期刊
FOOD CHEMISTRY
卷 266, 期 -, 页码 90-100出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.05.123
关键词
Oak chips; Volatile compounds; Carmenere; Quercus humboldtii; Traditional oaks
资金
- Fondecyt, Chile [11150462]
- Conicyt, BCH/Doctorado [72170532]
- Ministerio de Ciencia e Innovacion
- FEDER funds [AGL2014-54602P]
- Junta de Castilla y Leon of Spain [VA028U16]
- European Regional Development Fund FEDER, Interreg Spain-Portugal Programme, under the framework of the project Iberphenol
Different oak species or origins have been studied to find an alternative to traditional ones and Quercus humboldtii from Colombia is a candidate. Some studies analyse the composition of this oak, but no work has been found to study its use for wine treatment. The aim was to evaluate volatile composition of toasted Q. humboldtii oak chips and the wines treated with these chips. To evaluate its oenological potential Q. alba and Q. petraea have been included in this trial. The wines were subjected to a sensory analysis. Results indicated that oak chips and wines macerated for 90 days with toasted Colombian chips exhibited higher 5-methylfurfural, guaiacol, trans-isoeugenol and syringol concentrations than others, while the furfural and cis-beta-methyl-gamma-octalactone content was lower. Sensory analysis showed that the wines treated with Colombian oak presented more notes of smoked and less of coconut. Therefore, this oak could probably be considered suitable for ageing.
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