Document Detail


Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels.
MedLine Citation:
PMID:  24206729     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The wood-related volatile profile of wines aged in cherry, acacia, ash, chestnut and oak wood barrels was studied by GC-MS, and could be a useful tool to identify the wood specie used. Thus, 2,4-dihydroxybenzaldehyde in wines aged in acacia barrels, and ethyl-2-benzoate in cherry barrels could be used as chemical markers of these wood species, for authenticity purposes. Also, the quantitative differences obtained in the volatile profiles allow a good classification of all wines regarding wood species of barrels, during all aging time, and they contributed with different intensities to aromatic and gustative characteristics of aged wines. Wines aged in oak were the best valuated during all aging time, but the differences were not always significant. The lowest scores were assigned to wines aged in cherry barrels from 6months of aging, so this wood could be more suitable in short aging times.
Authors:
B Fernández de Simón; J Martínez; M Sanz; E Cadahía; E Esteruelas; A M Muñoz
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Publication Detail:
Type:  Journal Article     Date:  2013-10-09
Journal Detail:
Title:  Food chemistry     Volume:  147     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2014 Mar 
Date Detail:
Created Date:  2013-11-11     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  346-56     Citation Subset:  IM    
Copyright Information:
Copyright © 2013 Elsevier Ltd. All rights reserved.
Affiliation:
Centro de Investigación Forestal, CIFOR-INIA, Apdo. 8111, 28080 Madrid, Spain.
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