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Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels

AutorFernández de Simón, Brígida; Martínez García, Juana ; Sanz, Miriam; Cadahía, Estrella; Esteruelas, Enrique; Muñoz, Angel Mª.
Palabras claveVolatile compounds
Wine
Aging
Non-oak woods
Fecha de publicación15-mar-2014
EditorElsevier
CitaciónFood Chemistry 147: 346-356 (2014)
ResumenThe wood-related volatile profile of wines aged in cherry, acacia, ash, chestnut and oak wood barrels was studied by GC-MS, and could be a useful tool to identify the wood specie used. Thus, 2,4-dihydroxybenzaldehyde in wines aged in acacia barrels, and ethyl-2-benzoate in cherry barrels could be used as chemical markers of these wood species, for authenticity purposes. Also, the quantitative differences obtained in the volatile profiles allow a good classification of all wines regarding wood species of barrels, during all aging time, and they contributed with different intensities to aromatic and gustative characteristics of aged wines. Wines aged in oak were the best valuated during all aging time, but the differences were not always significant. The lowest scores were assigned to wines aged in cherry barrels from 6 months of aging, so this wood could be more suitable in short aging times. © 2013 Elsevier Ltd. All rights reserved.
Versión del editorhttp://doi.org/10.1016/j.foodchem.2013.09.158
URIhttp://hdl.handle.net/10261/144404
DOI10.1016/j.foodchem.2013.09.158
Identificadoresissn: 0308-8146
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