Storage of a Touriga Nacional red wine in contact with Juglans regia L. and Quercus petraea L. wood chip species: comparative influence on phenolic and sensory characteristics

A red wine was matured in contact with 4 g/L of oak wood chips from Portuguese (Quercus pyrenaica Willd.), French (Quercus petraea L.) and a mixture (50:50) of this two oak wood species, during 13 weeks, in order to evaluate the effects of these different oak wood chip species (specially Portuguese oak wood) on the phenolic composition evolution of the wine and in their sensory properties. In general, for the phenolic compounds studied, it wasn't possible to detect remarkable differences between the control wine (aged without oak wood chips) and the wines aged in contact with the two oak wood chips species used. However, for non-flavonoid phenols, the presence of oak wood chips contributed to an increase of these compounds in red wines. The influence of oak wood chips in anthocyanins evolution were similar for all wines, except for malvidin-3-glucoside, which decrease was more evident for the wine aged in contact with oak wood chips. The oak wood chips species and the chips concentration used in this study, didn't affect the proanthocyanidin contents in the wines during the time considered.Sensory results showed that, the wines aged in contact with Portuguese and French oak wood chips and the mixture of this two oak wood species, differed significantly from the control wine in several sensorial characteristics. The wines aged in contact with wood chips showed a higher punctuation values for intensity, toasted, wood and vanillin aroma, taste intensity and global appreciation. This positive effect was more evident for wines aged with Portuguese oak wood chips. Probably this results, suggest that the Portuguese oak wood samples species (Quercus pyrenaica Willd.) used could be considered suitable for barrel production because it has a positively effect in sensorial red wine attributes. Thus with this study we tried to contribute for understand the Portuguese oak wood role in red wine characteristics.

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Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining

Food Chemistry ◽

10.1016/j.foodchem.2020.127848 ◽

2021 ◽

Vol 339 ◽

pp. 127848

Author(s):

Natka Ćurko ◽

Karin Kovačević Ganić ◽

Marina Tomašević ◽

Leo Gracin ◽

Michael Jourdes ◽

...

Keyword(s):

Sulfur Dioxide ◽

Red Wine ◽

Sensory Characteristics

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Volatile phenolics in Teran PTP red wine

Acta agriculturae Slovenica ◽

10.14720/aas.2016.107.1.01 ◽

2016 ◽

Vol 107 (1) ◽

pp. 5 ◽

Cited By ~ 1

Author(s):

Helena BAŠA ČESNIK ◽

Klemen LISJAK

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Red Wine ◽

Sensory Characteristics ◽

Threshold Values ◽

Odour Threshold

The volatile phenolics, 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol were quantified in Teran PTP wines that were produced in the Kras winegrowing district. The compounds were determined by using gas chromatography coupled with mass spectrometry after extraction with diethylether. Three years monitoring (2011, 2012, 2013 vintages) showed that all four undesirable compounds were identified in Teran PTP wines, however their content did not influence significantly the sensory characteristics of the wine. The average contents gained over the three-year period (2011-2013; n=82) were 153±193 µg L-1 for 4-ethylphenol, 1265±682 µg L-1 for 4-vinylphenol, 69±94 µg L-1 for 4-ethylguaiacol and 128±106 µg L-1 for 4-vinylguaiacol. 7.3 % of samples showed contents of 4-ethylphenol above the odour threshold values. For 4-vinylphenol, 4-ethylguaiacol and 4-vinylguaiacol that percentage was 98.8 %, 25.6 % and 91.5 %, respectively.

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Astringency subqualities and sensory perception of Tuscan Sangiovese wines

OENO One ◽

10.20870/oeno-one.2020.54.1.2523 ◽

2020 ◽

Vol 54 (1) ◽

pp. 75-85 ◽

Cited By ~ 1

Author(s):

Alessandra Rinaldi ◽

Virginie Moine ◽

Luigi Moio

Keyword(s):

