BACKGROUND:Tworedwines (PrimitivoandUva di Troia) treated withoakchips inoculated with Penicilliumpurpurogenumwere analysed in order toassess their contents of furfural, cis-β-methyl-γ -octalactone, syringol, eugenol, vanillinand4-vinylguaiacol. Two different sizes of oak chips (small and big, of length 2 and 8mm respectively) and two different degrees of toasting (low and high) were used in the study. Aroma compounds were analysed by gas chromatography/mass spectrometry to determine differences among samples after 15 days of chip contact time. RESULTS: Big oak chips inoculated with P. purpurogenum increased the level of 4-vinylguaiacol,while small oak chips inoculated with P. purpurogenum, in some conditions, increased the level of eugenol. Chip size and degree of toasting also played an important role in the content of eugenol. CONCLUSION: The use of oak chips inoculated with mouldmight be a promising alternative to barrel aging. Moreover, different fungal inocula could contribute to the enrichment of wine with specific compounds (e.g. 4-vinylguaiacol and eugenol).
Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum
GAMBACORTA, Giuseppe;
2012-01-01
Abstract
BACKGROUND:Tworedwines (PrimitivoandUva di Troia) treated withoakchips inoculated with Penicilliumpurpurogenumwere analysed in order toassess their contents of furfural, cis-β-methyl-γ -octalactone, syringol, eugenol, vanillinand4-vinylguaiacol. Two different sizes of oak chips (small and big, of length 2 and 8mm respectively) and two different degrees of toasting (low and high) were used in the study. Aroma compounds were analysed by gas chromatography/mass spectrometry to determine differences among samples after 15 days of chip contact time. RESULTS: Big oak chips inoculated with P. purpurogenum increased the level of 4-vinylguaiacol,while small oak chips inoculated with P. purpurogenum, in some conditions, increased the level of eugenol. Chip size and degree of toasting also played an important role in the content of eugenol. CONCLUSION: The use of oak chips inoculated with mouldmight be a promising alternative to barrel aging. Moreover, different fungal inocula could contribute to the enrichment of wine with specific compounds (e.g. 4-vinylguaiacol and eugenol).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
