Analytical discrimination between oaked wines and wines raised in oak barrels | Differenciation analytique des vins eleves en fut de chene et maceres avec des copeaux de chene
2007
Butticaz, S. | Rawyler, A., Ecole d'ingenieurs de Changins, Nyon (Switzerland)
An analytical tool was built up to discriminate «wine in wood» from «wood in wine» practices. To this end, the pattern of empyreumatic xylovolatiles was studied by GC-MS in several commercial oak chips, laboratory oak chips and shavings from toasted staves. Red and white wines have been supplemented with these materials at 4 g/l, and their empyreumatic pattern measured after 3 to 6 weeks. The aromatic profiles of these wines were compared to those of wines raised in new oak barrels for up to 11 months, both groups forming a databank of more than 300 elements. Principal component analysis of raw data shows that wines in oak barrels are clearly discriminated from oak chip-treated wines. This difference in empyreumatic profiles proceeds from uneven impact of toasting on wood pieces of various thickness. Finally, bottledwines fromdifferent grape varieties and origins, were successfully confronted to the databank as well as a few «special cases».
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