Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention.
Food Res Int
; 116: 249-257, 2019 02.
Article
en En
| MEDLINE
| ID: mdl-30716943
ABSTRACT
Cooperage wood is a porous material and beverages exchange compounds with it by penetrating into its pores. This work demonstrates the enrichment of wood with wine during ageing. Three oak varieties were cut into different sized chips and immersed in fortified wine and water. Wine and water uptake were measured along time and sorption was described based on a saturation empirical model. Maximum uptake varied among wood types and was independent of particle size, which affected only equilibrium time. Sorption of wine volatiles such as alcohols, esters and acids in wood was shown, which was also dependent on wood type and independent of particle size. Multivariate analysis demonstrated differences and similarities in depletion of wood extractives and sorption of wine volatiles depending on wood variety. Sorption shown in this work demonstrates wood as a vector for aroma recombination, when reused for ageing between different beverages.
Palabras clave
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Vino
/
Madera
/
Quercus
/
Compuestos Orgánicos Volátiles
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
Food Res Int
Año:
2019
Tipo del documento:
Article