Impact of Wooden Barrel Storage on the Volatile Composition and Sensorial Profile of Red Wine

This study determined the influence of the kind of wood (Allier vs Limousin and Allier vs chestnut), the age (new vs 1 year old Allier oak barriques) and the volume (1000 L vs 225 L ) of Allier oak containers on sensorial profile and volatile composition of a red Sangiovese wine during 360 days of a...

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Bibliographic Details
Published in:Food science and technology international 2007-08, Vol.13 (4), p.293-299
Main Authors: Arfelli, G, Sartini, E, Corzani, C, Fabiani, A, Natali, N
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Vanilla
Vitaceae
Wines and vinegars
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Summary:This study determined the influence of the kind of wood (Allier vs Limousin and Allier vs chestnut), the age (new vs 1 year old Allier oak barriques) and the volume (1000 L vs 225 L ) of Allier oak containers on sensorial profile and volatile composition of a red Sangiovese wine during 360 days of ageing. The greatest sensory differences were found between Allier oak wood and chestnut wood barriques. In chestnut barriques, wines were more fruited and tannic than in Allier where wines were less astringent, more vanilla flavoured and well-balanced. Some differences in chemical composition and sensorial profile were observed in wines aged in used containers with different capacities. The use of containers showed that migration phenomena from wood to wine were more intense in new barriques than in used ones. Therefore, wines aged in new barriques were richer in volatile wood compounds than wines aged in old barriques.
ISSN:1082-0132
1532-1738
DOI:10.1177/1082013207082388