Abstract

BACKGROUND:Oak barrels are commonly used in the aging ofwines and spirits because of their positive effects on the product. In recent years the addition of oak chips hasbeen used to introducedesirablewoodaromas andflavours into wines. In this study, oak chips in saline solution or laboratory medium were inoculated with Penicillium purpurogenum, Aureobasidium pullulans, Phialemonium obovatum,Phanerochaete chrysosporium and a combination of Ph. chrysosporium and A.pullulans.After 12 weeks of incubation, oak chips (2 g L−1) weremacerated in a red wine for 17 days. Gas chromatography/mass spectrometry and highperformance liquid chromatographywere used to evaluate 14 compounds, namely furfural, furfuryl alcohol, guaiacol, syringol, cis-β-methyl-γ -octalactone, 2-phenylethanol, 4-vinylguaiacol, benzyl alcohol, 2,3-butanediol, γ -butyrolactone, benzaldehyde, 4-ethylguaiacol, gallic acid and ellagic acid. RESULTS: Themicrofungal treatments increased the concentration ofsomecomponents. Inparticular, P.purpurogenumresulted in a significant improvement in the levels of guaiacol, furfural, syringol, furfuryl alcohol and 2-phenylethanol. CONCLUSION: Penicillium purpurogenum and Ph. chrysosporium showed a constant trend (enrichment of furfural and benzaldehyde) independent to some extent of themedium used for chip treatment. c 2010 Society of Chemical Industry

Autore Pugliese

• Gambacorta Giuseppe

Tutti gli autori

• GAMBACORTA G.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2010

ISSN

0022-5142

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

7

Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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