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

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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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

OENO One ◽

10.20870/oeno-one.2020.54.4.4026 ◽

2020 ◽

Vol 54 (4) ◽

pp. 1159-1181

Author(s):

António M. Jordão ◽

Manuela Costa ◽

Luisa Fontes ◽

Ana C. Correia ◽

Uroš Miljić

Keyword(s):

Wood Chip ◽

Wood Chips ◽

Sensory Profile ◽

Anthocyanin Content ◽

Colour Properties ◽

Phenolic Composition ◽

Red Wines ◽

Brown Colour ◽

The Impact ◽

Prior Contact

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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Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage

Beverages ◽

10.3390/beverages6010010 ◽

2020 ◽

Vol 6 (1) ◽

pp. 10

Author(s):

Belinda Kemp ◽

Jessy Plante ◽

Debra L. Inglis

Keyword(s):

Alcoholic Fermentation ◽

Low Ph ◽

Nutrient Concentrations ◽

Sparkling Wine ◽

Sugar Consumption ◽

Wine Production ◽

Nutrient Sources ◽

Time Required ◽

The Impact ◽

Kinetics Of

In traditional method sparkling wine production, to carry out a successful second alcoholic fermentation, yeast are acclimatized to stressful base wine conditions. Base wines typically have low pH, low nutrient concentrations, high acid concentrations, contain sulfur dioxide (SO2), and high ethanol concentrations. Supplementing yeast during the acclimatization stages prior to second alcoholic fermentation with different nutrient sources was assessed to determine the impact on yeast growth, sugar consumption and nitrogen usage. Four treatments were tested with Saccharomyces cerevisiae strain EC1118: the control (T1) with no additives; addition of diammonium phosphate (DAP) during acclimatization, (T2); Go-Ferm® inclusion during yeast rehydration (GF), (T3); and DAP + GF (T4). Results (n = 4) indicated that supplementing with DAP, GF or DAP + GF increased both the rate of sugar consumption and the concentration of viable cells during the yeast acclimatization phase in comparison to the control. Treatments supplemented with DAP + GF or DAP alone resulted in yeast consuming 228 and 220 mg N/L during the acclimatization phase, respectively. Yeast treated only with GF consumed 94 mg N/L in comparison to the control, which consumed 23 mg N/L. The time required to reach the target specific gravity (1.010) during acclimatization was significantly reduced to 57 h for yeast treated with DAP and GF, 69 h for yeast treated with DAP only and 81 h for yeast rehydrated with GF in comparison to 105 h for the control. Our results suggest that nutrients used during yeast acclimatization could have an important impact on the kinetics of second alcoholic fermentation.

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Fining of red wines: effects on their analytical and sensory parameters

OENO One ◽

10.20870/oeno-one.2011.45.1.1481 ◽

2011 ◽

Vol 45 (1) ◽

pp. 47 ◽

Cited By ~ 1

Author(s):

Asimenia Karamanidou ◽

Stamatina Kallithraka ◽

Efimia Hatzidimitriou

Keyword(s):

Phenolic Content ◽

Practical Interest ◽

Quality Parameters ◽

Total Phenolic ◽

Phenolic Composition ◽

Red Wines ◽

Grape Variety ◽

Color Intensity ◽

Wine Production ◽

Fining Agent

Aim: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties.Methods and Results: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three concentrations commonly used in winemaking. The cultivars selected were Hellenic native V. vinifera species used for the production of high quality Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters studied (anthocyanin concentration, color intensity and hue, ionization degree, total phenolic content, DPPH radical scavenging activity, tannin and polysaccharide concentration, gelatin and HCl indexes, as well as individual phenolic content) were significantly decreased after the addition of the fining agents. The decrease observed was mainly dependent on grape variety, which genetically determines the wine’s phenolic composition, and to a lesser extent on the fining agent used and the dosage applied. In general, treated wines obtained better scores in sensory analysis as compared to untreated ones, although statistically significant differences were only obtained in the Agiorgitiko wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.Conclusion: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.Significance and impact of the study: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.

