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Sensory Descriptive Analysis Between White Wines Fermented With Oak Chips and In Barrels
Author(s) -
Gutiérrez Afonso V.L.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09563.x
Subject(s) - barrel (horology) , food science , wine , sensory analysis , fermentation , horticulture , mathematics , biology , geography , archaeology
The effect of wood, in the form of oak chips (4 and 8 g/L) or in barrels made of American or French oak, on the sensory characteristics of Listan blanco wine during the fermentation process was studied by means of Descriptive Analysis (DA) of the following selected descriptors: vegetative, melon, coconut, vanilla, bitterness, astringency, and salty. The results showed that American oak chips produced a greater intensity of coconut and vanilla and a greater degree of bitterness and astringency than barrels. It was observed that differences in the variety of oak used were more noticeable in oak chips than in barrels. The quantity of oak chip used had a greater effect than the type of oak used to make the chips or barrels.