共查询到20条相似文献,搜索用时 22 毫秒
1.
Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels 总被引:3,自引:0,他引:3
Changes in concentration of oak-derived volatile compounds extracted into a model wine stored in four American and four Limousin oak barrels were measured over a 93-week period. The accumulation curves for cis- and trans-oak lactone and eugenol were asymptotic and virtually identical in shape. Guaiacol was extracted more rapidly in the first six weeks, and then continued to accumulate in a near-linear fashion. 4-Methylguaiacol and maltol did not increase significantly in concentration beyond the first year of storage. The accumulation curve for vanillin was asymptotic during the first 32 weeks and linear thereafter, indicating more than one mechanism for generating this compound in oak. The extraction curve for cyclotene was linear throughout the maturation period and was consistent with a generation by slow acid hydrolysis of precursors formed during coopering. 相似文献
2.
3.
4.
列举了橡木桶陈酿葡萄酒的优缺点,比较了现代陈酿技术应用和存在的问题,阐述了延长橡木桶使用周期、缩短陈酿时间,提高使用效率,满足消费者对橡木桶窖藏葡萄酒的色、香、味等感官需求的方法,并进行实验加以验证。 相似文献
5.
6.
The effects of different geographical origin, levels of toasting, dosage and the aging time of oak chips on volatile compounds released into ciders were studied. The oak chips tested were the same size and with three different toast levels (light, medium and heavy) from French, American and Chinese oak. The oak wood chips were immersed in identical ciders. Higher alcohols, acids and esters were determined by headspace (HS)–solid phase microextraction (SPME) and gas chromatography (GC)–mass spectrometry (MS), while oak‐related aroma compounds including trans‐and cis‐oak lactones, guaiacol, 4‐methylguaiacol, furfural, 5‐methylfurfural, vanillin, eugenol and isoeugenol, were determined by liquid‐liquid extraction by means of ultrasound and GC/MS selective ion monitoring (SIM). The results showed that there was little difference between the oak‐related volatile compositions of ciders aged with French oak chips and those aged with American oak chips, but that there were obvious differences with Chinese oak chips. It was observed that oak chips, at medium toasting levels, released the highest concentrations of volatile components into the ciders. Most of the oak‐related volatile aroma compounds extracted had an increase that depended on the oak chip dosage with the exception of guaiacol and furfural. 相似文献
7.
8.
P. Wyler L. H. P. Angeloni A. R. Alcarde S. H. da Cruz 《Journal of the Institute of Brewing》2015,121(1):62-69
Maturation in wood is an important practice that is widely used in the production of high‐quality beverages. The effect of French oak cubes on young lager beer was studied. Oak cubes (with light, medium or heavy toasting) were added to the beer, which was stored at 0°C for 3 months. Beer samples were analysed monthly, and an acceptance test was performed at the end of 3 months. The content of volatile compounds (aldehydes, esters and higher alcohols) was determined by gas chromatography using a flame ionization detector, and the content of low molecular weight phenolic compounds was determined by high‐performance liquid chromatography. The contents of aldehydes, esters, higher alcohols and wood‐derived compounds increased during the 3‐month maturation period. Lager beer stored with heavily toasted oak cubes had the highest concentration of low‐molecular‐weight phenolic compounds, followed by the beer matured in an oak barrel. These results suggest that beer maturation in wood barrels or with oak cubes changed the composition of their oak‐related aromatic compounds, indicating that interactions between the beer and the wood occurred. Copyright © 2015 The Institute of Brewing & Distilling 相似文献
9.
为了改善刺葡萄酒的品质,以刺葡萄酒为试材,经不锈钢罐、不同产地及类型的橡木制品陈酿6个月后,检测刺葡萄酒的总糖、总酸、挥发酸等理化性质的差异。结果表明,通过橡木制品的陈酿,刺葡萄酒的理化指标和感官品质得到明显改善和提升。橡木制品陈酿刺葡萄酒对其残糖和总酚含量影响较大,对刺葡萄酒的总酸、挥发酸、pH无显著性影响(P>0.05)。其中,法国中度烘烤橡木片陈酿的刺葡萄酒中残糖含量最高(4.85 g/L),显著高于对照(4.33 g/L)及其他组(P<0.05),总酚含量为0.90 g/L,感官评分最高为85.1分;德国中度烘烤橡木片陈酿刺葡萄酒的总酚含量最高(1.03 g/L),显著高于其他组(P<0.05),残糖含量为4.42 g/L,感官评分为81.0分。综合可知,法国中度烘烤的橡木片陈酿的刺葡萄酒品质较优。 相似文献
10.
11.
