Rodríguez-Bencomo Juan José, Ortega-Heras Miriam, Pérez-Magariño Silvia, González-Huerta Carlos
Consejería de Agricultura y Ganaderia, Instituto Tecnologico Agrario de Castilla y Leon, Estación Enológica, 47490 Rueda, Valladolid, Spain.
J Agric Food Chem. 2009 Jul 22;57(14):6383-91. doi: 10.1021/jf900739k.
The volatile composition of a red wine aged for 2 months with three different Spanish oak chips (Quercus pyrenaica and Quercus petraea) from different regions of Castilla y León was compared with that of wines aged with American and French chips. In general, the extraction kinetics showed that the maximum concentration of the volatile compounds extracted from wood can be reached in only 1 month. In the final wines, the levels of furanic aldehydes and eugenol were higher in the wines macerated with Spanish chips, whereas cis-whiskey-lactone, vanillin, and methyl vanillate showed higher levels in wines treated with American chips. Among the wines treated with the different Spanish chips, the differences observed in the volatile composition were more related to the geographical origin of the forest than to the botanical species. In general, the wines macerated with Spanish chips showed levels of oak-related volatile compounds that were more similar to those macerated with French chips than to those macerated with American chips.
将来自卡斯蒂利亚-莱昂不同地区的三种不同西班牙橡木片（比利牛斯栎和夏栎）陈酿2个月的红葡萄酒的挥发性成分，与用美国和法国橡木片陈酿的葡萄酒的挥发性成分进行了比较。总体而言，萃取动力学表明，仅需1个月就能达到从木材中萃取出挥发性化合物的最大浓度。在最终的葡萄酒中，用西班牙橡木片浸渍的葡萄酒中呋喃醛和丁香酚的含量较高，而用美国橡木片处理的葡萄酒中顺式威士忌内酯、香草醛和香草酸甲酯的含量较高。在用不同西班牙橡木片处理的葡萄酒中，观察到的挥发性成分差异更多地与森林的地理来源有关，而非植物种类。一般来说，用西班牙橡木片浸渍的葡萄酒中与橡木相关的挥发性化合物含量，与用法国橡木片浸渍的葡萄酒更为相似，而与用美国橡木片浸渍的葡萄酒不同。
