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Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage
- Source :
- Food Chemistry, Food Chemistry, Elsevier, 2013, 140 (1-2), pp.168-177. ⟨10.1016/j.foodchem.2013.02.049⟩
- Publication Year :
- 2013
- Publisher :
- Elsevier BV, 2013.
-
Abstract
- International audience; In Merlot wines the evolution of volatile and non-volatile (ellagitannins) compounds extracted from winewoods while being macerated for 12 months was studied. Seven types of winewoods subjected to different toasting methods were used. Different rates of extraction, depending mainly on wood compounds origin (toasting or naturally present in wood) and on the watering process during toasting, were observed, which were reflected in sensory differences. Globally, volatile phenols together with aldehydes, phenols and lactones showed an increase with increasing maceration time. Ellagitannins were extracted faster during the first 3 months; after 6 months an important decrease was observed. Wines with winewoods subjected to watering during toasting were lower in ellagitannins concentrations and demonstrated the greatest decrease of these compounds during maceration. Astringency and bitterness intensified with increasing ellagitannins. Lactones induced positive sweetness sensations, whereas furanic and guaiacol compounds influenced bitterness and astringency. Spicy and vanilla descriptors were related to eugenol, vanillin and other odorous chemicals.
- Subjects :
- Food Handling
Astringency
Food storage
Wine
01 natural sciences
Analytical Chemistry
Quercus
chemistry.chemical_compound
0404 agricultural biotechnology
Ellagitannins
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Maceration (wine)
Humans
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Phenols
Food science
Bitterness
Toast
Volatile Organic Compounds
Vanillin
010401 analytical chemistry
04 agricultural and veterinary sciences
General Medicine
Sweetness
Wood
040401 food science
Hydrolyzable Tannins
0104 chemical sciences
Eugenol
Food Storage
chemistry
Taste
Odorants
Volatile compound
France
Guaiacol
Winewood
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 140
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....1e9e4a483ca532a1b23dea3c0f5ce0ba