LAPSE:2020.1275
Published Article
LAPSE:2020.1275
Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine
Anamaria Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, Tiberia Ioana Pop, Anca Cristina Babeș, Claudiu Ioan Bunea, Mihail Manolache, Emese Gal
December 22, 2020
The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.
Keywords
ageing process, extraction methods, Muscat Ottonel, volatile compounds
Suggested Citation
Călugăr A, Coldea TE, Pop CR, Pop TI, Babeș AC, Bunea CI, Manolache M, Gal E. Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine. (2020). LAPSE:2020.1275
Author Affiliations
Călugăr A: Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania; Viticulture and Oenology Department, Advanced Horticultural Research Institute of Transylvania, Faculty of
Coldea TE: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania [ORCID]
Pop CR: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania [ORCID]
Pop TI: Department of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
Babeș AC: Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania; Viticulture and Oenology Department, Advanced Horticultural Research Institute of Transylvania, Faculty of
Bunea CI: Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania; Viticulture and Oenology Department, Advanced Horticultural Research Institute of Transylvania, Faculty of
Manolache M: Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
Gal E: Faculty of Chemistry and Chemical Engineering, Babeș-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
Journal Name
Processes
Volume
8
Issue
8
Article Number
E1000
Year
2020
Publication Date
2020-08-17
Published Version
ISSN
2227-9717
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PII: pr8081000, Publication Type: Journal Article
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LAPSE:2020.1275
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doi:10.3390/pr8081000
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Dec 22, 2020
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Dec 22, 2020
 
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Calvin Tsay
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