 IVES 9 IVES Conference Series 9 One-year aging of a Sangiovese red wine in tanks of different materials: effect on chemical and sensory characteristics

One-year aging of a Sangiovese red wine in tanks of different materials: effect on chemical and sensory characteristics

Abstract

AIM: The aim of this study was to evaluate how the different tank materials could affect the chemical and sensory characteristics of a Sangiovese red wine during one-year aging. In particular, the impact of earthenware raw amphora, uncoated concrete, epoxy-coated concrete, new oak barrel, used oak barrel, and stainless steel tank on wine color stability was investigated. At six months aging, a part of the wines in each tank was bottled to compare the effect of bottle aging with the tank aging.

METHODS: A Sangiovese red wine from 2018 harvest was aged for twelve months in different tank materials in industrial scale (5 hL) and in triplicate. Phenolic composition, color indices and acetaldehyde content were monitored monthly during twelve months aging. At six, twelve and six months of bottle aging, the wines were also characterized for volatiles, phenolics, elementals profile, tartaric stability and for quantitative descriptive analysis.

RESULTS: After six months aging, phenols, color indices, elemental and volatile compounds differentiated the wines according to the tank materials. Wine aged in new and used oak barrels showed the highest content of polymeric pigments and color indices, together with the wine aged in earthenware raw amphorae, that showed also the highest hue. After twelve months, the wines aged in new and used oak barrels were still the highest in polymeric pigments followed by the earthenware raw amphorae and uncoated concrete tanks. Moreover, the same wine aged six months in uncoated concrete tank and then six months in glass bottle showed the highest content of polymeric pigments

(1). Concerning the elementals composition

(2). the uncoated concrete wine was very high in sodium while the earthenware raw amphora enriched the wine in calcium, iron and aluminum both after six and twelve months. The volatile profiles differentiate the wine according to the tank materials: acetaldehyde content, that has an important role in color stabilization, was the highest in wine aged in used oak barrel at six months, while at twelve months in wines aged in earthenware raw amphora and uncoated concrete, and in bottle for earthenware raw amphora and used oak barrel. Sensory analysis evidenced that the six months aged wines were separated in two groups:

i) the wine in new and used barrels;

ii) the wines aged in stainless steel, epoxy-coated and uncoated concrete, and earthenware raw amphora. After twelve months, the wines aged for six months in tanks and six months in bottles were separate according to the tank materials, while the twelve months tanks aged wines seemed to maintain the same characteristics that they showed at six months aging, and were more similar between them (3).

CONCLUSIONS

The results of this study give new information about the oenological use of different tank materials for the red wine aging with particular interest on wine color stability.

DOI:

Publication date: September 13, 2021

Issue: Macrowine 2021

Type: Article

Authors

Valentina Canuti

Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy),Francesco MAIOLI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Monica PICCHI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Lorenzo GUERRINI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Alessandro PARENTI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Bruno ZANONI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy)

Contact the author

Keywords

sangiovese, concrete tank, earthenware raw amphorae, volatile profile, phenolic compounds, quantitative descriptive analysis

Citation

Understanding the impact of climate change on anthocyanin concentrations in Napa Valley Cabernet Sauvignon

Climate change is having a significant impact on the wine industry through more regular drought conditions, fires, and heat events, leading to crop loss. Furthermore, these events can reduce overall quality of the fruit, even when crop yields are not impacted. Anthocyanins are considered one of the most important classes of compounds for red wine production and are known to be sensitive to vine water status and heat events.

How to resolve the lack acidity in wines by better understanding of the adequation of grape varietal-terroir: Negrette grape in the terroir of Côtes du Frontonnais

Le manque d’acidité des vins est un sujet préoccupant dans de nombreux vignobles car l’acidité est un facteur déterminant de la qualité des vins, en liaison avec la nutrition minérale de la vigne.

The use of fluorescence spectroscopy to develop a variability index and measure grape heterogeneity

AIM This work aims to investigate fluorescence spectroscopy as a tool to assess grape homogenates to discriminate between samples of varying maturities and to develop an index to objectively characterise the level of grape heterogeneity present in any given vineyard.

Impact of yeast derivatives to increase the phenolic maturity and aroma intensity of wine

Using viticultural and enological techniques to increase aromatics in white wine is a prized yet challenging technique for commercial wine producers. Equally difficult are challenges encountered in hastening phenolic maturity and thereby increasing color intensity in red wines. The ability to alter organoleptic and visual properties of wines plays a decisive role in vintages in which grapes are not able to reach full maturity, which is seen increasingly more often as a result of climate change. A new, yeast-based product on the viticultural market may give the opportunity to increase sensory properties of finished wines. Manufacturer packaging claims these yeast derivatives intensify wine aromas of white grape varieties, as well as improve phenolic ripeness of red varieties, but the effects of this application have been little researched until now. The current study applied the yeast derivative, according to the manufacture’s instructions, to the leaves of both neutral and aromatic white wine varieties, as well as on structured red wine varieties. Chemical parameters and volatile aromatics were analyzed in grape musts and finished wines, and all wines were subjected to sensory analysis by a tasting panel. Collective results of all analyses showed that the application of the yeast derivative in the vineyard showed no effect across all varieties examined, and did not intensify white wine aromatics, nor improve phenolic ripeness and color intensity in red wine.

Mixed starters Schizosaccharomyces japonicus/Saccharomyces cerevisiae as a novel tool to improve the aging stability of Sangiovese wines

In the present work Schizosaccharomyces japonicus and Saccharomyces cerevisiae were inoculated simultaneously or in sequence in mixed fermentation trials with the aim of testing their ability to improve the overall quality of red wine