Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines

  1. Pizarro, C. 1
  2. Rodríguez-Tecedor, S. 1
  3. Esteban-Díez, I. 1
  4. Pérez-Del-Notario, N. 1
  5. González-Sáiz, J.M. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2014

Volumen: 148

Pages: 357-366

Type: Article

DOI: 10.1016/J.FOODCHEM.2013.10.039 PMID: 24262569 SCOPUS: 2-s2.0-84887172495 WoS: WOS:000328810500052 GOOGLE SCHOLAR

D'autres publications dans: Food Chemistry

Projets liés

DESARROLLO DE NUEVAS ESTRATÉGICAS QUIMIOMÉTRICAS PARA EL TRATAMIENTO DE DATOS INSTRUMENTALES INESPECÍFICOS.

2009/00014/001

Résumé

A chemometric strategy based on combining an experimental design approach and response surface methodology was applied to gain further knowledge on the influence of chip maceration and micro-oxygenation related factors (oxygen doses, chip doses, wood origin, toasting degree and maceration time) on the volatile profile of red wines during the accelerated ageing process. The results obtained indicated that the volatile profile of wines could be modulated by applying different combinations of factor conditions. Thus, these results would be used to obtain wines with specific volatile profiles that would lead to particular olfactory attributes according to consumers' preferences. Moreover, it was shown that combining wood from different origins helped enhance the quality of the elaborated wines. To the best of our knowledge, this is the first time that an experimental design methodology has been applied to simultaneously evaluate the influence of five different ageing parameters on the volatile profile of red wines. © 2013 Elsevier Ltd.