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

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Impact of elemental sulfur (S0) residues in Sauvignon blanc juice on the formation of the varietal thiols 3-mercapto hexanol and 3-mercaptohexyl acetate

Elemental sulfur is a fungicide used by grape growers to control the development of powdery mildew, caused by the fungus Erysiphe necator. This compound is effective, cheap and has a low toxicity with no withholding period recommended. However, high levels of S0 residues in the harvested grapes can lead to the formation of reductive sulfur compounds that can impart taints and faults to the wine. Hydrogen sulphide (H2S) is a very volatile and unpleasant sulfur compound which formation is connected to high residues of S0 in juice (10 – 100 mg/L).

Phenolic profiles of minor red grape cultivars autochthonous from the Spanish region of La Mancha

The phenolic profiles of little known red grape cultivars, namely Garnacho, Moribel and Tinto Fragoso, which are autochthonous from the Spanish region of La Mancha (ca. 600,000 ha of vineyards) have been studied over the consecutive seasons of years 2013 and 2014. The study was separately performed over the skins, the pulp and the seeds, and comprised the following phenolic types: anthocyanins, flavonols, hydroxycinnamic acid derivatives (HCADs), total proanthocyanidins (PAs) and their structural features. The selected grape cultivars belong to the Vine Germplasm Bank created in this region in order to preserve the great diversity of genotypes grown in La Mancha.

The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine

Tyrosol (TYR) and hydroxytyrosol (HYT) are bioactive phenols present in olive oil and wine, basic elements of the Mediterranean diet. TYR is reported in the literature for its interesting antioxidant, cardioprotective and anti-inflammatory properties. In wine, its concentration can reach values as high as about 40 mg/L
[Pour Nikfardjam et al. 2007] but, more frequently, this phenol – derived from yeast metabolism of tyrosine during fermentation – is present at lower levels, generally higher in red wines compared to whites. HYT was measured for the first time by Di Tommaso et al. [1998] in Italian wines – with maximum values of 4.20 mg/L and 1.92 mg/L for red and white wines, respectively – while definitely lower concentrations have been found later in Greek samples.

Analysis of voltammetric fingerprints of different white grape musts reveals genotype-related oxidation patterns

Must oxidation is a complex process involving multiple enzymatic transformations, including the oxidation of phenolics containing an ortho-diphenol function. The latter process has a primary influence on wine aroma characteristics and stability, due to the central role of ortho-diphenols in the non-enzymatic oxidative reactions taking place during winemaking and in finished wine. Although oxidation of must is traditionally avoided, in recent years its contribution to wine quality has been revisited, and in some cases improvements to wine aroma have been observed with the application of controlled must oxidation. Nowadays there is a great interest in the wine industry towards the identification of specific markers or patterns to characterize and classify the response of grape must to oxidation.

Effect of concentration and competition between different fungicide residues on the adsorption efficiency of activated vegetal fibres for treatment of wine

Vineyards are strongly exposed to fungal diseases, attacks from insects and competition with weeds. Most treatments used on grape vines contain synthetic active substances, which may be transferred to the wine. Such pesticides have a negative image because many active substances are potential health hazards. A specific oenological treatment allowing the reduction of pesticide residues in wine based on activated vegetable fibres (AVF) is under examination by the International Organisation for Vine and Wine. This technique works efficiently and alters the wine only little (Lempereur et al. 2014).