Observatorio de I+D+i UPM

Memorias de investigación
Ponencias en congresos:
Comparative study of the aromatic profile of the red wines obtained by the ageing in oak barrels with similar commercial denominations
Año:2019
Áreas de investigación
  • Tecnología de alimentos,
  • Bebidas y azúcares,
  • Bebida,
  • Bebida alcohólica,
  • Vino
Datos
Descripción
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.
Internacional
Si
Nombre congreso
42th World Congress of Vine and Wine.
Tipo de participación
970
Lugar del congreso
Ginegra, Suiza
Revisores
No
ISBN o ISSN
978-285-038-0105
DOI
Fecha inicio congreso
15/07/2019
Fecha fin congreso
19/07/2019
Desde la página
474
Hasta la página
475
Título de las actas
978 285 038 0105
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Juan Manuel del Fresno Florez (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Carlos Escott Perez (UPM)
  • Autor: Rafael Cuerda (Bodegas Comenge)
  • Autor: José Antonio Suárez-Lepe (Profesor Emérito UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
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