Abstract
White wine is increasingly aged in oak barrels to enhance its stability, aromatic complexity and organoleptic properties. Thus, this research aimed to highlight chemical and sensory differences in Sauvignon Blanc wines linked to barrel size. Oenological parameters, color, total phenolics and fruity aroma were not generally impacted by barrel size. Meanwhile, the smaller the barrel, the higher the extraction of oak woody volatiles. From an organoleptic point of view, Sauvignon Blanc varietal aromas and typicity seemed to be better preserved by 500 L barrels.
Highlights
>>> White wine is increasingly aged in oak barrels to enhance its stability, aromatic complexity and organoleptic properties
No studies have addressed this issue for white wines, even if aging them in oak barrels is becoming a common practice in some winegrowing regions
White wine (90 % Sauvignon Blanc, 5 % Sémillon and 5 % Muscadelle) considered in the present research was vinified in 2018 vintage in Château La Freynelle (Entredeux-Mers appellation)
Summary
>>> White wine is increasingly aged in oak barrels to enhance its stability, aromatic complexity and organoleptic properties. Transfer of wood compounds into wine and micro-oxygenation that take place during barrel aging have a significant effect on phenolic composition and organoleptic perception of the final product Both processes lead to a greater aroma and flavor complexity, and depend on several factors such as wood species and origin, aging time, barrel size, toasting and manufacture[1]. In order to highlight potential chemical and organoleptic differences linked to barrel size, phenolic composition, fruity and woody aroma profiles and sensory properties were determined. For this purpose, wine was sampled at the end of both alcoholic and malolactic fermentation, and after 2.5- and 5-months aging. Épicé 500 L be justified by the barrel toasting[0,05] influence on phenolics extractability from oak wood. 0,00 After AF
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