9 research outputs found
Profilul aromatic bazat pevalorile activitÄĆŁii odorante Ći pe seriilor aromatice Ăźn vinurile roĆii supuse diferitelor tipuri de maturare cuchips-uri din stejar american Ći francez
Use of oak wood during the process of wine ageing is an ancient and common practice in most of the worldâs wine producing regions. In this study, the contribution of a chemical compound to the aroma of a wine was evaluated by determining the odour activity value (OAV). OAV,was calculated as the ratio between the concentration of an individual compound and the perception threshold reported in the literature. The analytical aroma profile was established by using the OAVs of each odorant compounds exhibiting similar odor descriptor grouped in an aroma series. Majoraroma contributors in the FeteascÄneagrÄ wine aged with American and French oak chips were the fruity, chemistry, fatty and floral series followed by the woody series. Red wines analyzed at 1.5 and 3 months present similar behaviour,howeverwines aged with 5 g/L of French oak chips distinguished from the rest when using PC
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips
Many modern alcoholic beverages are subjected to ageing processes during which
compounds extracted from wood contribute decisively to the overall beverage character. Wines
represent a perfect example of beverage in which ageing is a crucial technological manufacturing
step. During winemaking, producers accelerate chemical changes in wine composition by traditional
and alternative methods, such as the use of oak wood barrels and/or oak wood chips. Our research
aimed to investigate the overall volatile composition and sensory quality of red wines aged for two
timeframes, namely, 1.5 and 3 months, and with two technological variants, i.e., American and French
oak wood chips. Red grapes from the Feteasca neagra (Vitis vinifera) variety were harvested from a
vineyard in the North-East region of Romania. Stir bar sorptive extraction and gas chromatography
coupled with mass spectrometry (SBSEâGCâMS) was used to extract minor aromas present in wine
samples. The results showed clear di erences between wines treated with American and French
oak chips. Furthermore, ageing for 3 months increased the concentration of cis-whiskey lactone and
guaiacol in American oak-treated wine samples. For wines aged with French oak chips, we observed
higher concentrations of furfural, 5-methylfurfural, 4-vinylguaiacol, and trans-whiskey lactone. The
increased presence of chemical compounds in wine aged with French oak chips generated prominent
smoky, licorice, and toasty aromas, whereas in wines aged with American oak chips, notes of vanilla,
toasty, and cacao aromas were noticed. Moreover, red wines aged with American and French oak chips
were discriminated by chemometric analysis, which confirmed the evolution of aroma compounds
InfluenÈa materialelor noi asupra compoziÈiei chimice a vinului Muscat Ottonel
Nanotechnology is a rapidly evolving field of research with many
potentially applications, such as advanced chemistry, medicine, energy production,
as well as the food and wine making industry. The aim of this paper is to study the
influence of mesoporous materials (MCM-41, SBA-15 and KIT-6) on the white
wines physical-chemical parameters, turbidity, phenolic content and color. The used
experimental wine was Muscat Ottonel from Bucium vineyard, harvested in 2014.
Phenolic compounds were characterized by measuring the absorbance at 280 nm
and browning index at 420 nm. The color parameters was analyzed
spectrophotometrically with CIE Lch space method. The analyses showed that
nanomaterials reduce the nephelometric turbidity units (NTU), which are related
with protein content. Also, the results indicate that the total polyphenol index (TPI)
of treated wine samples decrease
Mesoporous materials as fining agents in variety Cabernet Sauvignon wines
Innovative oenological products and techniques constantly need to be optimized in order to produce high quality wines that are able to fulfill the demanding consumers, with a pleasant colour, astringency, bitterness and a balanced organoleptic profile. New mesoporous materials with viability and environmental safety characteristics, might be a feasible alternative to the use of bentonite, while nowadays in the winemaking there is a major challenge caused by wastes derivate mainly from wine clarification stages. This study was aimed at investigating the influence of conventional (bentonite and activated coal) and alternative (MCM-41, SBA-15, KIT-6) fining agents on enological parameters, colour, as well as on the antioxidant activity of a Cabernet Sauvignon wines. Our results show that mesoporous materials, KIT-6 and SBA-15 (6âg/L) present the highest reduction on antioxidant activity with 23.08% and 24.41%, while bentonite and activated coal (1.5âg/L) reduced with 20.72%, respectively 33.18%. Cluster analysis performed with the values of antioxidant activity differentiated wines treated with activated carbon from other wines