Impact of Different Oak Chips' Aging on the Volatile Compounds and Sensory Characteristics of <i>Vitis amurensis</i> Wines.

ABSTRACT: In this work, different oak chips were used to age Vitis amurensis wine, and the effects on sensory properties were observed. Twenty-one different oak chips were added to a one-year-old wine made by a traditional technique. The wine was aged for 6 months before analysis by CIELab for color parameters, GC-MS for volatile compounds, and electronic tongue and a tasting panel for sensory properties. The results showed that the addition of any tested oak chip could significantly strengthen the wine's red color. Among 61 volatile compounds, alcohols presented the highest concentrations (873 to 1401 mg/L), followed by esters (568 to 1039 mg/L) and organic acids (157 to 435 mg/L), while aldehydes and volatile phenols occurred at low concentrations. Different oak species with different toast

SUBMITTER: Yu Y 

PROVIDER: S-EPMC9032624 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature