Sensory Descriptive Analysis of a Red Wine Aged with Oak Chips in Stainless Steel Tanks or Used Barrels: Effect of the Contact Time and Size of the Oak Chips (original) (raw)
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Foods
The sensorial evaluation of Chenin blanc wine produced with different types of oak wood treatments over time has not been investigated before. The main aim of this study was to assess the sensory profile, using a trained panel, of a South African Chenin blanc wine fermented and matured in old barrels, three types of new oak barrels, two types of oak staves as well as a stainless steel tank over time, which has not been done before. Results indicate mainly separation between the stainless-steel tank/old barrel treatments from the stave and new barrel treatments, with separation between the latter two treatments also being found. More fruity descriptors were used in the stainless-steel tank and old barrel treatments, with oak-related descriptors being used in the stave and new barrel treatments. Separation between among the new barrel and stave treatments were also noted, which was still reflected during bottle maturation. These results indicate that winemakers need to take cognizance...
Vitis: Journal of Grapevine Research, 2016
Cabernet Sauvignon wine aged in similarly coopered, lightly charred French and American oak barrels had increased titratable acidity and decreased pH values over the control glass-aged wine, which was primarily the result of extraction of acid from the wood. Extracted volatile acids accounted for 22.5 and 27.5 % of the increase in titratable acidity in American and French barrels, respectively. As with the pH and titratable acidity changes, the increase in total and nonflavonoid phenols extracted from the barrels was greater in the French than in the American oak-aged wines. Potassium increased significantly with barre! aging in the American oak samples, with no significant difference occuring between the control and the French. In sensory difference tests, all oak-aged wines could be discriminated from the glass-aged control. However, in comparing wines aged in French and American oak for the same time, only those aged for 115 d were significantly different (P < 0.05). Zusammens...
ACS Food Science & Technology, 2022
The aim of this research was to study how different tank materials affected the chemical composition and the sensory profile of a red wine during aging. For this purpose, a single varietal Sangiovese wine was aged at the same time by using different tank materials including stainless steel, epoxy-coated concrete, uncoated concrete, earthenware raw amphorae, and new and used oak barrels. Phenolic and volatile compounds, elemental content, tartaric stability, and sensory discriminant attributes of Sangiovese wine from the 2018 harvest were measured after 6 and 12 months of aging in tanks and 6 months in glass bottle (after the aging of 6 months carried out in each relevant container). The results showed that the different tanks significantly differentiated the wines on the base of all the chemical and sensory parameters considered. In particular, wines aged in earthenware raw amphorae and uncoated concrete registered a high content of polymeric pigments as the wine aged in the new oak barrel, resulting in materials that better promote the wine color stabilization. The same wines also showed the highest pH and tartaric stability, mostly likely related to the observed release of inorganic compounds from the tank material. Moreover, bottle aging enhanced the chemical and sensory differences between all the wines: they were characterized by a higher content of varietal volatiles such as norisoprenoids and terpenes, probably due to the reductive conditions in the bottle. The bottle also affected the perceived quality of the wines aged in concrete (uncoated and epoxy-coated) associated to the floral flavor, floral odor, sweetness attributes, and, to a lesser extent, acidity, while the ones aged in stainless steel and amphorae is associated to the berry jam odor.
DOAJ (DOAJ: Directory of Open Access Journals), 2020
The majority of published work has studied the impact of wood chips on red wine composition by conducting analyses during wood chip contact or immediately after the removal of chips from wine. Less attention has been directed at the potential influence of prior chip-wine contact on the further phenolic and sensory evolution of red wines during bottle storage. Therefore, this work focuses on the evolution over a period of 18 months of several phenolic parameters and sensory characteristics of bottled Touriga Nacional red wines that had previously been in contact with toasted wood chips from cherry (Prunus avium) and two oak species (Quercus pyrenaica and Quercus pubescens) during 30 days of pre-bottling storage. Various global phenolic parameters, colour properties, individual anthocyanin content and sensory profile of the wines were studied at 6, 12 and 18 months of bottle storage. The results showed less decrease in the phenolic composition and red colour of wines which had prior contact with oak chips, as well as a less developed brown colour during bottle storage, compared to the wine previously in contact with cherry chips and the control wine. In addition, wine previously in contact with cherry chips always showed an evolution similar to the control wine. From a sensory point of view, the wines previously in contact with oak wood chips showed a tendency for higher aroma scores for "vanilla" and "coconut" descriptors and lower scores for "brown colour" during bottle storage than wines previously in contact with cherry chips and the control wine. The outcomes of this research could be of practical interest to winemakers since they could improve the knowledge of the impact of prior contact with wood chips in the future evolution of the red wines during bottle storage. bottle storage, red wine, cherry, oak, phenolic, sensory characteristics, wood chips
Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines
OENO One
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...
