence of each wood species was tested for up to 20 days. The optimum duration for the extraction of total polyphenols was 20 days (Syrah) or 10 days (Cabernet) when chips of white oak, chestnut, cherry, white mulberry, black locust and apricot where used. Resveratrol and catechin concentrations ranged within the limits previously reported in literature. A high antioxidant activity was established after 10 days of artificial ageing. The sensory evaluation showed that the best results were produced by the apricot chips after 5 days (Syrah) or black locust and apricot after 5 days (Cabernet). Colour was seen to increase with both time of ageing and number of wood chips added.
authors.affiliation: Department of Food Technology, Technological Educational Institution (T.E.I.) of Larissa, Karditsa Annex, Terma N. Temponera Str., GR-43100 Karditsa, Greece. ogortzi@teilar.gr
authors.forename: Olga
authors.initials: O
authors.lastname: Gortzi
authors.forename: Xenia
authors.initials: X
authors.lastname: Metaxa
authors.forename: George
authors.initials: G
authors.lastname: Mantanis
authors.forename: Stavros
authors.initials: S
authors.lastname: Lalas
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002392:Catechin / Q000032:analysis*; D003116:Color; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D006801:Humans; D028223:Pinus / Q000737:chemistry; D010936:Plant Extracts / Q000032:analysis; D027861:Prunus / Q000737:chemistry; D029963:Quercus / Q000737:chemistry; D000077185:Resveratrol; D013267:Stilbenes / Q000032:analysis*; D013649:Taste; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000737:chemistry* / Q000145:classification
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D013267:Stilbenes; D002392:Catechin; D000077185:Resveratrol
keywords: Artificial ageing; Colour parameters; Red wine; Sensory evaluation; Wood chips