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Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak Chips
Author(s) -
Afonso V.L. Gutiérrez
Publication year - 2003
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.1365-2621.2003.tb08291.x
Subject(s) - malolactic fermentation , wine , food science , sensory analysis , barrel (horology) , horticulture , chemistry , botany , biology , geography , lactic acid , genetics , bacteria , 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 negro wine during the malolactic fermentation process was studied by means of descriptive analysis (DA) of the following selected descriptors: Vegetative, Red fruits, Coconut, Vanilla, Spicy, Buttery, Bitterness, and Astringency. Results showed that American oak chips produced a greater intensity of coconut and vanilla and a greater degree of astringency than barrels. 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. Red fruits was more intense and Vegetative attribute decreased with the presence of oak chips.