Exhaustion techniques in the selection and description of phenolic compounds in Jerez wine extracts obtained by an accelerated aging technique

被引：24

作者：

Monedero, L ^{[1
]}

Olalla, M ^{[1
]}

Quesada, JJ ^{[1
]}

Ga, HL ^{[1
]}

Martinez, MCL ^{[1
]}

机构：

[1] Fac Farm, Dept Nutr & Bromatol, Granada 18012, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 05期

关键词：

accelerated aging; oxidative aging; oloroso wine; phenolic compounds; Jerez-Sherry;

D O I：

10.1021/jf970741s

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This paper explains the selection and description of phenolic compounds in macerated solutions of sobretablas wines and oak shavings. The aging technique proposed and studied allows a considerably shorter stay in barrels and represents a genuine alternative to the oxidative aging to which oloroso wines from the Jerez-Xeres-Sherry are usually subjected. The influence of factors such as heating, maceration, and exhaustion of oak shavings using water/alcohol mixtures on the extraction of polyphenolic compounds affecting the organoleptic, sensory, and technological characteristics of these wines was examined.

引用

页码：1754 / 1764

页数：11