J Sci Tech Tonnelerie 2:25–75ĭe Simón BF, Cadahía E, Sanz M, Poveda P, Perez-Magariño S, Ortega-Heras M, González-Huerta C (2008) Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo ( Quercus pyrenaica Willd.) oak wood barrels. Quantity analysis of red wines aging in barrels. Vivas N, Glories Y, Bourgeois G, Vitry C (1996) The heartwood ellagitannins of different oaks ( Quercus Sp.) and chestnut species ( Castanea Sativa Mill.). Vivas N (2005) Manual de tonelería: destinado a usuarios de toneles. In: Cosme F, Filipe-Ribeiro L, Nunes F (eds) Chemistry and biochemistry of winemaking, wine stabilization and aging. Petrozziello M, Nardi T, Asproudi A, Cravero MC, Bonello F (2020) Chemistry and technology of wine aging with oak chips. Effect on the phenolic, aromatic, and sensory composition of wines as a function of the contact time with the wood. Rubio-Bretón P, Garde-Cerdán T, Martínez J (2018) Use of oak fragments during the aging of red wines. Tavares M, Jordão AM, Ricardo-da-Silva JM (2017) Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile. Gonçalves FJ, Jordão AM (2009) Changes in antioxidant activity and proanthocyanidin fraction of red wine aged in contact with Portuguese ( Quercus pyrenaica Willd.) and American ( Quercus alba L.) oak wood chips. Pérez-Magariño S, Ortega-Heras M, Cano-Mozo E, González-Sanjosé ML (2009) The influence of oak wood chips, micro- oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines. ĭe Coninck G, Jordão AM, Ricardo-da-Silva JM, Laureano O (2006) Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips. Ĭhira K, Teissedre PL (2015) Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process. ![]() The outcomes of this work improved the knowledge of the impact of a no conventional wood species ( Juglans regia L.) in oenology.ĭe Simón BF, Cadahía E, Jalocha J (2003) Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French, and American oak wood. However, from a sensory point of view, a tendency for lower scores for the majority of sensory descriptors considered in this study was obtained for this wine compared to the same wine but stored in contact with Quercus petraea L. chips showed significantly higher values for oligomeric fraction of proanthocyanidins. Wine stored in contact with Juglans regia L. chips exhibited in general the highest values for the majority of the global phenolic parameters analyzed. However, taking into account the impact of these two wood chip species on wine phenolic composition, the results also showed that the wine stored in contact with Quercus petraea L. The results obtained in our research demonstrated an absence of a clear differentiation between the two wood chip species studied. ![]() In addition, in this study a previous global phenolic analysis was also carried out for both wood chip species by the use of model wine solutions. Thus, this work focuses on the comparative evolution over a period of 30 storage days of phenolic composition and sensory characteristics of a Touriga Nacional red wine stored in contact with toasted chips from walnut ( Juglans regia L.) and oak ( Quercus petraea L.) wood chip species. species was not totally previously considered, for wine aging. However, the use of walnut wood from Juglans regia L. Several previous research works have demonstrated the value of different wood species in oenology.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |