Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cádiz, Spain.
Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cádiz, Spain.
Food Chem. 2020 Jun 30;316:126386. doi: 10.1016/j.foodchem.2020.126386. Epub 2020 Feb 11.
The present study has consisted on the monitoring of Sherry vinegar during a whole year ageing in American oak, French oak, Spanish oak and chestnut barrels in order to determine the suitability of alternative wood types other than American oak for the ageing of this type of vinegar. Thirty-two volatile compounds were quantified, CIELab parameters were determined and sensory analyses were carried out during the whole process. The multivariate analysis of the data revealed that the samples that had been aged in Spanish oak barrels were getting more similar to those aged in French oak as the ageing process was progressing. Furthermore, the samples that had been aged in chestnut presented some volatile compounds significantly different from American oak. Finally, although French oak wood transferred the best organoleptic characteristics to Sherry vinegar, Spanish oak and chestnut seemed to be satisfactory alternatives for the ageing process.
本研究对雪利酒醋在一年的陈酿过程进行了监测，陈酿分别在美国橡木桶、法国橡木桶、西班牙橡木桶和栗木桶中进行，目的是确定是否有除美国橡木桶以外的其他木材类型适合用于这种类型的醋的陈酿。共定量了 32 种挥发性化合物，测定了 CIELab 参数，并在整个过程中进行了感官分析。数据分析的多元分析表明，随着陈酿过程的进行，在西班牙橡木桶中陈酿的样品与在法国橡木桶中陈酿的样品越来越相似。此外，在栗木中陈酿的样品与美国橡木桶有一些明显不同的挥发性化合物。最后，尽管法国橡木桶能赋予雪利酒醋最佳的感官特性，但西班牙橡木和栗木似乎是陈酿过程的令人满意的替代选择。
