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…

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

Read More

ENRICHMENT OF THE OENOLOGICAL MALDI-TOF/MS PROTEIN SPECTRA DATABASE FOR RELIABLE OENOLOGICAL YEAST AND BACTERIA IDENTIFICATION

The Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) technology is commonly used in food and medical sector to identify yeast or bacteria species isolated from a nutritive culture media. Since a decade, brewery and oenology industries have been attracted to this method which combines fast analysis times, reliability and low cost of analysis. Briefly, this method is based on the comparison of the MALDI-TOF/MS protein spectra of an isolated colony of yeast or bacteria with those contain in a manufacturer’s reference protein spectra database. Initiated in 2015, the creation of the first oenological mass spectra database has proved to be essential for increase quality of species identification.

Read More

AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Read More

NEUROPROTECTIVE AND ANTI-INFLAMMATORY PROPERTIES OF HYDROXYTYROSOL: A PROMISING BIOACTIVE COMPONENT OF WINE

Hydroxytyrosol (HT) is a phenolic compound present in olives, virgin olive oil and wine. HT has attracted great scientific interest due to its biological activities which have been related with the ortho-dihydroxy conformation in the aromatic ring. In white and red wines, HT has been detected at concentrations ranging from 0.28 to 9.6 mg/L and its occurrence has been closely related with yeast metabolism of aromatic amino acids by Ehrlich pathway during alcoholic fermentation. One of the most promising properties of this compound is the neuroprotective activity against pathological mechanisms related with neurode-generative disorders including Alzheimer’s and Parkinson’s disease.

Read More