不同来源橡木片在干红葡萄酒中的应用比较

用干红葡萄酒对不同来源的四种橡木片进行了浸泡，并对浸泡后的葡萄酒的色度、总酚、单宁、固形物、感官品评结果进行了分析，结果表明：2^#和3^#橡木片中多酚物质在酒中的溶出率高于1^#和4^#；经过浸泡2^#橡木片的酒质最好，其次为浸泡过1^#和3^#橡木片的酒，浸泡过4^#橡木片的酒质最差。     

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 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).     

Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips

Toasted or non-toasted chips of oak woods of different geographical provenances were macerated in Chardonnay wines (4 g/l) during a period of 25 days. Oak lactones were detected in significant quantities in wines treated with American oak. Only trace amounts of oak lactones were detected in the wines treated with Hungarian oak. Toasting of the oaks increased the quantities of the compounds derived from the thermal degradation of lignin: vanillin, eugenol, guaiacol and its derivatives and the pyrolysis of cellulose and hemicellulose: furfural and 5-methyl furfural, and decreased the concentrations of the two isomers of oak lactones. The concentrations of the majority of the volatile compounds did not present statistically significant differences between 15 and 25 days. However, the wines preferred by the tasters and with maximum intensity of the sensory attributes acquired were those treated with oak chips for 25 days. Chemical and sensorial analyses of wines revealed that the effect of the toasting of oak chips on wine characteristics was greater than the type of oak used. All wines studied were positively evaluated by the panellists.     

Effect of artificial ageing using different wood chips on the antioxidant activity,resveratrol and catechin concentration,sensory properties and colour of two Greek red wines

Two Greek red wines (Syrah and Cabernet) were artificially aged with different wood chips (white oak, red oak, Turkey oak, chestnut, Bosnian pine, cherry, common juniper, common walnut, white mulberry, black locust and apricot). The influence of each wood species was tested for up to 20 days. The optimum duration for the extraction of total polyphenols was 20 days (Syrah) or 10 days (Cabernet) when chips of white oak, chestnut, cherry, white mulberry, black locust and apricot where used. Resveratrol and catechin concentrations ranged within the limits previously reported in literature. A high antioxidant activity was established after 10 days of artificial ageing. The sensory evaluation showed that the best results were produced by the apricot chips after 5 days (Syrah) or black locust and apricot after 5 days (Cabernet). Colour was seen to increase with both time of ageing and number of wood chips added.     

Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with oak chips

The effect of wood, in the form of oak chips, on the volatile composition of Bobal red wines caused by adding oak chips at different stages of the fermentation process has been studied. Aroma compounds were isolated by solid phase extraction (SPE) for subsequent analysis by gas chromatography–mass spectrometry (GC/MS). Bobal control wine was produced according to traditional winemaking processes, without oak chips. Oak chips were added to the rest of the wines at two dose levels (3 and 6 g/L) at different stages of the winemaking process: at one week during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Bobal wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids and ethyl, hexyl and isoamyl acetates than the control wine. A similar, trend was observed for higher alcohols. Higher concentrations of benzene compounds, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF followed by young Bobal oak wines. These results reveal that the point of addition during the winemaking process and the dose level of oak chips used have a significant effect on the volatile composition of Bobal red wines.     

Influence of oak woods of different geographical origins on quality of wines aged in barriques and using oak chips

Wine ageing in wood barrels is a traditional practice in quality wine-making areas. It is generally believed that the organoleptic characteristics of wines aged in barrels are deeply influenced by wood geographical origin, as well as by age of barrels (new or used).     

Binding of oak volatile compounds by wine lees during simulation of wine ageing

The retention of wine volatile compounds by wine lees could have an influence on the quality of the product. The aim of this work was to study the binding of wine volatile compounds from oak wood by the wine lees during simulation of wine ageing. The compounds with the most affinity for the lees were eugenol, 4-propylguaiacol, 4-methylguaiacol, furfural and 5-methylfurfural. Lees also bound other compounds important for aroma in aged wine such as oak lactones, although to a lesser degree. Guaiacol and γ-nonalactone were the only compounds studied that were not bound by the lees. Because the lees bind important compounds to wine aroma, ageing red wine in oak barrel in presence of lees could diminish the impact of the aromatic compounds from oak wood on wine aroma.     

Volatile and semi-volatile components of oak wood chips analysed by Accelerated Solvent Extraction (ASE) coupled to gas chromatography–mass spectrometry (GC–MS)

Volatile and semi-volatile compounds of French and American oak wood used in wine and spirits ageing were extracted by an Accelerated Solvent Extractor (ASE) and analysed by gas chromatography–mass spectrometry. More than 90 compounds were isolated, characterised and quantified after being separated on two chromatographic columns with distinct polarity. The main oak wood components were quantitatively determined by using standard reference compounds. In addition, a number of compounds, mainly guaiacol and syringol derivatives, were detected and characterised. In particular, 10 compounds were tentatively identified as lignin dimers derivatives, whose presence in oak wood chips or barrels for wine and spirits ageing had not been previously described. Several of the characterised compounds enabled a distinction to be drawn between medium and high toasted wood chips, independently of their geographical origin.     

