Document Detail

Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines.
MedLine Citation:
PMID:  24262569     Owner:  NLM     Status:  Publisher    
A chemometric strategy based on combining an experimental design approach and response surface methodology was applied to gain further knowledge on the influence of chip maceration and micro-oxygenation related factors (oxygen doses, chip doses, wood origin, toasting degree and maceration time) on the volatile profile of red wines during the accelerated ageing process. The results obtained indicated that the volatile profile of wines could be modulated by applying different combinations of factor conditions. Thus, these results would be used to obtain wines with specific volatile profiles that would lead to particular olfactory attributes according to consumers' preferences. Moreover, it was shown that combining wood from different origins helped enhance the quality of the elaborated wines. To the best of our knowledge, this is the first time that an experimental design methodology has been applied to simultaneously evaluate the influence of five different ageing parameters on the volatile profile of red wines.
C Pizarro; S Rodríguez-Tecedor; I Esteban-Díez; N Pérez-Del-Notario; J M González-Sáiz
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-10-18
Journal Detail:
Title:  Food chemistry     Volume:  148C     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2014 Apr 
Date Detail:
Created Date:  2013-11-22     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  357-366     Citation Subset:  -    
Copyright Information:
Copyright © 2013 Elsevier Ltd. All rights reserved.
Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain. Electronic address:
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