Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine

Abstract

Wine samples of Red Sangiovese wines were aged for 3 months using three different techniques (chips, lees, and micro-oxygenation) separately or combined. Later, their evolution in bottle was monitored for 5 months. At the end of aging, the main effect on selected volatile compounds was related to chips addition: as a matter of fact, chips increased aromatic compounds derived from oak, such as vanilla and burnt/toasted aromas. Micro-oxygenation induced a lower amount of 4-ethyl guaiacol than in its control. The combined use of micro-oxygenation and yeast lees led to a lower amount of guaiacol and vanillin than in its control. Wine evolution in bottle was significantly affected by the up-cited aging techniques. The use of chips led to a decrease in 4-ethyl guaiacol than in control. Micro-oxygenation reduced guaiacol and whisky lactone decrease and the increase in 4-ethyl guaiacol. The combined use of chips, micro-oxygenation, and yeast lees reduced the decrease in whisky lactone in a not significant way, instead of all the other trials. A descriptive analysis of wines put in evidence that micro-oxygenation combined with the use of chips and yeast lees reduced astringency, increased balance, and enhanced vanilla perception.