Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis

dc.contributor.author	Κουσίση, Ελισάβετ	el
dc.contributor.author	Ντουρτόγλου, Βασίλειος Γ.	el
dc.contributor.author	Αγγελούσης, Γεώργιος	el
dc.contributor.author	Παρασκευόπουλος, Ιωάννης	el
dc.contributor.author	Ντουρτόγλου, Ευθαλία	el
dc.date.accessioned	2015-05-22T13:52:55Z
dc.date.available	2015-05-22T13:52:55Z
dc.date.issued	2015-05-22
dc.identifier.uri	http://hdl.handle.net/11400/10896
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S030881460801306X#	el
dc.subject	Ageing
dc.subject	oak chips
dc.subject	toasting
dc.subject	red wines
dc.subject	Γήρανση
dc.subject	Ψήσιμο
dc.subject	Sensory analyses
dc.subject	Οργανοληπτικές αναλύσεις
dc.subject	Ερυθρό κρασί
dc.title	Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis	en
heal.type	journalArticle
heal.classification	Pharmacology
heal.classification	Biochemistry
heal.classification	Φαρμακολογία
heal.classification	Βιοχημεία
heal.classificationURI	http://skos.um.es/unescothes/C02967
heal.classificationURI	http://skos.um.es/unescothes/C00386
heal.classificationURI	N/A-Φαρμακολογία
heal.classificationURI	N/A-Βιοχημεία
heal.keywordURI	http://skos.um.es/unescothes/C00081
heal.keywordURI	http://lod.nal.usda.gov/192363
heal.keywordURI	http://lod.nal.usda.gov/59707
heal.keywordURI	http://lod.nal.usda.gov/61029
heal.contributorName	Paterson, Alistair M.	en
heal.contributorName	Χατζηλαζάρου, Αρχοντούλα	el
heal.identifier.secondary	doi:10.1016/j.foodchem.2008.11.003
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών	el
heal.publicationDate	2009-06-15
heal.bibliographicCitation	Koussissi, E., Dourtoglou, V. G., Ageloussis, G., Paraskevopoulos, Y., Dourtoglou, T., et.al. (2009). Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis. "Food Chemistry", 114(4), 15 June 2009. pp. 1503–1509. Available from: http://www.sciencedirect.com/science/article/pii/S030881460801306X#. [Accessed 08/11/2008]	en
heal.abstract	Red wine from the Greek grape cultivar Aghiorghitiko, was aged in stainless steel with and without wood chips toasted to different degrees (heavily, medium, lightly) and in a 225L American standard oak barrel for 32 days. Headspace concentrations of four wood-derived congeners (furfural, guaiacol, cis and trans oak lactones) were determined over this period after which the wines were bottled, stored and subjected to sensory descriptive analyses. Of the 36 attributes for appearance, aroma and oral characters, 14 were significant in univariate analyses and differentiated wines in a multivariate (principal component analysis) product space explaining 72% variance in two factors. Wines from medium toast wood chips scored highest for woody, vegetative and smoky aromas and flavours but also for bitter taste and astringent mouthfeel and after 14 days had the highest headspace concentrations of furfural and cis oak lactone. Wood-related notes were ranked from heavily and lightly toasted chips, barrel and steel control.	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true