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Contribution of oak wood ageing to the sweet perception of dry wines: Effect of oak ageing on wine sweetness

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAL, Axel
IDREF: 150146477
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPONS, Alexandre
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLAVIGNE CRUEGE, Valerie
dc.contributor.authorDUBOURDIEU, D.
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDUBOURDIEU, Denis
dc.date.accessioned2024-01-29T11:56:48Z
dc.date.available2024-01-29T11:56:48Z
dc.date.issued2013-01-24
dc.identifier.issn1322-7130en_US
dc.identifier.urioai:crossref.org:10.1111/ajgw.12013
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/187589
dc.description.abstractEnBackground and Aims: Winemakers observe a sensory effect of oak ageing in wines, but the phenomenon has never been fully described. The aim of this study was to determine the influence of the ageing container on the sweetness of dry wines and to evaluate the contribution of oak volatile compounds. Methods and Results: Both white and red dry wines were produced in various containers, such as stainless steel and oak tanks, and new and used oak barrels. Sensory analysis (with or without use of nose clip) by a panel of experts showed an increase in sweetness when wine was in contact with wood. Oak volatile compounds (vanillin, b-methylg-octalactone and eugenol) were quantified by gas chromatography-mass spectrometry and then added to the wines to obtain the same concentration in all samples. To determine the contribution of the volatiles to the increase in sweetness, the treatments were tasted again after such an ‘oak aroma’ homogenisation. The ranking of the wines remained unchanged. Conclusion: These results demonstrate that the sweet perception of dry wines depends on the nature of the ageing container, and that these oak volatiles are not involved in this phenomenon. Significance of the Study: This work confirms an empirical observation and establishes for the first time the sweetening effect of oak ageing, strongly suggesting the existence of sweet non-volatile compounds in oak wood.
dc.language.isoENen_US
dc.sourcecrossref
dc.subject.enGC-MS
dc.subject.enOak ageing
dc.subject.enOak aroma
dc.subject.enSensory analysis
dc.subject.enWine sweetness
dc.title.enContribution of oak wood ageing to the sweet perception of dry wines: Effect of oak ageing on wine sweetness
dc.typeArticle de revueen_US
dc.identifier.doi10.1111/ajgw.12013en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalAustralian Journal of Grape and Wine Researchen_US
bordeaux.page11-19en_US
bordeaux.volume19en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue1en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
workflow.import.sourcedissemin
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Australian%20Journal%20of%20Grape%20and%20Wine%20Research&rft.date=2013-01-24&rft.volume=19&rft.issue=1&rft.spage=11-19&rft.epage=11-19&rft.eissn=1322-7130&rft.issn=1322-7130&rft.au=MARCHAL,%20Axel&PONS,%20Alexandre&LAVIGNE%20CRUEGE,%20Valerie&DUBOURDIEU,%20D.&DUBOURDIEU,%20Denis&rft.genre=article


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