Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

Abstract

BACKGROUND There is a restricted knowledge about the potential impact of the use of different wood chip species on the rosé wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rosé wines during a short maturation (20 aging days) in contact with wood chips from oak, acacia and cherry. In addition, the different wood chips were added to a rosé wine without a previous clarification process (unfined wine) and to a rosé wine submitted to a clarification process (fined wine). RESULTS For the brief maturation time considered, the use of different wood chips induced a tendency for an increase of phenolic content, in particular for unfined rosé wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined rosé wine aged in contact with acacia wood chips. CONCLUSIONS The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rosé wines could play an important role in rosé wine characteristics, in particular in their phenolic composition. © 2019 Society of Chemical Industry

Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile

“…Moreover, other authors [27,30] described an increase of total phenols as a result of wood chip addition during fermentation after two months of contact with the wine. Therefore, the results obtained in our experimental work for all rosé musts and wines confirmed the tendency previously reported by other authors for higher total phenolic content in red [17][18][19][20][21], white [23][24][25], and rosé [15] wines aged in contact with different wood chips.…”

“…These findings could derive from oxidation reactions during aging or from condensation reactions between anthocyanins and certain wood molecules, all of which would generate large, insoluble, and precipitable polymers. In addition, Santos et al [15] reported no differences for color intensity between rosé wines aged in contact with different wood chip species over 20 aging days. Furthermore, several authors point out the aging time as the main factor affecting the physicochemical features of wines aged in contact with wood [19,29].…”

“…Oenological research about rosé wines has been investigating winemaking techniques, particularly for the maceration process [3,[6][7][8] and alcoholic fermentation [9], and their impact on phenolic content, aromatic composition, and sensorial profile [10][11][12]. In addition, other studies have reported on rosé wine evolution during storage [13][14][15][16]. However, it is important to note that the published works on rosé wines have not focused on the use of different wood chip species (particularly oak and cherry) during the entire wine production process (i.e., during alcoholic fermentation and the aging process).…”

“…In fact, several studies have been carried out on the impact of the use of different wood species, namely oak, acacia, and cherry, on chemical and sensorial characteristics of aging of red [17][18][19][20][21][22] and white wines [23][24][25]. Recently, Santos et al [15] reported the use of different wood chip species (acacia, cherry, and oak) in rosé wines during a very short period of aging. However, these authors only evaluated the impact of the use of several wood chip species on a short maturation time and did not evaluate the use of chips in a combined way (i.e., during the alcoholic fermentation and maturation process).…”

Carbonyl compounds in wine: factors related to presence and toxic effects

“…Maceration of Carménère wines in Romanian oak chips (Quercus petraea) resulted in higher furfural content (2192.31 μg L -1 ) than wines treated with French (Quercus petraea; 1484.77 μg L -1 ), American (Quercus alba; 1421.67 μg L -1 ) or Colombian oak (Quercus humboldtii; 511.08 μg L -1 ), showing that concentration of furanic compounds can be influenced by the specie/origin of oak due to differences in the levels of furfural precursors such as hemicelluloses (MARTÍNEZ-GIL et al, 2018). The influence of the wood was also confirmed in the aging of rosé wine in contact with four types of wood chips (Robinia pseudoacacia, Prunus avium, Quercus alba, Quercus petraea), being the lowest and highest furfural levels found in wines aged with wood chips of R. pseudoacacia (1350 μg L -1 ) and Q. petraea (2403 μg L -1 ), respectively (SANTOS et al, 2019). Role of wood heating was verified in the greater furfural concentration (2800 μg L -1 ) in Chardonnay wines aged in French oak barrels (95% Quercus petraea and 5% Quercus robur) toasted at 55 °C for 36 min than those reported in wines aged in barrels heated at 52 °C for 36 min (2000 μg L -1 ) or 60 °C for 10 min (2200 μg L -1 ) (GONZÁLEZ- CENTENO et al, 2019).…”