Macrowine 2021
IVES 9 IVES Conference Series 9 Influence of wood chips addition during alcoholic fermentation on wine phenolic composition

Influence of wood chips addition during alcoholic fermentation on wine phenolic composition

Abstract

This study investigates the effect of wood chips addition during the alcoholic fermentation on the phenolic composition of the produced wines. A series of wood chips, originating from American, French, Slavonia oak and Acacia were added at the beginning of wine alcoholic fermentation. Besides, a mixture consisting of 50% French and 50% Americal oak chips were added during the experimentation. The wine samples were analyzed one month after the end of malolactic fermentation, examining various chemical parameters such as total anthocyanins, total phenolic content, tannins combined with protein (BSA) and ellagitannin content. Wines that were in contact with Acacia chips differ from the oak chips mainly due to their higher phenolic and tannin content as also their higher ellagictannins concentration. The mixture of American and French oak chips resulted in wines with lower colour intensity than the wines where the two woods were added separately. Slavonian oak resulted in wines with the highest colour intensity. Finally, the wood type did not affect the concentration of total anthocyanins in wines.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Maria Kyraleou*, Eleni Tzanakouli, Kleopatra CHIRA, Marianthi Basalekou, Stamatina Kallithraka, Yorgos Kotseridis

*Agricultural University of Athens

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Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

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