NDLI: Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania

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Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania

Content Provider	MDPI
Author	Diana, Stegăruș Anamaria, Călugăr Adriana, Muscă Anca, Babeș Emese, Gál Tanase, Corneliu Botoran, Oana Manolache, Mihail Bunea, Claudiu Bunea, Andrea Coldea, Teodora
Copyright Year	2021
Description	The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines.
Starting Page	3691
e-ISSN	20763417
DOI	10.3390/app11083691
Journal	Applied Sciences
Issue Number	8
Volume Number	11
Language	English
Publisher	MDPI
Publisher Date	2021-04-19
Access Restriction	Open
Subject Keyword	Applied Sciences Paper and Wood Chardonnay Wine Chips Barrels Quercus Robur Volatile Compounds Light Toast
Content Type	Text
Resource Type	Article

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