Wood powders of different botanical origin as an alternative to barrel aging for red wine

Abstract

Wood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine (cv. Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.

Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine

“…In general, the increase of T value indicated the shift to orange tone, which determine the brick-red colour typical of aged wines [55] . The increase of T in wine added with toasted vine-shoot chips was in agreement with previous studies in which red wines were aged with chips of different wood origins [28] , [32] , [56] . These changes in colour characteristics can be linked to the reduction in the content of free anthocyanins responsible for the red colour, and to several extractable wood components able to react with anthocyanins to form more stable polymeric complexes contributing to the improvement and stabilization of colour [28] , [57] , [58] .…”

“…The increase of T in wine added with toasted vine-shoot chips was in agreement with previous studies in which red wines were aged with chips of different wood origins [28] , [32] , [56] . These changes in colour characteristics can be linked to the reduction in the content of free anthocyanins responsible for the red colour, and to several extractable wood components able to react with anthocyanins to form more stable polymeric complexes contributing to the improvement and stabilization of colour [28] , [57] , [58] . Moreover, it is worth emphasizing that the colour characteristics and anthocyanin concentration were both particularly affected by ultrasound treatment.…”

“…In particular, the TPC of I wine, decreased after 28 days of contact with chips, compared to 7 days of contact, with a similar value than wine U + I. The reduction of phenolic fraction could be correlated to the adsorption/precipitation of these compounds, mainly anthocyanins, onto the chips, as reported in previous studies [28] , [32] . Although to a lesser extent, wine C also suffered a decrease in TPC and A during the storage time.…”

“…Up to 28 days of treatment, fragrance notes of chocolate, toasted, oak, smoky and vanilla were perceived only in wines treated with toasted vine-shoots chips, with and without ultrasounds. The perception of these notes related to wood could possibly have been due to the toasting vine-shoots chips added, since these aromas come from compounds generated during the wood toasting (such as furanic compounds) [36] , [94] and they are typical of wines aged in barrels or with wood chips [28] , [74] , [76] . The effect of ultrasound on sensory properties could be observed for shorter contact times (7–14 days), conferring green, black pepper, smoky notes to wines.…”

“…On the other hand, the addition of wood chips from Quercus species in winemaking was approved and regulated by the International Oenological Codex of the OIV [23] and by the Official Journal of the European Union [24] . Wood chips from other botanical species such as chestnut, acacia or cherry, have also been tested to improve wine quality [25] , [26] , [27] , [28] . Moreover, the use of toasted vine-shoot ( Vitis vinifera L.) chips, one of the most abundant viticultural wastes from vinification and ageing processes, have been tested during last years in order to improve the phenolic and volatile composition of wine [29] , [30] , [31] , [32] .…”