<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>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.</p>
</abstract>

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.

Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines

Department of Fermentation Technology and Microbiology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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...

Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines

Data publikacji: 11 sty 2024

Zakres stron: 213 - 230

Otrzymano: 07 lip 2023

Przyjęty: 15 gru 2023

DOI: https://doi.org/10.2478/aucft-2023-0018

Słowa kluczowe
oak chips, maceration, aging (maturation), apple wine

© 2023 Tomasz Tarko et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Influence of the Aging of Apple Wines with Oak Chips on the Quality and Sensory Parameters of the Wines

Data publikacji: 11 sty 2024

Zakres stron: 213 - 230

Otrzymano: 07 lip 2023

Przyjęty: 15 gru 2023

DOI: https://doi.org/10.2478/aucft-2023-0018

Słowa kluczoweoak chips, maceration, aging (maturation), apple wine

© 2023 Tomasz Tarko et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
oak chips, maceration, aging (maturation), apple wine