Fermentation of White Wines in the Presence of Wood Chips of American and French Oak

Abstract

Must obtained from Airén grapes was fermented in the presence of wood chips (4 and 7 g/L) of either French oak (from Vosges, central France, and Allier zones) or American oak. Fermentation yields were higher than in the control fermentations carried out in the absence of wood, and production of volatile substances during fermentation (alcohols, esters, and acetates) was also higher. The volatile substances that leached out of the wood were analyzed by GC-MS-SIR. The results showed that their concentrations depended on the type and amount of the oak; some of these substances were consumed in part by the yeasts during fermentation. A taste panel favorably assessed the wines produced by fermentation in the presence of oak chips, which retained part of the must original fruity aroma.

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

“…Concerning the applied oenological practises, including addition of enzyme and oak chips during fermentation, wines with chips (macerated for 4, 7 and 30 days) showed highest content of total alcohols. The obtained results were in agreement with literature data (Pérez-Coello et al, 2000;Rodríguez-Bencomo et al, 2010) where higher concentration of alcohols in wines fermented with oak chips was also found compared to the control wines. Phenylethyl alcohol and isobutyl alcohol were present in higher relative amounts in the wines fermented in the presence of the oak chips than in the control wines, regardless the maceration time (Table 3), while for the isoamyl alcohol and 2-methyl-1-butanol there was no significant difference observed (p > 0.05) between the wines (C, E and OC).…”

Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels

“…Eugenol and guaiacol were extracted constantly and almost linearly in wines matured from 6 to 18 months according to other studies [11,[15][16][17][18][27][28][29]. The accumulation of these compounds was much greater after 24-36 months of ageing, indicating the importance of wood contact time.…”

Determination of aromatic descriptors of Touriga Nacional wines by sensory descriptive analysis

“…possibility of carrying out malolactic fermentation, [11][12][13][14] the storage time 15,16 or the different enological 17,18 or ageing treatments 19,20 on wine flavour or aromatic profile. This modality of sensory analysis has been applied to characterize different wines, such as Chardonnay, 21 Semillon and Sauvignon Blanc, 22 Cabernet Sauvignon, 23,24 Shiraz, 25 Seyval blanc, 26 Pinot noir 27 and several Spanish wines 28 and has also permitted the differentiation between Merlot and Cabernet Sauvignon wines 29 or to classify Riesling wines, 30 Pinot noir wines 27 and French red wines 31 according to their geographical origin.…”