2009
Red wine from the Greek grape cultivar Aghiorghitiko, was aged in stainless steel with and without wood chips toasted to different degrees (heavily, medium, lightly) and in a 225L American standard oak barrel for 32 days. Headspace concentrations of four wood-derived congeners (furfural, guaiacol, cis and trans oak lactones) were determined over this period after which the wines were bottled, stored and subjected to sensory descriptive analyses. Of the 36 attributes for appearance, aroma and oral characters, 14 were significant in univariate analyses and differentiated wines in a multivariate (principal component analysis) product space explaining 72% variance in two factors. Wines from medium toast wood chips scored highest for woody, vegetative and smoky aromas and flavours but also for bitter taste and astringent mouthfeel and after 14 days had the highest headspace concentrations of furfural and cis oak lactone. Wood-related notes were ranked from heavily and lightly toasted chips, barrel and steel control.
Acta Universitatis Cibiniensis. Series E: Food Technology, 2023
This study investigated the effect of the oak chips added at different dosages and stages of apple wine production on its oenological, antioxidant and sensory properties. In the study, medium-toasted or heavily-toasted oak chips (at a concentration of 3 or 6 g/L) and ethanol extracts prepared from them (at a dose of 1 or 2 mL/100 mL) were used. Basic oenological parameters (OIV), total polyphenol content (Folin-Ciocalteu method), antioxidant activity (ABTS assay), color (CIELAB) and organoleptic assessment of the wine were evaluated. Although the use of chips had no significant effect on the ethanol content and wine extract, it caused a significant change in volatile acidity. Furthermore, the antioxidant activity of the wines correlated closely with the concentration of polyphenolic compounds and these parameters were significantly higher after contact with medium-toasted chips. The apple wines had high values of lightness and yellow color, and the addition of chips did not significantly affect the color parameters (CIELAB). In the sensory assessment, the control wine (without chips) received the lowest scores, while significantly higher scores were given to the wine with the addition of 6 g/L of heavily-toasted chips, which was characterized by intense smoky, toasty, woody and vanilla notes.
Chemical and Sensory Properties of Chardonnay Wines Produced in Different Oak Barrels
World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 2017
French oak and American oak barrels are most famous all over the world, but barrels of different origin can also be used for obtaining high quality wines. The aim of this research was to compare the influence of different Slovenian (Croatian) and French oak barrels on the quality of Chardonnay wine. Grapes were grown in the Croatian wine growing region of Kutjevo in 2015. Chardonnay wines were tested for basic oenological parameters (alcohol, extract, reducing sugar, SO2, acidity), total polyphenols content (Folin- Ciocalteu method), antioxidant activity (ABTS and DPPH method) and colour density. Sensory evaluation was performed by students of viticulture/oenology. Samples produced by classical fermentation and ageing in French oak barrels had better results for polyphenols and sensory evaluation (especially low toasting level) than samples in Slovenian barrels. All tested samples were scored as a “quality” or “premium quality” wines. Sur lie method of fermentation and ageing in Slo...
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips
Foods
Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ageing is a crucial technological manufacturing step. During winemaking, producers accelerate chemical changes in wine composition by traditional and alternative methods, such as the use of oak wood barrels and/or oak wood chips. Our research aimed to investigate the overall volatile composition and sensory quality of red wines aged for two timeframes, namely, 1.5 and 3 months, and with two technological variants, i.e., American and French oak wood chips. Red grapes from the Fetească neagră (Vitis vinifera) variety were harvested from a vineyard in the North-East region of Romania. Stir bar sorptive extraction and gas chromatography coupled with mass spectrometry (SBSE–GC–MS) was used to extract minor aromas present in wine samples. The results showed clear differen...
Journal of Food Science, 2015
The effects of both wood chips addition and contact time on phenolic content, volatile composition, color parameters, and organoleptic character of red wine made by a native Greek variety (Agiorgitiko) were evaluated. For this purpose, chips from American, French, Slavonia oak, and Acacia were added in the wine after fermentation. A mixture consisting of 50% French and 50% Americal oak chips was also evaluated. In an attempt to categorize wine samples, various chemical parameters of wines and sensory parameters were studied after 1, 2, and 3 mo of contact time with chips. The results showed that regardless of the type of wood chips added in the wines, it was possible to differentiate the samples according to the contact time based on their phenolic composition and color parameters. In addition, wood-extracted volatile compounds seem to be the critical parameter that could separate the samples according to the wood type. The wines that were in contact with Acacia and Slavonia chips could be separated from the rest mainly due to their distinct sensory characters.