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This study determined the influence of the kind of wood (Allier vs Limousin and Allier vs chestnut), the age (new vs 1 year old Allier oak barriques) and the volume (1000 L vs 225 L ) of Allier oak containers on sensorial profile and volatile composition of a red Sangiovese wine during 360 days of ageing. The greatest sensory differences were found between Allier oak wood and chestnut wood barriques. In chestnut barriques, wines were more fruited and tannic than in Allier where wines were less astringent, more vanilla flavoured and well-balanced. Some differences in chemical composition and sensorial profile were observed in wines aged in used containers with different capacities. The use of containers showed that migration phenomena from wood to wine were more intense in new barriques than in used ones. Therefore, wines aged in new barriques were richer in volatile wood compounds than wines aged in old barriques.

Wine samples of Red Sangiovese wines wereaged for 3 months using three different techniques (chips,lees, and micro-oxygenation) separately or combined.Later, their evolution in bottle was monitored for 5 months.At the end of aging, the main effect on selected volatilecompounds was related to chips addition: as a matter offact, chips increased aromatic compounds derived from oak, such as vanilla and burnt/toasted aromas. Microoxygenation induced a lower amount of 4-ethyl guaiacol than in its control. The combined use of micro-oxygenation and yeast lees led to a lower amount of guaiacol and vanillin than in its control. Wine evolution in bottle was significantly affected by the up-cited aging techniques. The use of chips led to a decrease in 4-ethyl guaiacol than incontrol. Micro-oxygenation reduced guaiacol and whiskylactone decrease and the increase in 4-ethyl guaiacol. The combined use of chips, micro-oxygenation, and yeast lees reduced the decrease in whisky lactone in a not significant way, instead of all the other trials. A descriptive analysis ofwines put in evidence that micro-oxygenation combinedwith the use of chips and yeast lees reduced astringency, increased balance, and enhanced vanilla perception.[...

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