[automatically translated] Some musts from Grillo grapes, autochthonous cultivars of western Sicily, fermented with medium toasted American oak chips or with non-toasted French oak chips (Classic Line - HTS enology) sono stati vinified. the wines were Significantly different as regards the contents in volatile and non-volatile compounds extracted from American and French oak chips. a slight INCREASE in alcoholic fermentation rate and in some cases a higher content of ethyl esters and medium chain fatty acids, were Observed in musts charged with chips, independently of Their origin. Obtained in wines from musts charged with french medium toasted oak chips, the content was higher in furans (5-methylfurfural, trans-methyl-octalattone), phenolic aldehydes (syringic aldehyde, vanillin), eugenol, tyrosol, dihydro methoxycinnamyl alcohol. the wines, Subjected to the sensory analysis, Appeared blackberries complex, fine and Their aromatic intensity was higher than the control. Significant differences in visual and olfactory descriptors were found as well.
|Number of pages||11|
|Journal||INDUSTRIE DELLE BEVANDE|
|Publication status||Published - 2011|