Articles
Study of volatile compounds in white wines matured with oak chips
Article number
1418_51
Pages
407 – 416
Language
English
Abstract
The maturation of wine constitutes an important stage in which various processes synergistically develop, generating changes in both organoleptic and compositional attributes of the wine.
The current study aims to evaluate the influence of different maturation treatments (the addition of wood chips and the influence of ultrasound waves with a frequency of 35 kHz) on the aroma profile of Fetească regală wines.
For this, volatile compounds were identified and separated using a Shimadzu QP 2010 PLUS Mass Spectrometer coupled with Gas Chromatograph.
The utilization of oak chips in the maturation procedures can positively influence the aromatic profile of wines and may be considered a favorable option for the production of wines with reduced maturation periods.
Volatile compounds are extracted from oak wood based on factors such as the quantity of available compounds, the duration of contact between wine and oak wood, the degree of toasting, and the specific type of oak wood employed.
The identified compounds have been classified into four chemical groups, namely esters, volatile phenols, carbonyl compounds and oak compounds.
The volatile profile varied according to the maturation period, but also according to the types of chips used.
The concentration of several wine compounds, such as alcohols, esters and terpenes, decreases after short maturation.
The results of such this experiment hold practical significance for winemakers thereby contributing to the overall improvement of wine quality.
The current study aims to evaluate the influence of different maturation treatments (the addition of wood chips and the influence of ultrasound waves with a frequency of 35 kHz) on the aroma profile of Fetească regală wines.
For this, volatile compounds were identified and separated using a Shimadzu QP 2010 PLUS Mass Spectrometer coupled with Gas Chromatograph.
The utilization of oak chips in the maturation procedures can positively influence the aromatic profile of wines and may be considered a favorable option for the production of wines with reduced maturation periods.
Volatile compounds are extracted from oak wood based on factors such as the quantity of available compounds, the duration of contact between wine and oak wood, the degree of toasting, and the specific type of oak wood employed.
The identified compounds have been classified into four chemical groups, namely esters, volatile phenols, carbonyl compounds and oak compounds.
The volatile profile varied according to the maturation period, but also according to the types of chips used.
The concentration of several wine compounds, such as alcohols, esters and terpenes, decreases after short maturation.
The results of such this experiment hold practical significance for winemakers thereby contributing to the overall improvement of wine quality.
Publication
Authors
E.C. Focea, V.V. Cotea, L.C. Colibaba, E.C. Scutarasu, E. Gál, B. Brém, M. Focea, C.E. Luchian
Keywords
ultrasound waves, wine maturation, oak chips, volatile compounds, gas chromatography
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