Journal
FOOD CHEMISTRY
Volume 132, Issue 4, Pages 1836-1845Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.12.016
Keywords
Volatile compounds; Oak extract; Vineyard; Grape; Wine; Petit Verdot
Funding
- Ministerio de Ciencia e Innovacion [AGL2009-08950]
- Junta de Comunidades de Castilla-La Mancha [EXP 422/09, BES-2010-038613]
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Petit Verdot vineyards were treated at veraison with a commercial aqueous French oak extract in order to determine if the extract's volatile components can be transferred to grapes and then to wines. Three different formulations (25% (one application), 25% (four applications) and 100%) were tested, together with an eugenol and guaiacol standard solution to better follow their behaviour. The volatile compounds of treated grapes and their wines after alcoholic and malolactic fermentation and after 8 months were analysed by stir bar sorptive extraction and gas chromatography mass spectrometry (SBSE-GC-MS). The results showed that the grapes stored the volatile compounds mainly as non-volatile precursors, and some of these were released after winemaking. In the case of wines, it was possible to distinguish the control versus the ones from vineyard treatments. The different oak extract applications were evident only after alcoholic fermentation sampling, making it very interesting for young wines. (C) 2011 Elsevier Ltd. All rights reserved.
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