THE INFLUENCE OF THE USE OF WOOD CHIPS BEFORE AND AFTER ALCOHOLIC FERMENTATION ON THE SENSORY CHARACTERISTICS OF WINE
Bosso, A.; Panero, L.; Follis, R Rivista di Viticoltura e di Enologia, Conegliano Italy, 2004, 57 (3) 33-62
The aim of this work was to study the influence of wood chips on the sensory characteristics of young Chardonnay, Riesling and Cortese wines, and on those of Chardonnay wines aged for 2-3 years. In wines with chips, the colour was more intense and the greenish hue less perceptible than in controls. Floral and fruity descriptors were scored lower. These aromas were partially replaced by boisé, vanilla and wood characters. Chips caused an increase in structure, persistence (Chardonnay) and softness; differences in the results were apparent according to the wine and the vintage. In Chardonnay, ageing on lees further modified the chips effect, particularly the colour and aroma of young wines. The timing of chip addition, before or after alcoholic fermentation (after alcoholic fermentation, the amount added was smaller) did not influence the sensory characteristics of young wines. On the contrary, after two years of ageing in bottle, the wine with chips added after alcoholic fermentation was favoured and was significantly different from the control because it was more structured and smooth and showed enhanced aromatic complexity. According to these results, we advise the addition of chips to wine after alcoholic fermentation. At this time, in fact, it is also possible to make trials to choose the optimal amount of chips to add and plan additions at more than one time. Lastly, experiments with the utilization of chips in Barbera winemaking are reported. A flavouring effect (wood aroma) due to the addition of chips during fermentation was observed. An influence on colour stabilization was only observed in wines from the 1999 vintage. We advise you to consult the complete article. Original title: Influenza sulle caratteristiche sensoriali dei vini dell'impiego di scagliette di legno ("chips") durante e dopo la fermentazione alcolica Source: Rivista di Viticoltura e di Enologia, Conegliano Italy, 2004, 57 (3) 33-62
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...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
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...
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...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.
