Artificial aging of wines using oak chips

被引：117

作者：

Arapitsas, P ^{[1
]}

Antonopoulos, A ^{[1
]}

Stefanou, E ^{[1
]}

Dourtoglou, VG ^{[1
]}

机构：

[1] TEI, Dept Oenol & Beverage Technol, Athens 12210, Greece

来源：

FOOD CHEMISTRY | 2004年 / 86卷 / 04期

关键词：

wine; furfural; vanillin; guaiacol; oak lactone; eugenol; syringaldehyde; oak chips;

D O I：

10.1016/j.foodchem.2003.10.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Wine treated with oak chips was analysed for its contents of furfural, vanillin, guaiacol, oak lactone, eugenol and syringaldehyde. These wood-originated volatiles were released into the wine and their levels were measured by gas chromatography, at different time intervals, for fourteen days. The amounts measured were compared to those found in barrel-aged wine. Statistical analysis of the data indicates that syringaldehyde, primarily, and then vanillin, guaiacol and furfural can be used to discriminate artificially aged from barrel-aged wine. Two different sizes of oak chips were used for this study. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：563 / 570

页数：8

共 24 条

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