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…

THE FLAVANOL PROFILE OF SKIN, SEED, WINES, AND POMACE ARE CHARACTERISTIC OF EACH TYPOLOGY AND CONTRIBUTES TO UNDERSTAND THE FLAVAN- 3-OLS EXTRACTION DURING RED WINEMAKING

Wine flavanols are extracted from grape skin and seeds along red winemaking. Potentially, eight flavan-3-ol subunits may be present as monomers or as tannins constituents, being these catechin, epicathechin, gallocatechin, epigallocatechin end the gallates of the mentioned units. In this work the flavanol profiles of grape skins and seeds before (grapes) and after (pomace) red winemaking were studied together with the one in the corresponding wines. The trials were made over two vintages in Vitis vinifera cv. Tannat, Syrah and Marselan from Uruguay.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

VOLATILE AND GLYCOSYLATED MARKERS OF SMOKE IMPACT: LEVELS AND PATTERNS OBSERVED IN 2020 WINES FROM THE UNITED STATES WEST COAST

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

Read More