RT journal article
T1 Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types
A1 García Moreno, María de Valme
A1 Sánchez Guillén, Manuel María
A1 Delgado González, Manuel Jesús
A1 Durán Guerrero, Enrique
A1 Rodríguez Dodero, María del Carmen
A1 García Barroso, Carmelo
A1 Guillén Sánchez, Dominico Antonio
A2 Química Analítica
K1 Oloroso sherry wine
K1 Wood ageing
K1 Wood toasting
K1 Chemical composition
K1 Sensory analysis
AB Oloroso Sherry Wine is a fortified Sherry wine obtained by oxidation and ageing in American oak barrels of 500 L–600 L. In this work, the study of the suitability of other types of woods for the ageing of these wines was carried out. To compare the characteristics of the alternative woods, an oloroso wine was aged in four groups of 16 L barrels made of French oak, Spanish oak, chestnut, as well as American oak as control, with intense and medium toasting. Phenolic and furanic compounds, organic acids, volatile compounds, color characteristics, total polyphenol index and sensory analysis of wines aged for two months were analyzed. The results confirmed that the aged samples could be differentiated on the basis of their chemical composition, and that the use of alternative woods to age oloroso Sherry wines, and the level of wood toasting, had the potential to provide products with specific differences to the traditional aged in American oak. Furthermore, the organoleptic characteristics of these alternative wines were valued above a standard Sherry wine.
PB Elsevier
SN 1096-1127
YR 2021
FD 2021
LK http://hdl.handle.net/10498/30626
UL http://hdl.handle.net/10498/30626
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 05-nov-2026