Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: An analytical study
Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: An analytical study
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DOI：
10.1021/jf0481960
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发表时间：
2005-05-18
影响因子：
6.1
通讯作者：
Ferreira, V
中科院分区：
文献类型：
--
作者：
Jarauta, I;Cacho, J;Ferreira, V
红酒被储存在不同的橡木桶或不锈钢中，并采集了两年的样品，以确定 79 种香气化合物。在橡木桶中陈酿会影响 41 种化合物。木材类型影响 11 种化合物。香气演变过程中似乎至少同时发生了 7 个不同的过程，其中 5 个影响 37 种化合物的此类过程与橡木桶有关。这些是从木材中提取、葡萄酒醇和氨基酸的氧化、乙基酚的微生物形成、吸附过程以及乙醛与多酚的缩合。木材可以释放线性γ-和δ-内酯、β-大马酮和紫罗兰酮。有些化合物从木材中释放得非常快，这表明它们位于木材的外部。一些提取曲线过于复杂，无法用物理过程来解释。最后，即使在参考酒中，2,5-二甲基-4-羟基-3(2H)-呋喃酮和2-甲基-5-甲基-4-羟基-3(2H)-呋喃酮的水平也会增加，这表明存在前体。
Red wine was stored in different oak barrels or in stainless steel, and samples were taken for two years to determine 79 aroma compounds. Aging in oak affects 41 compounds. The type of wood affects 11 compounds. At least seven different processes seem to take place concurrently in aroma evolution, and five such processes, affecting 37 compounds, are linked to the oak cask. These are extraction from the wood, oxidation of wine alcohols and amino acids, microbiological formation of ethyl phenols, sorption processes, and condensation of acetaldehyde with polyphenols. The wood can release linear gamma- and delta-lactones, beta-damascenone, and ionones. Some compounds are released very fast from wood, which suggests they lie in the external part of the wood. Some extraction profiles are too complex to be explained by physical processes. Finally, the levels of 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2-methyl-5-methyl-4-hydroxy-3(2H)-furanone increase even in the reference wine, which suggests the presence of a precursor.