Abstract
Young, sweet Pedro Ximénez wines were thermally treated at 65°C for 10, 20, or 30 days to reduce their overall oxidative aging time. Volatile aroma compounds associated with typical aroma descriptors of aged Pedro Ximénez wines were determined by gas chromatography-mass spectrometry. Formation of Maillard reaction products, including furfural derivatives, dihydromaltol, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, increased during the thermal treatment, while others, such as 2-methoxy-4-vinylphenol, decreased. Wines containing oaks chips had increased concentrations of compounds that contribute to oak and vanilla aromas. Based on these results, thermal treatment of Pedro Ximénez wines may be an effective method to shorten oxidative aging time, thus allowing a possible decrease in production costs.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.