Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

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

“…Wines aged in French oak barrels were high in spicy aroma and sweet taste which were seen as being similar, although still significantly different, to wines made in stainless steel with MOX and added oak staves. These findings are in agreement with those of Ortega-Heras et al (2010) who also found that oak alternatives could impart aroma and flavour characteristics reminiscent to those achieved in short-term barrel aging. In keeping with the findings of Bautista-Ortin, Martínez-Cutillas, Ros-García, López-Roca, and Gómez-Plaza (2005), the addition of isolated tannin extract (MXT) did not appear to significantly change the aroma profile of the wines relative to the non-oak addition treatment (MOX), although it is expected that larger additions may result in changes to the mouthfeel properties of red wines, as found by Harbertson et al (2012).…”

Effect of wine barrel ageing or sapa addition on total polyphenol content and antioxidant activities of some Italian craft beers

“…Several studies demonstrated that the ageing process of wine promotes changes in sensorial characteristics and colour stability, as well as on the structural properties and chemical composition of polyphenolic compounds (Gortzi et al, 2013). As far as the antioxidant properties are concerned, it was found that the composition of wine polyphenols depends from ageing time (Ivanova et al, 2012), from wood type (Ortega-Herasa et al, 2010) and also from barrel size and shape (Larrauri et al, 1999). In fact, during the ageing procedure, different reactions occur among wine and several compounds extracted from wood of the barrel, and also with decomposition products of the parietal polymers, primarily cellulose, hemicellulose and lignin (Alañon et al, 2011).…”

Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines

“…However, the relationship between the sensory and physicochemical profile of wines is the major goal of enological scientific researches seeking to understand which physicochemical determinations indicate possible influence on sensory attributes [13]. Researchers analyzed this relationship using methods of quantitative descriptive analysis [14][15][16][17][18] or evaluating consumer preference, applying multivariate statistical tools such as principal component analysis (PCA) [9,12,19], clustering analysis and multidimensional scaling [20,21]. The variations in the vinification process may lead to changes in the physicochemical properties and therefore influence the sensory characteristics of wines.…”