Fermentation of white wines in the presence of wood chips of American and French oak |
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| Authors: | Pérez-Coello M S Sánchez M A García E González-Viñas M A Sanz J Cabezudo M D |
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| Institution: | Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071 Ciudad Real, Spain. |
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| Abstract: | Must obtained from Airén grapes was fermented in the presence of wood chips (4 and 7 g/L) of either French oak (from Vosges, central France, and Allier zones) or American oak. Fermentation yields were higher than in the control fermentations carried out in the absence of wood, and production of volatile substances during fermentation (alcohols, esters, and acetates) was also higher. The volatile substances that leached out of the wood were analyzed by GC-MS-SIR. The results showed that their concentrations depended on the type and amount of the oak; some of these substances were consumed in part by the yeasts during fermentation. A taste panel favorably assessed the wines produced by fermentation in the presence of oak chips, which retained part of the must original fruity aroma. |
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