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
  • Wine & Wood between Science, Technology and Market
    Michel Moutounet, Giacomo Mazzavillani- Caviro, Fabio Piccoli, Wine Meridian
    The topic wine and wood is closely linked to the identity of the product. Today the market has a more open and available approach than in the past with regard to wood and refinement in wood, thanks...
    Published on: 06/11/2019

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
  • 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:02/05/2019
  • Application of visible/near infrared spectroscopy to assess the grape infection at the winery
    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
  • Most popular practices in Europe against FD
    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
  • Bibliography on the dissolved gases management by membrane contactor in enology
    Laura Mondot, Jean-Claude Vidal; Unitè Expérimentale de Peche Rouge, Montpellier, France
    This bibliographic report aims to present MC technology allowing the control of dissolved gases in wine. It includes a whole theoretical part concerning the generalities on the gas exchanges, the f...
    Published on:29/01/2019
  • BIOVALE – Wine Waste Integrated Biorefinery
    Barbara Mecheri, Alessandra D’Epifanio, Cadia D’Ottavi, Silvia Licoccia; University of Rome Tor Vergata, Italy
    Scientific and technological innovation is increasingly playing a role for achieving the major breakthroughs for energy-saving solutions, waste valorization, and efficient integration of renewable ...
    Published on:01/07/2019
© 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 : 2,09375