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Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines

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Abstract

This study provides specific information about the influence of storage in bottle and in 225-L barrels made from oak (new and used for 1 year) and chestnut wood on color indexes, spectrophotometric evaluable polyphenols, anthocyanins, phenolic acids and gustative attributes of three monovarietal red wines (Piedirosso, Cabernet Sauvignon and Merlot). The results of the analysis of variance show that wood type has a significant influence on chromatic characteristics, on vanilline reactive flavans, on low molecular weight phenolics and on astringency of wines. The effect depends on the type of wine. Therefore, both traditional and alternative wood containers could be used as an instrument to regulate the polymerization, oxidation and copigmentation reaction of wine phenolics and the sensory properties of red wine. The maturation in chestnut wood could be an interesting challenge to widen the supply of red wines maturated in wood, but its use needs more care than oak.

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Acknowledgments

We thank F. Colandrea and Taburno winery of Foglianise for experimental vinifications. We thank also the anonymous referees for scientific comments, which helped to improve the manuscript.

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Authors and Affiliations

  1. Facoltà di Agraria, Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055, Portici, Napoli, Italy

    Angelita Gambuti, Rosa Capuano, Maria Tiziana Lisanti, Daniela Strollo & Luigi Moio

  2. Corso di Laurea in Viticoltura ed Enologia, c/o I.T.A. “F. De Sanctis”, via Tuoro Cappuccini n.6, 83100, Avellino, Italy

    Angelita Gambuti, Rosa Capuano, Maria Tiziana Lisanti, Daniela Strollo & Luigi Moio

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  1. Angelita Gambuti
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  2. Rosa Capuano
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  3. Maria Tiziana Lisanti
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Correspondence to Angelita Gambuti.

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Gambuti, A., Capuano, R., Lisanti, M.T. et al. Effect of aging in new oak, one-year-used oak, chestnut barrels and bottle on color, phenolics and gustative profile of three monovarietal red wines. Eur Food Res Technol 231, 455–465 (2010). https://doi.org/10.1007/s00217-010-1292-9

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  • DOI: https://doi.org/10.1007/s00217-010-1292-9

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