Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

The aim of this study was to evaluate the similarities or differences in the phenolic composition and the sensory characteristics between wines traditionally aged in new French and American barrels for different periods of time, and wines aged for 30 days with different kinds (different geographical...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2010-12, Vol.43 (10), p.1533-1541
Main Authors: Ortega-Heras, Miriam, Pérez-Magariño, Silvia, Cano-Mozo, Estela, González-San José, M a Luisa
Format: Article
Language:English
Subjects:
grapes
Oak barrels
Oak chips
Phenolic compounds
red wines
Sensory analysis
sensory properties
toasting
Wine
wood
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aim of this study was to evaluate the similarities or differences in the phenolic composition and the sensory characteristics between wines traditionally aged in new French and American barrels for different periods of time, and wines aged for 30 days with different kinds (different geographical origin al toasting degree) of oak chips. This study was carried out with two grape varieties, Mencía and Tinta del País, and in two consecutive vintages. The results obtained indicated that it was not possible to obtain wines aged with chips with sensory characteristics similar to those aged for a long time in new barrels, independently. However, the results showed that the use of oak chips could be a good alternative for elaborating young wines with slight olfactory and gustative wood notes quite similar to wines aged in new barrels for short periods of time (about three months).
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2010.05.026