<p style="text-align: justify;"><span style="font-family: Times New Roman; font-size: medium;">The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that </span><span style="font-family: Times New Roman; font-size: medium;">the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, </span><span style="font-family: Times New Roman; font-size: medium;">eugenol, ethyl vanillate and acetate esters while </span><span style="font-family: Times New Roman; font-size: medium;">their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. </span></p><p style="text-align: justify;"><strong><span style="font-family: Times New Roman; font-size: medium;">Practical Application:</span></strong><span style="font-family: Times New Roman; font-size: medium;"> The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. </span><span style="font-family: Times New Roman; font-size: medium;">When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines. </span></p>
Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products