Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland.
Molecules. 2024 Jun 22;29(13):2972. doi: 10.3390/molecules29132972.
Wood chips contain numerous active compounds that can affect the wine's characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to compare the impact of an oak barrel ageing with the effect of the addition of chips made from various types of wood (oak, maple, cherry, apple) and with various degrees of toasting to the apple wines on their antioxidant, oenological and sensory properties. The oenological parameters, the polyphenols content, antioxidant activity and content of volatile odour-active compounds were assessed. It was shown that ageing in the presence of wood chips had a less noticeable effect on the oenological and sensory parameters of the wine than barrel ageing. Moreover, wood chips used did not significantly affect the acidity, alcohol and extract content of apple wines. Wines aged in the presence of oak chips (particularly lightly toasted) exhibited the greatest increase in polyphenols, while the polyphenol content of wines aged in the presence of other chips was not dependent on their toasting degree. The ageing of fruit wines with wood chips influences the volatile profile and the olfactory sensations, which can improve their quality.
木屑中含有许多能影响葡萄酒特性的活性化合物。它们通常用于红葡萄葡萄酒、威士忌、樱桃和白兰地，但在果酒中，其生产并不常见。本研究的目的是比较橡木桶陈酿与添加不同种类木屑（橡木、枫木、樱桃、苹果）和不同程度烘烤对苹果酒的抗氧化、酿造和感官特性的影响。评估了酿造参数、多酚含量、抗氧化活性和挥发性气味活性化合物的含量。结果表明，与橡木桶陈酿相比，木屑陈酿对葡萄酒的酿造和感官参数的影响不那么明显。此外，木屑的使用并没有显著影响苹果酒的酸度、酒精和浸出物含量。在橡木屑存在下陈酿的葡萄酒（特别是轻度烘烤）表现出多酚含量的显著增加，而在其他木屑存在下陈酿的葡萄酒的多酚含量与其烘烤程度无关。果酒的木屑陈酿会影响挥发性成分和嗅觉感受，从而提高其品质。
