Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character

•The presence/absence of oak wood during MLF was evaluated for Chardonnay wine.•Three different barrel toastings were considered during MLF and/or wine ageing.•Aroma profile was more impacted by MLF-container and ellagitannins by toasting.•Use of barrels as MLF-containers does not change perception...

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Bibliographic Details
Published in:Food chemistry 2019-04, Vol.278, p.460-468
Main Authors: González-Centeno, M.R., Chira, K., Teissedre, P.L.
Format: Article
Language:English
Subjects:
Benzaldehydes - chemistry
Chemical and Process Engineering
Chromatography, Gas
Chromatography, High Pressure Liquid
Ellagitannins
Engineering Sciences
Fermentation
Food engineering
Food Handling
Humans
Hydrolyzable Tannins - analysis
Hydrolyzable Tannins - chemistry
Lactones - chemistry
Life Sciences
Malolactic fermentation
Oak wood barrel
Phenols - analysis
Quercus - chemistry
Quercus - metabolism
Sensory analysis
Time Factors
Toasting
Volatile composition
Volatile Organic Compounds - analysis
Volatile Organic Compounds - chemistry
Wine - analysis
Wood - chemistry
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Summary:•The presence/absence of oak wood during MLF was evaluated for Chardonnay wine.•Three different barrel toastings were considered during MLF and/or wine ageing.•Aroma profile was more impacted by MLF-container and ellagitannins by toasting.•Use of barrels as MLF-containers does not change perception of Chardonnay character.•Higher woody aroma content of MLF-barrel wines does not mask fruity/floral notes. Malolactic fermentation (MLF) and oak barrels aging are two oenological processes which modify wine composition and sensory characteristics. The effect of MLF-container (stainless steel tanks, barrels) and barrel toasting (T1, T2, T3) on ellagitannin concentration, volatile composition and sensory attributes of Chardonnay wines was evaluated. Barrel toasting had higher impact on ellagitannin content than MLF-container. When comparing both MLF-modalities, barrel-fermented wines exhibited greater amounts of vanillin and whiskey-lactones but lower concentrations of fruity aroma compounds. Regarding sensory analysis, greater citrus and floral aromas were perceived for MLF-tank wines, and higher nuts aroma for MLF-barrel wines. Using barrels as MLF-containers i) did not change the aroma perception defining Chardonnay character (peach, apricot and gun flint); ii) did not impact the aromatic intensity and persistence, sweetness, acidity, mouthfeel volume and/or bitterness; and iii) did not confer significantly higher overall woody aromas which might mask fruity, floral and mineral (gun flint) character.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.11.049