Red Wine ◽

Sensory Perception ◽

Sensory Characteristics ◽

Grape Cultivar ◽

Base Parameters ◽

Detailed Evaluation ◽

Sensory Modification ◽

Bottle Aging ◽

First Time

Aim: The Sangiovese grape cultivar is at the basis of the most well-known Italian wines produced in the Tuscany region. However, little is known about the sensory characteristics of Tuscan Sangiovese wines, and the diversity in astringency subqualities has never been investigated. In this study we evaluated the sensory perception of 16 commercial Sangiovese wines belonging to four categories of denomination (Chianti DOCG, CH; Chianti Classico DOCG, CC; Morellino di Scansano DOCG, MS; Toscana IGT, TS), and again after 20 months of bottle aging.Methods and results: A sensory evaluation was made, consisting of the astringency subqualities, taste, odor, and aroma profiles of wines. In addition, chemical analyses were carried out for the base parameters, polyphenols and some volatile compounds. Astringency subqualities varied depending on the percentage of Sangiovese in wines (from 80 % to 100 %). Blended Sangiovese wines were characterized by positive mouthfeel sensations. According to these, the drivers of liking the wines were associated with soft, mouthcoat, and rich subqualities. The Tuscan Sangiovese denominations were differentiated by volatile active compounds, whereas after about two years of bottle aging the astringency subqualities better achieved this task. Moreover, aging also influenced the evolution of wines: CC and CH wines positively evolved, revealing a complex odor profile; MS lost the fruity character; and TS was less involved in sensory modification. Conclusions: For the first time, a detailed evaluation of the astringency subqualities of commercial Sangiovese wines was undertaken. Sangiovese subqualities differed according to the percentage of Sangiovese and denomination. Tuscan denominations were distinguished by peculiar sensory characteristics. In addition, bottle aging significantly influenced the evolution of the sensory perception of Sangiovese wine. In particular, mono-varietal Sangiovese wine needed a long period of aging to soften the astringency characteristics.Significance and impact of the study: Sangiovese wine represents - with its denominations and styles - the best-known and high-quality Italian wine in the world, and its popularity is increasing worldwide. Tuscan Sangiovese wines are often a blend with other red varieties of the region, and these can vary according to the production regulations. This study aimed to improve the knowledge of the sensory characteristics of Sangiovese wines belonging to different denominations and made with different percentages of this grape cultivar. In particular, the astringency subqualities are fundamental to fully appreciating the quality of the red wine during tasting.

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Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels

Analytica Chimica Acta ◽

10.1016/j.aca.2012.01.061 ◽

2012 ◽

Vol 732 ◽

pp. 83-90 ◽

Cited By ~ 35

Author(s):

Miriam Sanz ◽

Brígida Fernández de Simón ◽

Enrique Esteruelas ◽

Ángel Mª Muñoz ◽

Estrella Cadahía ◽

...

Keyword(s):

Red Wine ◽

Robinia Pseudoacacia ◽

Quercus Petraea

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Evaluation of Winegrapes in British Columbia: New Cultivars and Selections from Germany and Hungary

HortTechnology ◽

10.21273/horttech.14.3.0420 ◽

2004 ◽

Vol 14 (3) ◽

pp. 420-436 ◽

Cited By ~ 2

Author(s):

Andrew G. Reynolds ◽

Margaret Cliff ◽

Douglas A. Wardle ◽

Marjorie King

Keyword(s):

Red Wine ◽

White Wine ◽

Pinot Noir ◽

Sensory Characteristics ◽

Uncinula Necator ◽

Fruit Maturation ◽

Management Regime ◽

Standard Cultivar ◽

Former Ussr ◽

New Cultivars

Eighty-five cultivars, selections and clones of winegrapes (Vitis) from European breeding and selection programs were evaluated between 1993–95 in a randomized completeblock experiment. These included selections from Alzey, Freiburg, Geilweilerhof, Geisenheim, Weinsberg, and Würzburg (Germany); Hungary; and the former USSR. Vines were grown under an organic management regime that included sodium silicate sprays for powdery mildew (Uncinula necator) control and oil + detergent for insect control but with little to no nitrogen or other nutritional inputs. The Weinsberg cultivars Heroldrebe and Helfensteiner showed promise viticulturally and sensorially as alternatives to `Pinot noir'. Cultivars from Geisenheim (`Gm 7117-10' and `Gm 7117-26') and Würzburg (`Cantaro' and `Fontanara') appeared promising as `Riesling' alternatives; many displayed similar sensory characteristics to `Riesling', along with reasonable viticultural performance. Cultivars selected at Alzey (`Faberrebe'), Freiburg (`Nobling'), and Weinsberg (`Holder') displayed sensory characteristics superior to the standard cultivar Müller-Thurgau, with very intense muscat, pear, fig, and spicy aromas and flavors. Several muscat-flavored Hungarian white wine cultivars appeared to be superior viticulturally and sensorially to the standard `Csabagyongye'; these included `Kozma Palne Muscotaly', `Zefir', and `Zengo'. Miscellaneous red wine cultivars that showed promise included Geilweilerhof cultivar Regent, and Hungarian selections Kozma 55 and Kozma 525. Vine yields decreased substantially in the 3-year evaluation period, primarily due to lack of nitrogen. Many of these cultivars appeared to be highly adaptable to viticultural regions where cold winters and low heat units during fruit maturation presently restrict cultivar choices.

