Open AccessOak wood offers a wide range of tools for wine aging, which one to choose?
Author(s) -
María Reyes González-Centeno,
Pierre-Louis Teissèdre,
Kléopatra Chira
Publication year - 2021
Publication title -
ives technical reviews
Language(s) - English
Resource type - Journals
ISSN - 2680-4905
DOI - 10.20870/ives-tr.2021.4775
Subject(s) - wine , aroma , food science , aging of wine , horticulture , pulp and paper industry , chemistry , biology , engineering
The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was evaluated. Neither phenolic nor fruity aromatic contents and profiles were impacted by the aging container or the derived oak products used. Meanwhile, a different woody aroma content was observed depending on the exposed wood area to wine volume ratio. From a sensory point of view, higher smoky, vanilla and/or spicy flavours were identified for all oak-aged wines when compared to the control (stainless steel tank), but they were all perceived as being as fruity as the control.