Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods
| dc.contributor.author | GONZÁLEZ-CENTENO, María Reyes | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | CHIRA, Kleopatra | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | TEISSEDRE, Pierre Louis | |
| dc.date.accessioned | 2021-05-14T09:35:08Z | |
| dc.date.available | 2021-05-14T09:35:08Z | |
| dc.date.issued | 2016 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/76184 | |
| dc.description.abstractEn | Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toasting, medium toasting with watering, Noisette) were used in French, Italian and USA cellars. Ellagitannins increased by 84-96% with aging time, as did woody volatiles, by 86-91% in French wines and 23-35% in Italian wines, while fruity aroma compounds declined by 50-57% in the French and Italian wines over a 12-months period. Nevertheless, other behaviors and different kinetics rates for these compounds were observed depending on barrel toasting, wine matrix and their interactions. Perceived overall woody intensity was closely related to trans-whiskey lactone, guaiacol and vanillin, whereas astringency and bitterness were significantly linked to ellagitannins (p<0.05). This is the first study that evaluates the toasting effect on wines from different countries matured in the same oak barrels. | |
| dc.language.iso | en | |
| dc.publisher | Elsevier | |
| dc.subject | ellagitannins | |
| dc.subject | volatile composition | |
| dc.subject.en | astringency | |
| dc.subject.en | barrel oak wood | |
| dc.subject.en | red wine ageing | |
| dc.subject.en | toasting | |
| dc.title.en | Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods | |
| dc.type | Article de revue | |
| dc.identifier.doi | 10.1016/j.foodchem.2016.04.139 | |
| dc.subject.hal | Sciences du Vivant [q-bio]/Ingénierie des aliments | |
| dc.subject.hal | Sciences de l'ingénieur [physics]/Génie des procédés | |
| bordeaux.journal | Food Chemistry | |
| bordeaux.page | 500-511 | |
| bordeaux.volume | 210 | |
| bordeaux.hal.laboratories | Institut de Mécanique et d’Ingénierie de Bordeaux (I2M) - UMR 5295 | * |
| bordeaux.institution | Université de Bordeaux | |
| bordeaux.institution | Bordeaux INP | |
| bordeaux.institution | CNRS | |
| bordeaux.institution | INRAE | |
| bordeaux.institution | Arts et Métiers | |
| bordeaux.peerReviewed | oui | |
| hal.identifier | hal-02639299 | |
| hal.version | 1 | |
| hal.origin.link | https://hal.archives-ouvertes.fr//hal-02639299v1 | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2016&rft.volume=210&rft.spage=500-511&rft.epage=500-511&rft.eissn=0308-8146&rft.issn=0308-8146&rft.au=GONZ%C3%81LEZ-CENTENO,%20Mar%C3%ADa%20Reyes&CHIRA,%20Kleopatra&TEISSEDRE,%20Pierre%20Louis&rft.genre=article |
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