Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments

Simple item page
dc.bibliographicCitation.endpage241es_ES
dc.bibliographicCitation.stpage234es_ES
dc.bibliographicCitation.titleFood Research Internationalen
dc.bibliographicCitation.volume57es_ES
dc.contributor.authorHernández Orte, Purificaciónes_ES
dc.contributor.authorFranco, Ernestoes_ES
dc.contributor.authorGonzález Huerta, Carloses_ES
dc.contributor.authorMartínez García, Juanaes_ES
dc.contributor.authorCabellos, Marianoes_ES
dc.contributor.authorSuberviola, Juliánes_ES
dc.contributor.authorOrriols, Ignacioes_ES
dc.contributor.authorCacho, Juanes_ES
dc.date.accessioned2015-02-19T14:03:34Z
dc.date.available2015-02-19T14:03:34Z
dc.date.issued2014es_ES
dc.description.abstractWine aging in barrels is carried out to increase stability and achieve more complex aromas. In the last few years, however, the practice of macerating wine with small fragments of toasted oak (chips) has become increasingly common. This conveys similar tastes, aromas, and wooden notes to the wine as those obtained with traditional barrel aging, but much faster and at a fraction of the cost. Without proper regulation, this could lead to fraud if wine macerated with chips is offered as barrel aged wine. In the present study, 75 volatile compounds have been determined by applying gas chromatography–mass spectrometry (MS) and flame ionization detection (FID). It has been found that compounds directly related to the wood have greater discriminative power for telling apart wines aged in barrels from those macerated with oak fragments, but no single compound permits flawless classification. Therefore, we have studied the effect of the addition of oak fragments of different origins, different oak types, different formats and subjected to different toasting processes on a set of 231 samples from 6 Spanish Denominations of Origin wines (DOs), and compared them to those same wines aged in oak barrels. In light of the results, we have developed a set of criteria which allows distinguishing with high degree of accuracy between wines which have been aged in barrels and those macerated with oak fragments. The application of these criteria to different wines allows correct classification in over 90% of cases.en
dc.description.statusPublishedes_ES
dc.description.versionPeer Reviewed
dc.identifier.citationFood Research International, 57, p. 234-241en
dc.identifier.issn0963-9969*
dc.identifier.urihttp://hdl.handle.net/10532/2809
dc.language.isoenes_ES
dc.relation.doihttp://dx.doi.org/10.1016/j.foodres.2014.01.044es_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/es/*
dc.subject.agrovocVinoses
dc.subject.agrovocEnologíaes
dc.titleCriteria to discriminate between wines aged in oak barrels and macerated with oak fragmentsen
dc.typeJournal Contribution*
dc.typearticle
dc.type.refereedNon-Refereedes_ES
dc.type.specifiedArticlees_ES

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2015_036pprint.pdf
Size:
178.37 KB
Format:
Adobe Portable Document Format
Download

Collections

Artículos científicos, técnicos y divulgativos