IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Wine ageing: Managing wood contact time.

Wine ageing: Managing wood contact time.

Abstract

Barrel ageing is a transformative process that alters a wine’s organoleptic properties and consequently its price. Even though it is considered beneficial mostly for red wines, ageing can also be used for white wines but for shorter time periods. Due to barrel costs, space requirements and the markets’ demands for fast release of each new vintage, new products such as oak chips or shavings have been developed to help minimize the time needed for the extraction of essential wood compounds. Regardless of the shape or type of the wood used for ageing, managing time of contact is a challenging task, based mostly on wine tastings by professionals, as chemical analyses related to ageing are laborious, costly, require highly educated personnel and cannot be performed in the winery. For this reason, the development of a tool for the management of the optimum time of contact is of grave interest for winemakers and enologists. In this experiment, extraction from chips with various toasting degrees was monitored with the use of Fourier Transform Infrared Spectroscopy (FT-IR) for a period of eight weeks. FT-IR was selected due to its cost-effective nature and speed, and its successful application in wine authentication. The wine used, was a monovarietal white wine from the Greek market, while the chips were from Tonnellerie Nadalié and included untoasted, Noisette, medium and heavy toasting degrees. The chips were added to 200 ml of wine (2 repetitions per sample) at a ratio of 3 g/L and samples were filtered and measured every two weeks. Measurements were performed in triplicate on a IROS 05 spectrometer from Ostec Instruments in ATR mode at the spectral range from 4000 to 400 cm-1. JMP v.16 software (SAS Institute Inc, 2022) was used for statistical analysis.The spectral profile obtained for each sample revealed clear differences in the range from 2000 to 900cm-1. Less peaks were observed in samples from wines with untoasted chips, while the highest peaks were observed in samples from chips with Noisette toasting. Moreover, based on the range from 2000 to 900cm-1Principal Component Analysis produced a clear differentiation in wines from the second sampling (4 weeks’ time of contact), when according to most manufacturers’ guidelines the highest extraction of wood compounds is observed. The first two Principal Components explain 87,8% of the variance. A sub-grouping based on the type of toasting was also evident, however only in the group of the second sampling. Performing PCA on each sampling revealed clear groupings based on toasting as well, with the first two PCs explaining close to 90% for all four analyses. These preliminary results show good potential for the development of a tool based on which samples that have reached maximum extraction can be differentiated.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Basalekou Marianthi1, Iliadou Georgia2, Ntini-Levanti Maria1, Kallithraka Stamatina2, Chira Kleopatra3, Pappas Christos2 and Tarantilis Petros A.2

1Department of Wine, Vine and Beverage Sciences, University of West Attica
2Laboratory of Enology, Department of Food Science & Human Nutrition, Agricultural University of Athens
3Univ. Bordeaux, ISVV, EA 4577, Œnologie

Contact the author

Keywords

extraction, chemometrics, ftir, ageing, oak

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Mixed starters Schizosaccharomyces japonicus/Saccharomyces cerevisiae as a novel tool to improve the aging stability of Sangiovese wines

In the present work Schizosaccharomyces japonicus and Saccharomyces cerevisiae were inoculated simultaneously or in sequence in mixed fermentation trials with the aim of testing their ability to improve the overall quality of red wine

Exploring the plasticity of the grapevine drought physiology

Grapevine response to water deficit has been extensively studied. Nevertheless, debate still exists regarding some physiology adoption under drought

AN AUTOMATIC CANOPY COOLING SYSTEM TO COPE WITH THE THERMAL-RADIATIVE STRESSES IN THE PIGNOLETTO WHITE GRAPE

In recent years characterized by hot dry summers, the implementation of innovative irrigation tools in the vineyard represents a crucial challenge to ensure optimal production and to avoid excess of water consumption. It is known that the grapevine reacts to multiple stresses – i.e., high temperatures and wa- ter shortage – through adaptive mechanisms that are detrimental to the yield. Furthermore, this condi- tion is usually aggravated by high solar radiation, which could negatively affect the phenolic composi- tion of the grapes. Therefore, a cooling system has been developed aiming to reduce bunches’ sunburn damage.

Ripening of Vitis vinifera grapes varieties in São Joaquim, a new wine growing region, Southern Brazil

This report has investigated the ripening characteristics of Vitis vinifera grapes Cabernet Franc, Merlot, Sangiovese and Syrah in two consecutive vintages (2006 and 2007), in order to evaluate the adaptation from these recently varieties planted in São Joaquim town, Santa Catarina State, Brazil.

Climate change projections in serbian wine-growing regions

Changes in bioclimatic indices in wine-growing region of Serbia are analyzed under the RCP 8.5 IPCC scenario.