Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania
| Autor: | Adriana Muscă, Anamaria Călugăr, Corneliu Tanase, Claudiu Bunea, Emese Gal, Anca Babeș, Mihail Manolache, Diana Ionela Stegăruș, Teodora Emilia Coldea, Andrea Bunea, Oana Romina Botoran |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Technology
QH301-705.5 QC1-999 01 natural sciences Quercus robur chemistry.chemical_compound 0404 agricultural biotechnology barrels General Materials Science Food science volatile compounds Biology (General) QD1-999 Instrumentation Aroma Winemaking Fluid Flow and Transfer Processes Wine biology Physics Process Chemistry and Technology Vanillin 010401 analytical chemistry General Engineering Chardonnay wine 04 agricultural and veterinary sciences Engineering (General). Civil engineering (General) Barrel (unit) biology.organism_classification chips light toast 040401 food science 0104 chemical sciences Computer Science Applications Chemistry chemistry Odor Guaiacol TA1-2040 |
| Zdroj: | Applied Sciences Volume 11 Issue 8 Applied Sciences, Vol 11, Iss 3691, p 3691 (2021) |
| ISSN: | 2076-3417 |
| DOI: | 10.3390/app11083691 |
| Popis: | The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines. |
| Databáze: | OpenAIRE |
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