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

Abstract

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.

Bottle Aging and Storage of Wines: A Review

“…In general terms, barrel aged wines have an astringent and strong flavor, that through bottle storage will evolve towards a more fruity, softer flavor as a result of further oxidation of the wine [ 18 ]. Some examples of the few white wines benefitted from aging are typically Chardonnay or Sauvignon Blanc as these grapes are considered not very aromatic; or sparkling white wines like Champagne and Cava, which are fermented on the barrel [ 6 , 19 ]. As such, these types of whites acquire are more complex aroma by barrel aging.…”

Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

“…With beer and wine ranking top consumer preferences [1], the past few years determined the wine strategy orientation, mostly on wine quality, with a focus on market expectations and its continuous diversification [2]. As red wine is becoming more popular among health-conscious consumers [3], white wine consumers are segmented, depending on the level of wine knowledge.…”

Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality

“…To the best of our knowledge no data have been reported on RF and Met decay with regards to the wood ageing and batonnage. Even if these winemaking practices are less common for white wine than for red wine, the ageing in oak containers is becoming a common practice in some winegrowing regions (González-Centeno et al, 2020) increasing J o u r n a l P r e -p r o o f and improving the availability of white wines aged in wood in the market, adapting to the demands of the international trade (Alañón et al, 2018). During the wood ageing, amino acids can undergo through oxidative deamination generating higher alcohols (Câmara et al, 2006;Carpena et al, 2020).…”