Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines (original) (raw)

During fermentation or ageing of wines, oak wood is commonly used in form of barrels, casks or derived oak products (chips, winewoods, tankstaves, among others). It is well known that aroma, structure, astringency, bitterness, aromatic persistence and colour may change as a result of wine‒wood contact. A full-scale experimentation was performed under different oak ageing conditions in order to evaluate colour, phenolic, aromatic and sensory differences among final red wines (9‒months ageing). Oenological parameters and wine colour were not impacted by ageing modality. At the end of ageing, no differences were found in total phenolic and tannin contents. Regardless of the ageing modality, total content and profile of fruity volatiles were globally maintained with regard to control (≥ 86 %). In contrast, the higher the surface of wine‒wood contact per unit of wine volume, the greater the extraction of woody aromas. Thus, barrels led to wines with the highest level of woody aromas (515...

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