首页|Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types
Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types
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NSTL
Elsevier
Oloroso Sherry Wine is a fortified Sherry wine obtained by oxidation and ageing in American oak barrels of 500 L-600 L. In this work, the study of the suitability of other types of woods for the ageing of these wines was carried out. To compare the characteristics of the alternative woods, an oloroso wine was aged in four groups of 16 L barrels made of French oak, Spanish oak, chestnut, as well as American oak as control, with intense and medium toasting. Phenolic and furanic compounds, organic acids, volatile compounds, color characteristics, total poly-phenol index and sensory analysis of wines aged for two months were analyzed. The results confirmed that the aged samples could be differentiated on the basis of their chemical composition, and that the use of alternative woods to age oloroso Sherry wines, and the level of wood toasting, had the potential to provide products with specific differences to the traditional aged in American oak. Furthermore, the organoleptic characteristics of these alternative wines were valued above a standard Sherry wine.
Valme Garcia-Moreno, M.、Sanchez-Guillen, Manuel M.、Delgado-Gonzalez, Manuel J.、Duran-Guerrero, Enrique、Carmen Rodriguez-Dodero, M.、Garcia-Barroso, Carmelo、Guillen-Sanchez, Dominico A.
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Univ Cadiz, Fac Sci IVAGRO, Analyt Chem Dept, Agrifood Campus Int Excellence, Cadiz 11510, Spain
NSTL
Elsevier
