dc.contributor.author |
Dumitriu Gabur, Georgiana-Diana |
|
dc.contributor.author |
Teodosiu, Carmen |
|
dc.contributor.author |
Gabur, Iulian |
|
dc.contributor.author |
Cotea, Valeriu V. |
|
dc.contributor.author |
Peinado, Rafael Andres |
|
dc.contributor.author |
López de Lerma, Nieves |
|
dc.date.accessioned |
2021-10-22T10:55:18Z |
|
dc.date.available |
2021-10-22T10:55:18Z |
|
dc.date.issued |
2019-12-10 |
|
dc.identifier.citation |
Dumitriu (Gabur), Georgiana-Diana, Carmen Teodosiu, Iulian Gabur, Valeriu V. Cotea, Rafael A. Peinado, and Nieves López de Lerma. 2019. "Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips" Foods 8, no. 12: 662. https://doi.org/10.3390/foods8120662 |
|
dc.identifier.uri |
https://repository.iuls.ro/xmlui/handle/20.500.12811/1950 |
|
dc.description.abstract |
Many modern alcoholic beverages are subjected to ageing processes during which
compounds extracted from wood contribute decisively to the overall beverage character. Wines
represent a perfect example of beverage in which ageing is a crucial technological manufacturing
step. During winemaking, producers accelerate chemical changes in wine composition by traditional
and alternative methods, such as the use of oak wood barrels and/or oak wood chips. Our research
aimed to investigate the overall volatile composition and sensory quality of red wines aged for two
timeframes, namely, 1.5 and 3 months, and with two technological variants, i.e., American and French
oak wood chips. Red grapes from the Feteasca neagra (Vitis vinifera) variety were harvested from a
vineyard in the North-East region of Romania. Stir bar sorptive extraction and gas chromatography
coupled with mass spectrometry (SBSE–GC–MS) was used to extract minor aromas present in wine
samples. The results showed clear di erences between wines treated with American and French
oak chips. Furthermore, ageing for 3 months increased the concentration of cis-whiskey lactone and
guaiacol in American oak-treated wine samples. For wines aged with French oak chips, we observed
higher concentrations of furfural, 5-methylfurfural, 4-vinylguaiacol, and trans-whiskey lactone. The
increased presence of chemical compounds in wine aged with French oak chips generated prominent
smoky, licorice, and toasty aromas, whereas in wines aged with American oak chips, notes of vanilla,
toasty, and cacao aromas were noticed. Moreover, red wines aged with American and French oak chips
were discriminated by chemometric analysis, which confirmed the evolution of aroma compounds. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
MDPI |
|
dc.rights |
This article is an open access
article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license |
|
dc.rights.uri |
http://creativecommons.org/licenses/by/4.0/ |
|
dc.subject |
red wine |
en_US |
dc.subject |
aroma compounds |
en_US |
dc.subject |
heatmap |
en_US |
dc.title |
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips |
en_US |
dc.type |
Article |
en_US |
dc.author.affiliation |
Georgiana-Diana Dumitriu Gabur, Department of Environmental Engineering and Management, Gheorghe Asachi Technical University of Iasi, 700050 Iasi, Romania; diana.gabur@tuiasi.ro |
|
dc.author.affiliation |
Carmen Teodosiu, Department of Environmental Engineering and Management, Gheorghe Asachi Technical University of Iasi, 700050 Iasi, Romania |
|
dc.author.affiliation |
Iulian Gabur, Department of Plant Science, Ion Ionescu de la Brad University of Agricultural Sciences and Veterinary
Medicine of Iasi, 700490 Iasi, Romania; gaburi@uaiasi.ro |
|
dc.author.affiliation |
Valeriu V. Cotea, Department of Viticulture and Oenology, Ion Ionescu de la Brad University of Agricultural Sciences and
Veterinary Medicine of Iasi, 700490 Iasi, Romania; vcotea@uaiasi.ro |
|
dc.author.affiliation |
Rafael A. Peinad, Agrifood Campus of International Excellence ceiA3, Department of Agricultural Chemistry,
University of Córdoba, 14014 Córdoba, Spain; qe1peamr@uco.es |
|
dc.author.affiliation |
Nieves López de Lerma, Agrifood Campus of International Excellence ceiA3, Department of Agricultural Chemistry,
University of Córdoba, 14014 Córdoba, Spain; qe1peamr@uco.es |
|
dc.publicationName |
Foods |
|
dc.volume |
8 |
|
dc.issue |
12 |
|
dc.publicationDate |
2019 |
|
dc.identifier.doi |
10.3390/foods8120662 |
|