
Impact of type of winemaking vessel on the chemical composition of Sauvignon blanc wines
Author(s) -
M. Cuesta Gil,
Cristina Úbeda,
V. Felipe Laurie,
Álvaro PeñaNeira
Publication year - 2022
Publication title -
ives technical reviews
Language(s) - English
Resource type - Journals
ISSN - 2680-4905
DOI - 10.20870/ives-tr.2022.4938
Subject(s) - winemaking , lees , wine , food science , chemical composition , composition (language) , chemistry , materials science , pulp and paper industry , engineering , art , organic chemistry , literature
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular (Rubio-Bretón et al., Nevares et al., Gil i Cortiella et al.), but little is known about their impact on the chemical composition of the final wines. To address this issue, a Sauvignon blanc wine was produced using cylindrical stainless-steel tanks, egg shape concrete vessels, egg shape polyethylene vessels and clay jars. The wines were fermented and aged on their lees for six months and chemically characterised as described hereafter.