italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Technical Articles
  • » 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 09/26/2018
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:08/10/2005
    A new device for stabilisation of white wines throughout a continous flow system
    Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
    Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
    Published on:01/15/2020
    A new life for winemaking lees: from waste to photovoltaics
    Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
    The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
    Published on:09/09/2020
    A novel electrochemical approach for rapid analysis of white grapes polyphenols and monitoring of pre-fermentative operations
    M. UGLIANO, J. WIRTH, S. BÉGRAND, J. B. DIÉVAL, C. PASCAL, S. VIDAL; Università degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on:05/02/2019
    An electrochemical method for real time measurement of polyphenols during winemaking
    By Christine Pascal, Nelly Champeau, Jean Baptiste Diéval, Stéphane Vidal; Vinventions, Enology team, France
    Polyphenols are known to play a major role in must oxidation as well as in wine aging and oxidation. However, they are difficult to measure in the cellar due to lack of adequate technology. Therefo...
    Published on:02/03/2020
    Application of unconventional tannins as markers of authenticity
    E. Longo, F. Rossetti, V. Merkyte, M. Jourdes, P.L. Teissedre and E. Boselli; Univ. of Bolzano, Univ. Politec. delle Marche-Italy, ISVV-France
    This work aimed at the identification of novel macro-cyclic ‘crown’ prodelphinidins (c-PD) in 19 PDO wines from South Tyrol (vintage 2016) obtained from several regional (Lagrein and Vernatsch/Schi...
    Published on:10/21/2020
© 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 : 1,96875