Chemical and chromatic evolution of Oloroso wine during the seasoning of alternative oenological wood formats: chains

Abstract

Alternative wood formats such as chips, blocks and chains are increasingly used to optimise the ageing of wines and spirits. As barrels used for these beverages must first be seasoned with wine, the seasoning wine acts as an extracting agent and undergoes changes, particularly in its phenolic composition. This study assessed the impact of seasoning wood chains of different botanical origins and toast levels on the chemical profile, acidity and colour of Oloroso wine. Six wood types combined American oak (Quercus alba) or French oak (Quercus robur) with medium, medium-plus or noisette toast. Acetic, malic and lactic acids, Folin-Ciocalteu index, total polyphenol index and CIELab colour coordinates were monitored. During seasoning, acetic acid increased from 0.6 to approximately 1.0 g/L, although medium-plus American oak produced the smallest rise in volatile acidity. Lactic acid remained stable and malic acid declined after 120 days. Noisette-toasted French oak released the greatest amount of phenolics and caused the largest colour change. In contrast, medium-plus American oak released fewer phenolics, stabilised from the first month and produced the smallest chromatic impact. Botanical species and toast intensity therefore strongly determine the evolution of seasoning wine and can be selected according to the desired oenological profile.

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Acknowledgements

The authors thank González Byass S.A. for supplying the seasoning wine and Nadalié Tonnellerie S.A.S. for providing the wood chains. This work is part of project PID2023-149262OB-I00, funded by MICIU/AEI/10.13039/501100011033 and FEDER, EU.