The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine

被引：0

作者：

Spillman, PJ

Sefton, MA

Gawel, R

机构：

[1] Australian Wine Res Inst, Glen Osmond, SA 5064, Australia

[2] Univ Adelaide, Glen Osmond, SA 5064, Australia

[3] Recognose Pty Ltd, Unley, SA 5061, Australia

来源：

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH | 2004年 / 10卷 / 03期

关键词：

oak wood; wine; aroma; Chardonnay; Cabernet Sauvignon;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Correlations were explored between the composition and aroma properties of a Chardonnay and Cabernet Sauvignon wine, each matured in 24 new oak barrels over 55 and 93 weeks respectively. The concentration of volatile components derived during oak maturation had previously been measured for these wines using gas-chromatography/mass spectrometry and the aromas of the wines were profiled using descriptive analysis techniques, with intensities being ranked rather than rated. A number of significant and logical correlations were observed and conditions under which a number of commonly perceived oak-wood characters are perceived are suggested.

引用

页码：227 / 235

页数：9

共 50 条

[21] Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine
Xi, Zhu-mei
Tao, Yong-sheng
Zhang, Li
Li, Hua
FOOD CHEMISTRY, 2011, 127 (02) : 516 - 522
[22] Matrix Effect of Exogenous Polyphenols on the Stability and Aroma Formation of Volatile Substances in Cabernet Sauvignon Dry Red Wine Fermentation
Li H.
Zheng F.
Zhang Y.
Tao Y.
Li Y.
Journal of Chinese Institute of Food Science and Technology, 2024, 24 (04) : 370 - 380
[23] Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of 'Cabernet Sauvignon' Wine in Ningxia, China
Zhang, Zhong
Zhang, Qingchen
Yang, Hui
Sun, Lijun
Xia, Hongchuan
Sun, Wenjing
Wang, Zheng
Zhang, Junxiang
FOODS, 2022, 11 (18)
[24] Data visualization of wine aroma compounds of Cabernet Sauvignon dry red wines from different origins in China
Tao Yong-Sheng
Li Hua
Wang Hua
CHINESE JOURNAL OF ANALYTICAL CHEMISTRY, 2008, 36 (05) : 653 - 657
[25] Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact
Yao, Xue-Chen
Zhang, Hua-Lin
Ma, Xin-Rui
Xia, Nong-Yu
Duan, Chang-Qing
Yang, Wei-Ming
Pan, Qiu-Hong
FOOD CHEMISTRY, 2024, 436
[26] Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel
María Navarro
Nikolaos Kontoudakis
Sergio Gómez-Alonso
Esteban García-Romero
Joan Miquel Canals
Isidro Hermosín-Gutíerrez
Fernando Zamora
European Food Research and Technology, 2018, 244 : 245 - 258
[27] Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins
Callejon, Raquel M.
Margulies, Benjamin
Hirson, Gregory D.
Ebeler, Susan E.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2012, 63 (03): : 301 - 312
[28] Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel
Navarro, Maria
Kontoudakis, Nikolaos
Gomez-Alonso, Sergio
Garcia-Romero, Esteban
Miquel Canals, Joan
Hermosin-Gutierrez, Isidro
Zamora, Fernando
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2018, 244 (02) : 245 - 258
[29] VOLATILE NORISOPRENOID COMPOUNDS AS CONSTITUENTS OF OAK WOODS USED IN WINE AND SPIRIT MATURATION
SEFTON, MA
FRANCIS, IL
WILLIAMS, PJ
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1990, 38 (11) : 2045 - 2049
[30] Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China
Jiang, Bao
Xi, Zhumei
Luo, Meijuan
Zhang, Zhenwen
FOOD RESEARCH INTERNATIONAL, 2013, 51 (02) : 482 - 489

← 1 2 3 4 5 →