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Abstract
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| During the ageing in wood barrels, physical, chemical and physico-chemical processes are produced. In addition, an aromatic compounds transfer is produced from the barrel to the wine. This transfer of volatile compounds can be influenced by the structural characteristics and the chemistry composition of oak wood. These factors will modify the aromatic quality and the aromatic complexity of the aged wine. The main objective of this work is to do a comparative study of the different aromatic profiles obtained by the ageing of red wines in oak barrels with similar commercial denominations (French oak and medium toast). The aromatic compounds were measured periodically during 240 days of ageing. After the extraction with dichloromethane, the oak volatile compounds were analyzed by GC-MS. | |
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International
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Si |
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Congress
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42th World Congress of Vine and Wine. |
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970 |
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Place
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Ginegra, Suiza |
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Reviewers
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No |
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ISBN/ISSN
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978-285-038-0105 |
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Start Date
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15/07/2019 |
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End Date
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19/07/2019 |
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From page
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474 |
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To page
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475 |
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978 285 038 0105 |