Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 79, Issue -, Pages 111-118Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2016.12.045
Keywords
Volatile composition; Sensory profile; Verdejo wines; Oak chips; Alcoholic fermentation
Categories
Funding
- JCCM [PEII-2014-011-A]
- CONACYT Mexico for the award of a grant [207502/302056]
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The effect that the addition of wood at different stages of the winemaking process has on the volatile composition and sensory characteristics of Verdejo wines has been studied. Verdejo control wine was made by the traditional winemaking process without oak chips. Oak chips (7 g/L)were added at different stages of the winemaking process: during alcoholic fermentation (OCAF) and in the young wine (OCW). Higher alcohols, ethyl acetate, hexyl acetate, isoamyl acetates and ethyl esters of straight-chain fatty acids were present at higher concentrations in wines that had contact with oak chips during alcoholic fermentation when compared to control wines. The highest concentrations of benzene compounds, oak lactones and furanic compounds were found in both wines in contact with oak chips, particularly in CW samples. Different sensorial profiles were obtained for the wines depending on the stage of the wine making process at which the chips were added. All wines investigated in this study can provide a viable alternative to traditional Verdejo wines. (c) 2017 Elsevier Ltd. All rights reserved.
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