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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGADRAT, Mathilde
dc.contributor.authorLAVERGNE, Joël
dc.contributor.authorEMO, Catherine
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHIRA, Kleopatra
dc.date.accessioned2022-06-28T11:38:35Z
dc.date.available2022-06-28T11:38:35Z
dc.date.issued2022-01
dc.identifier.issn2494-1271en_US
dc.identifier.urioai:crossref.org:10.20870/oeno-one.2022.56.1.4853
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/140320
dc.description.abstractEnToasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on distilled spirit quality has not yet been extensively studied. The objective of this study was therefore to study the impact of toasting on cognac eaux-de-vie by characterising the eaux-de-vie sensorially after 12 months of ageing. Eight eaux-de-vie aged in barrels with 8 different toasts were studied. The 8 toasts represented 4 different temperatures (low, medium, medium plus and high) and two toasting lengths for each temperature (one so-called “normal” and the other “slow”). Sensory analysis was carried out on these eaux-de-vie through several tests. First, a sorting test showed the differences between the samples and then training was carried out on previously chosen descriptors in order to build a sensory profile and perform a ranking test. The study was realised for two alcohol levels: 60 % (v/v), which is the alcohol level of eaux-de-vie in barrels, and 40 % (v/v), which is the alcohol level of a commercial cognac. This approach demonstrated that barrel toasting generally leads to significant sensorial differences in eaux-de-vie during ageing. These differences are greater between a lightly and a highly toasted barrel. This study is a first step in the characterisation of cognac eaux-de-vie aged in barrels made with different toasts.
dc.language.isoENen_US
dc.sourcecrossref
dc.subject.enCognac eau-de-vie
dc.subject.enbarrel toasting
dc.subject.ensensory analysis
dc.subject.ensorting task
dc.subject.enranking test
dc.subject.ensensory profile
dc.title.enSensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/oeno-one.2022.56.1.4853en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOENO Oneen_US
bordeaux.page17-28en_US
bordeaux.volume56en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - 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.exportfalse
workflow.import.sourcedissemin
dc.rights.ccCC BYen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=OENO%20One&rft.date=2022-01&rft.volume=56&rft.issue=1&rft.spage=17-28&rft.epage=17-28&rft.eissn=2494-1271&rft.issn=2494-1271&rft.au=GADRAT,%20Mathilde&LAVERGNE,%20Jo%C3%ABl&EMO,%20Catherine&TEISSEDRE,%20Pierre%20Louis&CHIRA,%20Kleopatra&rft.genre=article


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