Effect of oak extract application to Verdejo grapevines on grape and wine aroma

  1. Martínez-Gil, A.M. 1
  2. Garde-Cerdán, T. 1
  3. Martínez, Laura. 2
  4. Alonso, G.L. 1
  5. Salinas, M.R. 1
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

  2. 2 Dehesa de Los Llanos Winery, Ctra de las Peñas de San Pedro, 02080 Albacete, Spain
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Año de publicación: 2011

Volumen: 59

Número: 7

Páginas: 3253-3263

Tipo: Artículo

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DOI: 10.1021/JF104178C PMID: 21395258 SCOPUS: 2-s2.0-79953837237 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Agricultural and Food Chemistry

Resumen

Volatile compounds from a commercial aqueous oak extract application to white Verdejo grapevines at veraison have been studied. Treated grapes under two types of formulation (25% and 100%) have been analyzed at the optimum maturation time, and winemaking was then subsequently carried out. The volatile compounds were analyzed by stir bar sorptive extraction-gas chromatograpy-mass spectrometry. The results suggest that after the grapevine treatments, grapes store the volatiles in the form of nonvolatile precursors, and some of the volatiles are released during the winemaking process, especially six months after the alcoholic fermentation. The sensory analysis shows that wines maintain the typical aroma properties of Verdejo wines at the end of fermentation; but after six months, the wine color is greener and more astringent, and, in terms of aroma, it has wooden notes as if the wine has been aged in oak barrels. © 2011 American Chemical Society.