2026-07-12T05:07:26Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/112182026-01-16T01:05:30Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

Jordão, António M. Correia, Ana Cristina Botelho, Renato Vasconcelos Ortega Heras, Miriam González San José, Mª Luisa 2026-01-15T10:39:45Z 2026-01-15T10:39:45Z 2024-10 0889-1575 https://hdl.handle.net/10259/11218 10.1016/j.jfca.2024.106854 The use of wood species from South American origin was not previously considered for wine aging. Thus, this work focuses on the comparative analysis of phenolic content, volatile composition and sensory characteristics of a red wine macerated with woods, in form of toasted cubes, from jequitibá, jaqueira, ipê, amburana and lenga species. All wines macerated with these woods showed a tendency for an increase of the phenolic parameters evaluated. This tendency was more evident in wine chromatic characteristics, especially for the wine macerated with jequitibá wood, where significantly higher color intensity and total color difference values was detected. For volatile composition, the different wood species induced significant changes on wine volatile profile. Thus, 3-hydroxy-4-phenyl-2-butanone was only detected in wine macerated with jaqueira wood, while benzophenone, ethyl pentadecanoate, D-citronellol, linalool, geranic acid and isovainillic acid were only detected in wine macerated with amburana wood. For sensory profile, wine macerated with amburana wood showed significantly higher scores for “coconut”, “toasted” and “floral” aroma descriptors, while for taste and overall appreciation this wine also showed a tendency for a slightly higher score. The outcomes of this research improved the knowledge of the use of several South American wood species on red wine characteristics. application/pdf eng Elsevier Journal of Food Composition and Analysis. 2024, V. 137, Parte A, p. 106854 https://doi.org/10.1016/j.jfca.2024.106854 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Chromatic characteristics Phenolic parameters Red wine Sensory evaluation Volatile compounds South American woods Enología Alimentos-Composición Alimentos. Evaluación sensorial Wine and wine making Food-Composition Food-Sensory evaluation Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Journal of Food Composition and Analysis 137 106854