Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines

Gambuti, Angelita; Capuano, Rosa; Lisanti, Maria Tiziana; Strollo, Daniela; Moio, Luigi

doi:10.1007/s00217-010-1292-9

Cited by 45 publications

(53 citation statements)

References 29 publications

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“…The highest decrease was observed in the A sample. These results are in agreement with previous studies (Gambuti et al, 2010) where a decrease of total anthocyanins was observed as a result of wood aging. Regarding total anthocyanin concentration (A) determined with HPLC (calculated as the sum of individual peaks), the addition of chips after fermentation increased their content in all the wine samples (with F and AF samples showing significantly higher values) after the first month (in comparison with the control) while after the second and third months a decrease was noticed (AC sample in both cases resulted in a significantly higher decrease of the A value) (Figure 1d).…”

Section: Color Parameterssupporting

confidence: 94%

“…The different wood types did not result in significant differences among the samples (with the exception of A sample during the first month). These results confirm previous studies (Del Alamo Sanza et al, 2004 ;Gambuti et al, 2010) showing a positive effect of wood aging on red wine color stabilization. However, when chips were added during fermentation, a different pattern was observed.…”

Section: Color Parameterssupporting

confidence: 92%

“…The highest decrease was observed for F, AF and SL samples after the first two months, while after the third month A sample showed the highest decrease. This decrease is mainly related to polymerization and consequent precipitation reactions of tannins with other compounds such as anthocyanins and flavanols (Gambuti et al, 2010). A different pattern was observed in the case of chip addition during fermentation, in particular after the second and third months where an increase was observed compared with the control.…”

Section: Phenolic Contentmentioning

confidence: 89%

“…It is known that the ET content of wines is directly correlated with astringency perception (Chira and Teissedre, 2015), and thus the higher ET levels of the wines when chips are added after fermentation might imply higher astringency. On the other hand, ET might affect polymerization and consequent precipitation reactions with wine phenolic compounds (Gambuti et al, 2010) resulting in color stabilization and improvement of wine sensory properties.…”

Section: Phenolic Contentmentioning

confidence: 99%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2016

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Aim:The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. Methods and results:For this purpose, chips from American, French, and Slavonian oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Conclusion:When chips are added after fermentation, wines seem to have a greater aging potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation, resulting in shorter aging periods suitable for early consumed wines.Significance and impact of the study: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process.Keywords: oak chips, Agiorgitiko, Acacia chips, tannins, anthocyanins, ellagitannins, wood derived volatiles Abstract manuscript

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Section: Color Parameterssupporting

confidence: 94%

Section: Color Parameterssupporting

confidence: 92%

Section: Phenolic Contentmentioning

confidence: 89%

Section: Phenolic Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2016

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Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

Gambacorta

Trani

Fasciano

et al. 2019

Food Science & Nutrition

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Effectiveness of prefermentative cold soak (PCS) on polyphenols and volatiles extraction during winemaking of three red grape cultivars grown in southern Italy (Aglianico, Primitivo and Nero di Troia) was investigated. Four 200‐L stainless steel horizontal rotary wine fermenters were used. The main result was that PCS improved the extraction of polyphenols and increased the antioxidant activity of wines. Extraction of proanthocyanidins was enhanced (+25%, +14% and +7% for Aglianico, Primitivo and Nero di Troia, respectively) and, consequently, the ratio flavans reactive with vanillin/proanthocyanidin was reduced, thus potentially favoring the chromatic and tannic stabilization of wines. As regards volatiles, PCS increased ester compounds at levels above their odor thresholds, potentially conferring fruity odor to wines. In conclusion, PCS could be favorably introduced in winemaking to enhance the enological potential of Aglianico, Primitivo and Nero di Troia wines.

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Characterization by chemical and sensory analysis of commercial grape marc distillate (Orujo) aged in oak wood

et al. 2012

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The main physicochemical parameters and sensory profile of commercial aged distillates from grape marc, Orujo, have been determined in this study. Significant differences were obtained for the mean concentration of the chemical parameters determined among the samples analysed. All samples fulfilled the values fixed for each parameter by the corresponding Regulation Council and the values obtained showed differences with respect those obtained for other similar beverages (whisky, rum, cognac) owing to the characteristics of the raw material employed. The results from sensory analysis showed that Orujo aged over 60 months in wooden barrels from Quercus robur reached the highest overall quality, next to the distillate aged over 144 months in Quercus petraea oak wood. The tasters evaluated more positively the species of oak used in the aging process than the time that the distillate remained in contact with the barrel. Samples aged in oak wood from Quercus robur during 60 months and from Quercus petraea during 144 months had a similar sensory profile and obtained a greater intensity in all qualifying parameters. The principal components analysis clearly showed a good separation of the aged Orujo samples in terms of sensory descriptors according to the species and origin of the oak wood employed in the aging process.

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Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines

Cited by 45 publications

References 29 publications

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

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

Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

Characterization by chemical and sensory analysis of commercial grape marc distillate (Orujo) aged in oak wood

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