KYRALEOU, Maria; TZANAKOULI, Eleni; KOTSERIDIS, Yorgos; CHIRA, Kleopatra; LIGAS, Ioannis; KALLITHRAKA, Stamatina; TEISSEDRE, Pierre Louis

doi:10.20870/oeno-one.2016.50.4.885

Métadonnées

Afficher la notice complète

Licence d’utilisation du document

Langue

Article de revue

Ce document a été publié dans

OENO One. 2016-12-21, vol. 50, n° 4

Résumé en anglais

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.< Réduire

Mots clés en anglais

alcoholic fermentation

phenolic compound

tannins

anthocyanins

wood derived volatiles

Métadonnées

Partager cette publication !

Licence d’utilisation du document

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

Langue

Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

URI

DOI

Unités de recherche