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Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

OENO One ◽

10.20870/oeno-one.2016.50.4.885 ◽

2016 ◽

Vol 50 (4) ◽

Cited By ~ 10

Author(s):

Maria Kyraleou ◽

Eleni Tzanakouli ◽

Yorgos Kotseridis ◽

Kleopatra Chira ◽

Ioannis Ligas ◽

...

Keyword(s):

Alcoholic Fermentation ◽

Red Wine ◽

Phenolic Content ◽

Practical Interest ◽

Wood Chip ◽

Extraction Process ◽

Wood Chips ◽

Font Size ◽

Volatile Composition ◽

Color Parameters

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 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, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. 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.

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Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland

Journal of Chemical Technology & Biotechnology ◽

10.1002/jctb.4652 ◽

2015 ◽

Vol 91 (4) ◽

pp. 876-882 ◽

Cited By ~ 13

Author(s):

Andrea Versari ◽

Chiara Patrizi ◽

Giuseppina Paola Parpinello ◽

Alessia Umberta Mattioli ◽

Luca Pasini ◽

...

Keyword(s):

Red Wine ◽

Sensory Characteristics ◽

Cabernet Franc

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Effect of Different Winemaking Technologies on Quality in Cabernet Sauvignon Red Wines

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.477-478.1349 ◽

2013 ◽

Vol 477-478 ◽

pp. 1349-1353

Author(s):

Jian Qing Meng ◽

Yi Bin Zhang ◽

Wei Qiao Yang ◽

Xiao Yu Jia ◽

Xi Hong Li

Keyword(s):

Vitis Vinifera ◽

Red Wine ◽

Quality Characteristics ◽

Sensory Characteristics ◽

Cabernet Sauvignon ◽

Red Wines ◽

Colour Intensity ◽

Aroma Profile ◽

Wine Colour ◽

Sensory Evolution

Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of using different winemaking technologies during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly.

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Perfil sensorial de diferentes muestras de nuez (Juglans regia L.)/Sensory profiles of different walnuts (Juglans regia L.)

Food Science and Technology International ◽

10.1177/108201320000600303 ◽

2000 ◽

Vol 6 (3) ◽

pp. 207-216 ◽

Cited By ~ 6

Author(s):

L. Guerrero ◽

A. Romero ◽

P. Gou ◽

N. Aleta ◽

J. Arnau

Keyword(s):

Discriminant Analysis ◽

Juglans Regia ◽

Sensory Properties ◽

Sensory Characteristics ◽

Sensory Profile ◽

Technological Factors ◽

Post Harvest ◽

Different Types ◽

Sensory Profiles

The nutritional and sensory properties of walnuts (Juglans regia L.) are well known and appreciated by consumers. Despite this, few studies about their basic sensory characteristics or about the effect of agronomic and technological factors on them have been carried out. In this study six different types of walnut were sensorially described, using expert and non-expert assessors, in order to obtain a simple sensory profile which would enable discrimination between the samples studied. The final sensory profile was made up of 18 descriptors. This profile was useful for differentiating and describing samples from several varieties of fruit, two different geographical origins and two different post-harvest treatments. Using only 10 of these descriptors and through discriminant analysis it was possible to classify correctly 100% of the samples into their respective groups. The use of non-expert assessors in the generation of descriptors pointed out the simplicity of the profile, probably allowing for interpretation by non-technical individuals. Selection and interpretation of descriptors was easier and faster than usual as a result of asking the assessors, especially the consumers, to add their own description of the attributes chosen. This also seemed to have affected, in an important way, the number of attributes generated by non-expert assessors.

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