GONZÁLEZ-CENTENO, M. R.; CHIRA, Kleopatra; TEISSEDRE, Pierre Louis

doi:10.1016/j.foodchem.2018.11.049

Métadonnées

Afficher la notice complète

Licence d’utilisation du document

GONZÁLEZ-CENTENO, M. R.
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

CHIRA, Kleopatra
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

TEISSEDRE, Pierre Louis

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

Langue

Article de revue

Ce document a été publié dans

Food Chemistry. 2019, vol. 278, p. 460-468

Résumé en anglais

Malolactic fermentation (MLF) and oak barrels aging are two oenological processes which modify wine composition and sensory characteristics. The effect of MLF-container (stainless steel tanks, barrels) and barrel toasting (T1, T2, T3) on ellagitannin concentration, volatile composition and sensory attributes of Chardonnay wines was evaluated. Barrel toasting had higher impact on ellagitannin content than MLF-container. When comparing both MLF-modalities, barrel-fermented wines exhibited greater amounts of vanillin and whiskey-lactones but lower concentrations of fruity aroma compounds. Regarding sensory analysis, greater citrus and floral aromas were perceived for MLF-tank wines, and higher nuts aroma for MLF-barrel wines. Using barrels as MLF-containers i) did not change the aroma perception defining Chardonnay character (peach, apricot and gun flint); ii) did not impact the aromatic intensity and persistence, sweetness, acidity, mouthfeel volume and/or bitterness; and iii) did not confer significantly higher overall woody aromas which might mask fruity, floral and mineral (gun flint) character.< Réduire

Mots clés en anglais

Ellagitannins

Malolactic Fermentation

Oak Wood Barrel

Sensory Analysis

Toasting

Volatile Composition

Métadonnées

Partager cette publication !

Licence d’utilisation du document

Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.

Langue

Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

URI

DOI

Unités de recherche