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…

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Read More

PREVALENCE OF OAK-RELATED AROMA COMPOUNDS IN PREMIUM WINES

Barrel fermentation and barrel-ageing of wine are commonly utilised practices in premium wine production. The wine aroma compounds related to barrel contact are varied and can enhance a range of wine aromas and flavours, such as ‘struck flint’, ‘caramel’, ‘red berry’, ‘toasty’ and ‘nutty’, as well as conventional oaky characters such as ‘vanilla’, ‘spice’, ‘smoky’ and ‘coconut’. A survey of commercially produced premium Shiraz, Cabernet Sauvignon, Pinot Noir and Chardonnay wines was conducted, assessing the prevalence of compounds that have been proposed as barrel-ageing markers¹ including oak lactones, volatile phenols, furanones, aldehydes, thiazoles2,3, phenylmethanethiol⁴ and 2-furylmethanethiol.⁵

Read More

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Read More

IMPACT OF RHIZOPUS AND BOTRYTIS ON WINE FOAMING PROPERTIES

A lot of work has been done on the impact of Botrytis on the foam of sparkling wines. This work often concerns wines produced in cool regions, where Botrytis is the dominant fungal pathogen. However, in southern countries such as Spain, in particularly hot years such as 2022, the majority fungal pathogen is sometimes Rhizopus. Like Botrytis, Rhizopus is a fungus that produces an aspartic protease.

Read More

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More