Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics,volatile composition and sensory characteristics. Part II: Merlot wines |
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Authors: | Marí a Jesú s Cejudo-Bastante,Isidro Hermosí n-Gutié rrez,Marí a Soledad Pé rez-Coello |
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Affiliation: | 1. Área de Tecnología de los Alimentos, Facultad de Ciencias Químicas, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain;2. IRICA (Instituto Regional de Investigación Científica Aplicada), Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad de Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain |
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Abstract: | 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. |
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Keywords: | Colour Micro-oxygenation Pigments Merlot Polyphenols Red wine Sensory analysis Volatile compounds |
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