Duan Bingbing, Chang Wei, Zhang Leqi, Zheng Mingyuan, Su-Zhou Chenxing, Merkeryan Hasmik, Xu Meilong, Liu Xu
College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
Institute of Horticulture, Ningxia Academy of A&F Science, Yinchuan 750002, Ningxia, China.
Food Chem X. 2024 Aug 26;23:101777. doi: 10.1016/j.fochx.2024.101777. eCollection 2024 Oct 30.
Aging is an important process for improving wine and brandy quality. In this study, the chemical characterization and sensory properties of spine grape brandies were compared after aging with various species of wood chips, including French oak (FO), American oak (AO), Mongolian oak (MO), Japanese blue oak (JO), chestnut, catalpa, and cherry. The results showed that high color intensity and significant concentrations of tannins and polyphenols were observed in the brandies aged with FO, AO, and chestnut chips. The volatile compounds, such as ethyl decanoate, ethyl 2-methylbutanoate, ethyl octanoate, methyl salicylate, ()-2-hexenol, and furfural, contributed to the floral, fruity, and roasted/smoky attributes of the brandies aged with FO, AO, and chestnut chips. The 1-butanol, 1-propanol, phenylethanol, phenylethyl acetate, isoamyl acetate, and linalool contributed to the fruity, honey, and floral attributes of the brandies aged with JO and cherry chips. These findings are extremely useful for the production of differentiated and high-quality spine grape brandies.
陈酿是提升葡萄酒和白兰地品质的重要过程。在本研究中，比较了用不同种类的木片（包括法国橡木（FO）、美国橡木（AO）、蒙古栎（MO）、日本蓝橡树（JO）、栗木、梓木和樱桃木）陈酿后刺葡萄白兰地的化学特性和感官特性。结果表明，在用FO、AO和栗木片陈酿的白兰地中观察到高颜色强度以及显著浓度的单宁和多酚。挥发性化合物，如癸酸乙酯、2-甲基丁酸乙酯、辛酸乙酯、水杨酸甲酯、（）-2-己烯醇和糠醛，赋予了用FO、AO和栗木片陈酿的白兰地花香、果香和烘焙/烟熏香气。正丁醇、丙醇、苯乙醇、苯乙酸乙酯、乙酸异戊酯和芳樟醇赋予了用JO和樱桃木片陈酿的白兰地果香、蜂蜜香和花香。这些发现对于生产差异化和高品质的刺葡萄白兰地极为有用。
