KYRALEOU, Maria; KALLITHRAKA, Stamatina; CHIRA, Kleopatra; TZANAKOULI, Eleni; LIGAS, Ioannis; KOTSERIDIS, Yorgos

doi:10.1111/1750-3841.13125

Métadonnées

Afficher la notice complète

Licence d’utilisation du document

KYRALEOU, Maria

KALLITHRAKA, Stamatina

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

Langue

Article de revue

Ce document a été publié dans

Journal of Food Science. 2015-12, vol. 80, n° 12, p. C2701-C2710

Résumé en anglais

The 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.< Réduire

Mots clés en anglais

acacia

agiorgitiko

american and slavonia oak

french

phenolics

sensory analysis

volatiles

wood chips

Métadonnées

Partager cette publication !

Licence d’utilisation du document

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

Langue

Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

URI

DOI

Unités de recherche