Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines
This study investigated the effect of the oak chips added at different dosages and stages of apple wine production on its oenological, antioxidant and sensory properties. In the study, medium-toasted or heavily-toasted oak chips (at a concentration of 3 or 6 g/L) and ethanol extracts prepared from t...
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| Format: | Article |
| Language: | English |
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Sciendo
2023-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2023-0018 |
| _version_ | 1797349244478160896 |
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| author | Tarko Tomasz Krzysztof Natalia Duda-Chodak Aleksandra |
| author_facet | Tarko Tomasz Krzysztof Natalia Duda-Chodak Aleksandra |
| author_sort | Tarko Tomasz |
| collection | DOAJ |
| description | This study investigated the effect of the oak chips added at different dosages and stages of apple wine production on its oenological, antioxidant and sensory properties. In the study, medium-toasted or heavily-toasted oak chips (at a concentration of 3 or 6 g/L) and ethanol extracts prepared from them (at a dose of 1 or 2 mL/100 mL) were used. Basic oenological parameters (OIV), total polyphenol content (Folin-Ciocalteu method), antioxidant activity (ABTS assay), color (CIELAB) and organoleptic assessment of the wine were evaluated. Although the use of chips had no significant effect on the ethanol content and wine extract, it caused a significant change in volatile acidity. Furthermore, the antioxidant activity of the wines correlated closely with the concentration of polyphenolic compounds and these parameters were significantly higher after contact with medium-toasted chips. The apple wines had high values of lightness and yellow color, and the addition of chips did not significantly affect the color parameters (CIELAB). In the sensory assessment, the control wine (without chips) received the lowest scores, while significantly higher scores were given to the wine with the addition of 6 g/L of heavily-toasted chips, which was characterized by intense smoky, toasty, woody and vanilla notes. |
| first_indexed | 2024-03-08T12:27:29Z |
| format | Article |
| id | doaj.art-ace6220b7cd049c8bfa3be34947510c9 |
| institution | Directory Open Access Journal |
| issn | 2344-150X |
| language | English |
| last_indexed | 2024-03-08T12:27:29Z |
| publishDate | 2023-12-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Universitatis Cibiniensis. Series E: Food Technology |
| spelling | doaj.art-ace6220b7cd049c8bfa3be34947510c92024-01-22T07:07:17ZengSciendoActa Universitatis Cibiniensis. Series E: Food Technology2344-150X2023-12-0127221323010.2478/aucft-2023-0018Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the WinesTarko Tomasz0Krzysztof Natalia1Duda-Chodak Aleksandra21Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149Cracow, Poland, e-mail: wtzyw@ur.krakow.pl1Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149Cracow, Poland, e-mail: wtzyw@ur.krakow.pl1Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149Cracow, Poland, e-mail: wtzyw@ur.krakow.plThis study investigated the effect of the oak chips added at different dosages and stages of apple wine production on its oenological, antioxidant and sensory properties. In the study, medium-toasted or heavily-toasted oak chips (at a concentration of 3 or 6 g/L) and ethanol extracts prepared from them (at a dose of 1 or 2 mL/100 mL) were used. Basic oenological parameters (OIV), total polyphenol content (Folin-Ciocalteu method), antioxidant activity (ABTS assay), color (CIELAB) and organoleptic assessment of the wine were evaluated. Although the use of chips had no significant effect on the ethanol content and wine extract, it caused a significant change in volatile acidity. Furthermore, the antioxidant activity of the wines correlated closely with the concentration of polyphenolic compounds and these parameters were significantly higher after contact with medium-toasted chips. The apple wines had high values of lightness and yellow color, and the addition of chips did not significantly affect the color parameters (CIELAB). In the sensory assessment, the control wine (without chips) received the lowest scores, while significantly higher scores were given to the wine with the addition of 6 g/L of heavily-toasted chips, which was characterized by intense smoky, toasty, woody and vanilla notes.https://doi.org/10.2478/aucft-2023-0018oak chipsmacerationaging (maturation)apple wine |
| spellingShingle | Tarko Tomasz Krzysztof Natalia Duda-Chodak Aleksandra Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines Acta Universitatis Cibiniensis. Series E: Food Technology oak chips maceration aging (maturation) apple wine |
| title | Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines |
| title_full | Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines |
| title_fullStr | Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines |
| title_full_unstemmed | Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines |
| title_short | Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines |
| title_sort | influence of the aging of apple wines with oak chips on the quality and sensory parameters of the wines |
| topic | oak chips maceration aging (maturation) apple wine |
| url | https://doi.org/10.2478/aucft-2023-0018 |
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