title: Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine.
abstract: BACKGROUND
  Several studies have reported the influence of diverse winemaking technologies in white wine characteristics. However, the impact of the use of different oak wood barrel capacities and utilization time on the evolution of white wine phenolic content and sensorial characteristics are not usually considered. Thus the aim of this work was to evaluate the effect of oak wood barrel capacity and utilization time on the evolution of phenolic compounds, browning potential index and sensorial profile of an Encruzado white wine.
  
  
  RESULTS
  For the 180 aging days considered, the use of new oak wood barrels induced a greater increase in global phenolic composition, including several individual compounds, such as gallic and ellagic acid, independently of the barrel capacity. Tendency for a lesser increase of the browning potential index values was detected for white wines aged in new oak wood barrels. The sensorial profile evolution, showed significant differences only for the aroma descriptors, namely for 'wood aroma' and 'aroma intensity', white wine aged in 225 L new oak wood barrels being the highest scored.
  
  
  CONCLUSIONS
  The results show that, in general, the use of different capacities and utilization time of oak wood barrels used for white wine aging could play an important role in white wine quality. © 2017 Society of Chemical Industry.
authors.affiliation: Casa da Passarella Winery, 6290-093, Lagarinhos, Portugal.
authors.forename: Paulo
authors.initials: P
authors.lastname: Nunes
authors.affiliation: Biology and Environment Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.|Chemistry Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
authors.forename: Sara
authors.initials: S
authors.lastname: Muxagata
authors.affiliation: Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Viseu, Portugal.
authors.forename: Ana C
authors.initials: AC
authors.lastname: Correia
authors.affiliation: Chemistry Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
authors.forename: Fernando M
authors.initials: FM
authors.lastname: Nunes
authors.affiliation: Biology and Environment Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
authors.forename: Fernanda
authors.initials: F
authors.lastname: Cosme
authors.affiliation: Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Viseu, Portugal.
authors.forename: António M
authors.initials: AM
authors.lastname: Jordão
mesh_terms: D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D006801:Humans; D009812:Odorants / Q000032:analysis; D010636:Phenols / Q000737:chemistry*; D029963:Quercus / Q000737:chemistry*; D013649:Taste; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000737:chemistry; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000737:chemistry*
chemical_list: D010636:Phenols; D055549:Volatile Organic Compounds
keywords: barrel capacity; barrel utilization time; oak wood barrel; phenolic compounds; sensorial profile; white wines