PDF(Pubmed)
Abstract：
Wood chips contain numerous active compounds that can affect the wine\'s characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to compare the impact of an oak barrel ageing with the effect of the addition of chips made from various types of wood (oak, maple, cherry, apple) and with various degrees of toasting to the apple wines on their antioxidant, oenological and sensory properties. The oenological parameters, the polyphenols content, antioxidant activity and content of volatile odour-active compounds were assessed. It was shown that ageing in the presence of wood chips had a less noticeable effect on the oenological and sensory parameters of the wine than barrel ageing. Moreover, wood chips used did not significantly affect the acidity, alcohol and extract content of apple wines. Wines aged in the presence of oak chips (particularly lightly toasted) exhibited the greatest increase in polyphenols, while the polyphenol content of wines aged in the presence of other chips was not dependent on their toasting degree. The ageing of fruit wines with wood chips influences the volatile profile and the olfactory sensations, which can improve their quality.
摘要：
木片含有许多活性化合物，可以影响葡萄酒的特性。它们通常用于红葡萄葡萄酒，威士忌,樱桃和白兰地,但是在水果葡萄酒中，生产通常不使用。这项研究的目的是比较橡木桶老化的影响与添加由各种类型的木材制成的木屑的影响（橡木，枫树,樱桃,苹果)，并对苹果葡萄酒的抗氧化剂进行不同程度的烘烤，酿酒和感官特性。酿酒学参数，多酚含量，评估了抗氧化活性和挥发性气味活性化合物的含量。研究表明，与木桶老化相比，在木片存在下的老化对葡萄酒的酿酒和感官参数的影响较小。此外，使用的木片没有显著影响酸度，酒精和苹果葡萄酒的提取物含量。在橡木片（特别是轻度烘烤）存在下陈化的葡萄酒中，多酚的增加最大，而在其他薯片存在下陈化的葡萄酒的多酚含量并不取决于它们的烘烤程度。木屑果酒的陈酿影响挥发性特征和嗅觉感觉，这可以提高他们的质量。
