terclim by ICS banner
IVES 9 IVES Conference Series 9 VOLATILE COMPOUNDS AND SENSORY PROFILE OF NEBBIOLO RED WINES TREATED WITH WOOD FORMATS ALTERNATIVE TO BARRELS

VOLATILE COMPOUNDS AND SENSORY PROFILE OF NEBBIOLO RED WINES TREATED WITH WOOD FORMATS ALTERNATIVE TO BARRELS

Abstract

In winemaking, the use of wood products alternative to barrels, has become a useful tool for the achievement of numerous oenological objectives, including the fast release of desirable volatile and polypheno- lic compounds, colour stabilization, and important economic advantages if compared to the traditional barrel production. Among a huge array of variables, the wood format, the vinification protocol, especially the moment of the infusion of the woods and the exposed surface area of the alternative woods are of relevant significance, since they may influence the speed and intensity of the aroma transfer from the wood to the wine defining different sensory profiles.

The oak wood formats used during this research study were sticks, cubes, and chips, added in commercial doses to red Nebbiolo wines, in two different stages of the vinification process: during and after the alcoholic fermentation. Samples were analyzed for their aromatic composition at the racking and after seven months of aging. The sample preparation was carried out by Solid Phase Extraction (SPE) using polymeric cartridges with high load capacity and multiple retention mechanisms. Extracts were analyzed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography-flame ionization detector (GC FID). The sensory profiles of the wines were assessed after seven months by a trained panel.

The quantitative and qualitative profile of oak aromas resulted strongly dependent on both the moment of application and the type of wood. Statistically higher values of vanillin and furan compounds were noted both in the wines where wood was added after the fermentation and in the wines treated with sticks. Wines treated with cubes showed elevated values of benzoic aldehydes and wines with chips statistically higher levels of whisky lactone, a key molecule for the expression of the boisée note in wines.

Sensory analysis results confirmed a significative greater intensity of descriptors such as, vanilla, or oak wood related to boisée notes, in the wines treated with cubes and chips, well recognizable if compared to those with sticks which had significantly higher violet highlights. Furthermore, the use of cubes accentuated the perception of some spicy scents such as cloves and pepper. In summary, considering the overall results, oak cubes appear to impart intermediate characteristics if compared to sticks and chips, conferring in wines a more balanced aroma and sensory profile.

 

1. Tarko, T.; Krankowski, F.; Duda-Chodak, A. The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules 2023, 28, 620. https://doi.org/10.3390/molecules28020620 
2. Bonello, F., Cravero, M.C., Asproudi, A. et al. (2021) Exploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties. Eur. Food Res. Technol., 247, 133–156. https://doi.org/10.1007/s00217-020-03613-w
3. Petrozziello, M., Nardi, T., Asproudi, A., Cravero, M.C., Bonello, F., 2021. Chemistry and Technology of Wine Aging with Oak Chips, in: Cosme, F., M. Nunes, F., Filipe-Ribeiro, L. (Eds.), Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging.IntechOpen. https://doi.org/10.5772/intechopen.93529

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Andriani Asproudi¹, Loretta Panero¹, Silvia Raffaela Barera¹, Maria Carla Cravero¹, Federica Bonello¹, Walter Mulinazzi²,Matteo Castagna², Antoine Corpart², Maurizio Petrozziello¹

1. CREA, Consiglio per la ricerca e sperimentazione in agricoltura e l’analisi dell’economia agraria – Centro di Ricerca Viticol-tura ed Enologia, via P.Micca 35, 14100 Asti, Italy
2. Lamothe-Enocea Srl, via Piemonte, 2/4, 37060 Sona (VR) – Italy

Contact the author*

Keywords

oak aromas, whisky lactone, alternative oak formats, wine aging

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

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

EVALUATING WINEMAKING APPLICATIONS OF ULTRAFILTRATION TECHNOLOGY

Ultrafiltration is a process that fractionates mixtures using semipermeable membranes, primarily on the basis of molecular weight. Depending on the nominal molecular weight cut-off (MWCO) specifications of the membrane, smaller molecules pass through the membrane into the ‘permeate’, while larger molecules are retained and concentrated in the ‘retentate’. This study investigated applications of ultrafiltration technology for enhanced wine quality and profitability. The key objective was to establish to what extent ultrafiltration could be used to manage phenolic compounds (associated with astringency or bitterness) and proteins (associated with haze formation) in white wine.

Read More

TANNINS AND ANTHOCYANINS KINETICS OF EXTRACTION FROM ARINARNOA, MARSELAN AND TANNAT UNDER DIFFERENT WINEMAKING TECHNIQUES

Marselan wines have an unusual high proportion of seed derived tannins from grapes having high proportions of skins, which are rich in tannins. But the causes behind this characteristic have not yet been identified. In vintage 2023 wines were made at experimental scale (9 kg by experimental unit) from Arinarnoa, Marselan and Tannat Vitis vinifera grape cultivars by traditional maceration, and by techniques aimed to increase the wine content in skin derived tannin: addition of extraction enzymes, addition at vatting of grape-skin enological tannins, or by extended maceration, known to increase the seed derived tannin contents of wines.

Read More

EVALUATION OF INDIGENOUS CANADIAN YEAST STRAINS AS WINE STARTER CULTURES ON PILOT SCALE FERMENTATIONS

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

Read More

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Read More