4-Ethylphenol and 4-Ethylguaiacol Concentrations in Barreled Red Wines from the Okanagan Valley Appellation, British Columbia
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Sierra Rayne [1] ; Nigel J. Eggers [1]
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[1] University of British Columbia
University of British Columbia
Canadá
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- Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 59, Nº 1, 2008, págs. 92-97
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
4-Ethylphenol and 4-ethylguaiacol concentrations were determined in 188 barreled red wine samples from commercial wineries in the Okanagan Valley appellation of British Columbia, Canada using a stable isotope dilution assay (SIDA). 4-Ethylphenol and 4-ethylguaiacol concentrations averaged 56 μg/L and 29 μg/L, respectively, with >97 to 99% of values below the corresponding odor thresholds for these compounds. Mean concentrations of the analytes were lower in the Okanagan wines studied than have been previously reported from other regions. 4-Ethylphenol and 4-ethylguaiacol concentrations were positively correlated with dissolved oxygen levels and negatively correlated with cellar humidity. No relationships were observed between analyte concentrations and temperature, length of barrel aging for the wine under study, barrel age, number of rackings, grape variety, oak type, oak toasting level, and cooper identity.
