ArticleFood chemistry: X2025
Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed.
- Maceration in White Winemaking: Enhancing Phenolics, Volatile Aromas and Sensory Characteristics of Chardonnay and Italian Riesling Wines.Molecules (Basel, Switzerland) · 2026Article
- Revealing the Flavor and Metabolite Differences of Chinese Sweet Rice Wine Fermented with Diverse Rice Varieties Using GC-IMS and UPLC-MS/MS.Foods (Basel, Switzerland) · 2026Article
- Colorimetric sensor array combined with machine learning for discriminating the geographical origins and grape varieties of Chinese red wines.Food chemistry: X · 2026Article
- Machine Learning and SHAP Feature Analysis: Classification Model for Aroma Components in Green Plum Wine.Foods (Basel, Switzerland) · 2026Article
- Automated Chemical Profiling of Wine by Solution NMR Spectroscopy: A Demonstration for Outreach and Education.Journal of chemical education · 2026Article
- From chemical signatures to consumer preference: Decoding bottle and barrel aging effects onFood chemistry: X · 2026Article
- From fruit to wine: impact of fig variety and peeling on fig wine characteristics.NPJ science of food · 2025Article
- Volatile Fingerprinting and Regional Differentiation of Safflower (Foods (Basel, Switzerland) · 2025Article
- Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard.Molecules (Basel, Switzerland) · 2025Article
- Study on the astringent mechanism ofFood chemistry: X · 2025Article
- Microbiome and Microbiota Within Wineries: A Review.Microorganisms · 2025Review
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8 authors.
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Abstract
The fermentation vessel significantly impacts the flavor characteristics of white wine. This study provides a comprehensive flavor analysis of Sauvignon Blanc wines fermented in oak barrels and stainless-steel tanks. Wines fermented in new barrels exhibited higher levels of malic and tartaric acids compared with those fermented in old barrels or steel tanks, resulting in a more sour taste. Fermentation in oak barrels increased the content of majority phenolic compounds in wine compared to fermentation in steel tanks. GC-MS analysis revealed that the primary differential compounds present in the wines from various oak barrels and steel tanks included ethyl acetate, ethyl lactate, furfural, ethyl octanoate, isoamyl alcohol, isobutyl alcohol, 1-propanol, and acetic acid. Moreover, GC-IMS identified furan, pyrazine, acetaldehyde, and valeraldehyde in wines from oak barrels, which enhanced aromatic complexity. This study provides essential insights to promote the quality and distinctiveness of Sauvignon Blanc wines.
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