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Olfactometric and sensory study of red wines subjected to ultrasound or microwaves during their elaboration

Remedios Castro Mejías et al., University of Cádiz - Spain

Remedios CASTRO MEJÍAS, Carlota, SÁNCHEZ CÓRDOBA, Enrique, DURÁN GUERRERO
Analytical Chemistry Department, Faculty of Sciences, Universidty of Cádiz
Email contact:
remedios.castro[@]uca.es

The effect that some extraction techniques, such as ultrasound or microwaves produce on the aroma of red wines, when applied to processes of extractive nature, such as pre-fermentative maceration or ageing with oak chips (Spanish oak – Quercus pyrenaica and French oak – Quercus robur) has been studied.

The profile of volatile compounds was determined by gas chromatography coupled to olfactometric detection and mass spectrometry. Sensory analysis was also carried out.

No indications were found to show that the pre-fermentative treatment with microwaves or ultrasound modified the sensory profile of the wines whereas the application of such energies during the ageing phase showed some positive trends at sensory level. Such changes were also confirmed by the olfactometric measurements.

The application of ultrasound during the ageing of the wines resulted in a higher contribution of red fruits, aromatic intensity and wood than that obtained through microwaves. Spanish oak provided more volatile compounds than French oak and a lower proportion of undesirable aromas. At the sensory level, Spanish oak also showed greater aromatic intensity and higher values of the wood descriptor, being the preferred by the panel of tasters. 

Poster presented at Macrowine virtual (June 23-30, 2021)

Published on 05/10/2022
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