Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process

Chira, Kléopatra; Teissèdre, Pierre-Louis

doi:10.1007/s00217-014-2352-3

Cited by 77 publications

(81 citation statements)

References 37 publications

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“…In C wine, Vn, Gua and Eg were present in low levels, in accordance with other authors Gomez Garcia-Carpintero et al, 2012;Chira and Teissedre, 2015) who reported low amounts of wood derived compounds in wines not aged in contact with wood.…”

Section: Volatile Compositionsupporting

confidence: 91%

“…The first group is formed by the wines treated with AC chips and is found in the upper left part of the graph. These wines are characterized by their high Vn, AVn and MGua and low IA and IEg contents, in agreement with the findings of Chira and Teissedre (2015), who also observed that AC wood resulted in high amounts of Vn and AVn in the corresponding wines. The second group is formed by the wines treated with A chips and is found below the first one.…”

Section: Volatile Compositionsupporting

confidence: 90%

“…The next group is formed by the wines treated with AF and SL chips after fermentation. They are found in the lower left part of the graph and are characterized by their lower WL and higher IEg contents, in agreement with Chira and Teissedre (2015) and Kyraleou et al (2015). Finally, control wines are grouped together in the lower left part close to the previous group since they contain minor quantities of wood extracted compounds.…”

Section: Volatile Compositionsupporting

confidence: 65%

“…The above observations suggest that the time at which the chips are added to the wine has an important impact on ET content, which in turn may have consequences on the final wine quality. It is known that the ET content of wines is directly correlated with astringency perception (Chira and Teissedre, 2015), and thus the higher ET levels of the wines when chips are added after fermentation might imply higher astringency. On the other hand, ET might affect polymerization and consequent precipitation reactions with wine phenolic compounds (Gambuti et al, 2010) resulting in color stabilization and improvement of wine sensory properties.…”

Section: Phenolic Contentmentioning

confidence: 99%

“…(sessile oak). Moreover, Slavonian oak wood from Q. robur and Q. petraea is considered suitable for wine aging (Chira and Teissedre, 2015;Kyraleou et al, 2015). Other types of wood as false acacia (Robinia pseudoacacia), chestnut (Castanea sativa) and cherry (Prunus avium) are also being considered as possible sources of wood for aging wines and their derived products.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2016

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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

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Section: Volatile Compositionsupporting

confidence: 91%

Section: Volatile Compositionsupporting

confidence: 90%

Section: Volatile Compositionsupporting

confidence: 65%

Section: Phenolic Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2016

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Effect of oak matrix (barrel and toasted chips) on the volatiles in Goji (LyciumChinese) wine

et al. 2017

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The extraction efficiencies of volatiles from lightly toasted, medium‐toasted and heavily toasted oak chips with different solvents and the effect of oak matrix (chips and barrel) on the volatile composition of fermented Goji wine were surveyed. Of four different polarity solvents (water, ethanol, ether and dichloromethane), ethanol was the most effective solvent for the extraction of volatiles. The extraction efficiency of volatiles was related to the concentration of ethanol and the toast intensity of chips, and the most efficient extraction configuration was with 30% (v/v) ethanol and medium‐toasted chips. The effect of oak matrix on aroma composition and sensory characteristics of Goji wine was also evaluated. The changes in volatiles were related to the type of oak matrix. Odour activity value analysis and principal component analysis suggested that the effect of medium‐toasted chips on Goji wine was closest to an oak barrel. Sensory analysis showed that caramel, coffee, floral and vanillin flavour were enhanced in medium‐toasted chips, linked to the content of ethyl dihydrocinnamate, vaniliin and eugenol. Copyright © 2017 The Institute of Brewing & Distilling

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Sources of variation in bourbon whiskey barrels: a review

2021

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Oak barrels serve two purposes in the production of distilled spirits: storage containers and reaction vessels. It is the latter function which bestows barrel aged spirits with their unique and highly sought after flavour profiles. However, achieving consistent flavour profiles between barrels is notoriously difficult as no two barrels are comprised of the same source of oak. Source variation is due to a range of factors, beginning with the genetic and topographical background of the oak tree from which the barrel staves originate, the spatial region of the tree from which the stave was taken and continuing through each step of the barrel production process. In this review, we detail each source of variation and highlight how this variation affects the reactants present in the barrel staves. The effect of pyrolysis on biomass is explored and how this knowledge relates to barrels that undergo the practices of toasting and charring is discussed. We also detail the significance of variation in the availability of reactants during the maturation process. The goal of writing this review is to identify areas of needed research, stimulate research and encourage investigation into the possibility of creating barrels with more consistent properties. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.

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Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process

Cited by 77 publications

References 37 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

Effect of oak matrix (barrel and toasted chips) on the volatiles in Goji (LyciumChinese) wine

Sources of variation in bourbon whiskey barrels: a review

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