Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids | Zendy

Axel Marchal | Zendy; Pierre WaffoTéguo | Zendy; Marine Gammacurta | Zendy; Andréi Prida | Zendy; Denis Dubourdieu | Zendy

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Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids

Author(s) -

Axel Marchal,

Pierre WaffoTéguo,

Marine Gammacurta,

Andréi Prida,

Denis Dubourdieu

Publication year - 2020

Publication title -

ives technical reviews vine and wine

Language(s) - English

Resource type - Journals

ISSN - 2680-4905

DOI - 10.20870/ives-tr.2020.3286

Subject(s) - sweetness , terpene , triterpene , taste , triterpenoid , food science , chemistry , botany , 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.

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