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Is the typicality of “Provence Rosé wines” only a matter of color?

OENO One ◽

10.20870/oeno-one.2018.52.4.2125 ◽

2018 ◽

Vol 52 (4) ◽

Cited By ~ 4

Author(s):

Cécile Coulon-Leroy ◽

Nathalie Pouzalgues ◽

Laure Cayla ◽

Ronan Symoneaux ◽

Gilles Masson

Keyword(s):

Sensory Evaluation ◽

Expert Panel ◽

Citrus Fruit ◽

Sensory Profile ◽

Pink Color ◽

Visual Characteristics ◽

Marketing Tool ◽

Sensory Profiles ◽

The Impact ◽

Rosé Wine

Aims: Given the diversity of French dry Rosé wines, Provence Rosé producers (France) wish to evaluate the typicality of their wines in order to better identify their typical characteristics. A clear pink color is one of them but they would also like to identify some specific odors and aromas. Here, we address these issues by: (i) assessing whether the identity of Provence Rosé wines is perceptible by tasting and shared by professionals based on specific odors and aromas (disregarding color as indicator using black glasses), and (ii) evaluating the impact of color on Provence Rosé wine typicality.Methods and results: Complementary methods were used: exemplarity measurements by a panel of wine professionals, sensory evaluation by a trained expert panel, and color assessment. It was confirmed that Provence Rosé wine typicality is based on color because the clearest wines were found to be more typical. However, typicality in odors and aromas was also demonstrated. Using black glasses, wine professionals from Provence agreed on ‘citrus fruit’, ‘exotic fruit’ and ‘fresh floral’ odors and aromas being typical attributes of Provence Rosé wines. Next, when using transparent glasses, the color of the wines clearly modified the perception of exemplarity.Conclusion: There is no single sensory profile of typical Provence Rosé wines. Variability within the sensory profiles of this specific Rosé wine area was observed, but some common aromatic and visual characteristics were identified.Significance and impact of the study: These results could be used as a marketing tool to better highlight the specific intrinsic characteristics of Provence Rosé wines. It will now be interesting to investigate the Provence area further in order to evaluate potential sub-area specificities linked to “terroir” factors.

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Copigmentation and color of Brazilian Merlot wines. I. Influence of skin contact time

OENO One ◽

10.20870/oeno-one.2012.46.1.1506 ◽

2012 ◽

Vol 46 (1) ◽

pp. 51

Author(s):

Aline De Oliveira Fogaça ◽

Carlos Eugenio Daudt

Keyword(s):

Vitis Vinifera ◽

Contact Time ◽

Phenolic Composition ◽

Color Intensity ◽

Skin Contact ◽

Wine Region ◽

The Impact ◽

Selection Of

Aim: To evaluate the impact of maceration time on color, polyphenols and copigmentation of Merlot wines in order to better understand the differences between two important Brazilian viticultural regions, Campanha Gaúcha and Serra Gaúcha, which have not been extensively studied.Methods and results: Merlot grapes (red Vitis vinifera variety) from four vineyards located in the Campanha Gaúcha (n = 2) and Serra Gaúcha (n = 2) regions were harvested, crushed and fermented at the same temperature, with three different maceration times (4, 8 and 15 days). Wines from the 2009 and 2010 harvest were analyzed by spectrometry for phenolic composition and color. The results showed that the origin of the grapes had a higher influence on phenolic composition and color than the winemaking process treatments (i. e., maceration time). Maceration time did not affect copigmentation phenomena, and polymeric anthocyanins had the greatest correlation with color intensity.Conclusion: The maceration time had different effects according to the wines studied. However, more studies will be necessary to identify the characteristics of the grapes and to understand the differences between these two viticultural regions.Significance and impact of the study: One of the regions studied, Campanha Gaúcha, is a new Brazilian viticultural region. There are only few studies on this wine region. So, the results presented here will provide some guidance for the selection of the most appropriate oenological practices for this region.

