| Autor: |
María Reyes González-Centeno, Pierre-Louis Teissedre, Kleopatra Chira |
| Jazyk: |
German<br />English<br />Spanish; Castilian<br />French<br />Italian<br />Portuguese |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
IVES Technical Reviews (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2680-4905 |
| DOI: |
10.20870/IVES-TR.2021.4775 |
| Popis: |
The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was evaluated. Neither phenolic nor fruity aromatic contents and profiles were impacted by the aging container or the derived oak products used. Meanwhile, a different woody aroma content was observed depending on the exposed wood area to wine volume ratio. From a sensory point of view, higher smoky, vanilla and/or spicy flavours were identified for all oak-aged wines when compared to the control (stainless steel tank), but they were all perceived as being as fruity as the control. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
