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首页> 外文期刊>Journal of Food Processing and Preservation >Identification, quantification, and sensory profile of esters and alcohols of a Mexican red Merlot wine comparing barrel ageing with wood chips, using a multivariable analysis
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Identification, quantification, and sensory profile of esters and alcohols of a Mexican red Merlot wine comparing barrel ageing with wood chips, using a multivariable analysis

机译：墨西哥红梅乐葡萄酒的酯和醇的鉴定，定量和感官特征，使用多变量分析比较了桶装陈年和木屑

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摘要

Using new technologies, such as wood chips, lead to carry out studies that involve sensoryrndescriptors and the associated chemical compounds, in order to increase understanding of thernreactions that occur in such a complicated process as ageing wine. Comparing the ageing processrnof Mexican red Merlot wine in barrels with wood chips, it was observed that aged wine withrnwood chips showed higher concentrations of esters and alcohols in a shorter time. The results arernconsistent with those obtained by sensory analysis, which also showed higher intensity of aromasrnon the nose, as well as roasted aromas being more prevalent in aged wine chips compared withrnwine aged in the barrel, which showed fruity aromas. Compared with ageing wine in barrels, usingrnwood chips for the ageing process produced similar properties of red Merlot wine in less time.
机译：使用新技术，例如木片，进行涉及感官描述词和相关化学化合物的研究，以加深对在陈酿葡萄酒等复杂过程中发生的反应的了解。比较木桶中的墨西哥红梅洛葡萄酒与木片的陈酿过程，发现陈皮木片的陈酿葡萄酒在较短的时间内显示出较高的酯和醇浓度。结果与通过感官分析获得的结果一致，后者还显示出较高的鼻香气，并且与在桶中陈酿的果味葡萄酒相比，陈年的葡萄酒碎片中的烤制香气更为普遍。与在桶中陈酿的葡萄酒相比，使用木片进行陈酿的过程在更短的时间内产生了类似梅洛红葡萄酒的特性。

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  • 来源
    《Journal of Food Processing and Preservation》 |2018年第2期|e13433.1-e13433.8|共8页
  • 作者

    J. Espitia-Lopez; H. Luna; H. B. Escalona-Buendía; J. R. Verde-Calvo;

  • 作者单位

    Instituto de Ciencias Agropecuarias,Universidad Autonoma del Estado deHidalgo, Tulancingo, Hidalgo, C. P. 43600,Mexico;

    Departamento de Sistemas Biologicos,Laboratorio de Biocatu0001alisis Aplicada,Universidad Autonoma Metropolitana-Xochimilco, Ciudad de Mexico, 04960,Mexico;

    Departamento de Biotecnología,Laboratorio de Analisis Sensorial,Universidad Autonoma Metropolitana-Iztapalapa, Ciudad de Mexico, C.P. 09340,Mexico;

    Departamento de Biotecnología,Laboratorio de Enología, UniversidadAutonoma Metropolitana-Iztapalapa, Ciudadde Mexico, C.P. 09340, Mexico;

  • 收录信息 美国《科学引文索引》(SCI);
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  • 正文语种 eng
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