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Article Dans Une Revue IVES Technical Reviews vine and wine Année : 2020

Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids

Résumé

Aging in barrel affects the sensory characteristics of wines and modifies the sweet taste in particular. Using an inductive approach, several sweet triterpenes, QTTs, have been identified in oak. Quantitative analysis has shown a significant species effect: sessile oak releases more sweet triterpenes while pedunculate oak is richer in bitter triterpenes. It is now possible to differentiate the two species on the basis of their triterpene composition.
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hal-04424483 , version 1 (29-01-2024)

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Axel Marchal, Pierre Waffo-Téguo, Marine Gammacurta, Andréi Prida, Denis Dubourdieu. Origins of the sweetness derived from the aging of dry wines: the role of oak triterpenoids. IVES Technical Reviews vine and wine, 2020, ⟨10.20870/ives-tr.2020.3286⟩. ⟨hal-04424483⟩

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