Accumulation of volatile compounds during ageing of two red wines with different composition

  1. Cerdán, T.G. 1
  2. Goñi, D.T. 1
  3. Azpilicueta, C.A. 1
  1. 1 Universidad Pública de Navarra
    info

    Universidad Pública de Navarra

    Pamplona, España

    ROR https://ror.org/02z0cah89

Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2004

Volume: 65

Issue: 3

Pages: 349-356

Type: Article

DOI: 10.1016/J.JFOODENG.2004.01.032 SCOPUS: 2-s2.0-2942589062 GOOGLE SCHOLAR

More publications in: Journal of Food Engineering

Institutional repository: lock_openOpen access Editor

Abstract

This work studied the influence of the composition of wine on the evolution of oak compounds and on esters in red wines aged in American oak barrels. For this purpose, two of the most utilized grape varieties in wine-making, Merlot and Cabernet Sauvignon, were used. The wines made with these two varieties showed differences in pH and alcoholic degree. The extraction of furanic aldehydes, oak lactones, phenolic aldehydes and phenolic alcohols was higher in the Merlot wine, with higher alcoholic degree, than in the Cabernet Sauvignon wine, with lower pH. The difference in the concentration of these compounds in both wines was important up to 10-12 months of ageing, as afterwards most of these compounds were degraded. The evolution of fermenting esters was not affected by the composition of wine. © 2004 Elsevier Ltd. All rights reserved.