Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality

Oberholster, Anita; Elmendorf, B.L.; Lerno, Larry; King, E. Richard; Heymann, Hildegarde; Brenneman, Charles; Boulton, Roger B.

doi:10.1016/j.foodchem.2014.10.043

Cited by 89 publications

(59 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This could be further supported by the data of Figure 1 (c and d), where the TAd and Ad contents of wines after two months of contact with wood chips are higher than the control, implying reduced reactivity with tannins. No significant differences were observed among the different treatments, in agreement with the findings of Oberholster et al (2015), who reported no significant differences in Tbsa contents among wines after six months of aging in different oak barrels.…”

Section: Phenolic Contentsupporting

confidence: 91%

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

et al. 2016

View full text Add to dashboard Cite

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

show abstract

Section: Phenolic Contentsupporting

confidence: 91%

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

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Finally, after 3 mo the only sample was significantly higher compared with the rest (contained less TT 2 ) was AF. Oberholster and others () also reported small differences in protein precipitable tannin concentrations among the different wines after having spent 6 mo in barrels made by different oak woods. As discussed by Poncet‐Legrand and others (), it is possible that increased tannin–anthocyanin interactions might affect the protein‐binding capacity of the tannins, resulting in reduced tannin levels.…”

Section: Resultsmentioning

confidence: 87%

Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters

Kyraleou

Καλλιθράκα

Chira

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

The effects of both wood chips addition and contact time on phenolic content, volatile composition, color parameters, and organoleptic character of red wine made by a native Greek variety (Agiorgitiko) were evaluated. For this purpose, chips from American, French, Slavonia oak, and Acacia were added in the wine after fermentation. A mixture consisting of 50% French and 50% Americal oak chips was also evaluated. In an attempt to categorize wine samples, various chemical parameters of wines and sensory parameters were studied after 1, 2, and 3 mo of contact time with chips. The results showed that regardless of the type of wood chips added in the wines, it was possible to differentiate the samples according to the contact time based on their phenolic composition and color parameters. In addition, wood-extracted volatile compounds seem to be the critical parameter that could separate the samples according to the wood type. The wines that were in contact with Acacia and Slavonia chips could be separated from the rest mainly due to their distinct sensory characters.

show abstract

“…The combination of these two factors sparks off essential processes in wine ageing involving phenolic compounds. Wine colour stabilisation and the reduction of bitterness due to nonpolymerized tannins are two of the most well-known examples of reactions occurring in wines during their permanence in barrels (Oberholster et al 2015;Marginean et al 2011).…”

Section: Introductionmentioning

confidence: 99%

The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine

et al. 2017

View full text Add to dashboard Cite

Careful control of spoilage microflora inside wine containers is a key issue during winemaking. To date, attention has been paid to the development of an effective protocol for the eradication of spoilage agents, especially Brettanomyces, from barrels. Few studies have taken into account the modifications caused by sanitation treatments in wine and wood barrels. In the present study the effects of two sanitation treatments (ozone and sodium hydroxide) on barrel spoilage microflora and the composition of the wine stored inside them were evaluated. The phenols of wine (38 compounds) were characterised using a UHPLC-MS during the first 3 months of wine ageing, to see possible alterations in composition due to the chemical exchange from wood to wine in presence of sanitising agents. With the same scope, a panel of 13 judges carried out sensorial analysis of wines. The results showed that the tested treatments had little effect on the organoleptic characteristics of wines, but underline the different performance of the sanitation treatments in terms of eradicating microorganisms.

show abstract

Barrel maturation, oak alternatives and micro-oxygenation: Influence on red wine aging and quality

Cited by 89 publications

References 32 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

Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters

The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine

Contact Info

Product

Resources

About