Tannin potential and molecular toasting in cooperage: a tool to modulate fruity expression of red wine

Abstract

AIM: Oak wood play traditionally a huge role in making fine red wines. During wine maturation, barrel yields some of its constituents to the wine and leads to the improvement of its quality, contributing to richness and complexity [1]. From an aromatic point of view, the use of oak leads to the accentuation of easily recognizable woody notes, but also to a change in the perception of wine fruity character [2]. The objective of this work is to define how barrels, according to oak tannin levels and their toasting process, may impact the fruity aromatic perception of a Bordeaux red wine.

METHODS: Experimentation was performed in an AOP Margaux estate, Bordeaux area, on a 2018 Cabernet-Sauvignon red wine. Wine was stored in barrels for 12 months. Barrels with different oak wood tannin potential and toasting levels (13 modalities, duplicate; 26 barrels and a control in tank) were used. Various analytical analysis were realised to evaluate oak wood compounds and wine fruity ester contents. Sensory profiles were also assessed to evaluate fruity notes perception.

RESULTS: Some wood volatiles were impacted according to wood tannin potential and toasting levels. As expected, compounds with smoky and spicy notes increased with the heaviest toasting. Some furfural derivatives or aldehyde phenols were also correlated with toasting or potential tannin levels. Sensory analysis revealed a preservation of fruity notes of wines for barrels of lower tannin potential whereas woody descriptors were more perceived when barrel tannin potential increased.

Conclusions:

The increase in barrel tannin potential accentuated the woody compound levels as well as the woody perception in wine. A preservation of wines fruity aromatic expression seemed to be linked with the use of low tannin potential wood evaluated.