RACHEL C. BROWN MARK A. SEFTON DENNIS K. TAYLOR GORDON M. ELSEY 《Australian Journal of Grape and Wine Research》2006,12(2):115-118
Odour detection thresholds were determined for all four stereoisomers of oak lactone in both red and white wine. The natural cis- isomer was found to have a significantly lower detection threshold than its non-natural enantiomer in both media, and lower than indicated by most other sensory studies. The odour detection threshold for the natural trans -isomer was seven times higher than for the natural cis . Compared to its enantiomer, the natural trans- isomer had a lower detection threshold in the white wine medium, but slightly higher in the red. Duo-trio difference testing between the two trans -isomers added at the same concentration showed no significant difference between the two for both media. Similarly, a duo-trio test conducted between the natural cis- isomer and a mixture of the same amount of natural cis -oak lactone plus an equivalent concentration of the trans -isomer indicated that the latter had little or no influence on the odour impact of the cis -form. 相似文献
12.
橡木片中含有丰富的单宁及芳香成分,其溶于白兰地中能改善酒的香气和口味,使酒体更丰满、醇厚,风格更雅致。研究了不同酒精度浸提橡木片。不同来源的橡木片、不同陈酿时间及同种橡木片不同烘烤程度对白兰地的色度、pH值、单宁、总酚及感官的影响。结果表明,橡木片对白兰地的最佳老熟时间为10d,老熟酒度为50%(v/v);中度烘烤的橡木片对白兰地的老熟效果最佳。 相似文献
13.
14.
J.I. CAMPBELL M. SYKES M.A. SEFTON A.P. POLLNITZ 《Australian Journal of Grape and Wine Research》2005,11(3):348-354
The concentrations of the important oak aroma volatiles guaiacol, 4-methylguaiacol cis - and trans -oak lactone and vanillin in extracts of French and American oak heated under various conditions were measured using stable isotope dilution analyses coupled with gas chromatography-mass spectrometry. Heating resulted in marked increases in the concentrations of guaiacol, 4-methylguaiacol and vanillin, with more formed at higher temperature. Approximately twice as much guaiacol and 4-methylguaiacol and two to five times as much vanillin were formed by heating in the presence of air compared to heating under argon. Oak lactone concentration was less affected by heating. The effects of heating different sized oak pieces were investigated for French and American oak samples. Compared to heating larger oak pieces, heating smaller fragments of oak generated up to twice as much guaiacol and 4-methylguaiacol and two to four times as much vanillin at 235o C for both French and American oak. This effect is ascribed to the exposure of a greater surface area of oak to air when smaller fragments are heated. Variable effects were observed for cis - and trans -oak lactone. Variation in chip size, as well as heating time and temperature, is clearly one way of obtaining different aroma profiles from oak products. 相似文献
15.
16.
优化橡木桶陈酿工艺在干红葡萄酒生产中的应用 总被引:1,自引:0,他引:1
通过研究陈酿过程中橡木桶陈酿酒所占比例、烘烤程度及陈酿时间三种不同因子对葡萄酒品质的影响,找出其不同水平组合对葡萄酒品质影响的重要性,确定葡萄酒品质最好的水平组合,作为干红葡萄酒的最适陈酿方案。 相似文献
17.
GC-MS分析橡木片中的挥发性香气成分 总被引:1,自引:0,他引:1
本文采用GC—MS测定了橡木中的挥发性香气成分,共鉴定出38种化合物,其中种类最多的是酮类化合物,有13种,其次是酚类8种,酯类6种,醛类和醇类各5种,酸类1种,其他组分1种。 相似文献
18.
采用顶空固相微萃取与气相色谱-质谱联用技术,检测蒙古栎制成的橡木片和橡木板陈酿的葡萄酒中主要陈酿香气成分的变化。结果表明:在90 d的陈酿过程中,糠醛和5-甲基糠醛含量在陈酿10至20 d即可达到最高值,此后其含量快速减少;愈创木酚和甲基愈创木酚含量则在陈酿20 d达到最高值以后,基本保持不变;顺式和反式橡木内酯含量在整个陈酿过程中一直呈增加趋势;而香草醛含量在采用橡木片和橡木板陈酿的葡萄酒中,具有不同的变化趋势:橡木片陈酿的葡萄酒,香草醛含量在30d时即达到最高值,此后逐渐减少,而橡木板陈酿的葡萄酒,香草醛含量在90 d的陈酿过程中一直增加;乙基愈创木酚和乙基苯酚含量仅在陈酿30和60 d后才显著增加。橡木片和橡木板陈酿的葡萄酒之间,除乙基苯酚和乙基愈创木酚含量无显著差异外,糠醛、香草醛、愈创木酚和橡木内酯的含量均具有显著差异,表明橡木制品的类型对葡萄酒的陈酿香气具有重要影响。 相似文献
19.