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2012•Journal of Henan University of TechnologyRequires access

RESEARCH ON AGING PROCESS OF ROSE WINE IN OAK BARREL

Jing Shi

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Abstract

In this paper,we determined the flavoring components of rose wine during aging in oak barrel by use of GC/MS.The results showed that the rose wine aged in oak barrel had some aroma compounds,such as eugenol and furanone;the content of characteristic aroma components,such as benzyl alcohol,of the rose wine increased with the aging;and the rose wine had good color,gentle odor and sweet smell.

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What this paper is about

In this paper,we determined the flavoring components of rose wine during aging in oak barrel by use of GC/MS.The results showed that the rose wine aged in oak barrel had some aroma compounds,such as eugenol and furanone;the content of characteristic aroma components,such as benzyl alcohol,of the rose wine increased with the aging;and the rose wine had good color,gentle odor and sweet smell.

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Available abstract

In this paper,we determined the flavoring components of rose wine during aging in oak barrel by use of GC/MS.The results showed that the rose wine aged in oak barrel had some aroma compounds,such as eugenol and furanone;the content of characteristic aroma components,such as benzyl alcohol,of the rose wine increased with the aging;and the rose wine had good color,gentle odor and sweet smell.

Key concepts: Wine, Aroma, Barrel (horology), Rose (mathematics), Aging of wine, Food science, Eugenol, Odor

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