| Title: | Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character |
| Author(s): | Gonzalez-Centeno MR; Chira K; Teissedre PL; |
| Address: | "Univ. Bordeaux, ISVV, EA 4577, Enologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Enologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; Tonnellerie Nadalie, 99 Rue Lafont, 33290 Ludon-Medoc, France. Univ. Bordeaux, ISVV, EA 4577, Enologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Enologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; Tonnellerie Nadalie, 99 Rue Lafont, 33290 Ludon-Medoc, France. Electronic address: kleopatra.chira@u-bordeaux.fr. Univ. Bordeaux, ISVV, EA 4577, Enologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Enologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France" |
| DOI: | 10.1016/j.foodchem.2018.11.049 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "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" |
| Keywords: | "Benzaldehydes/chemistry Chromatography, Gas Chromatography, High Pressure Liquid Fermentation Food Handling Humans Hydrolyzable Tannins/analysis/chemistry Lactones/chemistry Phenols/analysis Quercus/*chemistry/metabolism Time Factors Volatile Organic Comp;" |
| Notes: | "MedlineGonzalez-Centeno, M R Chira, K Teissedre, P L eng England 2018/12/26 Food Chem. 2019 Apr 25; 278:460-468. doi: 10.1016/j.foodchem.2018.11.049. Epub 2018 Nov 15" |
