Work

Effects of non-toasted and toasted oak chips aging on phenolics, volatile compounds, and sensory characteristics of spine grape (Vitis davidii Foëx) distilled wines

Year: 2025

Type: article

Abstract: Oak aging is an essential process that improves the quality of distilled wines. This study investigated the phenolics, volatile components, and sensory characteristics of spine grape distilled wines aged with non-toasted and toasted oak chips from four species: Quercus robur (QR), Quercus alba (QA), Quercus mongolica (QM), and Quercus. glauca (QG). Results showed that most phenolic compounds, including gallic acid, catechin, and vanillic acid, were predominantly present in the wines aged with toasted oak chips. OAV combined with OPLS-DA found that ethyl butanoate and 1-propanol imparted fruity, sweet, fusel, and solvent aroma to the wines aged with non-toasted oak chips. Toasted QM chips produced more isoamyl acetate, ethyl acetate, isoamyl alcohol, isobutanol, phenylethanol, and D-limonene, which enriched the floral, fruity, sweet, and alcoholic aroma of the wines. Aged with toasted QR and QA chips, furfural conferred a roasted almond and nutty aroma to the wines. Sensory evaluation indicated that all wines aged with toasted oak chips presented deep yellow and amber hues. Toasting improved olfactory and gustatory attributes of the wines aged with QR and QA chips. The findings might provide valuable insights for utilizing oak chip aging techniques to develop wines characterized by distinct aromatic and taste profiles.

Source: LWT

DOI: 10.1016/j.lwt.2025.118671