Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

Detalhes bibliográficos
Autor(a) principal: Santos, Filipa
Data de Publicação: 2019
Outros Autores: Correia, Ana C., Ortega-Heras, Mirian, Garcia-Lomillo, Javier, Gonzalez-SanJosé, Maria L., Jordão, António M., Ricardo-da-Silva, Jorge M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/22579
Resumo: Research Article
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spelling Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profilephenolic contentrosé winessensory profilevolatile compositionwood chip speciesResearch ArticleBACKGROUND: There is a restricted knowledge about the potential impact of the use of different wood chip species on the rosé wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rosé wines during a shortmaturation (20 aging days) in contact with wood chips fromoak, acacia and cherry. In addition, the different wood chips were added to a rosé wine without a previous clarification process (unfined wine) and to a rosé wine submitted to a clarification process (fined wine). RESULTS: For thebriefmaturation time considered, theuseofdifferentwoodchips induceda tendency foranincreaseof phenolic content, in particular for unfined rosé wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined roséwine aged in contact with acacia wood chips. CONCLUSIONS: The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rosé wines could play an important role in rosé wine characteristics, in particular in their phenolic compositionSociety of Chemical IndustryRepositório da Universidade de LisboaSantos, FilipaCorreia, Ana C.Ortega-Heras, MirianGarcia-Lomillo, JavierGonzalez-SanJosé, Maria L.Jordão, António M.Ricardo-da-Silva, Jorge M.2021-11-29T12:05:26Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/22579engJ Sci Food Agric 2019; 99: 3588–360310.1002/jsfa.9580info: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:RCAAP2023-03-06T14:52:06Zoai:www.repository.utl.pt:10400.5/22579Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:06:58.567448Repositório 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 Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
title Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
spellingShingle Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
Santos, Filipa
phenolic content
rosé wines
sensory profile
volatile composition
wood chip species
title_short Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
title_full Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
title_fullStr Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
title_full_unstemmed Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
title_sort Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
author Santos, Filipa
author_facet Santos, Filipa
Correia, Ana C.
Ortega-Heras, Mirian
Garcia-Lomillo, Javier
Gonzalez-SanJosé, Maria L.
Jordão, António M.
Ricardo-da-Silva, Jorge M.
author_role author
author2 Correia, Ana C.
Ortega-Heras, Mirian
Garcia-Lomillo, Javier
Gonzalez-SanJosé, Maria L.
Jordão, António M.
Ricardo-da-Silva, Jorge M.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Santos, Filipa
Correia, Ana C.
Ortega-Heras, Mirian
Garcia-Lomillo, Javier
Gonzalez-SanJosé, Maria L.
Jordão, António M.
Ricardo-da-Silva, Jorge M.
dc.subject.por.fl_str_mv phenolic content
rosé wines
sensory profile
volatile composition
wood chip species
topic phenolic content
rosé wines
sensory profile
volatile composition
wood chip species
description Research Article
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01T00:00:00Z
2021-11-29T12:05:26Z
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/10400.5/22579
url http://hdl.handle.net/10400.5/22579
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv J Sci Food Agric 2019; 99: 3588–3603
10.1002/jsfa.9580
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 Society of Chemical Industry
publisher.none.fl_str_mv Society of Chemical Industry
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
instname_str 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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