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Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

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dc.contributor.authorSantos, Filipa
dc.contributor.authorCorreia, Ana C.
dc.contributor.authorOrtega-Heras, Mirian
dc.contributor.authorGarcia-Lomillo, Javier
dc.contributor.authorGonzalez-SanJosé, Maria L.
dc.contributor.authorJordão, António M.
dc.contributor.authorRicardo-da-Silva, Jorge M.
dc.date.accessioned2021-11-29T12:05:26Z
dc.date.available2021-11-29T12:05:26Z
dc.date.issued2019
dc.descriptionResearch Articlept_PT
dc.description.abstractBACKGROUND: There is a restricted knowledge about the potential impact of the use of different wood chip species on the rosé wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rosé wines during a shortmaturation (20 aging days) in contact with wood chips fromoak, acacia and cherry. In addition, the different wood chips were added to a rosé wine without a previous clarification process (unfined wine) and to a rosé wine submitted to a clarification process (fined wine). RESULTS: For thebriefmaturation time considered, theuseofdifferentwoodchips induceda tendency foranincreaseof phenolic content, in particular for unfined rosé wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined roséwine aged in contact with acacia wood chips. CONCLUSIONS: The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rosé wines could play an important role in rosé wine characteristics, in particular in their phenolic compositionpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJ Sci Food Agric 2019; 99: 3588–3603pt_PT
dc.identifier.doi10.1002/jsfa.9580pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/22579
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociety of Chemical Industrypt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectphenolic contentpt_PT
dc.subjectrosé winespt_PT
dc.subjectsensory profilept_PT
dc.subjectvolatile compositionpt_PT
dc.subjectwood chip speciespt_PT
dc.titleAcacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profilept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleJ.Sci. Food Agric.pt_PT
person.familyNameRicardo-da-Silva
person.givenNameJorge M.
person.identifier.ciencia-id5911-8A48-8691
person.identifier.orcid0000-0003-3706-0982
person.identifier.ridA-7345-2008
person.identifier.scopus-author-id6603201300
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication34562191-9ff7-4932-9c5e-c3b3726e01ae
relation.isAuthorOfPublication.latestForDiscovery34562191-9ff7-4932-9c5e-c3b3726e01ae

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