橡木对葡萄酒品质的影响

通过研究陈酿过程中几种不同橡木片(粉)对葡萄酒陈酿周期和品质的影响,说明橡木对葡萄酒品质影响的重要性,并确定了干红葡萄酒的最适橡木品种和添加量。     

Anthocyanin pattern of Tempranillo wines during ageing in oak barrels and storage in stainless-steel tanks

The anthocyanin fingerprint of Tempranillo wines made with grapes from two different vineyards of Rioja Alta has been studied by high-performance liquid chroatography during their ageing in oak barrels and their storage in stainless-steel tanks. The data were submitted to multifactorial analysis of variance, taking into account several factors: vineyard, age of wines, type of wine (free run wine and a coupage of free run wine and press wine), and type of container (oak barrels or stainless-steel tanks). The results indicate that both the length of ageing or storage and the vineyard where the grapes were grown affect the anthocyanin fingerprint of wines. The effect of the other two factors (type of wine and type of container) on the anthocyanin fingerprint of wines was quite low, despite the differences observed in several spectrophotometric parameters related to colour and phenolics.     

Influence of chips,lees and micro-oxygenation during aging on the phenolic composition of a red Sangiovese wine

A red Sangiovese wine was aged using separate or combined different technological treatments and techniques (chips, chips and micro-oxygenation, chips and lees and micro-oxygenation), to evaluate their influence on phenolic compounds.     

The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine

The effects of pectolytic enzyme addition and mash heating prior to fermentation on the phenolic component of Okuzgozu red wine during the winemaking and ageing processes were investigated. In general, the highest concentration of total phenolics was found in the mash-heated wines, whereas the total flavan-3-ol and total anthocyanin contents in all of the wines, decreased notably during the winemaking and ageing processes. As determined by HPLC, hydroxycinnamic acids were the major phenolic acids in the red wines. After 6 months in the bottle, the enzyme-treated wines had lower phenolic acid concentrations than had the control and mash-heated wines, but no significant (p < 0.05) differences were found in the concentration of total phenolic acids between the control and mash-heated wines. All of the phenolic acid levels decreased with the winemaking and ageing processes whereas only gallic acid increased. The wines treated by the pectolytic enzyme addition had a lower monomeric flavan-3-ol content than had the other wines, and the amount of monomeric anthocyanins extracted did not increase with the addition of enzymes.     

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

The fracture and acoustic properties of six commercial potato chips that differ in sensory hardness and sensory crispness were analysed and related in this work. Principal component analysis showed a correlation among the sensory attributes and the instrumental parameters (both mechanical and acoustic). Two components mainly explained the behaviour of the different potato chips. The first component was positively related to the number of force and sound events, to sound pressure level maximum, to the area under the force curve, and to sensory crispness, and negatively related to fat content; and the second component was positively related to the gradient (slope of the first part of the curve), the potato chip thickness, and to sensory hardness and sensory crispness. The behaviour of the different potato chips was explained by either one of the two components or by both components. Results indicate that certain degree of sensory hardness is necessary for higher crispness perception.     

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics,volatile composition and sensory characteristics. Part II: Merlot wines

The character of Merlot wines after the treatments of micro-oxygenation and subsequent chips addition, as regards the colour-related phenolics, volatile composition and sensory characteristics, was studied. An increase in the degree of polymerisation of red pigments and a decrease in the value of the red component of the colour (a^*) and the degree of co-pigmentation were observed. The concentrations of monomeric anthocyanins and anthocyanin-derived pigments, such as hydroxyphenyl-pyranoanthocyanins and anthocyanin-ethyl-flavan-3-ol adducts, significantly decreased. With regard to the wine aroma, the micro-oxygenation produced a decrease of some esters, alcohols and benzenic compounds and increased some terpenes and C₁₃-norisoprenoids. With regard to sensorial analysis, micro-oxygenation treatment resulted in higher scores for the red fruit and spicy attributes and caused the presence of new attributes (nutty and sweet fruit). This technique produces a lower level of the typical oak chip aromas (vanilla and woody) in Merlot wines.     

Employment of near infrared spectroscopy to determine oak volatile compounds and ethylphenols in aged red wines

The aim of this work was to study the ability of NIR spectroscopy to determine oak volatile compounds and ethylphenols levels in aged red wines. For this purpose 510 wines aged with different storage time and in different oak barrel types were analyzed. Calibration models were developed from SBSE-GC–MS and NIR data using partial least squares (PLS) regression. In order to validate the calibration, full cross validation was employed. Results showed that the calibration statistics were very good (R² > 0.86) for all the compounds studied. In wines aged in French and in American and French oak barrels, and in “reserva” and “gran reserva” wines, the residual predictive deviation (RPD) obtained was higher than 1.5 in all the compounds and it was higher than 2 in some of the cases. In conclusion, near infrared spectroscopy can be used as a rapid tool to determine oak volatile compounds and ethylphenols in aged red wines.     

Chemical and sensory changes in white wines fermented in the presence of oak chips

Summary Three samples of French oak and one sample of American oak were analyzed by different gas chromatographic-mass spectrometric (GC/MS) methods. Two methods of quantifying the main volatile compounds in oak wood were compared, namely, Direct Thermal Desorption coupled with GC/MS and analysis of mixtures of water-ethanol and wines that had been in contact with oak chips by extraction using an organic solvent followed by GC/MS analysis of the extract. The ratio of the two oak lactones released into the wine by the oak chips was the same as the ratio observed in original, untreated wood. These substances are of particular sensory importance in wines aged in oak wood barrels. Thus, the use of oak chips in white wines may be advantageous. The wines steeped with the oak chips improved their acceptability rating 2 points on a scale of 9.