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

作者：Martinez Gil Ana M; Garde Cerdan Teresa; Zalacain Amaya; Pardo Garcia Ana I; Rosario Salinas M

来源：Food Chemistry, 2012, 132(4): 1836-1845.

DOI：10.1016/j.foodchem.2011.12.016

• Volatile compounds
• Oak extract
• Vineyard
• Grape
• Wine
• Petit Verdot

Petit Verdot vineyards were treated at veraison with a commercial aqueous French oak extract in order to determine if the extract%26apos;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.

• 出版日期2012-6-15