Contribution of oak wood ageing to the sweet perception of dry wines (pages 11–19) / (Record no. 3854)

000 -LEADER
fixed length control field 02474nma a2200241 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2013 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 1755-0238
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
041 ## -
-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name A. Marchal.
245 10 - TITLE STATEMENT
Title Contribution of oak wood ageing to the sweet perception of dry wines (pages 11–19) /
Statement of responsibility, etc by A. Marchal; A. Pons; V. Lavigne and D. Dubourdieu.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Australian Society of Viticulture and Oenology,
Date of publication, distribution, etc 2013.
490 0# - JOURNAL TITLE
Title of the journal Australian Journal of Grape and Wine Research
520 ## - ABSTRACT
Abstract Abstract Background and AimsWinemakers observe a sensory effect of oak ageing in wines, but the phenomenon has never been fully described. The aim of this study was to determine the influence of the ageing container on the sweetness of dry wines and to evaluate the contribution of oak volatile compounds. Methods and ResultsBoth white and red dry wines were produced in various containers, such as stainless steel and oak tanks, and new and used oak barrels. Sensory analysis (with or without use of nose clip) by a panel of experts showed an increase in sweetness when wine was in contact with wood. Oak volatile compounds (vanillin, β-methyl-γ-octalactone and eugenol) were quantified by gas chromatography-mass spectrometry and then added to the wines to obtain the same concentration in all samples. To determine the contribution of the volatiles to the increase in sweetness, the treatments were tasted again after such an ‘oak aroma’ homogenisation. The ranking of the wines remained unchanged. ConclusionThese results demonstrate that the sweet perception of dry wines depends on the nature of the ageing container, and that these oak volatiles are not involved in this phenomenon. Significance of the StudyThis work confirms an empirical observation and establishes for the first time the sweetening effect of oak ageing, strongly suggesting the existence of sweet non-volatile compounds in oak wood.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME V. Lavigne and D. Dubourdieu.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME A. Pons.
773 0# - SOURCE JOURNAL
Journal title Australian Journal of Grape and Wine Research
Related parts (Vol.) 19. (No.) issue-1. 2013.
Issue number issue-1
Volume number 19
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12013/references
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12013/pdf
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12013/full
991 ## - OAI IDENTIFIER
OAI set code AJGWR
OAI set name Australian Journal of Grape and Wine Research
100 0# - MAIN ENTRY--PERSONAL NAME
-- 13684
700 0# - ADDED ENTRY-PERSONAL NAME
-- 13508
700 0# - ADDED ENTRY-PERSONAL NAME
-- 13509
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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