Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis

E. Koussissi, V.G. Dourtoglou, G. Ageloussis, Y. Paraskavopoulos, T. Dourtoglou, A. Paterson, A. Chatzilazarou

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

Red wine from the Greek grape cultivar Aghiorghitiko, was aged in stainless steel with and without wood chips toasted to different degrees (heavily, medium, lightly) and in a 225L American standard oak barrel for 32 days. Headspace concentrations of four wood-derived congeners (furfural, guaiacol, cis and trans oak lactones) were determined over this period after which the wines were bottled, stored and subjected to sensory descriptive analyses. Of the 36 attributes for appearance, aroma and oral characters, 14 were significant in univariate analyses and differentiated wines in a multivariate (principal component analysis) product space explaining 72% variance in two factors. Wines from medium toast wood chips scored highest for woody, vegetative and smoky aromas and flavours but also for bitter taste and astringent mouthfeel and after 14 days had the highest headspace concentrations of furfural and cis oak lactone. Wood-related notes were ranked from heavily and lightly toasted chips, barrel and steel control.
LanguageEnglish
Pages1503-1509
Number of pages6
JournalFood Chemistry
Volume114
Issue number4
DOIs
Publication statusPublished - Jun 2009

Fingerprint

oak chips
toasting
Wine
red wines
headspace analysis
Gas chromatography
Gas Chromatography
wines
Wood
furfural
wood chips
gases
Furaldehyde
lactones
Quercus
Lactones
odors
oak barrels
mouthfeel
guaiacol

Keywords

  • ageing
  • oak chips
  • toasting
  • sensory analyses
  • red wine
  • pharmacology

Cite this

Koussissi, E., Dourtoglou, V. G., Ageloussis, G., Paraskavopoulos, Y., Dourtoglou, T., Paterson, A., & Chatzilazarou, A. (2009). Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis. Food Chemistry, 114(4), 1503-1509. https://doi.org/10.1016/j.foodchem.2008.11.003
Koussissi, E. ; Dourtoglou, V.G. ; Ageloussis, G. ; Paraskavopoulos, Y. ; Dourtoglou, T. ; Paterson, A. ; Chatzilazarou, A. / Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis. In: Food Chemistry. 2009 ; Vol. 114, No. 4. pp. 1503-1509.
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Koussissi, E, Dourtoglou, VG, Ageloussis, G, Paraskavopoulos, Y, Dourtoglou, T, Paterson, A & Chatzilazarou, A 2009, 'Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis' Food Chemistry, vol. 114, no. 4, pp. 1503-1509. https://doi.org/10.1016/j.foodchem.2008.11.003

Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis. / Koussissi, E.; Dourtoglou, V.G.; Ageloussis, G.; Paraskavopoulos, Y.; Dourtoglou, T.; Paterson, A.; Chatzilazarou, A.

In: Food Chemistry, Vol. 114, No. 4, 06.2009, p. 1503-1509.

Research output: Contribution to journalArticle

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AU - Dourtoglou, V.G.

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AU - Paraskavopoulos, Y.

AU - Dourtoglou, T.

AU - Paterson, A.

AU - Chatzilazarou, A.

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Koussissi E, Dourtoglou VG, Ageloussis G, Paraskavopoulos Y, Dourtoglou T, Paterson A et al. Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis. Food Chemistry. 2009 Jun;114(4):1503-1509. https://doi.org/10.1016/j.foodchem.2008.11.003