Open AccessOrigins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids
Author(s) -
Axel Marchal,
Pierre Waffo-Téguo,
Marine Gammacurta,
Andréi Prida,
Denis Dubourdieu
Publication year - 2020
Publication title -
ives technical reviews
Language(s) - English
Resource type - Journals
ISSN - 2680-4905
DOI - 10.20870/ives-tr.2020.3286
Subject(s) - sweetness , terpene , triterpene , taste , triterpenoid , botany , food science , chemistry , biology , stereochemistry , medicine , alternative medicine , pathology
Aging in barrel affects the sensory characteristics of wines and modifies the sweet taste in particular. Using an inductive approach, several sweet triterpenes, QTTs, have been identified in oak. Quantitative analysis has shown a significant species effect: sessile oak releases more sweet triterpenes while pedunculate oak is richer in bitter triterpenes. It is now possible to differentiate the two species on the basis of their triterpene composition.