terclim by ICS banner
IVES 9 IVES Conference Series 9 INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Abstract

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness. The aim of this research was therefore to study how different thickness of oak alternatives would influence the color, phenolic compounds and volatile composition of a red wine, especially with regard to the substances released by oak wood. For that purpose, a red wine was introduced in twelve 100-L plastic tanks with an oxygen permeability similar to oak barrels (Flexcube, Quilinox). Three tanks were supplemented with 2.5 g/L oak chips (between 7.5x3x1.5 and 20x13x3 mm), other three with 5 g/L of thin staves (7x47x960 mm), other three with 10 g/L of thick staves (17x47x960 mm) and finally the last three were maintained as controls. These dosages were chosen based on an equivalent oak impact intensity according to previous experiences.
All the wood alternatives were made of French oak (Q, petraea) with origin and characteristics as similar as possible. The wines were analyzed at 2, 6 and 12 months of aging in that conditions. Wines were also tasted by a trained panel at the end of aging time. The color intensity (CI), the Total Polyphenol Index (TPI) and the total tannins quantified by the methyl-cellulose precipitation method were significant higher in all wines supplemented with oak alternatives in respect to the controls, and it was observed that all these parameters increased as the thickness of the alternatives increased. In contrast, anthocyanins showed the opposite trend, being lower in concentration when the thickness of the alternatives was greater. Both trends, higher CI and lower anthocyanin concentration as the thickness of the oak alternatives increases, can be explained by the formation of polymeric pigments. In fact, the PVPP Index (% of combined anthocyanins) and the Ionization index (% of colored anthocyanins) augment as thickness increases. In general, all the volatile compounds coming from the wood (furans, vanillin, volatile phenols and whiskey-lactones) increased throughout the aging time and this increase was more important when the thickness of the alternatives was higher. Finally, the trained panel considered that color, aromatic intensity and complexity, sweetness, mouthfeel, structure and persistence of the wine improved significantly as the thickness of the alternatives increased. In addition, the panel preferred the wine aged with thick staves, followed in decreasing order by the wines aged with thin staves, oak chips and control. It can be concluded therefore that the thickness of the oak alternatives seems to have a clear influence on the composition and quality of the wines, the effect being significantly better when the thickness is higher.

 

1. Navarro, M., Mena, A., Giordanengo, T., Gómez-Alonso, S., García-Romero, E., Fort, F., Canals, J.M., Hermosín-Gutiérrez, I., Zamora, F. (2020). Oeno One, 3, 497–511.
2. Bautista-Ortín A.B., Lencina A.G., Cano-López M., Pardo-Mínguez F., López-Roca, J.M., Plaza E. (2008). Australian Journal of Grape and Wine Research, 14, 63–70.
3. Chira K., Teissedre P.L. (2013). European Food Research and Technology, 236, 735–746.
4. Hernández-Orte P., Franco E., González-Huerta C., Martínez-García J., Cabellos M., Suberviola J., Orriols I., Cacho J. (2014). Food Research International, 57, 234–241.
5. Gómez-García-Carpintero E., Gómez-Gallego M.A., Sánchez-Palomo E., González Viñas M.A. (2012). Food Chemistry, 134, 851–863.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Ignasi Solé-Clua¹, Pol Giménez¹, Arnau Just-Borras¹, Jordi Gombau¹, Adela Mena², Esteban García-Romero², Thomas Giordanen-go³, Thomas Bioulou³, Nicolas Mourey³, Joan Miquel Canals¹, Fernando Zamora1*

1. Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
2. Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVI CAM, Ctra. Toledo-Albacete s/n. 13700, Tomelloso, Ciudad Real, Spain
3. R&D Tonnellerie Radoux – Pronektar, Sciage du Berry, ZA des Noraies, 36290 Mézières-en-Brenne, France

Contact the author*

Keywords

Oak alternatives, Thickness, wine composition, quality

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

CONTRIBUTION OF VOLATILE THIOLS TO THE AROMA OF RIESLING WINES FROM THREE REGIONS IN GERMANY AND FRANCE (RHEINGAU, MOSEL, AND ALSACE)

Riesling wines are appreciated for their diverse aromas, ranging from the fruity fresh characters in young vintages to the fragrant empyreumatic notes developed with aging. Wine tasters often refer to Riesling wines as prime examples showcasing terroir, with their typical aroma profiles reflecting the geographical provenance of the wine. However, the molecular basis of the distinctive aromas of these varietal wines from major Riesling producing regions in Europe have not been fully elucidated. In this study, new lights were shed on the chemical characterization and the sensory contribution of volatile thiols to Riesling wines from Rheingau, Mosel, and Alsace. First, Riesling wines (n = 46) from the three regions were collected and assessed for their aroma typicality by an expert panel.

Read More

MODELLING THE AGEING POTENTIAL OF SYRAH RED WINES BY ACCELERATED AGEING TESTS: INFLUENCE OF ANTIOXIDANT ASSAYS AND PHENOLIC COMPOSITION

Red wine ageing is an important step in the red wine evolution and impacts its chemical and sensory characteristics through many chemicals and physico-chemical reactions. The kinetics of these evolutions depend on the wine studied and influence the wine ageing potential. Generally, high quality red wines require a longer period of bottle ageing before consumption¹. The ageing potential is an impor-tant parameter for wine quality and is related to the capacity of a wine to undergo oxidation over time². Phenolic compounds which are ones of the main substrates for oxidation can then potentially modulate ageing potential³.

Read More

INVESTIGATION OF FILM COATINGS AS A PROTECTIVE LAYER IN REDUCING THE ABSORPTION OF SMOKE PHENOLS INTO PINOT NOIR GRAPES

Wine grapes exposed to wildfire smoke have resulted in wines with burnt and ashy sensory characteristics¹, that are undesirable qualities in wine. In extreme wildfire events, this can lead to total loss of grape crop. Currently there are no effective solutions in the market to prevent the uptake of smoke compounds into grapes. In this study, previously developed innovative film coatings were tested to analyze their effectiveness in reducing smoke phenol absorption². Four different cellulose nanofiber-based film types were investigated.

Read More

POTENTIAL OF PEPTIDASES FOR AVOIDING PROTEIN HAZES IN MUST AND WINE

Haze formation in wine during transportation and storage is an important issue for winemakers, since turbid wines are unacceptable for sale. Such haze often results from aggregation of unstable grape proteinaceous colloids. To date, foreseeably unstable wines need to be treated with bentonite to remove these, while excessive quantities, which are often required, affect the wine volume and quality (Cosme et al. 2020). One solution to avoid these drawbacks might be the use of peptidases. Marangon et al. (2012) reported that Aspergillopepsins I and II were able to hydrolyse the respective haze-relevant proteins in combination with a flash pasteurisation. In 2021, the OIV approved this enzymatic treatment for wine stabilisation (OIV-OENO 541A and 541B).

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Read More