Abstract
The aim of this research was to study how different tank materials affected the chemical composition and the sensory profile of a red wine during aging. For this purpose, a single varietal Sangiovese wine was aged at the same time by using different tank materials including stainless steel, epoxy-coated concrete, uncoated concrete, earthenware raw amphorae, and new and used oak barrels. Phenolic and volatile compounds, elemental content, tartaric stability, and sensory discriminant attributes of Sangiovese wine from the 2018 harvest were measured after 6 and 12 months of aging in tanks and 6 months in glass bottle (after the aging of 6 months carried out in each relevant container). The results showed that the different tanks significantly differentiated the wines on the base of all the chemical and sensory parameters considered. In particular, wines aged in earthenware raw amphorae and uncoated concrete registered a high content of polymeric pigments as the wine aged in the new oak barrel, resulting in materials that better promote the wine color stabilization. The same wines also showed the highest pH and tartaric stability, mostly likely related to the observed release of inorganic compounds from the tank material. Moreover, bottle aging enhanced the chemical and sensory differences between all the wines: they were characterized by a higher content of varietal volatiles such as norisoprenoids and terpenes, probably due to the reductive conditions in the bottle. The bottle also affected the perceived quality of the wines aged in concrete (uncoated and epoxy-coated) associated to the floral flavor, floral odor, sweetness attributes, and, to a lesser extent, acidity, while the ones aged in stainless steel and amphorae is associated to the berry jam odor.
Highlights
Wine aging is a fundamental phase for obtaining a stable product
The oxygen transmission rate (OTR) values obtained were very different between each materials, and, thanks to this intrinsic characteristics, they could afford a specific amount of oxygen to wine
Phenolic composition and color indices were determined in order to discriminate wines aged in different tank materials at different time of aging such as 6 months (_6), 12 months (_12), and 6 months in tank plus 6 months in glass bottle (_6 + 6) (Table 1)
Summary
Wine aging is a fundamental phase for obtaining a stable product. Many physical−chemical reactions take place during this phase that changes the wine chemical structure and sensory profile. The oak barrel is considered one of the best tanks to improve wine sensory complexity and stability of color[4] but wine, beyond wood and stainless steel, can be aged in other materials such as concrete or amphorae according to the need of market differentiation and distinction.[3,5] The aging tank choice, should be made with awareness of the specific influence of the tank material on the physical−chemical characteristics of wine, according to varietal characteristics and oenological goal, in order to achieve a defined sensory profile and wine style It is known, for example, that every kind of tank material is characterized by a specific oxygen permeability[6] and this affects the formation/degradation of compounds with important consequences on wine aging. The OTR values obtained were very different between each materials, and, thanks to this intrinsic characteristics, they could afford a specific amount of oxygen to wine
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