Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Puerto Real, Spain.
J Sci Food Agric. 2024 Feb;104(3):1271-1281. doi: 10.1002/jsfa.13009. Epub 2023 Oct 9.
In the present study, the ageing process of Sherry vinegar in used (seasoned) or new casks made of chestnut, American oak, Spanish oak or French oak wood has been investigated, considering that no research has investigated whether this seasoning has a definite influence on the final composition of the aged beverage. The polyphenolic and volatile contents of the aged vinegars were determined and their sensory properties were evaluated. Different statistical tools were applied to the data collected.
With respect to polyphenolic contents, ageing time was the most influential factor, followed by the seasoned-cask factor. The type of wood was only significant for gallic acid, p-hydroxybenzoic acid, methylfurfural, ethyl gallate, ferulic acid, coniferyl aldehyde and sinapaldehyde. Principal component analysis according to polyphenols did not allow the samples to be differentiated, whereas cluster analysis revealed a slight grouping trend according to ageing time and seasoning of the wood. In relation to volatile compounds, variance analysis revealed that, again, ageing time and cask-seasoning were the most significant factors, with the samples clustering according to these two parameters. Following the sensory study, a clear difference between seasoned and new cask vinegars could be established as a result of the high scores in olfactory quality obtained for those vinegars aged in new casks. This was probably because of an excess of the descriptor 'ethyl acetate' exhibited by seasoned-cask Sherry vinegars.
The previous seasoning of the casks together with the ageing time conditioned the composition of the vinegars aged in casks of different botanical origin, which translated into differences at a sensory level. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
本研究调查了雪利酒陈酿在使用（陈酿）或新桶中的老化过程，这些桶由栗木、美国橡木、西班牙橡木或法国橡木制成，因为没有研究调查这种陈酿是否对陈酿饮料的最终成分有明确的影响。测定了陈化醋的多酚和挥发性物质含量，并评价了其感官特性。对收集的数据应用了不同的统计工具。
就多酚含量而言，陈酿时间是最具影响力的因素，其次是陈酿桶因素。木材类型仅对没食子酸、对羟基苯甲酸、甲基糠醛、乙基没食子酸、阿魏酸、松柏醛和芥子醛有显著影响。根据多酚进行的主成分分析不能区分样品，而聚类分析根据陈酿时间和木材陈酿显示出轻微的分组趋势。关于挥发性化合物，方差分析表明，同样，陈酿时间和桶陈酿是最重要的因素，这些因素决定了样品的聚类。感官研究后，由于新桶陈酿醋的嗅觉质量得分较高，可明显区分陈酿桶和新桶醋。这可能是由于陈酿桶雪利醋中表现出过多的“乙酸乙酯”描述符。
桶的先前陈酿以及陈酿时间决定了不同植物来源的桶中陈酿醋的成分，这在感官水平上产生了差异。© 2023 作者。《食品科学杂志》由 John Wiley & Sons Ltd 代表化学工业协会出版。
