Díaz-Plaza Eva María, Reyero Juań Ramoń, Pardo Francisco, Alonso Gonzalo L, Salinas M Rosario
Cátedra de Química Agrícola, E.T.S.I. Agrónomos de Albacete, Universidad de Castilla-La Mancha, Avda. España s/n. 02071, Albacete, Spain.
J Agric Food Chem. 2002 Apr 24;50(9):2622-6. doi: 10.1021/jf010521l.
The aromatic compounds associated with aging in wood have been studied in Monastrell wines containing different quantities of tannin. Analyses were carried out before and after a six month period in wooden barrels (225 L) of American and French (Allier) medium-toasted oak. Three classes of wine were made: one from a free-run must; one to which enological tannin was added; and one to which was added the wine obtained by pressing the grape pomaces. The aromas were determined by GC-MS, and the quality was evaluated by a group of expert tasters. The aromatic compounds, some of which came from the wines themselves and others which came from the wood, all increased in concentration by the end of the aging process. The ratio between cis- and trans-whiskylactone contents in wines reflected the different types of oak wood used. The note "vanilla" used by the tasters is probably not totally due to the presence of vanillin. The wines of best quality were those with a natural tannin content which had been aged in American oak, whereas the wines to which enological tannin had been added but aged in the same wood were considered the worst. An equalizing effect on the sensorial wines qualities was seen to result from the use of French oak. The furfural, eugenol, and cis-, and in some cases trans-, whiskylactone contents identified the wines from the different classes of wood. The wood from which the barrels were made had a greater effect on wines differentiation than the tannin content.
对不同单宁含量的慕合怀特葡萄酒中与木材陈酿相关的芳香化合物进行了研究。分析在容量为225升的美国和法国（阿列省）中度烘焙橡木桶中陈酿6个月前后进行。酿造了三类葡萄酒：一类来自自流汁；一类添加了酿酒单宁；一类添加了压榨葡萄皮渣得到的葡萄酒。通过气相色谱-质谱联用仪测定香气，并由一组专家品酒师对品质进行评估。芳香化合物，其中一些来自葡萄酒本身，另一些来自木材，在陈酿过程结束时浓度均有所增加。葡萄酒中顺式和反式威士忌内酯含量的比例反映了所用橡木的不同类型。品酒师使用的“香草”香气可能并非完全归因于香草醛的存在。品质最佳的葡萄酒是那些天然单宁含量且在美国橡木桶中陈酿的葡萄酒，而添加了酿酒单宁但在相同橡木桶中陈酿的葡萄酒被认为品质最差。使用法国橡木对葡萄酒的感官品质有均衡作用。糠醛、丁香酚以及顺式，在某些情况下还有反式威士忌内酯的含量可鉴别不同类型木材制成的橡木桶所酿的葡萄酒。橡木桶所用木材对葡萄酒差异的影响比单宁含量更大。
