Differences in major volatile compounds of red wines according to storage length and storage conditions

The effect of different ageing conditions on wine aroma compounds was studied. Wines aged under two different conditions (barrel ageing and bottle ageing) and for two different lengths of time (short term and long term) were analysed and the major volatile compounds were quantified. Esters and fatty...

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Bibliographic Details
Published in:Journal of food composition and analysis 2003, Vol.16 (6), p.697-705
Main Authors: Pérez-Prieto, L.J., López-Roca, J.M., Gómez-Plaza, E.
Format: Article
Language:English
Subjects:
acetates
Ageing
Aroma
Biological and medical sciences
Bottle
cluster analysis
discriminant analysis
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
furfural
Oak barrel
octanoic acid
odor compounds
red wines
storage time
vanillin
Wine
Wines and vinegars
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Summary:The effect of different ageing conditions on wine aroma compounds was studied. Wines aged under two different conditions (barrel ageing and bottle ageing) and for two different lengths of time (short term and long term) were analysed and the major volatile compounds were quantified. Esters and fatty acids decreased during storage. A cluster analysis showed that wines could be grouped according to the storage time and storage conditions. Step forward discriminant analysis showed that furfural, vanillin, isoamyl acetate and octanoic acid were the variables with the highest discriminant power, permitting a 100% correct classification of the studied samples.
ISSN:0889-1575
1096-0481
DOI:10.1016/S0889-1575(03)00080-2