Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition

Laqui-Estaña, Jaime; López‐Solís, Remigio; Peña‐Neira, Álvaro; Medel-Marabolí, Marcela; Obreque‐Slier, Elías

doi:10.1002/jsfa.9205

Cited by 43 publications

(33 citation statements)

References 33 publications

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“…From that moment, this parameter decreased in all the treatments, maintaining the initial differences until the end of the aging process (Figure 2a). These results coincide with those obtained by other authors [16,17]. Furthermore, a higher CI in micro-oxygenated wines was also observed by other authors [18,19], which could be due to an increase in the blue color by the contribution of pigments with ethyl bridges.…”

Section: Color Parameters Of Winesupporting

confidence: 93%

Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood

2018

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The use of oak fragments allows wine cellars to reduce costs and the length of wine aging compared to traditional aging in oak barrels in the winery. The main objective of this work was to study the effect of the use of oak fragments on the volatile, phenolic, and organoleptic characteristics of Tempranillo red wines, as a function of the contact time between the wood and the wine. The results showed important changes in the wines’ colorimetric parameters after two months of contact time. Extraction kinetics of volatile compounds from the wood was highest during the first month of contact for chips, variable for staves, and slower and continuous over time for barrels. Wines macerated with fragments showed the best quality in short periods of aging, while barrel-aged wines improved over the time they spent in the barrel. In addition, the results allowed an analytical discrimination between the wines aged with oak fragments and those aged in oak barrels, and between chips and staves, just as at the sensory level with triangular tasting tests. In conclusion, the use of oak fragments is a suitable practice for the production of red wines, which may be an appropriate option for wines destined to be aged for short periods.

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Section: Color Parameters Of Winesupporting

confidence: 93%

Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood

2018

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“…These authors reported that a sensory analysis showed that the wines treated with Colombian oak presented more notes of smoked and less of coconut. Laqui‐Estaña et al . reported that Carmenère and Cabernet‐Sauvignon wines in contact with oak wood presented a high amount of caffeic acid, gallic acid, ellagic acid, and ellagitannins, whereas the wines in contact with staves were characterized by total phenols, vanillic acid, and higher color intensity.…”

Section: Minority and Autochthonous Varietiesmentioning

confidence: 99%

“…143 These authors reported that a sensory analysis showed that the wines treated with Colombian oak presented more notes of smoked and less of coconut. Laqui-Estaña et al 144 reported that Carmenère and Cabernet-Sauvignon wines in contact with oak wood presented a high amount of caffeic acid, gallic acid, ellagic acid, and ellagitannins, whereas the wines in contact with staves were characterized by total phenols, vanillic acid, and higher color intensity. These authors also reported that the Carmenère and Cabernet-Sauvignon wines aged with chips presented a large amount of proanthocyanidin gallates, whereas the wines aged in barrels showed high ellagitannin and ethyl gallate content.…”

Section: Carmenèrementioning

confidence: 99%

Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

2019

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In contrast with the general trend of producing wine from the most famous grapevine varieties, associated with the French paradigm, such as Cabernet‐Sauvignon, Merlot, Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay, there is a tendency to revalorize and preserve minority or autochthonous grapevine varieties worldwide. The South American wine region, where most of the varieties derived from varieties brought after European colonization, is not exempt from this. This has allowed new wines to be provided with distinctive identities that are markedly different from the current homogeneous wine production. Moreover, varietal homogenization increases vineyard genetic vulnerability in relation to the emergence of grapevine diseases, to which the commonly cultivated varieties are not resistant. This review summarizes the oenological potential of minority or autochthonous grapevine varieties cultivated within the South American wine region, focusing on Argentina, Chile, and Bolivia. © 2019 Society of Chemical Industry

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“…Модель CIELab позволила исследовать колориметрические изменения сусла и виноматериалов на разных этапах производственного цикла, установить влияние различных технологических приемов (брожение, настаивание мезги, выдержка), микроорганизмов (дрожжи, молочнокислые бактерии), вспомогательных материалов на качество красных вин, а также оценить перспективность новых сортов винограда и роль региона произрастания винограда [62][63][64][65]. Установлена корреляционная зависимость между значением параметров цвета и содержанием фенольных веществ в вине [66].…”

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Methods for evaluating the color of wines. The review

Аникина¹,

Winemaking²,

Cherviak³

et al. 2019

АиК

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Рассмотрены методы оценки цвета вин на основе принципов органолептического анализа и оптической спектроскопии. Особое внимание уделено показателям хроматических характеристик вин: оттенок (T) и интенсивность (I) цвета, доля красной окраски (dA), доли красных (D 420), желтых (D 520) и синих (D 620) пигментов, угловой оттенок цвета (tg α), показатель желтизны (G). Существующие подходы к инструментальной оценке цвета преимущественно основываются на определении расчетных показателей с учетом значений оптической плотности при длинах волн 420, 520 и 620 нм. Показано, что основными их недостатками являются малоинформативность, сложность прикладного использования, противоречивость в интерпретации. Значительное влияние на визуальную оценку вин оказывают освещение и восприятие человека; отсутствие общепринятой классификации цвета, перечня терминов и понятий для его описания не позволяют сопоставлять результаты, полученные в разных исследованиях. Одним из альтернативных способов характеристики и описания цвета пищевых продуктов, в том числе вин, является трихроматическая модель CIELab, позволяющая не только воспроизводить цвет по установленным координатам с помощью конвертера цвета, но и оценивать колориметрическую разницу между образцами. Это представляет интерес, так как применение данной системы поможет унифицировать результаты оптического и органолептического анализов. Практическое использование метода может быть перспективным с точки зрения стандартизации органолептических показателей и воспроизведения продукции с заявленными характеристиками. Ключевые слова: вино, оптические показатели, интенсивность и оттенок цвета, модель CIELab.

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Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition

Cited by 43 publications

References 33 publications

Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood

Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood

Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

Methods for evaluating the color of wines. The review

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