ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of wood treatment on chemical and sensory quality of peach wine during ageing.

Joshi, V. K.; Shah, P. K.;

Acta Alimentaria (Budapest) Year: 1998 Vol: 27 Issue: 4 Pages: 307-318 Ref: 25 ref.

1998

บทคัดย่อ

Chemical composition and sensory quality of peach wines of eight cultivars from a university orchard in Solan, Himachal Pradesh, aged with three different wood chips viz., Quercus, Bombax and Albizia species were determined and compared with that aged without wood chips. Significant changes in biochemical characteristics of the wines traceable to the treatment of wines with wood chips were observed. Wines aged with Quercus wood had a higher content of total phenols (tannin content), aldehyde and total esters; wines treated with Albizia had higher alcohols content. Wood-treated wines showed slight increment in volatile and titratable acidity over the control. Sensory evaluation indicated that wines aged with wood chips were rated better than controls and that those treated with Quercus were best. Wines made from Flavorcrest, Redhaven, Sunhaven and Richahaven behaved better than others for higher tannin extraction, formation of more esters and less changes in higher alcohol and aldehyde contents d

uring maturation of one year. However, changes were more pronounced during the first six months of maturation than in the later period. The wine of all the cultivars were acceptable, though that of Richahaven, Sunhaven, J. H. Hale, Flavorcrest, and Kateroo were rated better than others.