Abstract
There is a restricted knowledge about the potential impact of the use of different wood chip species on the rosé wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rosé wines during a short maturation (20 aging days) in contact with wood chips from oak, acacia and cherry. In addition, the different wood chips were added to a rosé wine without a previous clarification process (unfined wine) and to a rosé wine submitted to a clarification process (fined wine). For the brief maturation time considered, the use of different wood chips induced a tendency for an increase of phenolic content, in particular for unfined rosé wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined rosé wine aged in contact with acacia wood chips. The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rosé wines could play an important role in rosé wine characteristics, in particular in their phenolic composition. © 2019 Society of Chemical Industry.
Highlights
Since 2002, global rosé wine exports (9.8 million hectoliters in 2014) have seen sustained growth, stimulated by high demand from major consumer countries
It is evident that the rosé wine used in this study showed acceptable physicochemical standards, with low volatile acidity (0.26 g L−1 acetic acid) and adequate SO2 free values (38 mg L−1)
The unfined rosé wine sample showed higher phenolic content than fined rosé wine sample. This was evident for the generality of the phenolic parameters evaluated, such as total phenols
Summary
Since 2002, global rosé wine exports (9.8 million hectoliters in 2014) have seen sustained growth, stimulated by high demand from major consumer countries. For the production of rosé wines, red grape varieties are used that, once places in the tank, are subjected to a maceration during a very short time at low temperature. This short time is sufficiently long for the must to take on its pinkish color as a result of phenolic compound extraction from the grape skins. The aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rosé wines during a short maturation (20 aging days) in contact with wood chips from oak, acacia and cherry. The different wood chips were added to a rosé wine without a previous clarification process (unfined wine) and to a rosé wine submitted to a clarification process (fined wine)
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