期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 98, 期 15, 页码 5795-5806出版社
WILEY
DOI: 10.1002/jsfa.9129
关键词
Aging process; discrimination; volatile compounds; sensorial properties; multivariate analysis
资金
- Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA) [RTA2014-00055-C03-02]
- University of Castilla-La Mancha
BACKGROUND Despite the acceptance of the use of chips as an alternative enological practice to traditional barrels, there is substantial interest in looking for parameters that enable the aging technique to be identified. In the present study, the volatile compound composition and sensorial characteristics of wines aged with chips and barrels of acacia wood were monitored with the aim of finding fingerprints that could be used to discriminate between the two types of aging. RESULTS CONCLUSION Principal component analysis (PCA) calculated from chemical outputs permitted the two aging techniques to be distinguished. After 4 months of aging in barrels, concentrations of vanillin, ferulic acid, syringaldehyde, and furfural decreased considerably due to the higher oxidation produced by the acacia wood's porosity. This fact made it more difficult to discriminate between those wines aged in barrels for the longest times. On the other hand, PCA applied to sensorial data allowed a clear differentiation between wines aged in acacia barrels for longer periods and those macerated with chips, due to the notable presence of sensory attributes described as acacia wood, nutty, honeyed, and toasty. Chemical and sensorial data can be regarded as complementary methods to obtain fingerprints that enable differentiation between the two different aging techniques by means of acacia wood. (c) 2018 Society of Chemical Industry
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