Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

• Maria Kyraleou ^[1] ; Pierre-Louis Teissedre ^[2] ; Eleni Tzanakouli ^[1] ; Yorgos Kotseridis ^[1] ; Niki Proxenia ^[1] ; Kleopatra Chira ^[2] ; Ioannis Ligas ^[1] ; Stamatina Kallithraka ^[1]
  1. [1] Agricultural University of Athens

     Agricultural University of Athens

     Dimos Athens, Grecia

     
  2. [2] University of Bordeaux

     University of Bordeaux

     Arrondissement de Bordeaux, Francia

     
• Localización: OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, ISSN 1151-0285, Vol. 50, Nº 4, 2016, págs. 209-222
• Idioma: inglés
• Enlaces
  • Texto completo
• Resumen

  • The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation.

    Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines.