New Strategies to Improve Sensorial Quality of White Wines by Wood Contact
Abstract
:1. Introduction
2. Sensorial Quality Improvement of White Wines by Contact with Oak Wood
3. Sensorial Quality Improvement of White Wines by Contact with Alternative Woods to Oak
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Compounds | American Oak (Q. alba) | French Oak (Q. petraea) | French Oak (Q. robur) | Chestnut | Acacia | Cherry |
---|---|---|---|---|---|---|
Furfural | 5.79 | 12.09 | 17.90 | 3.55 | 0.56 | - |
5-Methylfurfural | 0.41 | 3.57 | 4.95 | 2.34 | 0.05 | - |
3-Oxo-α-ionol | 0.03 | 0.55 | 1.10 | - | - | 9.17 |
trans-Oak lactone | 1.64 | 2.14 | 2.87 | - | - | - |
cis-Oak lactone | 39.37 | 6.12 | 3.19 | - | - | - |
Guaiacol | 0.91 | 4.46 | 4.22 | 5.24 | 0.10 | 0.16 |
Methylguaiacol | 0.24 | 1.11 | 0.92 | 1.51 | - | 0.01 |
p-Vinylguaiacol | 3.37 | 3.42 | 4.58 | 2.99 | 0.37 | 0.65 |
Syringol | 0.41 | 3.42 | 3.18 | 3.18 | 0.16 | 0.10 |
Eugenol | 3.44 | 1.05 | 1.39 | 2.53 | 0.92 | 0.11 |
Vanillin | 70.37 | 45.69 | 6.40 | 80.90 | 4.70 | 4.68 |
Isoeugenol | 0.36 | 0.30 | 0.15 | 1.24 | 1.19 | 1.31 |
Acetovanillone | 2.73 | 3.41 | 0.47 | 4.77 | 0.14 | 0.17 |
Propiovanillone | 1.92 | 1.64 | 1.11 | 0.62 | - | 1.37 |
Butyrovanillone | 7.40 | 6.86 | 2.15 | 10.16 | 0.47 | 1.32 |
4-Allylsyringol | 0.92 | 0.89 | 0.63 | 1.46 | 0.45 | 1.13 |
Syringaldehyde | 23.21 | 26.13 | 24.38 | 21.90 | 12.23 | - |
Ethyl vanillate | 1.88 | 6.54 | 5.29 | 2.68 | 1.16 | 0.20 |
4-Propenylsyringol | 1.60 | 3.10 | 1.25 | - | 0.87 | 0.99 |
Coniferaldehyde | 23.11 | 29.05 | 25.87 | 29.20 | 9.76 | 2.72 |
Sinapaldehyde | 4.34 | 7.67 | 6.30 | 5.24 | 10.56 | 3.56 |
Compounds | Odour Perception Threshold (µg/L) | Odour Description | OAV | |||
---|---|---|---|---|---|---|
NTA | TA | NTH | TH | |||
trans-Oak lactone | 122 b | Vanilla, oaky, clove, coconut a | 0.36 | 0.14 | 0.00 * | 0.00 |
cis-Oak lactone | 35 b | Vanilla, oaky, clove, coconut a | 9.11 | 3.17 | 0.00 | 0.00 |
Eugenol | 5 b | Spicy, clove, cinnamon a | 2.76 | 1.24 | 0.58 | 0.60 |
Isoeugenol | 6 e | Spicy, clove, woody/oak a | 0.37 | 1.98 | 0.45 | 1.32 |
Guaiacol | 15 d | Spicy, toasty, smoky/burnt a | 0.29 | 1.33 | 0.13 | 2.63 |
4-Vinylguaiacol | 141 d | Smoky d | 1.08 | 0.50 | 0.99 | 0.96 |
4-Ethylguaiacol | 46 b | Toasted bread, smoky, clove b | - | 0.09 | 0.01 | 0.13 |
Syringol | 570 f | Smoky c | 0.02 | 0.12 | 0.01 | 0.16 |
Vanillin | 60 g | Sweet, vanilla a | 0.16 | 1.48 | 0.16 | 2.26 |
Furfural | 15,000 b | Slightly toasty, caramel a | 0.00 | 0.01 | 0.00 | 0.03 |
5-Methylfurfural | 16,000 b | Spicy, toasty, sweet a | - | - | 0.00 | 0.00 |
Maltol | 5000 h | Caramel h | - | 0.05 | - | 0.01 |
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Alañón, M.E.; Díaz-Maroto, M.C.; Pérez-Coello, M.S. New Strategies to Improve Sensorial Quality of White Wines by Wood Contact. Beverages 2018, 4, 91. https://doi.org/10.3390/beverages4040091
Alañón ME, Díaz-Maroto MC, Pérez-Coello MS. New Strategies to Improve Sensorial Quality of White Wines by Wood Contact. Beverages. 2018; 4(4):91. https://doi.org/10.3390/beverages4040091
Chicago/Turabian StyleAlañón, M. Elena, M. Consuelo Díaz-Maroto, and M. Soledad Pérez-Coello. 2018. "New Strategies to Improve Sensorial Quality of White Wines by Wood Contact" Beverages 4, no. 4: 91. https://doi.org/10.3390/beverages4040091