Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds

  1. Martínez-Gil, A.M. 1
  2. Garde-Cerdán, T. 1
  3. Zalacain, A. 1
  4. Pardo-García, A.I. 1
  5. Salinas, M.R. 1
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2012

Volume: 132

Issue: 4

Pages: 1836-1845

Type: Article

DOI: 10.1016/J.FOODCHEM.2011.12.016 SCOPUS: 2-s2.0-84857049072 GOOGLE SCHOLAR

More publications in: Food Chemistry

Abstract

Petit Verdot vineyards were treated at veraison with a commercial aqueous French oak extract in order to determine if the extract's volatile components can be transferred to grapes and then to wines. Three different formulations (25% (one application), 25% (four applications) and 100%) were tested, together with an eugenol and guaiacol standard solution to better follow their behaviour. The volatile compounds of treated grapes and their wines after alcoholic and malolactic fermentation and after 8 months were analysed by stir bar sorptive extraction and gas chromatography mass spectrometry (SBSE-GC-MS). The results showed that the grapes stored the volatile compounds mainly as non-volatile precursors, and some of these were released after winemaking. In the case of wines, it was possible to distinguish the control versus the ones from vineyard treatments. The different oak extract applications were evident only after alcoholic fermentation sampling, making it very interesting for young wines. © 2011 Elsevier Ltd. All rights reserved.