{"title":"不同未烤木材种类的白葡萄酒贮藏:对化学成分和感官特性的影响","authors":"Ana C. Correia, Uroš Miljić, António M. Jordão","doi":"10.1007/s00217-023-04324-8","DOIUrl":null,"url":null,"abstract":"<div><p>The use of untoasted woods was not previously considered for white wine aging. Thus, this work focuses on the comparative analysis of phenolic composition, wood volatile compounds and sensory characteristics of a white wine stored for 20 days in contact with untoasted woods from oak (<i>Quercus petraea</i> and <i>Quercus pyrenaica</i>) acacia (<i>Robinia pseudoacacia</i>), and chestnut (<i>Castanea sativa</i>). The outcomes obtained demonstrated a clear differentiation between the impact of untoasted wood cubes from chestnut specie on wine characteristics compared to other wood species studied. Thus, the results showed that the wine stored in contact with chestnut cubes exhibited significantly highest values for the global phenolic parameters, browning potential index, tanning power, and individual phenolic compounds (gallic and caffeic acids, castalagin, and vescalagin), followed by an evident change in wine chromatic characteristics. However, for wood volatile compounds, an absence of clear differentiation between the wines was observed. In general, these compounds were also detected with concentrations below their level of sensory perception. The wine stored in contact with the untoasted acacia cubes showed the least changes in its chemical composition. From a sensory point of view, a higher score for “color intensity”, “woody aroma” and “body” descriptors were obtained for wines stored in contact with untoasted woods compared to control wine. Nevertheless, wine stored in contact with untoasted oak cubes from <i>Quercus pyrenaica</i> showed the highest score for overall appreciation. The outcomes of this research improved the knowledge of the use of untoasted wood species on white wine characteristics.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 10","pages":"2689 - 2703"},"PeriodicalIF":3.0000,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics\",\"authors\":\"Ana C. Correia, Uroš Miljić, António M. Jordão\",\"doi\":\"10.1007/s00217-023-04324-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The use of untoasted woods was not previously considered for white wine aging. Thus, this work focuses on the comparative analysis of phenolic composition, wood volatile compounds and sensory characteristics of a white wine stored for 20 days in contact with untoasted woods from oak (<i>Quercus petraea</i> and <i>Quercus pyrenaica</i>) acacia (<i>Robinia pseudoacacia</i>), and chestnut (<i>Castanea sativa</i>). The outcomes obtained demonstrated a clear differentiation between the impact of untoasted wood cubes from chestnut specie on wine characteristics compared to other wood species studied. Thus, the results showed that the wine stored in contact with chestnut cubes exhibited significantly highest values for the global phenolic parameters, browning potential index, tanning power, and individual phenolic compounds (gallic and caffeic acids, castalagin, and vescalagin), followed by an evident change in wine chromatic characteristics. However, for wood volatile compounds, an absence of clear differentiation between the wines was observed. In general, these compounds were also detected with concentrations below their level of sensory perception. The wine stored in contact with the untoasted acacia cubes showed the least changes in its chemical composition. From a sensory point of view, a higher score for “color intensity”, “woody aroma” and “body” descriptors were obtained for wines stored in contact with untoasted woods compared to control wine. Nevertheless, wine stored in contact with untoasted oak cubes from <i>Quercus pyrenaica</i> showed the highest score for overall appreciation. The outcomes of this research improved the knowledge of the use of untoasted wood species on white wine characteristics.</p></div>\",\"PeriodicalId\":549,\"journal\":{\"name\":\"European Food Research and Technology\",\"volume\":\"249 10\",\"pages\":\"2689 - 2703\"},\"PeriodicalIF\":3.0000,\"publicationDate\":\"2023-07-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European Food Research and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s00217-023-04324-8\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-023-04324-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1
摘要
以前没有考虑过使用未烤过的木材来陈酿白葡萄酒。因此,本研究着重于对比分析一种白葡萄酒与栎(Quercus petaea and Quercus pyrenaica)、刺槐(Robinia pseudoacacia)和板栗(Castanea sativa)等未烘烤木材接触后储存20天的酚类成分、木材挥发性化合物和感官特征。所获得的结果表明,与所研究的其他树种相比,栗子种未烤木块对葡萄酒特性的影响存在明显差异。因此,结果表明,与板栗立方体接触储存的葡萄酒在总体酚类参数、褐变电位指数、鞣制力和单个酚类化合物(没食子酸和咖啡酸、castalagin和vescalagin)方面表现出显著的最高值,其次是葡萄酒颜色特征的明显变化。然而,对于木材挥发性化合物,观察到葡萄酒之间没有明显的区别。一般来说,这些化合物的浓度也低于它们的感官知觉水平。与未烘烤的金合欢立方体接触的葡萄酒的化学成分变化最小。从感官的角度来看,与对照葡萄酒相比,与未烤过的木材接触过的葡萄酒在“颜色强度”、“木质香气”和“酒体”描述指标上得分更高。然而,与未烘烤过的比利奈卡栎的橡木块接触的葡萄酒在整体评价上得分最高。本研究的结果提高了对白葡萄酒特性使用未烤木材物种的认识。
Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics
The use of untoasted woods was not previously considered for white wine aging. Thus, this work focuses on the comparative analysis of phenolic composition, wood volatile compounds and sensory characteristics of a white wine stored for 20 days in contact with untoasted woods from oak (Quercus petraea and Quercus pyrenaica) acacia (Robinia pseudoacacia), and chestnut (Castanea sativa). The outcomes obtained demonstrated a clear differentiation between the impact of untoasted wood cubes from chestnut specie on wine characteristics compared to other wood species studied. Thus, the results showed that the wine stored in contact with chestnut cubes exhibited significantly highest values for the global phenolic parameters, browning potential index, tanning power, and individual phenolic compounds (gallic and caffeic acids, castalagin, and vescalagin), followed by an evident change in wine chromatic characteristics. However, for wood volatile compounds, an absence of clear differentiation between the wines was observed. In general, these compounds were also detected with concentrations below their level of sensory perception. The wine stored in contact with the untoasted acacia cubes showed the least changes in its chemical composition. From a sensory point of view, a higher score for “color intensity”, “woody aroma” and “body” descriptors were obtained for wines stored in contact with untoasted woods compared to control wine. Nevertheless, wine stored in contact with untoasted oak cubes from Quercus pyrenaica showed the highest score for overall appreciation. The outcomes of this research improved the knowledge of the use of untoasted wood species on white wine characteristics.
期刊介绍:
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.