Access the full text.
Sign up today, get DeepDyve free for 14 days.
M. Pérez-Coello, M. González-Viñas, E. García-Romero, M. Cabezudo, J. Sanz (2000)
Chemical and sensory changes in white wines fermented in the presence of oak chipsInternational Journal of Food Science and Technology, 35
Marta Cano-López, A. Bautista‐Ortín, Francisco Pardo-Mínguez, J. López-Roca, E. Gómez‐Plaza (2008)
SENSORY DESCRIPTIVE ANALYSIS OF A RED WINE AGED WITH OAK CHIPS IN STAINLESS STEEL TANKS OR USED BARRELS: EFFECT OF THE CONTACT TIME AND SIZE OF THE OAK CHIPSJournal of Food Quality, 31
M. Vilanova, S. Zamuz, J. Tardáguila, A. Masa (2008)
Descriptive analysis of wines from Vitis vinifera cv. AlbariñoJournal of the Science of Food and Agriculture, 88
L. Perez-Prieto, J. López-Roca, A. Martínez-Cutillas, Francisco Pardo-Mínguez, E. Gómez‐Plaza (2003)
Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.Journal of agricultural and food chemistry, 51 18
A. Kuniyuki, C. Rous, J. Sanderson (1984)
Enzyme-Linked Immunosorbent Assay (ELISA) Detection ofBrettanomycesContaminants in Wine ProductionAmerican Journal of Enology and Viticulture
Abbott (1991)
167American Journal of Enology and Viticulture, 42
M. González-Viñas, M. Pérez-Coello, M. Cabezudo, P. Martín-Alvarez (1998)
Sensory analysis of aroma attributes of young Airen white wines during storage in the bottleJournal of Food Quality, 21
Hale Hale, McCafferty McCafferty, Larmie Larmie, Newton Newton, Swan Swan (1999)
The influence of oak seasoning and toasting parameters on the composition and quality of wine. International Symposium on Oak in WinemakingAmerican Journal of Enology and Viticulture, 50
M. Salinas, G. Alonso, F. Pardo, C. Bayonove (1998)
Free and bound volatiles of Monastrell winesSciences Des Aliments, 18
De Cornick De Cornick, Jordao Jordao, Ricardo Da Silva Ricardo Da Silva, Laureano Laureano (2006)
Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chipsJournal International des Ciences de la vigne et du Vin, 40
Y. Tao, Yong-qiang Liu, Hua Li (2009)
Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China)Food Chemistry, 114
F. Sauvageot, F. Feuillat (1999)
The Influence of Oak Wood (Quercus robur L., Q. petraea Liebl.) on the Flavor of Burgundy Pinot noir. An Examination of Variation Among Individual TreesAmerican Journal of Enology and Viticulture
Sefton Sefton (1991)
How does oak barrel maturation contribute to wine flavor?Australian and New Zealand Wine Industry Journal, 6
J. Barcenilla, P. Martín-Alvarez, A. Vián, R. Gonzalez (2003)
Note: Characterization of Yeast Strains on the Basis of Autolytic Activity and Volatile CompoundsFood Science and Technology International, 9
Noble Noble, Arnold Arnold, Masudo Masudo, Pecore Pecore, Schmidt Schmidt, Stern Stern (1984)
Progress towards a standardised system of wine aroma terminologyAmerican Journal of Enology and Viticulture, 35
G. Ramirez, S. Lubbers, C. Charpentier, M. Feuillat, A. Voilley, D. Chassagne (2001)
Aroma compound sorption by oak wood in a model wine.Journal of agricultural and food chemistry, 49 8
I. Francis, M. Sefton, Patrick Williams (1992)
Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices†Journal of the Science of Food and Agriculture, 59
S. Kallithraka, D. Kim, A. Tsakiris, I. Paraskevopoulos, G. Soleas (2011)
Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition.Food chemistry, 126 4
V. Rojas, J. Gil, F. Piñaga, P. Manzanares (2003)
Acetate ester formation in wine by mixed cultures in laboratory fermentations.International journal of food microbiology, 86 1-2
P. Chatonnet, D. Dubourdieu (1998)
Comparative Study of the Characteristics of American White Oak (Quercus alba) and European Oak (Quercus petraea and Q. robur) for Production of Barrels Used in Barrel Aging of WinesAmerican Journal of Enology and Viticulture
F. Marín (2003)
Elaboración y crianza del vino tinto: aspectos científicos y prácticos
M. Hale, K. Mccafferty, E. Larmie, J. Newton, J. Swan (1999)
The Influence of Oak Seasoning and Toasting Parameters on the Composition and Quality of WineAmerican Journal of Enology and Viticulture
K. Wilker, J. Gallander (1988)
