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Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters

dc.rights.licenseopenen_US
dc.contributor.authorKYRALEOU, Maria
dc.contributor.authorKALLITHRAKA, Stamatina
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHIRA, Kleopatra
dc.contributor.authorTZANAKOULI, Eleni
dc.contributor.authorLIGAS, Ioannis
dc.contributor.authorKOTSERIDIS, Yorgos
dc.date.accessioned2021-06-04T14:20:11Z
dc.date.available2021-06-04T14:20:11Z
dc.date.issued2015-12
dc.identifier.issn0022-1147en_US
dc.identifier.urihttps://www.researchgate.net/publication/283639601_Differentiation_of_Wines_Treated_with_Wood_Chips_Based_on_Their_Phenolic_Content_Volatile_Composition_and_Sensory_Parameters
dc.identifier.urioai:researchgate.net:283639601
dc.identifier.urioai:crossref.org:10.1111/1750-3841.13125
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/78831
dc.description.abstractEnThe effects of both wood chips addition and contact time on phenolic content, volatile composition, color parameters, and organoleptic character of red wine made by a native Greek variety (Agiorgitiko) were evaluated. For this purpose, chips from American, French, Slavonia oak, and Acacia were added in the wine after fermentation. A mixture consisting of 50% French and 50% Americal oak chips was also evaluated. In an attempt to categorize wine samples, various chemical parameters of wines and sensory parameters were studied after 1, 2, and 3 mo of contact time with chips. The results showed that regardless of the type of wood chips added in the wines, it was possible to differentiate the samples according to the contact time based on their phenolic composition and color parameters. In addition, wood-extracted volatile compounds seem to be the critical parameter that could separate the samples according to the wood type. The wines that were in contact with Acacia and Slavonia chips could be separated from the rest mainly due to their distinct sensory characters.
dc.language.isoENen_US
dc.sourceresearchgate
dc.sourcecrossref
dc.subject.enacacia
dc.subject.enagiorgitiko
dc.subject.enamerican and slavonia oak
dc.subject.enfrench
dc.subject.enphenolics
dc.subject.ensensory analysis
dc.subject.envolatiles
dc.subject.enwood chips
dc.title.enDifferentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters
dc.typeArticle de revueen_US
dc.identifier.doi10.1111/1750-3841.13125en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed26552030en_US
bordeaux.journalJournal of Food Scienceen_US
bordeaux.pageC2701-C2710en_US
bordeaux.volume80en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.issue12en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.identifierhal-03250378
hal.version1
hal.date.transferred2021-06-04T14:20:16Z
hal.exporttrue
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