Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level
文献类型： 外文期刊
作者： Chen, Yu 1 ; Lei, Xingmeng 1 ; Zhang, Tianyuan 1 ; Chen, Hulin 1 ; Tang, Lisa 1 ; Shang, Yi 1 ; Huang, Zhen 4 ; Song, Yuyang 1 ; Qin, Yi 1 ; Ye, Dongqing 5 ; Liu, Yanlin 1 ;
作者机构： 1.Northwest A&F Univ, Coll Enol, Yangling 712100, Shaanxi, Peoples R China
2.Shaanxi Engn Res Ctr Viti Viniculture, Yangling 712100, Shaanxi, Peoples R China
3.Northwest A&F Univ, Ningxia Helan Mt East Foothill Wine Expt & Demonst, Yongning 750104, Ningxia, Peoples R China
4.Beijing Sanzhi Dacheng Wine Sales Co LTD, Beijing 100043, Peoples R China
5.Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Peoples R China
关键词： High-ethanol wine; Oak barrel aging; Wood grain; Toasting level; Oak-unrelated volatile
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 27 卷
页码：
收录情况： SCI
摘要： This study investigated and addressed the harm caused by high ethanol levels (above 16 % vol) to the quality of industrial Cabernet Sauvignon wines through aging in oak barrels with three types of wood grains and three toasting levels. Our findings demonstrated that differences in chemical indexes between the initial and final wines were not entirely due to the oak barrels. Barrels with medium grains and heavy toasting stabilized the wine's colour and minimised the loss of red tones; this effect was associated with phenolic components. Woodunrelated volatiles were responsible for the considerable variations in volatile profiles; these differences were characterised by a decrease in alcohols, alongside an increase in ethyl esters, enhancing the fruity and floral attributes of the final aged wines. High-ethanol wines aged in medium-grained and heavily toasted barrels exhibited the best characteristics. These findings provide information to address concerns that a high ethanol content compromises wine quality.
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