Sensory profile and chemical quality of Merlot aged in barrels of different wood species
DOI:
https://doi.org/10.5327/fst.00237%20Palavras-chave:
tropical woods, napping, sensory analysis, aging congeners, liquid chromatographyResumo
The cultivation of Vitis vinifera varieties in Brazil was established in 1970. With the opening of the market to imported labels and a greater variety of wines, viticulture became more competitive, and consumers became more demanding. The aging of wine is a system that involves several reactions based on the extraction of molecules from the wood and also on the micro-oxygenation of beverages. The objective of this study was to investigate the sensorial and chemical evolution of wines aged in barrels of different woods: French oak (Quercus petraea), Amburana (Amburana cearensis), and Jequitibá Rosa (Cariniana legalis). The comparison of the sensorial and chemical characteristics of the aged wine with the non-aged one allowed us to know the modifications resulting from the maturation time. Their distinct evolution among the different species was identified through chromatographic analysis of maturation congeners. Perceived sensory characteristics and acceptance of Brazilian woods were measured using the Napping and UltraFlash Profile methodologies. Tropical woods stood out in terms of acceptance by tasters, and the sensory attributes listed by the panel differ between both.
Downloads
Referências
Bortoletto, A. M., & Alcarde, A. R. (2013). Congeners in sugar cane spirits aged in casks of different woods. Food Chemistry, 139(1-4), 695-701. https://doi.org/10.1016/j.foodchem.2012.12.053
Catão, C. G., Paes, J. B., Gomes, J. P., & Araújo, G. T. (2011). Wood quality of five forest species for cachaça aging. Brazilian Journal of Agricultural and Environmental Engineering, 15(7), 741-747.
Cernîsev, S. (2016). Analysis of lignina-derived phenolic compounds and their transformation in aged wine distillates. Food Control, 73, 281-290. https://doi.org/10.1016/j.foodcont.2016.08.015
Chatonnet, P., & Dubourdieu, D. (1998). Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Quercus petraea and Quercus robur) for production of barrels used in barrel aging of wines. American Journal of Enology and Viticulture, 49, 79-85. https://doi.org/10.5344/ajev.1998.49.1.79
Conner, J. L., Reid, K., & Jack, F. (2003). Whisky. Technology, Production and Marketing. In Elsevier (Ed.). Maturation and blending (p. 209-240). Elsevier.
Dairou, V., & Sieffermann, J. M. A. (2002). Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile: a publication of the institute of food technologists. Journal of Food Science, 67(2), 826-834. https://doi.org/10.1111/j.1365-2621.2002.tb10685.x
Ditchun, R. (2018). Bíblia da cachaça. Lafonte.
Josse, J., Pagès, J., & Husson, F. (2008). Testing the significance of the RV coefficient. Computational Statistics & Data Analysis, 53(1), 82-91. https://doi.org/10.1016/j.csda.2008.06.012
Lê, S., & Husson, F. (2008). SensoMineR: A Package for Sensory Data Analysis. Journal of Sensory Studies, 23(1), 14-25. https://doi.org/10.1111/j.1745-459X.2007.00137.x
Lê, S., Josse, J., & Husson, F. (2008). FactoMineR: An R Package for Multivariate Analysis. Journal of Statistical Software, 25(1), 1-18. https://doi.org/10.18637/jss.v025.i01
Litchev, V. (1989). Influence of oxidation process on the development of the taste and flavor of wine distillates. American Journal of Enology and Viticulture, 40, 31-35. https://doi.org/10.5344/ajev.1989.40.1.31
Mosedale, J. R. (1995). Effects of oak wood on the maturation of alcoholic beverages with particular reference to whisky. Forestry An International Journal of Forest Research, 68(3), 203-230. https://doi.org/10.1093/forestry/68.3.203
Noble, A. C., Arnold, R. A., Buechsenstein, J., Leach, E. J., Schmidt, J. O., & Stern, P. M. (1987). Modification of a Standardized System of Wine Aroma Terminology. American Journal of Enology and Viticulture, 38(2), 143-146. https://doi.org/10.5344/ajev.1987.38.2.143
Onishi, M. J., Guymon, J. F., & Crowlell, E. A. (1977). Changes in some volatile constituents of brandy during aging. American Journal of Enology and Viticulture, 28, 152-158. https://doi.org/10.5344/ajev.1977.28.3.152
Pagès, J. (2005). Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley. Food Quality and Preference, 16(7), 642-649. https://doi.org/10.1016/j.foodqual.2005.01.006
Pagès, J., Cadoret, M., & Lê, S. (2010). The sorted napping: a new holistic approach in sensory evaluation. Journal of Sensory Studies: Society of Sensory Professionals, 25(5), 637-658. https://doi.org/10.1111/j.1745-459X.2010.00292.x
Rizzon, L. A., & Miele, A. (2009). Analytical characteristics of Merlot wines from “Serra Gaúcha”. Rural Science, 39(6), 1913-1916. https://doi.org/10.1590/S0103-84782009005000109
Rodriguez-Delgado, M. A., Malovaná, S., Pérez, J. P., Borges, T., & Garcia Montelongo, F. J. (2001). Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection. Journal of Chromatography A, 912(2), 249-257. https://doi.org/10.1016/S0021-9673(01)00598-2
Schwarz, M., Rodríguez, M. C., Guillén, D. A., Barroso, & C. G. (2011). Analytical characterization of a Brandy de Jerez during its ageing. European of Food Research and Technology, 232, 813-819. https://doi.org/10.1007/s00217-011-1448-2
Wedral, D., Shewfelt, R., & Frank, J. (2010). The challenge of Brettanomyces in wine. Lwt - Food Science and Technology, 43(10), 1474-1479. https://doi.org/10.1016/j.lwt.2010.06.010
Williams, E. J. (1949). Experimental designs for the estimation of residual effects of treatments. Austral. Australian Journal of Scientific Research, 2(2), 149-168. https://doi.org/10.1071/CH9490149
