terclim by ICS banner
IVES 9 IVES Conference Series 9 ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Abstract

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.The maturation of wine in vats with the addition of alternative oak products has become increasingly popular in all wine producing countries of the world. The main reasons for the development of such products are the optimisation of their production, the reduction of the cost of wine ageing as well as the increase of the level of hygiene in the production. This study is part of this context and focuses on oak chips: an alternative wood product to barrels. It aims to evaluate the optimum dose and the best level of toasting of the oak wood for the addition of these chips during alcoholic fermentation in a white Aligoté wine. During our experiment, the white Aligoté must before alcoholic fermentation was added with different doses of chips (1-2-3-4-5 g/L) at different toasting levels (5 levels: fresh, light toasting, medium toasting, medium + toasting, strong toasting). A control wine could was also made without the addition of chips for comparison. In order to determine the optimal dose and toasting of the oak chips used, the classic oenological parameters (Foss: pH, Alcoholic Strength, Total Acidity, Volatile Acidity, Sugars), colour (A420nm and CIELAB parameters), total phenolic compounds (TPI, total tannins and Folin index), monomeric and dimeric proanthocyanidin, phenolic acid and ellagitannin composition (HPLC-UV/MS), as well as fruity and woody aroma markers (GC/MS) were analysed. Sensory analyses were also carried out for each wine.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Viktoriya Aleksovych1,3, Anne-Laure Gancel1,2, Oksana Tkachenko3, Pierre-Louis Teissedre1,2(*)

1. UMR Œnologie EA 4577, Université de Bordeaux, ISVV, F-33140 Villenave d’Ornon, France
2. USC 1366 INRAE, IPB, INRAE, ISVV, F-33140 Villenave d’Ornon, France
3. Faculty of wine and tourism business, ONUT, 112, Kanatna, Str. 65039, Odesa, Ukraine
4. M.V. Lomonosov Educational–Scientific Technological Institute of Food Industry, ONUT, 112, Kanatna, Str. 65039, Odesa, Ukraine

Contact the author*

Keywords

Aligoté white wine, oak chips, phenolic compounds, aroma markers

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More

WHITE WINES OXIDATIVE STABILITY: A 2-VINTAGE STUDY OF CHARDONNAY CHAMPAGNE BASE WINES AGED ON LEES IN BARRELS

Ultra-premium champagne wines are characterized by a long stay on laths. The goal of the winemaker is to use all possible oenological techniques to keep the aromatic freshness of the future products. To that purpose, some champagne base wines can be aged on lees in oak barrels. However, if it is now acknowledged that such ageing practices contribute to the oxidative stability of dry white wines, no study has been done on Chardonnay champagne base wines designed for a long ageing on laths [1].

Read More

INVESTIGATION OF MALIC ACID METABOLIC PATHWAYS DURING ALCOHOLIC FERMENTATION USING GC-MS, LC-MS, AND NMR DERIVED 13C-LABELED DATA

Malic acid has a strong impact on wine pH and the contribution of fermenting yeasts to modulate its concentration has been intensively investigated in the past. Recent advances in yeast genetics have shed light on the unexpected property of some strains to produce large amounts of malic acid (“acidic strains”) while most of the wine starters consume it during the alcoholic fermentation. Being a key metabolite of the central carbohydrate metabolism, malic acid participates to TCA and glyoxylate cycles as well as neoglucogenesis. Although present at important concentrations in grape juice, the metabolic fate of malic acid has been poorly investigated.

Read More

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

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.

Read More