Impact of oak (Q. pyrenaica and Q. pubescens) and cherry (P. avium) wood chip contact on phenolic composition and sensory profile evolution of red wines during bottle storage

The majority of published work has studied the impact of wood chips on red wine composition by conducting analyses during wood chip contact or immediately after the removal of chips from wine. Less attention has been directed at the potential influence of prior chip-wine contact on the further phenolic and sensory evolution of red wines during bottle storage. Therefore, this work focuses on the evolution over a period of 18 months of several phenolic parameters and sensory characteristics of bottled Touriga Nacional red wines that had previously been in contact with toasted wood chips from cherry (Prunus avium) and two oak species (Quercus pyrenaica and Quercus pubescens) during 30 days of pre-bottling storage. Various global phenolic parameters, colour properties, individual anthocyanin content and sensory profile of the wines were studied at 6, 12 and 18 months of bottle storage. The results showed less decrease in the phenolic composition and red colour of wines which had prior contact with oak chips, as well as a less developed brown colour during bottle storage, compared to the wine previously in contact with cherry chips and the control wine. In addition, wine previously in contact with cherry chips always showed an evolution similar to the control wine. From a sensory point of view, the wines previously in contact with oak wood chips showed a tendency for higher aroma scores for “vanilla” and “coconut” descriptors and lower scores for “brown colour” during bottle storage than wines previously in contact with cherry chips and the control wine. The outcomes of this research could be of practical interest to winemakers since they could improve the knowledge of the impact of prior contact with wood chips in the future evolution of the red wines during bottle storage.

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Comparative Study of the Effects of Different Wood Chip Extract Species (Oak, Acacia and Cherry) on Color Properties and Anthocyanin Content by the Use of Model Wine Solutions

10.20944/preprints201905.0303.v1 ◽

2019 ◽

Author(s):

António M. Jordão ◽

Virginia Lozano ◽

María L. González-SanJosé

Keyword(s):

Wood Species ◽

Wood Chip ◽

Anthocyanin Content ◽

Red Wines ◽

Grape Skin ◽

Red Color ◽

Potential Impact ◽

Wine Aging ◽

Human Eyes ◽

The Impact

There is a restricted knowledge about the potential impact of the use of different wood species on color and anthocyanin changes during the red wine aging process. This lack of knowledge is even greater when no oak wood species are used. Thus, the aim of this study was to carry out a comparative analysis of the impact of wood chip extracts from oak, acacia and cherry species on the chromatic characteristics and anthocyanins changes by the use of model wine solutions. In this context, several methodologies were used to quantified, color and anthocyanins changes during the aging time studied. The results indicated that the contact between wood chip extracts and grape skin isolated anthocyanin extracts induced a decrease of color intensity, particularly red color, and also the anthocyanin content in the different experimental model wine solutions studied. All chromatic modifications are potentially detected by human eyes because ΔE values were much higher than 3 CIELab units. These tendencies seems to be independent of the wood species used, but more pronounced for higher contact time between wood chip extracts and anthocyanins. The obtained results may contribute to a better understanding of the chromatic changes of red wines when aged in contact with different wood chips species.

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Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile

OENO One ◽

10.20870/oeno-one.2017.51.4.1832 ◽

2017 ◽

Vol 51 (3) ◽

pp. 329 ◽

Cited By ~ 9

Author(s):

Mariana Tavares ◽

António M. Jordão ◽

Jorge M. Ricardo-da-Silva

Keyword(s):

Red Wine ◽

Prunus Avium ◽

Practical Interest ◽

Wood Chip ◽

Wood Chips ◽

Sensory Profile ◽

Wine Quality ◽

Oak Chips ◽

Aging Period ◽

The Impact

Aim: The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated.Methods and results: For this purpose, wood chips from cherry (Prunus avium), acacia (Robinia pseudoacacia) and two oak species (Quercus petraea and Quercus pyrenaica) were added to a Portuguese red wine. Various global phenolic parameters of red wines were studied during the aging process (90 storage days). In addition, a sensory analysis was made after the 90-day aging period to determine the impact of the use of different wood chip species on red wine sensory profile. The results showed that during the aging period, only a few differences were detected between the wines. However, after 90 aging days, in general the wines aged in contact with cherry wood tended to have the lowest values for several phenolic parameters. For sensory parameters, the wine aged in contact with French oak chips showed significantly higher scores for several aroma descriptors, while for visual and taste descriptors no statistical significant differences were found between the wines.Conclusion: At the concentration used (3 g wood chips/L wine), the different wood chip species studied had no clear influence on the evolution of the majority of the red wine phenolic parameters. However, from a sensory point of view, the use of different wood species induced greater differentiation, especially for aroma descriptors.Significance and impact of the study: The outcomes of this study would be of practical interest to winemakers and regulatory institutions since they could improve the knowledge of the impact of alternative wood chip species, namely acacia and cherry, on red wine quality.

