Abstract
The sensorial evaluation of Chenin blanc wine produced with different types of oak wood treatments over time has not been investigated before. The main aim of this study was to assess the sensory profile, using a trained panel, of a South African Chenin blanc wine fermented and matured in old barrels, three types of new oak barrels, two types of oak staves as well as a stainless steel tank over time, which has not been done before. Results indicate mainly separation between the stainless-steel tank/old barrel treatments from the stave and new barrel treatments, with separation between the latter two treatments also being found. More fruity descriptors were used in the stainless-steel tank and old barrel treatments, with oak-related descriptors being used in the stave and new barrel treatments. Separation between among the new barrel and stave treatments were also noted, which was still reflected during bottle maturation. These results indicate that winemakers need to take cognizance of the sensorial differences induced by barrel and stave maturation in white wines and how these evolve over time.
Highlights
Chenin blanc grapes have been described as having a neutral taste, which is sometimes found in the corresponding wines [1]
This study investigated the effect of different oak treatments on the aroma profile of a commercial scale Chenin blanc wine at three different intervals of maturation
Clear differences were observed between the unoaked and the oaked wines, and among the different oak treatments. This included a clear discrimination between the wines matured in the old barrels with staves with those in new barrels
Summary
Chenin blanc grapes have been described as having a neutral taste, which is sometimes found in the corresponding wines [1]. Guava and apple descriptors have been reported in young. A number of winemaking practices that might change white wine aroma in general have been investigated. These include oxidative and reductive winemaking as well as SO2 and ascorbic acid must additions [3,4]. Extended skin maceration and effects of natural and different. General effects of oak wood fermentation and maturation have been investigated in certain white wines, but not in detail for Chenin blanc wine [7,8,9,10,11]
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