Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels
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- 作者：Dong-Qing Yea ; b ; Xiao-Tian Zhengb ; Xiao-Qing Xub ; Yun-He Wangb ; Chang-Qing Duanb ; Yan-Lin Liua ; yanlinliu@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Volatile sulfur compounds ; Oak barrel aging ; Wine ; HS-SPME/GC-FPD
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 July 2016
- 年：2016
- 卷：202
- 期：Complete
- 页码：236-246
- 全文大小：3263 K
文摘
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The evolution of VSCs in wines during oak barrel aging was reported for the first time.
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Oak barrel aging reduced various VSCs levels in wines compared to stainless steel tank aging.
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The evolution of MTA and 2MTHF was significantly affected by wood grain and barrel toasting level.
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Wine matrix had more significant effect on VSCs production than oak barrel types.