Journal
FOOD CONTROL
Volume 20, Issue 3, Pages 269-276Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2008.05.003
Keywords
Red wines; Volatile compounds; Ageing; Oak wood; Grape variety
Categories
Funding
- Ministerio de Educacion y Ciencia [AGL2004-04609]
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The aim of this paper was to study the presence of fermentation products in quality Spanish wines aged in oak barrels. Two hundred and forty Spanish wines aged in barrels were analyzed and statistically treated for differentiation according to their origin, variety, storage time, and etiological parameters. The results showed that the alcoholic degree of wines increased with ageing time, and geographical areas Could also be differentiated by the alcoholic degree. Moreover, we observed a higher alcoholic degree in wines from the area with the lowest annual rainfall, regardless of storage time. A relation was also observed between the content of fermentation products of wines and the alcoholic degree and total acidity, although the varietal factor and ageing time modulate the concentration of these compounds. Thus, wines elaborated with Cabernet Sauvignon presented the highest concentrations of esters, while those with Cencibel had the highest concentrations of fatty acids. Wines that were aged the longest in barrels had higher concentrations of ethyl esters of organic acids, so they can be considered markets of ageing. (C) 2008 Elsevier Ltd. All rights reserved
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