title: Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters.
abstract: The effects of both wood chips addition and contact time on phenolic content, volatile composition, color parameters, and organoleptic character of red wine made by a native Greek variety (Agiorgitiko) were evaluated. For this purpose, chips from American, French, Slavonia oak, and Acacia were added in the wine after fermentation. A mixture consisting of 50% French and 50% Americal oak chips was also evaluated. In an attempt to categorize wine samples, various chemical parameters of wines and sensory parameters were studied after 1, 2, and 3 mo of contact time with chips. The results showed that regardless of the type of wood chips added in the wines, it was possible to differentiate the samples according to the contact time based on their phenolic composition and color parameters. In addition, wood-extracted volatile compounds seem to be the critical parameter that could separate the samples according to the wood type. The wines that were in contact with Acacia and Slavonia chips could be separated from the rest mainly due to their distinct sensory characters.
authors.affiliation: Dept. of Food Science & Human Nutrition, Agricultural Univ. of Athens, 75 Iera Odos, 11855, Athens, Greece.
authors.forename: Maria
authors.initials: M
authors.lastname: Kyraleou
authors.affiliation: Dept. of Food Science & Human Nutrition, Agricultural Univ. of Athens, 75 Iera Odos, 11855, Athens, Greece.
authors.forename: Stamatina
authors.initials: S
authors.lastname: Kallithraka
authors.affiliation: Univ. de Bordeaux, Institut des Sciences de la Vigne et du Vin, Faculté d'OEnologie, 210 chemin de Leysotte, CS 50008 33882, Villenave d'Ornon Cedex, France.
authors.forename: Kleopatra
authors.initials: K
authors.lastname: Chira
authors.affiliation: Dept. of Food Science & Human Nutrition, Agricultural Univ. of Athens, 75 Iera Odos, 11855, Athens, Greece.
authors.forename: Eleni
authors.initials: E
authors.lastname: Tzanakouli
authors.affiliation: Κadmion Food Analysis Laboratories, 153 Ethn. Antistasseos, 20200, Kiato, Greece.
authors.forename: Ioannis
authors.initials: I
authors.lastname: Ligas
authors.affiliation: Dept. of Food Science & Human Nutrition, Agricultural Univ. of Athens, 75 Iera Odos, 11855, Athens, Greece.
authors.forename: Yorgos
authors.initials: Y
authors.lastname: Kotseridis
mesh_terms: D000045:Acacia / Q000737:chemistry; D000569:Americas; D000872:Anthocyanins / Q000032:analysis; D019149:Bioreactors; D003116:Color; D005285:Fermentation; D005602:France; D005638:Fruit; D006801:Humans; D009812:Odorants; D010636:Phenols / Q000032:analysis*; D029963:Quercus / Q000737:chemistry; D017524:Slovenia; D013045:Species Specificity; D013649:Taste; D014197:Trees / Q000737:chemistry*; D027843:Vitis; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D010636:Phenols; D055549:Volatile Organic Compounds
keywords: Acacia; Agiorgitiko; American and Slavonia oak; French; phenolics; sensory analysis; volatiles; wood chips