Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/16050 |
Resumo: | Aim: The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated. Methods and results: For this purpose, wood chips from cherry (Prunus avium), acacia (Robinia pseudoacacia) and two oak species (Quercus petraea and Quercus pyrenaica) were added to a Portuguese red wine. Various global phenolic parameters of red wines were studied during the aging process (90 storage days). In addition, a sensory analysis was made after the 90-day aging period to determine the impact of the use of different wood chip species on red wine sensory profile. The results showed that during the aging period, only a few differences were detected between the wines. However, after 90 aging days, in general the wines aged in contact with cherry wood tended to have the lowest values for several phenolic parameters. For sensory parameters, the wine aged in contact with French oak chips showed significantly higher scores for several aroma descriptors, while for visual and taste descriptors no statistical significant differences were found between the wines. Conclusion: At the concentration used (3 g wood chips/L wine), the different wood chip species studied had no clear influence on the evolution of the majority of the red wine phenolic parameters. However, from a sensory point of view, the use of different wood species induced greater differentiation, especially for aroma descriptors. Significance and impact of the study: The outcomes of this study would be of practical interest to winemakers and regulatory institutions since they could improve the knowledge of the impact of alternative wood chip species, namely acacia and cherry, on red wine quality |
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Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profileacaciacherryoakphenolic compositionred winesensory profileAim: The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated. Methods and results: For this purpose, wood chips from cherry (Prunus avium), acacia (Robinia pseudoacacia) and two oak species (Quercus petraea and Quercus pyrenaica) were added to a Portuguese red wine. Various global phenolic parameters of red wines were studied during the aging process (90 storage days). In addition, a sensory analysis was made after the 90-day aging period to determine the impact of the use of different wood chip species on red wine sensory profile. The results showed that during the aging period, only a few differences were detected between the wines. However, after 90 aging days, in general the wines aged in contact with cherry wood tended to have the lowest values for several phenolic parameters. For sensory parameters, the wine aged in contact with French oak chips showed significantly higher scores for several aroma descriptors, while for visual and taste descriptors no statistical significant differences were found between the wines. Conclusion: At the concentration used (3 g wood chips/L wine), the different wood chip species studied had no clear influence on the evolution of the majority of the red wine phenolic parameters. However, from a sensory point of view, the use of different wood species induced greater differentiation, especially for aroma descriptors. Significance and impact of the study: The outcomes of this study would be of practical interest to winemakers and regulatory institutions since they could improve the knowledge of the impact of alternative wood chip species, namely acacia and cherry, on red wine qualityUniversité de BordeauxRepositório da Universidade de LisboaTavares, MarianaJordão, António M.Ricardo-da-Silva, Jorge M.2018-10-08T15:35:29Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/16050engOENO One, 2017, 51, 3, 329-34210.20870/oeno-one.2017.51.4.1832info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:45:55Zoai:www.repository.utl.pt:10400.5/16050Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:01:33.238627Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile |
title |
Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile |
spellingShingle |
Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile Tavares, Mariana acacia cherry oak phenolic composition red wine sensory profile |
title_short |
Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile |
title_full |
Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile |
title_fullStr |
Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile |
title_full_unstemmed |
Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile |
title_sort |
Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile |
author |
Tavares, Mariana |
author_facet |
Tavares, Mariana Jordão, António M. Ricardo-da-Silva, Jorge M. |
author_role |
author |
author2 |
Jordão, António M. Ricardo-da-Silva, Jorge M. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Tavares, Mariana Jordão, António M. Ricardo-da-Silva, Jorge M. |
dc.subject.por.fl_str_mv |
acacia cherry oak phenolic composition red wine sensory profile |
topic |
acacia cherry oak phenolic composition red wine sensory profile |
description |
Aim: The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated. Methods and results: For this purpose, wood chips from cherry (Prunus avium), acacia (Robinia pseudoacacia) and two oak species (Quercus petraea and Quercus pyrenaica) were added to a Portuguese red wine. Various global phenolic parameters of red wines were studied during the aging process (90 storage days). In addition, a sensory analysis was made after the 90-day aging period to determine the impact of the use of different wood chip species on red wine sensory profile. The results showed that during the aging period, only a few differences were detected between the wines. However, after 90 aging days, in general the wines aged in contact with cherry wood tended to have the lowest values for several phenolic parameters. For sensory parameters, the wine aged in contact with French oak chips showed significantly higher scores for several aroma descriptors, while for visual and taste descriptors no statistical significant differences were found between the wines. Conclusion: At the concentration used (3 g wood chips/L wine), the different wood chip species studied had no clear influence on the evolution of the majority of the red wine phenolic parameters. However, from a sensory point of view, the use of different wood species induced greater differentiation, especially for aroma descriptors. Significance and impact of the study: The outcomes of this study would be of practical interest to winemakers and regulatory institutions since they could improve the knowledge of the impact of alternative wood chip species, namely acacia and cherry, on red wine quality |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-10-08T15:35:29Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/16050 |
url |
http://hdl.handle.net/10400.5/16050 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
OENO One, 2017, 51, 3, 329-342 10.20870/oeno-one.2017.51.4.1832 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Université de Bordeaux |
publisher.none.fl_str_mv |
Université de Bordeaux |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131104108609536 |