Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile.

Inês Nunes,Jorge M Ricardo-Da-Silva,Ana C Correia,António M Jordão

doi:10.3390/molecules25051236

Inês Nunes, Jorge M Ricardo-Da-Silva + Show 2 more

Open Access

https://doi.org/10.3390/molecules25051236

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Abstract

There is a lack of knowledge about the use of different wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on rosé wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored during the rosé wines’ production. The use of wood chips during alcoholic fermentation induced a significant increase of phenolic content in rosé musts. During rosé wine maturation, the wood chip contact induced significantly higher values of colored anthocyanins, color intensity, and polymeric pigments, and significantly lower values of color hue in the corresponding rosé wines. In terms of sensory profile, a tendency for lower scores of “overall appreciation” were attributed to control rosé wine, while significantly higher scores for “color intensity” descriptor were attributed to all rosé wines matured in contact with wood chips. For the majority of phenolic parameters and individual phenolic compounds quantified, a clear and specific influence of the use of oak and cherry wood chips was not detected, except for (+)-catechin, where the rosé wines produced in contact with cherry chips showed the highest values. This study provides relevant information for winemakers about the impact of the use of wood chips on rosé wine quality.

Highlights

For rosé wine production, there are basically 3 winemaking processes: direct pressing, pre-fermentative maceration, and drawing-off or saignée
This study provides information on the impact of the addition of wood chips from oak and cherry during alcoholic fermentation and the maturation process on the evolution of different phenolic parameters, individual phenolic compounds, and the sensory profile of rosé wines
The results obtained in this experimental work demonstrate that the use of wood chips during alcoholic fermentation generally induced a tendency for an increment of phenolic content and polymeric pigments in rosé musts

Summary

Introduction

For rosé wine production, there are basically 3 winemaking processes: direct pressing (where red grapes are pressed without a previous red skin contact), pre-fermentative maceration (process where there is a slight contact with grape skins before fermentation), and drawing-off or saignée (where the grapes are crushed, stemmed, and placed in a closed vat at low temperature, following which the grape must is separated by drawing-off from the vat). Molecules 2020, 25, 1236 rosé wines have not focused on the use of different wood chip species ( oak and cherry) during the entire wine production process (i.e., during alcoholic fermentation and the aging process). Santos et al [15] reported the use of different wood chip species (acacia, cherry, and oak) in rosé wines during a very short period of aging. These authors only evaluated the impact of the use of several wood chip species on a short maturation time and did not evaluate the use of chips in a combined way (i.e., during the alcoholic fermentation and maturation process)

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