Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

► We research the influence of oak chips on aroma profile of Moravia Agria wines. ► Oak chips were added in two dose rates at different stages of the winemaking process. ► The point of addition of oak chips had an important effect on the aroma profile. ► All these treatments provide a viable alterna...

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Bibliographic Details
Published in:Food chemistry 2012-09, Vol.134 (2), p.851-863
Main Authors: GOMEZ GARCIA-CARPINTERO, E, GOMEZ GALLEGO, M. A, SANCHEZ-PALOMO, E, GONZALEZ VINAS, M. A
Format: Article
Language:English
Subjects:
acetates
Adult
Alcoholic fermentation
alcohols
benzene
Biological and medical sciences
coconuts
Descriptive sensory analysis
Ethanol - analysis
Ethanol - metabolism
fatty acid esters
Fermentation
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
Humans
Industrial Microbiology - instrumentation
Industrial Microbiology - methods
lactones
Male
Malolactic fermentation
Middle Aged
Moravia Agria wine
Oak chips
odor compounds
Odorants - analysis
processing stages
Quercus
Quercus - chemistry
red wines
Saccharomyces cerevisiae - metabolism
sensory properties
spectroscopy
spices
Taste
Vitis - metabolism
Vitis - microbiology
Volatile compounds
Volatile Organic Compounds - analysis
Volatile Organic Compounds - metabolism
Wine - analysis
Wine - microbiology
wine aging
Wines and vinegars
wood
wood chips
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Summary:► We research the influence of oak chips on aroma profile of Moravia Agria wines. ► Oak chips were added in two dose rates at different stages of the winemaking process. ► The point of addition of oak chips had an important effect on the aroma profile. ► All these treatments provide a viable alternative to the methods of traditional aging. This paper reports on a complete study of the effect of wood, in the form of oak chips, on the volatile composition and sensory characteristics of Moravia Agria wines added at different stages of the fermentation process. Aroma compounds were analyzed by gas chromatography–mass spectrometry (GC–MS). Sensory profile was evaluated by experienced wine-testers. Oak chips were added to wines in two dose rates at different stages of the winemaking process: during alcoholic fermentation (AF), during malolactic fermentation (MLF) and in young, red Moravia Agria wine. Wines fermented with oak chips during AF showed higher concentrations of the ethyl esters of straight-chain fatty acids, ethyl, hexyl, isoamyl acetates and superior alcohols than the control wines. The higher concentrations of benzene compound, oak lactones and furanic compounds were found in wines in contact with oak chips during MLF. The use of oak chips gives rise to a different sensorial profile of wines depending of the point of addition. Higher intensities of woody, coconut, vanilla and sweet spices descriptors were obtained when a large dose rate of chips was employed.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.02.194