Impact of type of winemaking vessel on the chemical composition of Sauvignon blanc wines

Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular (Rubio-Bretón et al., Nevares et al., Gil i Cortiella et al.), but little is known about their impact on the chemical composition of the final wines. To address this issue, a Sauvignon blanc wine was produced using cylindrical stainless-steel tanks, egg shape concrete vessels, egg shape polyethylene vessels and clay jars. The wines were fermented and aged on their lees for six months and chemically characterised as described hereafter.

Application of Hanseniaspora vineae Yeast in the Production of Rosé Wines from a Blend of Tempranillo and Albillo Grapes

Hanseniaspora vineae is an apiculate yeast that can be used for the production of interesting commercial wines, due to its contribution of fermentative volatiles. This paper presents a detailed comparative study of the use of H. vineae, compared to pure fermentations of S. cerevisiae in Tempranillo and Albillo rosé wines. Fermentations were carried out in oak barrels and stainless steel barrels. The results indicated that fermentation with H. vineae resulted in wines with residual sugars below 3.4 g/L and similar general characteristics, compared to S. cerevisiae. However, H. vineae wines contain up to 44% more total anthocyanins, resulting in an appreciable improvement in colour. In addition, H. vineae produced up to 65% more 2-phenylethyl acetate in stainless steel barrels and 2.5 times more terpene alcohols in oak barrels. Therefore, the use of H. vineae results in a more attractive colour, as well as fruity and floral organoleptic characteristics of rosé wines.

Can We Estimate Felling Intervals for Barrels without Sapwood?

Oak barrels are a common find in excavations in the Netherlands. Despite the availability of numerous dendrochronological samples (staves) for each barrel, sapwood is often absent; this limits the usefulness of dendrochronology for the interpretation of the context because only the earliest possible felling date can be given. When there is no sapwood present on any staves, a close grouping of dates for the outermost rings suggests that this marks the transition from heartwood to sapwood (the heartwood–sapwood transition). If the presence of the heartwood–sapwood transition can be determined, a more accurate felling interval can be established. Historical sources on the production of staves refer to a consistent production, whereby the sapwood and as little heartwood as possible was removed. To determine whether dendrochronological dates consistently group near the heartwood–sapwood transition, an objective and repeatable methodology was used to avoid relying on personal estimates. The dendrochronological data shows evidence for a consistent stave production process. This does not apply to all cases. In some cases, the results are unconvincing, while evidence for the absence of consistent production was also found. This is not a universally applicable method, but it can provide accurate felling intervals for a number of barrels, despite the absence of sapwood.

Oxygen gas transfer through oak barrels: a macroscopic approach

The oak barrel maturation step is nowadays strongly rooted in the production of quality wines. Two main physico‑chemical phenomena contribute to the modification and improvement of wine: the solubilisation of volatile and non-volatile wood compounds concomitant with the dissolution of oxygen from the air into the wine. Indeed, wood is a porous material and gas transfer (especially oxygen transfer, expressed as oxygen transfer rate or OTR) through oak barrels, is an intrinsic parameter which ensures wine oxygen supply during maturation. Due to its oenological impact, it has been actively studied over recent decades using several approaches based on the same principle: the monitoring of oxygen in a model wine solution in the barrel. This project aimed at assaying barrel OTR by using a new tool based on the theoretical knowledge of gas transfer through porous materials. An oxygen concentration gradient was created on each side of a barrel kept in an airtight stainless-steel tank. The concentration of the oxygen in the atmosphere around the barrel was monitored in order to quantify oxygen transfer, thus the avoiding common drawbacks of interactions between dissolved oxygen ingress kinetics and the consumption of oxygen in the liquid phase by wood components. This study reports for the first time, the diffusion coefficient of entire oak barrels (Q. sessilis) to be between 10-10 and 10-9 m²/s, and it contributes to increasing knowledge on the complex phenomena driving oxygen ingress during the maturation of wine in barrels kept in cellar conditions. The results highlight the important role of wood moisture content in oxygen transfer, and provides a simple and reliable parameter to monitor it: the weight of the barrel. Following methodology developed by the authors, the OTR of a new oak barrel was found to be 11.4 mg/L per year. Taking into account the oxygen released through the wood pores, a new barrel will contribute 14.4 mg/L per year of oxygen to the wine, of which 46 % in the first three months of aging.

Wood powders of different botanical origin as an alternative to barrel aging for red wine

Wood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine (cv. Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.

Effect of Aging Vessel (Clay-Tinaja versus Oak Barrel) on the Volatile Composition, Descriptive Sensory Profile, and Consumer Acceptance of Red Wine

Consumers look for unique wines, offering pleasant experiences. Wine producers need to open new markets and are targeting countries with fewer traditions in drinking red and complex wines, such as Poland, Russia and Germany. The use of less popular aging vessels (e.g., clay-tinajas) will help in creating unique wines. The aim of this study was to evaluate the effect of the aging vessel on the volatile and sensory profiles and consumer acceptance of red wine in Spain and Poland (model of potential new markets). Three wines were studied: (i) wine A, aged in a clay-tinaja with non-permeable coating); (ii) wine B, aged in clay-tinaja without coating; and (iii) wine C, aged in oak barrels (control). The key families in the volatile profiles were esters (wines B and C) and organic acids and terpenes (wine A). Wine A was described as sour and bitter, wine B had a distinctive mineral note, and wine C had a complex profile with typical wood notes. Finally, wines C and A were the preferred ones for Spanish and Polish consumers, respectively. Clay-tinaja wine A can be a good option to introduce clay-tinaja wines in Polish and similar markets because it is a unique product and fulfills the sensory demands/habits of Polish consumers.

Polyphenolic Profile of Orange Wines

Objectives The objective of this study is to describe the polyphenolic profile of orange wine and compare it with red wine, additionally this study explores the potential effect of iron content in the orange wine characteristic color. Methods Nine orange wines and 1 red wine were analyzed in triplicate. The skin-contact maceration of the orange wines ranged from 3 days to 6 months. Three orange wines were made following the Georgian traditional method (using Quevri and 6 months skin-contact maceration), one orange wine went through 6 months of skin-contact maceration in oak barrels. Analysis consisted of color density (CD) and hue tint (HT) by measuring absorbance at 420,520, and 700 nm; identification and quantification of the polyphenols gallic acid, vanillic acid, caffeic acid, caftaric acid, 4-caffeoylquinic acid, r-coumaric acid, myricetin, catechin, epicatechin, kaempferol, b-carotene using LC-MS/MS; and iron content using ICP-OES. PCA of polyphenols was also performed. Results According to the PCA score plot of polyphenols, the three orange wines made following the Georgian traditional method were grouped together with the orange wine that went through 6 months skin-contact maceration in oak barrels closely located in the plot. While orange wines with skin-maceration times of 7 and 3 days were grouped together and clearly separated from those with a 6 months skin-contact maceration. The red wine sample was clearly separated from all the orange wine samples in the score plot. No correlation between color density, hue tint and iron content was observed since iron was not detected in any sample. Conclusions It seems to be a correlation between the length of the skin-contact maceration and the polyphenolic profile of orange wine. Funding Sources CSUN.

Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania

The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines.