Wood Barrels Research Articles

White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle

Chardonnay and Sauvignon blanc wines aged in oak wood barrels with low and medium tannin potentials were discriminated for their abilities to resist against oxidation during bottle storage. The oak wood tannin potential was positively correlated to wines antioxidant capacity after 2 and 4 years of bottle aging. Untargeted molecular analysis revealed that the Sauvignon blanc metabolome was more affected by the tannin potential than the Chardonnay. Supervised statistical analysis highlighted the extensive oak wood contribution to the wine chemical fingerprints. Wines aged in barrel of medium tannin potential were associated with higher concentrations in antioxidant compounds such as dipeptides. Moreover, quantitative differences were observed between oak barrel derived volatile compounds. Sauvignon blanc volatile thiols appeared to decrease during bottle aging, regardless of the oak tannin potential. This study highlights the post bottling positive impact of oak wood barrel aging on wines oxidative stability, related to oak barrel tannin potential.

Preliminary Study on the Chemical Properties of Non-Oak Wood Species: Suitability for Wooden Barrel Production

Oak wood (Quercus spp.) is the traditional and widely utilized raw material for wooden barrels deployed for the maturation of alcoholic beverages. The chemical compounds, extractives, lignin, hemicellulose, and others, in the wood are claimed to significantly influence the sensory attributes of the beverages during the aging process. The study aimed to assess the chemical properties of non-oak wood species. These species include Sandoricum koetjape (Burm. f.) Merr., Swietenia macrophylla King, Acacia mangium Willd., and Eucalyptus camaldulensis Dehnh., which are all locally available. The investigation was prompted by the limited availability and exorbitant fees associated with the importation of oak barrels into the country. The chemical properties of these non-oak wood species were compared to those of Quercus alba. The effects of tree species (TS) and tree portions (TP) on the chemical properties were evaluated using different TAPPI and ASTM methods. Results showed that S. macrophylla had the highest solubilities with 29.12, 14.64, and 9.09% in 1% sodium hydroxide solution, hot water, and ethanol-cyclohexane, respectively – higher than the solubilities of Q. alba in the three solvents. Meanwhile, E. camaldulensis had the highest lignin content (23.82%), whereas S. koetjape had the lowest lignin and S. macrophylla had the highest hemicellulose content. Q. alba had higher lignin content than all the species studied. The species’ alpha-cellulose contents were lower than that of Q. alba, whereas their holocellulose values were higher. Overall, the effect of TP (top, middle, and bottom) on the chemical composition of each of the wood samples was determined to have little to no effect on the chemical properties, hence indicating a relatively homogeneous distribution of chemical components from top to bottom. On the other hand, TS highly significant effect on the wood species on all the chemical properties analyzed. Overall, locally available non-oak wood species could be suitable as a raw material for wooden barrel fabrication. However, there is a need to conduct further studies on their anatomical, physico-mechanical, and other chemical properties.

Exploring the Impact of Various Wooden Barrels on the Aromatic Profile of Aceto Balsamico Tradizionale di Modena by Means of Principal Component Analysis.

The study examines the unique production process of Aceto Balsamico Tradizionale di Modena PDO (ABTM), emphasizing its complex phases and the impact of raw materials and artisanal skill on its flavor characteristics. Analytical tests focused on the volatile composition of vinegars from different wood barrels at different aging stages, using solid-phase micro-extraction (SPME) coupled with gas chromatography, either with mass spectrometry (GC/MS) or flame ionization detector (FID). Multivariate analysis, including principal component analysis (PCA), was employed to investigate the presence of peculiarities among the volatile profiles of samples of different barrel origin. The research focuses on characterizing the volatile composition of vinegars sourced from individual wood barrels, such as Cherry, Chestnut, Mulberry, Juniper, and Oak. Although it was not possible to identify molecules directly connected to the woody essence, some similarities emerged between vinegar samples from mulberry and cherry barrels and between those of juniper and oak. The former group is characterized by analytes with high molecular weights, such as furfural and esters, while the latter group shows more intense peaks for ethyl benzoate. Moreover, ethyl benzoate appears to predominantly influence samples from chestnut barrels. Due to the highly complex production process of ABTM, where each battery is influenced by several factors, this study's findings are specific to the current experimental conditions.

The Metabolic and Antioxidant Activity Profiles of Aged Greek Grape Marc Spirits.

In the last decade, "expressions" of grape marc spirits aged in wooden barrels of characteristic amber color and complex sensory attributes have been introduced. Yet studies on constituents migrating from the barrel to the beverage are scarce, and their metabolic profile remains unexplored. Furthermore, the literature on the assessment of their antioxidant activity is limited. NMR metabolomics and spectrophotometry have been implemented in 38 samples to elucidate the impact of the aging procedure on the metabolites' composition and establish whether these beverages exhibit antioxidant activity. Provenance was related to fusel alcohols, esters, acetaldehyde, methanol, saccharides, and 2-phenylethanol, while ethyl acetate and ethyl lactate contributed to discriminating samples of the same winery. Identified metabolites such as vanillin, syringaldehyde, and sinapaldehyde were related to the aging procedure. The maturation in the barrel was also associated with an increase in xylose, glucose, fructose, and arabinose. The antioxidant potential of the aged Greek grape marc spirits resulting from their maturation in oak barrels was highlighted. The metabolic profiling and antioxidant potential of aged Greek grape marc spirits were assessed for the first time. Finally, the enrichment of the aromatic region was noted with the presence of metabolites with a furanic and phenolic ring derived, respectively, from the polysaccharides' degradation or the thermal decomposition of lignin.

The Study on the Ecological Governance Method and Green Enclave Economy Operating in Rocky Desertification Region of Northwest Guangxi

The karst landscapes of Northwest Guangxi are characterized by three-dimensional ecological syndromes of desertification: vertical underground leakage, horizontal surface loss, and evaporation of light and heat from the sky, making them a veritable kingdom of "karst + desertification". The study of ecological management methods and green enclave economy operation in the rocky desertification area of Northwest Guangxi will help to form a causal chain between rocky desertification and poverty in the rocky desertification area, so as to realize the successful synergistic evolution of GDP and GEP. This paper adopts the ecological value-oriented green photovoltaic and ecological agroforestry, culture and tourism and other diversified industrial integration and comprehensive governance methods in the rocky desertification area of Northwest Guangxi, and the 1+1>2 new wooden barrel corresponding to the consortium and outsourcing operation mode of the virtual enterprise development of the green enclave economy. Eventually, it has achieved the outstanding achievements that the average annual reduction rate of rocky desertification, the greening coverage rate of villages, the forest coverage rate, the growth rate of per capita disposable income, and other indicators of double carbon and enrichment of "rocky nooks and crannies" have ranked in the forefront of Guangxi and the whole country, and it is a successful sample of rocky desertification area to interrupt the chain of causality between rocky desertification and poverty, and to realize synergistic evolution of GDP and GEP.

Comparison between Conventional Ageing Process in Barrels and a New Rapid Aging Process Based on RSLDE: Analysis of Bioactive Compounds in Spirit Drinks

“Aging” is a practice that allows alcoholic beverages to mature and gives them particular flavors and colors. In this context, oak or durmast wooden barrels are used in this process, thus providing different types of aging. This conventional process produces a slow enrichment of organic compounds in the spirit inside the barrels. Organic substances present in the internal part of the barrels slowly undergo the phenomenon of extraction by the liquid phase (solid–liquid extraction). In this work, a new procedure based on rapid solid–liquid dynamic extraction (RSLDE) was used to evaluate the potential of obtaining the effects of aging in spirits in shorter times than conventional methods. For this purpose, a comparison between two solid–liquid extraction techniques, RSLDE and conventional maceration, was made. Four water/ethanol 60:40 (v/v) model solutions were prepared and put in contact with medium-toasted chips using the two extraction procedures (conventional and non-conventional) and determining dry residue and total polyphenol content. Reversed phase high-performance liquid chromatography (RP-HPLC) analyses allowed the identification and quantification of furfural, ellagic acid and phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde). The aging procedure with medium-toasted chips was tested on a young commercial grappa using maceration and RLSDE.

Research on the Coupling Coordination Development of Industry-University-Research, Regional Economy and Ecological Environment and Their Spatial Spillover Effects

This paper applies the coupling model to study the coupling coordination development of industry-university-research, ecological environment and regional economy in 30 provinces and cities in China from 2009 to 2019, on the basis of which, this paper further applies the spatial Durbin model to measure the spatial spillover effects of the three subsystems. The results show that: (1) During the study period, China's IUR-Economy-Ecology system is characterized by high coupling degree and low coupling coordination degree, in which 83% of China's regions are lagging in industry-university-research, and the regional distribution shows a diamond-shaped distribution of "high in the east, flat in the northeast and the middle, and low in the West ". (2) The IUR-Economy-Ecology, economic and ecological system has obvious spatial polarization effect. (3) The industry-university-research system has spatial diffusion effect, which indicates that promoting industry-university-research cooperation is conducive to the promotion of the balanced regional development. (4) The industry-university-research innovation system, relative to the economic and ecological systems, has a "wooden barrel effect" in the process of promoting the coupled and coordinated development of IUR-Economy- Ecology system, and promoting the development of industry-university-research innovation system can most efficiently improve the "capacity ceiling" of the total system.

It takes two to empower: Customer responses to empowerment recovery in the context of robot service failure

Service robots have been gradually adopted by various providers. However, despite their significant potential in various service scenarios, robots can make mistakes during service interactions. Drawing on the concept of customer empowerment (CE), this study contributes to the existing literature by comparing the difference in the empowerment perceptions of younger and older customers toward robots and human employees. This study further examined empowerment strategies among two adult age groups in the context of robot service recovery and provided empirical evidence regarding the role of CE in service remediation. The results of the first experimental study revealed that older customers felt less empowered when encountering robot service failures than human service failures. The results from the follow-up two experiments indicate that the “wooden barrel effect” exists for effective recovery strategies to achieve empowerment perception and then, post-recovery customer satisfaction; that is, empowerment recovery strategies might succeed only when both information-sharing and compensation options are provided. These findings provide evidence-based guidance for policymakers and service providers in executing robot service recovery.

Monoglucoside versus Diglucoside Anthocyanin Evolution of Red Wine Produced Using a Fungus-Resistant Grape Cultivar (Downy Mildew and Powdery Mildew) under Oxidative Conditions.

The need to reduce the use of pesticides in viticulture is increasing the interest in wines produced using fungal-resistant grapevine varieties, which are characterized by relevant contents of both monoglucoside and diglucoside anthocyanins. Aging in wooden barrels induces oxygen permeation into wine, but little is known about diglucoside anthocyanin evolution. Cabernet cortis wine was subjected to addition of oxygen and oak chips, and the anthocyanin changes were followed for 1 month. Decreases of 90% total monoglucosides, 80% acylated monoglucosides, 65% diglucosides, and 90% acylated diglucosides were observed. Monoglucosides formed pyranoanthocyanins, and the lower steric hindrance favored their polymerization with flavanols. Instead, the decrease in diglucosides was correlated to the number of hydroxyl groups of ring B, indicating the predominant oxidation of aglycones. However, three flavonol-anthocyanin-diglucoside derivatives named (epi)catechin-ethyl-Mv-dihexoside, (epi)catechin-ethyl-Pn-dihexoside, and (epi)catechin-Mv-dihexoside A-type were identified in wine for the first time. These research findings are useful for tuning suitable oenological practices to stabilize the color of these wines (type of barrel, aging times, oxygenation practices) and lower the malvin content, which currently is recommended by the OIV at a maximum of 15 mg/L and is a critical issue for their commercialization.

