Abstract
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular (Rubio-Bretón et al., Nevares et al., Gil i Cortiella et al.), but little is known about their impact on the chemical composition of the final wines. To address this issue, a Sauvignon blanc wine was produced using cylindrical stainless-steel tanks, egg shape concrete vessels, egg shape polyethylene vessels and clay jars. The wines were fermented and aged on their lees for six months and chemically characterised as described hereafter.
Highlights
Sauvignon blanc grapes (Leyda Valley, Chile) with a fruit yield of approximately 12 t/ha were hand-harvested, destemmed, crushed and pressed
The juice was subjected to a 24 h settling period prior to racking in the different types of vessels used for this trial: 150 L stainless steel tanks (CYL INOX), 980 L egg shape polyethylene tanks (OVO PE), 450 L egg shape concrete tanks (OVO CNCR), and 225 L clay jars (JAR CLAY)
Wines from clay jars had lower ester and acid content compared to wines from stainless steel and concrete vessels
Summary
Sauvignon blanc grapes (Leyda Valley, Chile) with a fruit yield of approximately 12 t/ha were hand-harvested, destemmed, crushed and pressed (at approximately 65 % juice yield). The juice was subjected to a 24 h settling period prior to racking in the different types of vessels used for this trial (in triplicate): 150 L stainless steel tanks (CYL INOX), 980 L egg shape polyethylene tanks (OVO PE), 450 L egg shape concrete tanks (uncoated) (OVO CNCR), and 225 L clay jars (uncoated) (JAR CLAY). The results for the different types of Vessels clearly showed impacts on titratable acidity and pH of the resulting wines (Table 1), with egg shape concrete vessels having the lowest titratable acidity and the highest pH.
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