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2004 (EN)
Artificial aging of wines using oak chips (EN)

Αντωνόπουλος, Αριστοτέλης (EL)
Ντουρτόγλου, Βασίλειος Γ. (EL)
Αραπίτσας, Παναγιώτης (EL)
Στεφάνου, Ε. (EL)

Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Οινολογίας και Τεχνολογίας Ποτών (EL)

Wine treated with oak chips was analysed for its contents of furfural, vanillin, guaiacol, oak lactone, eugenol and syringaldehyde. These wood-originated volatiles were released into the wine and their levels were measured by gas chromatography, at different time intervals, for fourteen days. The amounts measured were compared to those found in barrel-aged wine. Statistical analysis of the data indicates that syringaldehyde, primarily, and then vanillin, guaiacol and furfural can be used to discriminate artificially aged from barrel-aged wine. Two different sizes of oak chips were used for this study. (EN)

journalArticle

Wine (EN)
Φουρφουράλη (EN)
Guaiacol (EN)
Ευγενόλη (EN)
Furfural (EN)
Κρασί (EN)
oak chips (EN)
Syringaldehyde (EN)
Vanillin (EN)
Βανιλλίνη (EN)
Eugenol (EN)
Oak lactone (EN)

ΤΕΙ Αθήνας (EL)
Technological Educational Institute of Athens (EN)

Food Chemistry (EN)

English

2004-08

doi:10.1016/j.foodchem.2003.10.003

Elsevier Ltd (EN)



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