Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree.

Autor: Dumitriu Gabur GD; Department Environmental Engineering and Management, Faculty of Chemical Engineering and Environmental Protection 'Gheorghe Asachi' Technical University Iasi, Romania., Peinado RA; Agricultural Chemistry Department, Building Marie Curie, Campus de Rabanales, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain. Electronic address: rafael.peinado@uco.es., Cotea VV; Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine 'Ion Ionescu de la Brad' Iași, Romania. Electronic address: vcotea@uaiasi.ro., López de Lerma N; Agricultural Chemistry Department, Building Marie Curie, Campus de Rabanales, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain. Electronic address: b92lolem@uco.es.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Apr 25; Vol. 310, pp. 125801. Date of Electronic Publication: 2019 Oct 31.
DOI: 10.1016/j.foodchem.2019.125801
Abstrakt: The influence on aroma compounds chips or staves and toasting degree have been analyzed in red wines aged for two periods of time. Ethyl propanoate, ethyl butanoate, ethyl octanoate, ethyl acetate, isoamyl acetate, isobutanol, 2-methyl-1-butanol, 2-phenylethanol, E-2-hexenol, octanal, nonanal, decanal, γ-nonalactone, furfural, 5-methylfurfural, 2-methoxy-4-vinylphenol and cis-whiskey lactone were the compounds that contribute the most to the aroma series profile. By means of principal components analysis, esters were related to the aging time; cis-whiskey lactone with the type of wood pieces and octanal, 5-methyl furfural and cis-whiskey lactone with the toasting degree. Star plot show that woody aroma compounds are dominant in wines aged with low toasting degree oak pieces, whereas medium plus toasted pieces increased the concentration of aroma compounds with fruity aroma descriptors. Wines with prominent fruity or woody aromas can be obtained depending upon the degree of toasting of wood pieces used for aging.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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