Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

Nunes, Paulo Roberto Soares; Muxagata, Sara; Correia, Ana Cristina; Nunes, Fernando M.; Cosme, Fernanda; Jordão, António M.

doi:10.1002/jsfa.8355

Cited by 26 publications

(34 citation statements)

References 29 publications

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“…Untrained consumers might easily confuse astringency with bitterness and both attributes are conferred by phenolic compounds that are extracted during wood aging. For the same reason, it was also expected that woody sensation would be more dominant in the wine CB, as shown by Nunes et al (), however woody was never a dominant sensation. It could also have happened that the aromatic sensations might be perceived by consumers, but are not the most dominant.…”

Section: Discussionmentioning

confidence: 82%

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Silva

Voss

Zyl

et al. 2018

Journal of Sensory Studies

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Eating and drinking are dynamic processes where both sensations and emotions might evolve or change over time during multiple bites/sips. However, most previous studies have measured food‐evoked emotions statically, that is, at a fixed time point after consumption and using a single bite/sip approach. This study aimed to explore the sensitivity of temporal dominance of sensations (TDS), of emotions (TDE), and temporal liking (TL), using a multi‐sip approach, to differentiate between two comparable tasting wines. A glass of wine, in an appropriate consumption context, a bar, was served to 69 consumers, in two different sessions. It was shown that TDS and TDE captured small differences between equally liked wines. Wines were distinguishable during consumption, based on the dominance of basic sensations such as acid, bitter, and dry, rather than aromatic sensations and based on three emotions pleased, comforted, and relaxed. These emotions were dominant in both wines and in all stages of consumption but differed in the dominance rates. So, the impact of wine consumption on emotions was more uniform during consumption while new sensations became dominant during drinking. Practical implications The method tested in this study showed a sensitivity level sufficient to capture subtle but significant differences between similar, equally liked wines. Wines tested have a major difference in wine‐making process, that is, one of the wines had a particular wood aging processing in new oak barrels conferring specific flavors and associated costs. For the wine industry, the method can be particularly useful to understand to which extent consumers perceive differences in sensations and emotions, in a blind tasting, to investigate if increased costs of production are acceptable and justified. For other food products, the method can be useful to use during product development stage, when the aim is to differentiate prototypes with subtle differences in ingredients composition and associated costs. Knowing when certain sensations and emotions occur during consumption might help to create successful products in the market. Further research using different food or beverages is however necessary to assure its validity.

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Section: Discussionmentioning

confidence: 82%

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Silva

Voss

Zyl

et al. 2018

Journal of Sensory Studies

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“…The majority of the published works related to the impact of different wood chip species, especially oak wood, on wine quality are related to red wines, 8,14,29 and in recent years also a few studies have been published relating to white wines. 10,11,16 Thus, the use of different wood chip species (oak, acacia or cherry) in a short aging period of rosé wines is not usual and consequently it is not possible to have a real perception of the potential impact on rosé wine properties and also the wood chip concentration usually used. Therefore, this novelty implies a difficulty to make a comparative analysis with previous works, with different woods, wines, chip concentrations and contact times.…”

Section: Discussionmentioning

confidence: 99%

“…In general, the majority of the published works reported a higher phenolic composition of red and white wines aged in contact with wood, in particular in contact with different oak wood species, 8,11,15,28 but also in contact with other non-oak wood species, namely acacia wood. 10,16 This increase in total phenol content is an evident consequence of phenol transfer from wood to wine.…”

Section: Phenolic Content and Color Properties Of Rosé Wines Studiedmentioning

confidence: 98%

“…Traditionally, there are three species of wood used in barrel making: Quercus petraea Liebl., Quercus robur L. and Quercus alba L. [4][5][6][7] In addition, there are a great number of research works related to the impact of these oak wood species on chemical and sensorial characteristics of red and white wines. [8][9][10][11] However, it is important to note that the increasing demand for oak wood has caused a remarkable increase in costs due to the limited availability of materials and an ecological impact on forests. Thus, the use of other wood species, such as acacia and cherry, may be an interesting option for the wine aging process.…”

Section: Introductionmentioning

confidence: 99%

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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

et al. 2019

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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

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“…Although, one of the most suitable white grape varieties to ferment the must or to age the wine in oak barrels is Chardonnay [5,[19][20][21][22]. In the literature, different studies about the influence of oak maturation on the quality of white wines from other varieties can be found, such as Verdejo [23], white Listán [24], Muscatel [25], Sauvignon blanc [20,22], Encruzado [26] or Malvazija istarska [9].…”

Section: Sensorial Quality Improvement Of White Wines By Contact Withmentioning

confidence: 99%

New Strategies to Improve Sensorial Quality of White Wines by Wood Contact

2018

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Ageing wine is a common practice used in winemaking, since the quality and sensory profile increase due to the extractable compounds coming from wood, by means of barrels or chips. The quantitative and qualitative compounds of the wood depend on the species, its origins and the treatments applied in cooperages. Traditionally, oak wood species are most often used in cooperage, specifically Quercus alba (Q. alba), Known as American oak and Quercus robur (Q. robur) and Quercus petraea (Q. petraea), both known as French oak. Although this stage is very common for red wines, its use is still restricted in the case of white wines. However, this topic is particularly interesting, since due to the sensorial benefits of wood contact, the option for ageing white wines in barrels or chips could be chosen by winemakers. This review compiles the novel strategies applied to white wines by means of wood contact in recent years with the aim to increase wine quality and sensorial features.

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Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

Abstract: The results show that, in general, the use of different capacities and utilization time of oak wood barrels used for white wine aging could play an important role in white wine quality. © 2017 Society of Chemical Industry.

Cited by 26 publications

References 29 publications

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

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

New Strategies to Improve Sensorial Quality of White Wines by Wood Contact

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