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Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling

BIO Web of Conferences ◽

10.1051/bioconf/20191502019 ◽

2019 ◽

Vol 15 ◽

pp. 02019

Author(s):

A.M. Jordão ◽

F. Costa ◽

L. Fontes ◽

A.C. Correia ◽

U. Miljić ◽

...

Keyword(s):

Contact Time ◽

Red Wine ◽

Positive Impact ◽

Wood Chips ◽

Anthocyanin Content ◽

Phenolic Composition ◽

Red Wines ◽

Color Intensity ◽

Oak Wood ◽

Previous Contact

The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contact with oak wood chips during different times were analyzed. The results obtained demonstrates that in general, after 6 months of bottle storage, red wines with a previous oak wood chips contact time showed a more evident decrease on anthocyanin content, independently of the oak wood chips species used and toasting level. This tendency was also confirmed by the decrease in the values obtained for color intensity and a∗ (redness) CIELab coordinate value. However, a positive impact of oak wood chips contact time on wine hue color and b∗ (yellowness) CIELab coordinate values, was detected. Thus, after 6 months of bottle storage, red wines that were in a previous contact with oak wood chips (particularly during 60 aging days), exhibited lower color hue and b∗ values compared with control wine (without any oak wood chips contact).

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Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile

Molecules ◽

10.3390/molecules25051236 ◽

2020 ◽

Vol 25 (5) ◽

pp. 1236

Author(s):

Inês Nunes ◽

Ana C. Correia ◽

António M. Jordão ◽

Jorge M. Ricardo-da-Silva

Keyword(s):

Alcoholic Fermentation ◽

Wood Chips ◽

Sensory Profile ◽

Maturation Process ◽

Phenolic Composition ◽

Color Intensity ◽

Wine Production ◽

The Impact ◽

The Rose ◽

Rosé Wine

There is a lack of knowledge about the use of different wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on rosé wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored during the rosé wines’ production. The use of wood chips during alcoholic fermentation induced a significant increase of phenolic content in rosé musts. During rosé wine maturation, the wood chip contact induced significantly higher values of colored anthocyanins, color intensity, and polymeric pigments, and significantly lower values of color hue in the corresponding rosé wines. In terms of sensory profile, a tendency for lower scores of “overall appreciation” were attributed to control rosé wine, while significantly higher scores for “color intensity” descriptor were attributed to all rosé wines matured in contact with wood chips. For the majority of phenolic parameters and individual phenolic compounds quantified, a clear and specific influence of the use of oak and cherry wood chips was not detected, except for (+)-catechin, where the rosé wines produced in contact with cherry chips showed the highest values. This study provides relevant information for winemakers about the impact of the use of wood chips on rosé wine quality.

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Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Foods ◽

10.3390/foods9080981 ◽

2020 ◽

Vol 9 (8) ◽

pp. 981

Author(s):

Antonio Amores-Arrocha ◽

Pau Sancho-Galán ◽

Ana Jiménez-Cantizano ◽

Víctor Palacios

Keyword(s):

Volatile Compounds ◽

Isoamyl Alcohol ◽

Sensory Profile ◽

Nutritional Deficiencies ◽

Gas Chromatography Mass Spectrometry ◽

Red Wines ◽

Warm Climate ◽

Wine Quality ◽

Bee Pollen ◽

The Impact

One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.

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The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines

Journal of Food Composition and Analysis ◽

10.1016/j.jfca.2008.09.006 ◽

2009 ◽

Vol 22 (3) ◽

pp. 204-211 ◽

Cited By ~ 30

Author(s):

Silvia Pérez-Magariño ◽

Miriam Ortega-Heras ◽

Estela Cano-Mozo ◽

Ma Luisa González-Sanjosé

Keyword(s):

Wood Chips ◽

Phenolic Composition ◽

Red Wines ◽

Grape Variety ◽

Oak Wood

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Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

OENO One ◽

10.20870/oeno-one.2006.40.1.881 ◽

2006 ◽

Vol 40 (1) ◽

pp. 25 ◽

Cited By ~ 4

Author(s):