Comparison of Seyval blanc Wine Aged in Barrels and Stainless Steel Tanks with Oak ChipsAmerican Journal of Enology and Viticulture
M. Vilanova, B. Soto (2005)
The impact of geographic origin on sensory properties of vitis vinifera cv. MencíaJournal of Sensory Studies, 20
H. Macfie, N. Bratchell, K. Greenhoff, L. Vallis (1989)
DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTSJournal of Sensory Studies, 4
H. Heymann, A. Noble (1987)
Descriptive Analysis of Commercial Cabernet Sauvignon Wines from CaliforniaAmerican Journal of Enology and Viticulture
Boidron (1988)
275Connaissance de la Vigne et du Vin, 22
Emilia Guchu, M. Díaz-Maroto, M. Pérez-Coello, M. González-Viñas, M. Ibáñez (2006)
Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chipsFood Chemistry, 99
F. Sauvageot, P. Vivier (1997)
Effects of Malolactic Fermentation on Sensory Properties of Four Burgundy WinesAmerican Journal of Enology and Viticulture
Moutounet Moutounet, Rabier Rabier, Puech Puech, Verette Verette, Barillère Barillère (1989)
Analysis by HPLC of extractable substances in oak wood. Application to a Chardonnay wineScience des Aliments, 9
E. Koussissi, V. Dourtoglou, G. Ageloussis, Y. Paraskevopoulos, Thalia Dourtoglou, A. Paterson, A. Chatzilazarou (2009)
Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysisFood Chemistry, 114
J. Rodríguez-Bencomo, M. Ortega-Heras, S. Pérez-Magariño (2009)
Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wineEuropean Food Research and Technology, 230
Sauvageot Sauvageot, Feuillat Feuillat (1999)
The influence of oak wood on the flavor of Burgundy Pinot noir. An examination of variation among individual treesAmerican Journal of Enology and Viticulture, 50
W. Parr, James Green, K. White, R. Sherlock (2007)
The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionalsFood Quality and Preference, 18
Ohkubo Ohkubo, Noble Noble, Ough Ough (1987)
Evaluation of Californian Chardonnay wines by sensory and chemical analysesScience des Aliments, 7
N. Abbott, B. Coombe, P. Williams (1991)
The Contribution of Hydrolyzed Flavor Precursors to Quality Differences in Shiraz Juice and Wines: An Investigation by Sensory Descriptive AnalysisAmerican Journal of Enology and Viticulture
Feuillat Feuillat (1999)
Élevage des vins blancs: incidence aromatiques des fermentations en fût et de l'autolyse des levuresRevue Française d'OEnologie, 174
D. Miller, G. Howell, C. Michaelis, D. Dickmann (1992)
The Content of Phenolic Acid and Aldehyde Flavor Components of White Oak As Affected by Site and SpeciesAmerican Journal of Enology and Viticulture
Vilanova Vilanova, Zamuz Zamuz, Tardaguila Tardaguila, Masa Masa (2008)
Characterization by descriptive analysis of Vitis vinifera cv. AlbariñoJournal of the Science of Food and Agriculture, 88
E. Falqué, A. Ferreira, T. Hogg, Paula Guedes-Pinho (2004)
Determination of aromatic descriptors of Touriga Nacional wines by sensory descriptive analysisFlavour and Fragrance Journal, 19
D. Cozzolino, W. Cynkar, N. Shah, R. Dambergs, P. Smith (2009)
A brief introduction to multivariate methods in grape and wine analysis, 1
L. Perez-Prieto, M. Hera-Orts, J. López-Roca, J. Férnandez-Férnandez, E. Gómez‐Plaza (2003)
Oak‐matured wines: influence of the characteristics of the barrel on wine colour and sensory characteristicsJournal of the Science of Food and Agriculture, 83
P. Chatonnet, J. Boidron, D. Dubourdieu (1993)
Maîtrise de la chauffe de brûlage en tonnellerie. Application à la vinification et à l'élevage des vins en barriques, 33
A. Pollnitz, G. Jones, M. Sefton (1999)
Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis.Journal of chromatography. A, 857 1-2
V. Afonso (2003)
Sensory descriptive analysis of red wines undergoing malolactic fermentation with oak chipsJournal of Food Science, 68
Chassin Chassin (1999)
Variations organoleptiques entre barrique, copeaux et microbullageRevue Française d'OEnologie, 174
P. Spillman, P. Iland, M. Sefton (1998)
Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrelsAustralian Journal of Grape and Wine Research, 4
G. Coninck, A. Jordão, J. Ricardo-da-Silva, O. Laureano (2006)
Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chipsOENO One, 40
E. García-Carpintero, E. Sánchez-Palomo, M. Viñas (2010)
Influence of co-winemaking technique in sensory characteristics of new Spanish red winesFood Quality and Preference, 21
Eva Campo, Jordi Ballester, J. Langlois, C. Dacremont, D. Valentin (2010)
Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir winesFood Quality and Preference, 21
Boidron Boidron, Chatonnet Chatonnet, Pons Pons (1988)
Influence du bois sur certaines substances odorantes des vinsConnaissance de la Vigne et du Vin, 22
H. Stone, J. Sidel, S. Oliver, Anne Woolsey, R. Singleton (2008)
Sensory Evaluation by Quantitative Descriptive Analysis
Elvira Ibáñez, M. Damasio (1991)
Análisis sensorial y descriptivo: Generación de descriptores y selección de catadores, 31
M. Pérez-Coello, J. Sanz, M. Cabezudo (1999)
Determination of Volatile Compounds in Hydroalcoholic Extracts of French and American Oak WoodAmerican Journal of Enology and Viticulture
J. Mosedale, J. Puech (1998)
Wood maturation of distilled beveragesTrends in Food Science and Technology, 9
I. Laaboudi, F. Sauvageot, V. Gerbaux (1995)
Influence de la fermentation malolactique sur la qualité organoleptique de vins jeunesSciences Des Aliments, 15
J. Boidron, P. Chatonnet, Monique Pons (1988)
INFLUENCE DU BOIS SUR CERTAINES SUBSTANCES ODORANTES DES VINSOENO One, 22
Chassin (1999)
24Revue Française d'OEnologie, 174
E. Palomo, M. González-Viñas, M. Díaz-Maroto, A. Soriano-Pérez, M. Pérez-Coello (2007)
Aroma potential of Albillo wines and effect of skin-contact treatmentFood Chemistry, 103
Ján Pectka, V. Ferreira, M. González-Viñas, J. Cacho (2006)
Sensory and chemical characterization of the aroma of a white wine made with Devín grapes.Journal of agricultural and food chemistry, 54 3
F. Feuillat, R. Keller, F. Sauvageot, J. Puech (1999)
Characterization of French Oak Cooperage (Quercus robur L., Quercus petraea Liebl.). Research of the Study Group on Barrel-Aging Burgundy WinesAmerican Journal of Enology and Viticulture
P. Varela, A. Gámbaro (2006)
SENSORY DESCRIPTIVE ANALYSIS OF URUGUAYAN TANNAT WINE: CORRELATION TO QUALITY ASSESSMENTJournal of Sensory Studies, 21
V. Afonso (2002)
Sensory Descriptive Analysis Between White Wines Fermented With Oak Chips and In BarrelsJournal of Food Science, 67
Background and Aims: This study compared changes in the sensory characteristics of Bobal red wines caused by adding oak chips at different stages of the fermentation process. Methods and Results: The effect of wood, in the form of oak chips, on the sensory characteristics of Bobal wine at different stages of the fermentation process was studied using quantitative descriptive analysis. Bobal control wine was made following traditional winemaking processes, without oak chips. Oak chips were added to the rest of the wines in two dose rates (3 and 6 g/L) at different stages of the winemaking process: for 1 week during alcoholic fermentation, during malolactic fermentation (MLF) and in young, red Bobal wine. The results showed that the Bobal control wine presented a sensory profile characterised by red fruit notes, liquorice, pepper, leather, tobacco and cassis notes. Wines made with the addition of oak chips during alcoholic fermentation presented a similar sensory profile to control wines with some woody (oak) notes. Wines with oak chips added during MLF had a stronger oak character than when used after MLF had completed. Conclusions: It was observed that the use of wood chips gives rise to a different sensorial profile of wines depending at what point of the winemaking process the chips are added. Higher intensities of woody, coconut, vanilla, toasty and toffee descriptors are obtained when a large dose rate of chips is employed. Significance of the Study: All these treatments with oak provide a feasible alternative to traditional winemaking methods as oak chips improve and enhance the sensory profile of Bobal wines.
Australian Journal of Grape and Wine Research – Wiley
Published: Oct 1, 2011
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.