Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

Dumitriu, Georgiana-Diana; Teodosiu, Carmen; Gabur, Iulian; Cotea, Valeriu V.; Peinado, Rafael A.; Lerma, Nieves López de

doi:10.3390/foods8120662

Cited by 31 publications

(22 citation statements)

References 46 publications

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“…The increased presence of chemical compounds in wine aged with French oak chips generated prominent smoky, licorice and toasty aromas, whereas in wines aged with American oak chips, notes of vanilla, toasty and cacao aromas were noticed. Moreover, red wines aged with American and French oak chips were discriminated by chemometric analysis, which confirmed the evolution of AC [75]. Furthermore, contact between wood chip extracts and grape skin isolated anthocyanin extracts induced a decrease of color intensity (particularly red color), and the anthocyanin content in the different experimental synthetic wine solutions studied [76].…”

Section: Compounds Present In the Wood That Affect The Characteristicsupporting

confidence: 59%

Wine Aging Technology: Fundamental Role of Wood Barrels

Carpena

Pereira

Prieto

et al. 2020

Foods

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The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels have been employed for centuries for preserving and aging wine due to their resistance and relative impermeability. In general terms, the wine aging process can be divided into two phases: oxidative and reductive aging. Oxidative aging traditionally takes place in barrels while reductive phase occurs in the bottle. During both processes, oxygen plays a fundamental role as well as other factors, for instance: temperature, light, bottle position, microbial growth or storage time. Likewise, during the aging process, a series of chemical reactions take place influencing the composition and organoleptic profile of wine. At this point, oxidative aging in barrels is a fundamental step. Barrels are directly involved in the produced changes on wine’s composition due to the transference of oxygen and phenolic and aromatic compounds from wood to wine. This way, barrels act as an active vessel capable of releasing compounds that affect and improve wine’s characteristics. Regarding, the importance of barrels during aging process, some attention must be given to the species most used in cooperage. These species are conventionally oak species, either French or American. However, other non-conventional species are currently being studied as possible wood sources for the production of wines, such as chestnut robinia or other oak species. In the last decades, new approaches have been developed for barrel aging to find new alternatives more suitable, affordable and feasible to sanitize the process, such as other materials different from wood or the use of wood chips, which is regulated since 2006 by the EU. However, even though some of them have shown promising data, barrels are currently the most used technology for the oxidative stage of table wines aging.

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Section: Compounds Present In the Wood That Affect The Characteristicsupporting

confidence: 59%

Wine Aging Technology: Fundamental Role of Wood Barrels

Carpena

Pereira

Prieto

et al. 2020

Foods

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“…The botanical origin of wood has great importance in defining the transfer of aromatic compounds namely, oak lactone to wine. Wines aged in contact with American oak chips showed a significant increase of cis-oak lactone and guaiacol [31]. On the other hand, wines aged with French oak chips exhibited a major increase of furfural, 5-methylfurfural, 4-vinylguaiacol and trans-oak lactone.…”

Section: Factors Affecting Xylovolatiles Compounds During Winemakingmentioning

confidence: 92%

“…Nevertheless, other research results have shown sensory differences attributed to the origin of the oak chips [31]. The wines (Romanian red wines Fetească neagră) DOI: http://dx.doi.org /10.5772/intechopen.93529 aged in contact with American oak chips had a higher intensity of vanilla, toasty and cacao aromas compared with the wines aged using French oak chips, which had a higher intensity of smoky, licorice, and toasty aromas.…”

Section: Sensory Profile Of Wines Refined With Alternative Productsmentioning

confidence: 93%

“…It is worth noting that the GC-MS technique and VOCs analyses have been used in several studies on wood alternatives, although without direct comparison with barrel aging, investigating various technological implications: the impact of time of the addition of chips during winemaking [98,99]; the effect of wood toasting degree and contact time with oak fragments [31,44]; and the geographical origin of oak wood from which alternative products are issued [77,100].…”

Section: Discrimination Methods Based On Volatile Compoundsmentioning

confidence: 99%

“…robur [30]. The cis/trans lactone ratio was about 3.5 and 1 in American or French oak chip-treated wines, respectively [31]. It is interesting to note that the aging method (chips or barrels) did not influence this ratio which is related to the oak's origin [32].…”

Section: Oak-derived Volatile Compoundsmentioning

confidence: 99%

See 2 more Smart Citations

Chemistry and Technology of Wine Aging with Oak Chips

Petrozziello¹,

Nardi²,

Asproudi³

et al. 2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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The use of wood chips is a common winemaking practice that has been permitted in Europe since the early 2000s. The use of oak chips, or other wood alternative products, has not always been favorably viewed by both producers and wine consumers. Beyond possible misuse, however, wood chips are a useful tool for the optimal achievement of numerous oenological objectives, including the extraction of certain volatile odor compounds from oak wood chips as well as compounds that will improve wine quality. This chapter deals with the main oenological uses of oak wood chips, the chemical transformations that underlie this practice and the effect of their utilization on wine quality. A final aspect concerns the main compositional and sensory differences between wines aged in barrel and those aged with alternative products, as well as the discriminative analytical methods used for this purpose.

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