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Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

Author:
Santos, Filipa, Correia, Ana C, Ortega‐Heras, Mirian, García‐Lomillo, Javier, González‐SanJosé, María L, Jordão, António M, Ricardo‐da‐Silva, Jorge M
Source:
Journal of the science of food and agriculture 2019 v.99 no.7 pp. 3588-3603
ISSN:
0022-5142
Subject:
Acacia, cherries, odors, sensory evaluation, volatile compounds, wine aging, wines, wood chips
Abstract:
BACKGROUND: There is a restricted knowledge about the potential impact of the use of different wood chip species on the rosé wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rosé wines during a short maturation (20 aging days) in contact with wood chips from oak, acacia and cherry. In addition, the different wood chips were added to a rosé wine without a previous clarification process (unfined wine) and to a rosé wine submitted to a clarification process (fined wine). RESULTS: For the brief maturation time considered, the use of different wood chips induced a tendency for an increase of phenolic content, in particular for unfined rosé wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined rosé wine aged in contact with acacia wood chips. CONCLUSIONS: The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rosé wines could play an important role in rosé wine characteristics, in particular in their phenolic composition. © 2019 Society of Chemical Industry
Agid:
6364221