G. De Coninck ◽

António Manuel Jordão ◽

Jorge Manuel Ricardo-da-Silva ◽

Olga Laureano

Keyword(s):

Wood Species ◽

Red Wine ◽

Wood Chip ◽

Quercus Petraea ◽

Sensory Properties ◽

Wood Chips ◽

Taste Intensity ◽

Quercus Pyrenaica ◽

Phenolic Composition ◽

Oak Wood

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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Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

LWT ◽

10.1016/j.lwt.2010.05.026 ◽

2010 ◽

Vol 43 (10) ◽

pp. 1533-1541 ◽

Cited By ~ 28

Author(s):

Miriam Ortega-Heras ◽

Silvia Pérez-Magariño ◽

Estela Cano-Mozo ◽

Ma Luisa González-San José

Keyword(s):

Sensory Profile ◽

Phenolic Composition ◽

Red Wines ◽

Oak Chips ◽

Oak Barrels

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Impact Resistance Bio Compound

Materials Science Forum ◽

10.4028/www.scientific.net/msf.825-826.1047 ◽

2015 ◽

Vol 825-826 ◽

pp. 1047-1054

Author(s):

Claudia Möhl ◽

Andreas Krombholz

Keyword(s):

Beech Wood ◽

Impact Resistance ◽

Wood Chip ◽

Charpy Impact ◽

Wood Fibre ◽

Wood Chips ◽

Wood Fibres ◽

Pp Composites ◽

Cellulosic Fibres ◽

The Impact

Modified wood fibre reinforced polypropylene composites at a wood fibre content of 50 wt. % are prepared using different types of wood fibres (beech wood refiner fibre, mercerised beech wood refiner fibre, mercerised and bleached beech wood refiner fibre as well as beech wood chips, mercerised beech wood chips, mercerised and bleached beech wood chips) to improve the impact resistance of the final composite. Additionally a beech wood refiner fibre-PP composite as well as a beech wood chip-PP composite are mixed with regenerated cellulosic fibres (5 wt. % and 10 wt. %) to further enhance the impact resistance. To increase the interfacial adhesion with the matrix and to improve the dispersion of particles two different coupling agents with contents from 2 wt. % to 8 wt. % are tested with two wood plastic composites (WPC). One is made of beech wood refiner fibres and the other one is produced from beech wood chips.The present study investigated Charpy impact property of wood fibres reinforced polypropylene as a function of fibre modification, content of regenerated cellulosic fibres and coupling agent.From the results it is observed that beech wood refiner fibre-PP composites show better Charpy impact properties than beech wood chips-PP composites. Charpy impact resistance is improved by mixing regenerated cellulose fibres (RCF) and RCF-PP-granule with beech wood refiner fibres and chips. The maximum increase in impact resistance is two times for refiner fibres and 10 % RCF-PP-granule respectively three and a half times for chips and 10 % RCF-PP-granule. By adding coupling agent Charpy impact resistance is nearly doubled for all wood fibre-PP composites.

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Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions

Foods ◽

10.3390/foods8070254 ◽

2019 ◽

Vol 8 (7) ◽

pp. 254 ◽

Cited By ~ 3

Author(s):

António M. Jordão ◽

Virginia Lozano ◽

María L. González-SanJosé

Keyword(s):

Wood Species ◽

Wood Chip ◽

Anthocyanin Content ◽

Grape Skin ◽

Color Changes ◽

Red Color ◽

Potential Impact ◽

Wine Aging ◽

Human Eyes ◽

The Impact

There is restricted knowledge about the potential impact of the use of different wood species on color and anthocyanin changes during the red wine aging process. This lack of knowledge is even greater when no oak wood species are used. Thus, the aim of this study was to carry out a comparative analysis of the impact of wood chip extracts from oak, acacia, and cherry species on the color characteristics and anthocyanins changes using synthetic wine solutions. In this context, several methodologies were used to quantify, color, and anthocyanins changes during the aging time studied. The results indicated that the contact between wood chip extracts and grape skin isolated anthocyanin extracts induced a decrease of color intensity (particularly red color), and the anthocyanin content in the different experimental synthetic wine solutions studied. All chromatic modifications are potentially detected by human eyes because ΔE values were much higher than 3 CIELab units. These tendencies seem to be independent of the wood species used, but are more pronounced for higher contact time between wood chip extracts and anthocyanins. The obtained results may contribute to a better understanding of the chromatic changes of red wines when aged in contact with different wood chip species.

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