P/s-orbital hybridization induced by Mg-doping to active Na sites in Na2FePO4F cathode for long-life and high-rate sodium-ion batteries

The iron-based fluorophosphate Na2FePO4F (NFPF) is considered as a potential cathode for sodium-ion batteries due to the low-cost, non-toxicity and appropriate working voltage. However, the inferior intrinsic electronic conductivity and the restrained active Na sites bring the limits for full realization of electrochemical properties. Herein, Mg2+ with d0 orbital was introduced in FeO4F2 structure, aimed at activating the Na+ at Na1 site and enhancing the electronic conductivity. Different from the 3d transition metal (TM) elements that form 3d-O2p orbital interactions in the FeO4F2 structure, the Mg with d° contributes p and s orbitals mainly in Mg-O bonds, which corresponds to more stable orbital interaction and lattice structure. The electron distribution of bridge O due to the Mg-doping leads to the wooden barrel effect near the Mg site, thus activating Na+ at Na1 site by lowering the energy barrier of Na+ migration from Na1 to Na2 site. Hence, the obtained NFMPF electrode delivers high specific capacity (121.4 vs. 108.7 mAh g−1 at 0.1 C) and better cycling stability (73.8% vs. 54.2 % after 1000 cycles at 20 C). Overall, regulating the electronic structure and activating Na+ at inactive site is the key to break the bottleneck of low activity, which can be an effective strategy to design cathode materials with excellent electrochemical performance.

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.

The production of gueuze beers through refermentation and maturation of blends of lambic beer in bottles is a way for lambic brewers to cope with the variability among different lambic beer batches. The resulting gueuze beers are more carbonated than lambic beers and are supposed to possess a unique flavor profile that varies over time. To map this refermentation and maturation process for gueuze production, a blend of lambic beers was made and bottled, whereby one of them was produced with the old wheat landrace Zeeuwse Witte. Through the use of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and high-throughput sequencing of bacterial and fungal amplicons, in combination with metabolite target analysis, new insights into gueuze production were obtained. During the initial stages of refermentation, the conditions in the bottles were similar to those encountered during the maturation phase of lambic beer productions in wooden barrels, which was also reflected microbiologically (presence of Brettanomyces species, Pediococcus damnosus, and Acetobacter lambici) and biochemically (ethanol, higher alcohols, lactic acid, acetic acid, volatile phenolic compounds, and ethyl esters). However, after a few weeks of maturation, a switch from a favorable environment to one with nutrient and dissolved oxygen depletion resulted in several changes. Concerning the microbiology, a sequential prevalence of three lactic acid bacterial species occurred, namely, P. damnosus, Lentilactobacillus buchneri, and Lactobacillus acetotolerans, while the diversity of the yeasts decreased. Concerning the metabolites produced, mainly those of the Brettanomyces yeasts determined the metabolic profiles encountered during later stages of the gueuze production.IMPORTANCEGueuze beers are the result of a refermentation and maturation process of a blend of lambic beers carried out in bottles. These gueuze beers are known to have a long shelf life, and their quality typically varies over time. However, knowledge about gueuze production in bottles is scarce. The present study provided more insights into the varying microbial and metabolite composition of gueuze beers during the first 2 years of this refermentation and maturation process. This will allow gueuze producers to gain more information about the influence of the refermentation and maturation time on their beers. These insights can also be used by gueuze producers to better inform their customers about the quality of young and old gueuze beers.

Glazing Affects the Fermentation Process of Sake Brewed in Pottery.

Sake (Japanese rice wine) was fermented in pottery for more than a millennium before wooden barrels were adopted to obtain a greater brewing capacity. Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed pottery contains more ethanol than that brewed in glazed pottery, little is known about the characteristics of sake brewed in pottery. In this study, we used two types of ceramic containers of identical size, one glazed and one unglazed, for small-scale sake brewing to evaluate the effects of glazing on fermentation properties. The following parameters were measured continuously in the sake samples over 3 weeks of fermentation: temperature, weight, ethanol concentration, and glucose concentration in sake mash. Taste-sensory values, minerals, and volatile components were also quantified in the final fermented sake mash. The results show that, in the unglazed containers, the temperature of the sake mash was lower and the weight loss was higher compared to the sake mash in the glazed containers. The quantity of ethanol and the levels of Na+, Fe3+, and Al3+ tended to be higher in the sake brewed in the unglazed pottery. A taste-sensory analysis revealed that umami and saltiness were also higher in the samples brewed in the unglazed pottery. These results suggest that glazing affects multiple fermentation parameters and the flavor of sake brewed in pottery. They may also suggest that the materials of the containers used in sake brewing generally affect the fermentation properties.

Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods.

Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points.

Cachaça production: from sugar cane to spirit

Why was the work done: Cachaça, the oldest distilled beverage in the Americas, has great historical and cultural significance. A review of cachaça production is important to preserve tradition, standardise industry processes, promote innovation and quality. This review offers a comprehensive overview of current knowledge and advancements in cachaça production, covering regulation, process control, product quality and future developments. What are the main findings: Thev production of Cachaça works within well defined regulations, with its production encompassing both field and industrial practice. The review focuses on sugar cane cultivation, fermentation, distillation, and ageing in wooden barrels. It underscores the significance of regional factors such as climate, soil, and sugar cane variety in shaping the sensory profile of cachaça. While a range of sugar cane cultivars have been developed and grown in different environments, further research on the adaptation of sugar cane crop is necessary. The fermentation of cachaça is spontaneous utilising the microbiota in the sugar cane juice. However, the use of wild sugar cane yeasts, complemented with commercial strains is increasingly used by producers. With regard to distillation, production of the spirit in copper still pots and ageing in tropical wood barrels remain prevalent in the industry. Why is the work important: This review contributes to ongoing efforts to enhance the quality of cachaça. Whilst the importance of traditional production methods is recognised, this review embraces advancements in technology coupled with insights to future perspectives.

Churches with Wooden Vaults in the Basque Country: An Analysis of Design Techniques and Measurement Units

ABSTRACT Between the 16th and the 18th centuries, over a hundred churches in the Basque Country were covered with wooden vaults. The surviving examples show that these structures were created employing highly developed carpentry techniques. However, little is known about the craftspeople who built them and the design techniques they employed. This article analyses four churches with wooden barrel vaults in order to clarify their geometry and measurements. A laser scanner was employed to create accurate models of the curved shape of the vaults. The models were then analysed to determine the methodology and measurement units used to design these vaults. As a result, it was found that the vaults follow a variety of geometric layouts, including semicircular, pointed, and surbased oval shapes. In addition, the pie was identified as the most probable design unit, reinforcing the hypothesis that it was architectural carpenters, and not shipbuilding carpenters, who designed these vaults.

Extracting information from sensory analysis with the multi-way PARAFAC tool – Examples and possibilities

This study applied an exploratory method named Parallel Factor Analysis (PARAFAC) to extract information from the sensory analysis. Scarce works use PARAFAC on sensory data in scientific literature, and three different ways for data organization and interpretation are shown here. A data set of cachaça sensory analysis showed the possibility of investigating the agreement among trained panelists, similarities between flavored cachaças and those aged in wooden barrels, and how sensory attributes are responsible for the results. Four different coffee beverage types were distinct by the roasted degree related to the beverage quality. The agreement among sensory results from the same beverage type was pointed as precision measurement at repeatability level. For cheese bread formulations with sweet potato flour, the considered attributes highlighted the formulation most acceptable for the panelists. They can help evaluate male and female preferences or the consumer's age.

Wooden barrels for transporting and preserving natural history specimens in the eighteenth century

When transporting specimens, both living and preserved, naturalists often took great care when deciding how best to ship them. One of the most important shipping methods was in wooden barrels. In the eighteenth century, many naturalists, including Joseph Banks, John Ellis, and René Antoine Ferchault de Réaumur, advocated the use of, or used, barrels to transport specimens when long voyages often caused specimens to become damaged or destroyed. This paper will investigate the use of wooden barrels by naturalists and detail how such a ubiquitous object proved to be exceptionally important in the history of natural history.

Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by 1H-NMR Metabolomics Approach.

It is well recognized that the aging process is a critical step in winemaking because it induces substantial chemical changes linked to the organoleptic properties and stability of the finished wines. Therefore, this study aimed to investigate the influence of different types, utilization times, and volumes of aging barrels on the metabolite profile of red wines, produced from Thai-grown Shiraz grapes, using a non-targeted proton nuclear magnetic resonance (1H-NMR) metabolomics approach. As a result, 37 non-volatile polar metabolites including alcohols, amino acids, organic acids, carbohydrates and low-molecular-weight phenolics were identified. Chemometric analysis allowed the discrimination of wine metabolite profiles associated with different types of aging containers (oak barrels vs. stainless-steel tanks), as well as the utilization times (2, 6 and >10 years old) and volumes (225, 500 and 2000 L) of the wooden barrels employed. Significant variations in the concentration of formate, fumarate, pyruvate, succinate, citrate, gallate, acetate, tyrosine, phenylalanine, histidine, γ-aminobutyrate, methionine and choline were statistically suggested as indicators accountable for the discrimination of samples aged under different conditions. These feature biomarkers could be applied to manipulate the use of aging containers to achieve the desired wine maturation profiles.

Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures.

The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes onto the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrels is a source of suitable craft ale yeast candidates. In contrast to the traditional lambic beer maturation phase, during the aging of sour-matured production-style beer, different biotypes of Saccharomyces cerevisiae dominated the cultivable in-house mycobiota, which were followed by Pichia membranifaciens, Brettanomyces bruxellensis, and Brettanomyces anomalus. In addition, three putative S. cerevisiae × Saccharomyces uvarum hybrids were identified. S. cerevisiae feral strains sporulated, produced viable monosporic progenies, and had the STA1 gene downstream as a full-length promoter. During hopped wort fermentation, four S. cerevisiae strains and the S. cerevisiae × S. uvarum hybrid WY213 exceeded non-Saccharomyces strains in fermentative rate and ethanol production except for P. membranifaciens WY122. This strain consumed maltose after a long lag phase, in contrast to the phenotypic profile described for the species. According to the STA1+ genotype, S. cerevisiae partially consumed dextrin. Among the volatile organic compounds (VOCs) produced by S. cerevisiae and the S. cerevisiae × S. uvarum hybrid, phenylethyl alcohol, which has a fruit-like aroma, was the most prevalent. In conclusion, the strains characterized here have relevant brewing properties and are exploitable as indigenous craft beer starters.

Sensory Profile of Monferace Wine: An ‘Old-Style’ Vinification Approach for Grignolino, a Red Indigenous Italian Variety

Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), used in high percentages (90–100%) to produce three main different DOC wines, generally consumed young. The Monferace project was born of an idea of 12 winegrowers wanting to create a new “old style” Grignolino red wine and inspired by ancient winemaking techniques of this variety. Monferace wine is produced following a discipline which gives some guidelines but no indications on the vinification technique or on the variety of wood to be used. The percentage of Grignolino grapes should be 100% and the ageing of 40 months, 24 of which are spent in wooden barrels of differing volumes. The aim of this work is the definition of the sensory profile of Monferace wines during ageing. The sensory analysis on 10 Monferace wines (2019 vintage) was assessed after approximately 11 months of ageing in wood. A trained panel carried out the wine sensory descriptive analysis (sensory profile) with a methodology derived from ISO norms. The results showed that all the wines were characterized by 16 attributes: color (garnet red, orange highlights), odor (rose, violet, nutmeg, pepper, blackberries, cherries, jam/marmalade, dry herbaceous, boisé-oak wood) and taste (acidity, bitterness, astringency, structure (body) and taste–olfactory persistence). Some attributes were, quantitatively, not statistically different: acidity, bitterness, astringency. All the other attributes discriminated the wines with different intensities, and each wine had a specificity. These preliminary results demonstrated the cohesion of sensory attributes among the wines, with individual distinctions within each product, and indicated that Monferace is a very promising wine style for the Grignolino variety.