Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters

Abstract

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.

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

“…A total of five different types of medium toasted wood chips were considered : American oak (Q. alba), French oak (Q. robur), Slavonian oak (Q. robur), Acacia (Robinia pseudoacacia) and a mixture (50 : 50) of American and French oak (Kyraleou et al, 2015). Each type of wood fragments was added to either the finished wine or to must in duplicate, at a final concentration of 2.5 g/L.…”

“…The type of wood from which a barrel is made contributes to the characteristics of the wine stored in it (Kyraleou et al, 2015). However, the barrel aging process has several disadvantages including longer aging time and higher cost (Gomez GarciaCarpintero et al, 2012).…”

“…(sessile oak). Moreover, Slavonian oak wood from Q. robur and Q. petraea is considered suitable for wine aging (Chira and Teissedre, 2015;Kyraleou et al, 2015). Other types of wood as false acacia (Robinia pseudoacacia), chestnut (Castanea sativa) and cherry (Prunus avium) are also being considered as possible sources of wood for aging wines and their derived products.…”

“…The addition of oak chips to finished wines and their effect on wine chemical composition and sensory character has been widely studied (Gambuti et al, 2010 ;Chira and Teissedre, 2013a, 2013bKyraleou et al, 2015). However, their addition during alcoholic fermentation has been scarcely studied.…”

“…Very few studies exist on the evolution of phenolic and volatile compounds of Greek wines that have been in contact with wood pieces after fermentation (Koussissi et al, 2009 ;Kyraleou et al, 2015), while the addition of chips during fermentation has not been studied yet. Moreover, to the best of our knowledge, the present study is the first to compare the changes in phenolic composition and color parameters of wines fermented with chips with those where chip addition took place after fermentation.…”