Yu Yanxia, Li Lingxi, Xue Ruowei, Wang Chen, Chen Mengying, Ramos João, Zhang Shuting, Sun Baoshan
School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang 110016, China.
School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China.
Foods. 2022 Apr 14;11(8):1126. doi: 10.3390/foods11081126.
In this work, different oak chips were used to age 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 toasting levels could affect, to varying degrees, the concentrations of esters, alcohols, and volatile phenols, but to a lesser extent those of aldehydes. Sensory analysis by a tasting panel indicated that non- and moderately roasted oak chips gave the wines higher scores than those with heavy toasting levels. The major mouthfeel descriptors determined by electronic tongue were in good agreement with those from the tasting panel.
在这项工作中，使用了不同的橡木片对葡萄酒进行陈酿，并观察其对感官特性的影响。将21种不同的橡木片添加到采用传统工艺酿造的一岁葡萄酒中。葡萄酒在陈酿6个月后，通过CIELab分析颜色参数，通过GC-MS分析挥发性化合物，通过电子舌和品尝小组分析感官特性。结果表明，添加任何测试的橡木片都能显著加深葡萄酒的红色。在61种挥发性化合物中，醇类的浓度最高（873至1401毫克/升），其次是酯类（568至1039毫克/升）和有机酸（157至435毫克/升），而醛类和挥发性酚类的浓度较低。不同烘烤程度的不同橡木种类会不同程度地影响酯类、醇类和挥发性酚类的浓度，但对醛类的影响较小。品尝小组的感官分析表明，未烘烤和适度烘烤的橡木片赋予葡萄酒的分数高于重度烘烤的橡木片。电子舌确定的主要口感描述符与品尝小组的结果高度一致。
