GONZÁLEZ-CENTENO, M. R.; CHIRA, Kleopatra; TEISSEDRE, Pierre Louis

doi:10.1016/j.foodchem.2018.11.049

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GONZÁLEZ-CENTENO, M. R.
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

CHIRA, Kleopatra
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

TEISSEDRE, Pierre Louis

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Food Chemistry. 2019, vol. 278, p. 460-468

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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.< Leer menos

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Ellagitannins

Malolactic Fermentation

Oak Wood Barrel

Sensory Analysis

Toasting

Volatile Composition

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

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