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Impact of varying degrees of powdery mildew infection (Uncinula necator (Schwein.) Burrill) on the volatile compounds of Chardonnay grapes, must and wine

OENO One ◽

10.20870/oeno-one.2012.46.4.1528 ◽

2012 ◽

Vol 46 (4) ◽

pp. 305

Author(s):

Denis Rusjan ◽

Tjaša Jug ◽

Mojca Bavcon Kralj

Keyword(s):

Powdery Mildew ◽

Volatile Compounds ◽

Alcoholic Fermentation ◽

Ethyl Esters ◽

Wine Production ◽

Hydroxymethyl Furfural ◽

Taste Evaluation ◽

The Impact ◽

First Time ◽

Powdery Mildew Infection

Aims: The aims of this study are (i) to trace the major components responsible for the unpleasant mushroom, earthy and geranium odour in the transformation from grapes to wine in response to powdery mildew infection intensities, (ii) to determine the impact of an aggressive infection on volatile compounds in grapes and wine, and (iii) to determine their effect on the olfactory-taste evaluation of the resulting Chardonnay wine.Methods and results: A GC-MS technique was used to investigate the impacts of different degrees of oidium infections (0, 10, 50 and 100% of infected grapes) on the presence of volatiles in grapes, musts and wines. The number of volatiles was higher in oidium-infected grapes than in noninfected grapes, especially for terpenes, aldehydes and alcohols, with 1- octen-3-ol, 2-octen-1-ol, 2-heptanol and 2-octenal, the volatiles reminiscent of mushroom-, geranium-, and earthy-like odours, being detected in oidiuminfected grapes only. After overnight clarification, 1-octen-3-ol and 2- heptanol but also methyl-2-furoate were the only mushroom reminiscent volatiles detected in the musts. The infection also caused higher amounts of acetic acid, furfural and some of its derivates (2,5-furandicarboxaldehyde, 5-hydroxymethyl furfural, furaneol), most ethyl esters (except ethyl caprylate), 1-hexanol, maltol and 1-decanol in musts. After alcoholic fermentation the number of esters in young wines increased, whereas that of aldehydes decreased, especially in the wines produced from severely infected grapes. Though it was not detected by sensory analysis, we assume that the intensification of the odours reminiscent of pineapple, banana and coconut in the aged wines produced from infected grapes was likely a consequence of the increased amount of esters.Conclusion: Powdery mildew infection statistically decreased the freshness but enhanced the malty, sweet mouthfeel of Chardonnay wine, and neither the mushroom odour nor taste were perceived, which contradict some previously published findings.Significance and impact of the study: This study gives an answer to the significant problem of wine production from oidium-infected grapes. It reports for the first time the traceability of volatiles highly related to mushroom, earthy and geranium odours from the Chardonnay grapes to the wines. The overnight must clarification decreased the impacts of unpleasant volatiles on must and wine odour. This suggested that the oidium infection of the grapes does not necessarily hinder the production of wine, as no unpleasant odour could be sensory evaluated, not even in the wines made from highly infected grapes.

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Progress in Electrochemical (Bio)Sensors for Monitoring Wine Production

Chemosensors ◽

10.3390/chemosensors7040066 ◽

2019 ◽

Vol 7 (4) ◽

pp. 66 ◽

Cited By ~ 3

Author(s):

Alina Vasilescu ◽

Pablo Fanjul-Bolado ◽

Ana-Maria Titoiu ◽

Roxana Porumb ◽

Petru Epure

Keyword(s):

Phenolic Compounds ◽

Method Development ◽

Alcoholic Fermentation ◽

Electrochemical Sensors ◽

Industrial Process ◽

Quality Parameters ◽

Critical Parameters ◽

Wine Quality ◽

Wine Production ◽

The Impact

Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.

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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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