Some musts from Grillo grapes, a cultivar autochthonous of western Sicily, fermented with medium toasted American oak chips or with non toasted French oak chips (Classic Line – HTS enology) have been 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. In wines obtained from musts charged with french medium toasted oak chips, the content in furans was higher (5-methylfurfural, trans-methyl-octalattone), phenolic aldehydes (syringic aldehyde, vanillin), eugenol, tyrosol, dihydromethoxycinnamyl alcohol. the wines, subjected to the sensory analysis, appeared more complex, fine and their aromatic intensity was higher than the control. Significant differences in visual and olfactory descriptors were found as well.
|Numero di pagine||11|
|Rivista||INDUSTRIE DELLE BEVANDE|
|Stato di pubblicazione||Published - 2011|