italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Maturation and Oak
  • » Phenolic and sensory evolution of a red wine from Jaen grape variety aged in different kinds of oak wood barrels

Phenolic and sensory evolution of a red wine from Jaen grape variety aged in different kinds of oak wood barrels

Viticolture and enology Master Thesys, Claudio Mereu

Phenolic and sensory evolution of a red wine from Jaen grape variety aged in different kinds of oak wood barrels

The contribute of wood on winemaking has a long story. Oak wood (Quercus spp.) is present in many species and spread in all over the world. Nowadays, few of these species represent the most suitable kind of wood for wine fermentation and maturation. Wood quality depends on many factors, from the botanic species and the nature of the geographical region to the cooperage practices. All of these determine the character of the barrel, then the profile of the wine aged inside.

The aims of this experiment are:

  • Observe the suitability of a red wine, made from Jaen grape variety, to an ageing in oak wood barrels, in comparison to the same wine matured in stainless steel.
  • Compare the effect of different kinds of wood barrel on red wine quality, during a 6 months ageing. Barrels used were different for toasting level (soft and medium), geographical origin of the woods (America, France, Hungary) and number of uses (2 and 3 years old).

In order to fulfil these purposes, several chemical parameters of the wine have been monthly investigated, focusing on colour and phenolic profile, and a sensory analysis has been carried out in two different moments of the maturation.

Many parameters showed a significant evolution and differences between the wines. In general, barrel ageing can improve the colour and sensory quality of Jaen red wines. 2 wines in particular appeared for their better quality. One, aged in a French, medium toasted, 3 years old barrel, reached a good colour and a good tasting balance after 3 months. The other, aged in a French, soft toasting, 2 years old barrel, acquired the best colour and a more intense aroma than the other samples, after 6 months ageing.

Published on 26/09/2018
Item available in italiano
Related sheets
  • E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:10/08/2005
  • R. Beghi, V. Giovenzana, S. Marai, E. Ferrari, R. Guidetti; Dep. of Agricultural and Environmental Sciences, Università degli Studi di Milano, Italy.
    The study proposes the use of ultrasonic vibration to be induced in the bottles via a direct mechanical coupling, so as to be able to speed up the remuage operation.
    Published on:28/11/2018
  • A. Tugnolo, V.Giovenzana, R. Beghi, L. Brancadoro, R. Guidetti; DiSAA, Università degli Studi di Milano, Italy
    The aim of this work was to investigate the applicability of vis/NIR spectroscopy for rapid grape infection assessment in a view of a grape classification directly at the check point station enteri...
    Published on:09/10/2018
  • Results of interviews in 10 winegrowing regions
    This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...
    Published on:06/12/2016
  • Wayne F. Wilcox ; Plant Pathology & Plant-Microbe Biology Section, SIPS, Cornell University, USA
    Botrytis bunch rot (BBR), caused by the fungus Botrytis cinerea, causes damage to ripening grape clusters throughout the temperate regions of the world where pre-harvest rains occur. Although pure ...
    Published on:26/04/2017
  • Lucile PIC et Jacques MATHIEU, GIE ICV VVS
    In order to help winemakers choose the most suitable analytical method to help prevent the appearance of volatile phenols and "animal" notes in their wines, we prepared some trials to evaluate the ...
    Price:6 €(Tax included)
    Published on:16/01/2017
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 3,0625