Influence of Aging in Different Oak Barrels on Volatile Sulfur Compounds in Wines

被引：1
|
作者：
不同类型橡木桶陈酿对葡萄酒中 挥发性硫化物的影响
机构：
[1] [1,Ye, Dongqing
[2] Zheng, Xiaotian
[3] Li, Ying
[4] Duan, Changqing
[5] Liu, Yanlin
来源：
Duan, Changqing (chqduan@cau.edu.cn) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词：
Carbonyl compounds - Sulfur compounds - Flavor compounds - Stainless steel - Analysis of variance (ANOVA) - Gas chromatography;
D O I：
10.7506/spkx1002-6630-20190117-204
中图分类号：
学科分类号：
摘要：
The influence of different geographic origins (the United States, Hungary and France) and toasting levels (light and medium) of oak barrels on the evolution of volatile sulfur compounds (VSCs) in wine during maturation was investigated in this study. Wines aged in stainless steel tanks were used as the control. Gas chromatography with flame photometric detection (GC-PFD) was used to monitor the changes of 16 VSCs in wines during the year of aging, and 7 VSCs were quantified in all samples. Most VSCs tended to decline or changed slightly during the aging process, while the contents of dimethyl sulfide and ethyl thioacetate were found to increase. After one-year aging, the levels of most VSCs were lower in the wines aged in oak barrels than in stainless steel tanks. Multi-way analysis of variance (ANOVA) showed that the geographic origin of oak barrels significantly influenced the concentrations of S-methyl thioacetate and 2-methyltetrahydrothiophen-3-one (P © 2020, China Food Publishing Company. All right reserved.
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