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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGONZÁLEZ-CENTENO, Maria Reyes
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHIRA, Kleopatra
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.date.accessioned2020
dc.date.available2020
dc.date.issued2017
dc.identifier.issn0021-8561en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/20881
dc.description.abstractEnEllagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1- and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, the barrel toasting effect seemed to be more important than differences due to MLF container. Certain woody and fruity volatiles varied significantly (p < 0.05) depending on whether MLF occurred in barrels or tanks. Barrel-fermented wines were preferred in the mouth, whereas olfactory preference depended on barrel toasting. This is the first study that evaluates the impact of oak wood during MLF on ellagitannin wine composition, as well as the barrel toasting effect on wine attributes during aging when MLF occurred whether in barrels or in tanks.
dc.language.isoENen_US
dc.rights.urihttp://creativecommons.org/licenses/by-sa/
dc.subjectfût
dc.subjectoenologie
dc.subjectvin
dc.subjectfermentation malolactique
dc.subjectpropriété sensorielle
dc.subjectcomposition volatile
dc.subjectanthocyanine
dc.subjectellagitanine
dc.subject.envolatile composition
dc.subject.enwine
dc.subject.entoasting
dc.subject.enellagitannins
dc.subject.enmalolactic fermentation
dc.subject.enoak wood barrel
dc.subject.ensensory analysis
dc.title.enComparison between malolactic fermentation container and barrel toasting effects on phenolic, volatile, and sensory profiles of red wines.
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.6b05497en_US
dc.subject.halSciences du Vivant [q-bio]en_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page3320-3329en_US
bordeaux.volume65en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue16en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-01605690
hal.version1
hal.exportfalse
workflow.import.sourcehal
bordeaux.COinSctx_ver=Z39.88-2004&amp;rft_val_fmt=info:ofi/fmt:kev:mtx:journal&amp;rft.jtitle=Journal%20of%20Agricultural%20and%20Food%20Chemistry&amp;rft.date=2017&amp;rft.volume=65&amp;rft.issue=16&amp;rft.spage=3320-3329&amp;rft.epage=3320-3329&amp;rft.eissn=0021-8561&amp;rft.issn=0021-8561&amp;rft.au=GONZ%C3%81LEZ-CENTENO,%20Maria%20Reyes&amp;CHIRA,%20Kleopatra&amp;TEISSEDRE,%20Pierre%20Louis&amp;rft.genre=article


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