Use of acacia barrique barrels – Influence on the quality of Malvazija from Istria wines

Kozlović, Gianfranco; Jeromel, Ana; Maslov, Luna; Pollnitz, Alan P.; Orlić, Sandi

doi:10.1016/j.foodchem.2009.10.065

Cited by 39 publications

(42 citation statements)

References 17 publications

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“…Furfural was the most abundant individual aldehyde quantified in all rosé wines aged in contact with all wood chip species. This result confirms also the results previously reported . Nevertheless, those authors also reported a slight increase of furfural after toasting in cherry wood, probably due to a different structure of the polysaccharides which have a higher resistance to thermodegradation.…”

Section: Discussionsupporting

confidence: 91%

“…According to several authors, these results are expected since oak wood shows the highest levels of these compounds compared to cherry and acacia woods. However, other authors also reported different tendencies, with higher values of vanillin in wines aged in contact with acacia than oak wood after three months of aging in barrels. For those authors, wines aged in acacia barrels showed a higher vanilla character.…”

Section: Discussionmentioning

confidence: 90%

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Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

et al. 2019

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BACKGROUND There is a restricted knowledge about the potential impact of the use of different wood chip species on the rosé wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rosé wines during a short maturation (20 aging days) in contact with wood chips from oak, acacia and cherry. In addition, the different wood chips were added to a rosé wine without a previous clarification process (unfined wine) and to a rosé wine submitted to a clarification process (fined wine). RESULTS For the brief maturation time considered, the use of different wood chips induced a tendency for an increase of phenolic content, in particular for unfined rosé wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined rosé wine aged in contact with acacia wood chips. CONCLUSIONS The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rosé wines could play an important role in rosé wine characteristics, in particular in their phenolic composition. © 2019 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 90%

Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

et al. 2019

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“…In recent years several studies have reported the influence of diverse winemaking technologies in white wine characteristics, such as fermentation and aging in the barrel on lees and the use of different oak wood species in white wine aging . This theme is particularly interesting since the option for aging white wines in oak barrels is increasingly and widely chosen by winemakers.…”

Section: Introductionmentioning

confidence: 99%

Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

Nunes¹,

Muxagata

Correia

et al. 2017

J Sci Food Agric

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“…So, in the recent scientific literature, we can find various papers relating to the use of woods other than oak, not only in containers such as barrels, but also in pieces that enter into contact with the beverages. A different evolution of the phenolic and volatile composition, as well as of the organoleptic properties, has been pointed out in beverages aged in barrels or in contact with chips made of different woods . Some authors even highlight the fact that wine or vinegar aged in non‐oak barrels have had better organoleptic characteristics .…”

Section: Introductionmentioning

confidence: 99%

Nontargeted GC–MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood

Simón

Sanz²,

Cadahía

et al. 2014

J. Mass Spectrom.

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By using a nontargeted GC-MS approach, 153 individual volatile compounds were found in extracts from untoasted, light toasted and medium-toasted cherry, chestnut, false acacia, as well as European and American ash wood, used in cooperage for aging wines, spirits and other beverages. In all wood types, the toasting provoked a progressive increase in carbohydrate derivatives, lactones and lignin constituents, along with a variety of other components, thus increasing the quantitative differences among species with the toasting intensity. The qualitative differences in the volatile profiles allow for identifying woods from cherry (being p-anisylalcohol, p-anisylaldehyde, p-anisylacetone, methyl benzoate and benzyl salicylate detected only in this wood), chestnut (cis and trans whisky lactone) and false acacia (resorcinol, 3,4-dimethoxyphenol, 2,4-dihydroxy benzaldehyde, 2,4-dihydroxyacetophenone, 2,4-dihydroxypropiophenone and 2,4-dihydroxy-3-methoxyacetophenone), but not those from ash, because of the fact that all compounds present in this wood are detected in at least one other. However, the quantitative differences can be clearly used to identify toasted ash wood, with tyrosol being most prominent, but 2-furanmethanol, 3- and 4-ethylcyclotene, α-methylcrotonolactone, solerone, catechol, 3-methylcatechol and 3-hydroxybenzaldehyde as well. Regarding oak wood, its qualitative volatile profile could be enough to distinguish it from cherry and acacia woods, and the quantitative differences from chestnut (vanillyl ethyl ether, isoacetovanillone, butirovanillone, 1-(5-methyl-2-furyl)-2-propanone and 4-hydroxy-5,6-dihydro-(2H)-pyran-2-one) and ash toasted woods.

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Use of acacia barrique barrels – Influence on the quality of Malvazija from Istria wines

Cited by 39 publications

References 17 publications

Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

Nontargeted GC–MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood

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