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首页> 外文期刊>CyTA Journal of Food >Multivariate study of the evolution of phenolic composition and sensory profile on mouth of Mexican red Merlot wine aged in barrels vs wood chips
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Multivariate study of the evolution of phenolic composition and sensory profile on mouth of Mexican red Merlot wine aged in barrels vs wood chips

机译：桶装木屑陈酿的墨西哥红梅鹿wine酒中酚类成分和口感分布的多变量研究

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Alternative treatments to the use of barrels in the aging process of red wine are now available. One of these techniques is the use of wood chips. Studies have shown that wines subjected either to barrel or chips maturation can be grouped according to the type of aging using their respective phenolic composition. In this study, we compared the concentration of phenolic compounds analyzed through High Performance Liquid Chromatography and the sensory perception, using a Triangular Discriminative Test and Quantitative-Descriptive Analysis, of a Mexican red Merlot wine aged in barrels vs wood chips (both in French oak with an intense toast) for 6 months. We found changes in the composition of several extracted wood phenolic compounds, especially during the first 3 months, showing higher concentrations in wines with chip maturation, while sensory evaluation showed differences only at 2 months and at 6 months of maturation.
机译：现在可以使用在红酒陈酿过程中使用桶的替代方法。这些技术之一是使用木片。研究表明，经过桶装或木片成熟的葡萄酒可以使用各自的酚类成分根据陈酿类型进行分组。在这项研究中，我们使用三角判别测试和定量描述分析，比较了通过高效液相色谱法分析的酚类化合物的浓度和感官知觉，这两种墨西哥红梅洛葡萄酒在桶装和木片中陈酿（均在法国橡木桶中）加上强烈的烤面包），持续6个月。我们发现几种提取的木质酚类化合物的成分发生了变化，尤其是在开始的3个月中，随着木片的成熟，葡萄酒中的浓度更高，而感官评估仅在2个月和6个月时有所不同。

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