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Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

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dc.contributor.author Dumitriu Gabur, Georgiana-Diana
dc.contributor.author Teodosiu, Carmen
dc.contributor.author Gabur, Iulian
dc.contributor.author Cotea, Valeriu V.
dc.contributor.author Peinado, Rafael Andres
dc.contributor.author López de Lerma, Nieves
dc.date.accessioned 2021-10-22T10:55:18Z
dc.date.available 2021-10-22T10:55:18Z
dc.date.issued 2019-12-10
dc.identifier.citation Dumitriu (Gabur), Georgiana-Diana, Carmen Teodosiu, Iulian Gabur, Valeriu V. Cotea, Rafael A. Peinado, and Nieves López de Lerma. 2019. "Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips" Foods 8, no. 12: 662. https://doi.org/10.3390/foods8120662
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1950
dc.description.abstract Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ageing is a crucial technological manufacturing step. During winemaking, producers accelerate chemical changes in wine composition by traditional and alternative methods, such as the use of oak wood barrels and/or oak wood chips. Our research aimed to investigate the overall volatile composition and sensory quality of red wines aged for two timeframes, namely, 1.5 and 3 months, and with two technological variants, i.e., American and French oak wood chips. Red grapes from the Feteasca neagra (Vitis vinifera) variety were harvested from a vineyard in the North-East region of Romania. Stir bar sorptive extraction and gas chromatography coupled with mass spectrometry (SBSE–GC–MS) was used to extract minor aromas present in wine samples. The results showed clear di erences between wines treated with American and French oak chips. Furthermore, ageing for 3 months increased the concentration of cis-whiskey lactone and guaiacol in American oak-treated wine samples. For wines aged with French oak chips, we observed higher concentrations of furfural, 5-methylfurfural, 4-vinylguaiacol, and trans-whiskey lactone. The increased presence of chemical compounds in wine aged with French oak chips generated prominent smoky, licorice, and toasty aromas, whereas in wines aged with American oak chips, notes of vanilla, toasty, and cacao aromas were noticed. Moreover, red wines aged with American and French oak chips were discriminated by chemometric analysis, which confirmed the evolution of aroma compounds. en_US
dc.language.iso en en_US
dc.publisher MDPI
dc.rights This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.subject red wine en_US
dc.subject aroma compounds en_US
dc.subject heatmap en_US
dc.title Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips en_US
dc.type Article en_US
dc.author.affiliation Georgiana-Diana Dumitriu Gabur, Department of Environmental Engineering and Management, Gheorghe Asachi Technical University of Iasi, 700050 Iasi, Romania; diana.gabur@tuiasi.ro
dc.author.affiliation Carmen Teodosiu, Department of Environmental Engineering and Management, Gheorghe Asachi Technical University of Iasi, 700050 Iasi, Romania
dc.author.affiliation Iulian Gabur, Department of Plant Science, Ion Ionescu de la Brad University of Agricultural Sciences and Veterinary Medicine of Iasi, 700490 Iasi, Romania; gaburi@uaiasi.ro
dc.author.affiliation Valeriu V. Cotea, Department of Viticulture and Oenology, Ion Ionescu de la Brad University of Agricultural Sciences and Veterinary Medicine of Iasi, 700490 Iasi, Romania; vcotea@uaiasi.ro
dc.author.affiliation Rafael A. Peinad, Agrifood Campus of International Excellence ceiA3, Department of Agricultural Chemistry, University of Córdoba, 14014 Córdoba, Spain; qe1peamr@uco.es
dc.author.affiliation Nieves López de Lerma, Agrifood Campus of International Excellence ceiA3, Department of Agricultural Chemistry, University of Córdoba, 14014 Córdoba, Spain; qe1peamr@uco.es
dc.publicationName Foods
dc.volume 8
dc.issue 12
dc.publicationDate 2019
dc.identifier.doi 10.3390/foods8120662


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article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license Except where otherwise noted, this item's license is described as This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license