Search Results (78)

Wines produced from grapes exposed to wildfire smoke exhibit smoke-related flavors, such as smoky, burnt, and an ashy finish. While grapes are impacted on the vine, winemaking strategies can influence the perception of smoke-related properties in the resulting wine. This case study evaluated eight smoke-affected wines across three vintages from commercial production to assess how oak influences smoke-related flavors. Each vintage explored a different usage of oak, including oak origin, oak chips with carbon fining, and potential carryover of flavors through reused barrels. Wines were assessed using descriptive analysis, with intensity ratings collected for seven attributes representing smoke-related and typical wine flavors. Results showed that American oak reduced the perception of smoke-related flavors compared to French oak. The use of oak chips, both alone and with carbon fining, did not improve the flavor profile. This suggests that combining treatments should be approached with caution, especially when strategies target smoke taint mitigation through different mechanisms. Sensory results also indicated no evidence of smoke flavor carryover from using barrels that previously held smoke-affected wine. Overall, this work showed that oak can influence sensory profile of smoke-affected wines and consideration of different wine production practices can be beneficial when faced with a smoke-impacted vintage. Full article

Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak has been traditionally used, there is a growing interest in exploring alternative wood species that can impart distinct sensory characteristics and promote innovative maturation processes. This review examines the impact of alternative woods on the aging of beverages, such as wine, cachaça, tequila, and beer, focusing on their influence on aroma, flavor, color, and chemical composition. A bibliometric analysis highlights the increasing scientific attention toward wood diversification and emerging aging technologies, including ultrasound and micro-oxygenation, which accelerate maturation while preserving sensory complexity. The role of toasting techniques in modulating the release of phenolic and volatile compounds is also discussed, emphasizing their contribution to unique sensory profiles. Additionally, regulatory aspects and sustainability considerations are explored, suggesting that alternative woods can expand flavor possibilities while supporting environmentally sustainable practices. This review underscores the potential of non-traditional wood species to drive innovation in the aging of alcoholic beverages and provide new sensory experiences that align with evolving consumer preferences and market trends. Full article

Wine aroma is the result of the association of numerous volatile and non-volatile compounds belonging to the grapes, the fermentation, and aging process. During aging, wines complete their complex composition, and many aromas emerge. Therefore, aging represents a fundamental step to obtaining high-quality wines. Aromas belong directly to the odorless precursor in grapes or to the aging technology used. Analyses have been performed on wines obtained from the cv Carignano subjected to four aging technologies: stainless-steel tank, plastic vat, concrete vat, and oak barrel. GC/FID and GC/MS analysis allowed the identification of 78 significant compounds belonging to eight different chemical classes. Volatile composition in the various containers was assessed at two levels: chemical classes and individual compounds. At 12 months, plastic vats had the highest increase in the total VOC concentration (p < 0.05), followed by concrete and stainless steel. In contrast, oak barrels showed a decrease, although the difference was not statistically significant (p > 0.05). Unsupervised principal component analysis (PCA) demonstrated that the container exerts a more substantial influence at 6 months, while at 12 months, the samples were categorized irrespective of the container. In the loading plot, several esters, acids, lactones, and aldehydes showed negative loadings on PC1 (associated with time), indicating a correlation with the 12-month collection time. Full article

In recent decades, the use of wood pieces has been promoted as a viable alternative to barrels to improve the quality of white wines. However, most available studies have focused on red wines. Given that white and red wines present significant oenological differences that affect their development and final characteristics, it is necessary to expand research specifically to the case of white wines. For this reason, this study evaluates the impact of using pieces of traditional oak wood (Quercus petraea (two origins: French and Romanian) and Quercus alba), other oaks (Quercus humboldtti and Quercus candicans) and other genera (Robinia pseudoacacia, Acacia dealbata, Prunus avium and Nothofagus pumilio) on the quality of white wine during the short period of contact with the wood. The results show that aging with the different woods has little effect on the oenological parameters of the wine; however, it does lead to a change in the phenolic composition and in the final chromatic characteristics of the white wines. From a sensory point of view, the wines showed different sensory profiles depending on the type of wood used. In general, the tasting panel preferred the white wine aged with French Quercus petraea wood pieces, followed by the wine aged with Quercus humboldtti wood pieces and the wine aged with Robinia speudoacacia wood pieces. This research improves our understanding of the potential impact of using pieces of different woods in white wines, describing the potential interest of some that have not been studied before, such as Quercus humboldtti. Full article

The variation in organic acids during malolactic fermentation (MLF) affects the wine’s quality, presenting a challenge for the wine industry. This study aimed to investigate the kinetics of organic acids during MLF using two Oenococcus oeni strains under different barrel conditions. The study examined the variation in pH, total and volatile acidity, and concentration of tartaric, malic, lactic, and citric acid during MLF in the identical initial wine. In addition, the aromatic profile of the final wines was evaluated. The fermentation occurred in new and used French oak barrels. Two strains of O. oeni were used: (a) citrate-negative O. oeni (CINE) and (b) O. oeni, commonly used in the wine industry. The experimental data obtained were fitted to the logistic model for each monitored parameter. The degree of fitting R2 was higher than 92.79%, indicating good predictive accuracy for substrate consumption (malic and citric acid), as well as product formation (lactic and acetic acid). The mean values of O. oeni and O. oeni CINE differ in acetic (0.29 and 0.15 g/L) and citric acid (0.13 and 0.18 g/L), respectively. The logistic model effectively predicted the change in acid content during fermentation, describing the changes in organic acid levels during the MLF conducted in barrels. Modeling can be useful in forecasting industrial-scale production. Full article

This article examines the key factors influencing the aromatic profile of mead, which is increasingly popular in artisanal markets worldwide. Based on a bibliometric review of 44 scientific studies, the analysis highlights the significant role of honey type in shaping mead’s sensory characteristics. Acacia honey contributes subtle floral notes, while eucalyptus honey brings bolder, resinous aromas. The bibliometric analysis also emphasizes fermentation conditions, such as temperature and yeast selection, as crucial factors. Lower fermentation temperatures help preserve volatile compounds, enhancing fruity and floral aromas, while higher temperatures lead to increased concentrations of undesirable higher alcohols. Additionally, aging mead in oak barrels for 6 to 12 months adds complexity by introducing vanilla, coconut, and spice notes from the wood’s phenolic compounds. The maturation process, including its duration and storage conditions, also enables the flavors to blend and develop over time. Moreover, the addition of herbs and fruits during fermentation or maturation has been proven to introduce new layers of aroma and flavor, with ingredients like citrus, berries, and aromatic herbs enhancing the final product with fresh, lively notes. The potential of non-Saccharomyces yeasts is also explored as an alternative for enriching aromatic profiles, with the capacity to introduce unique sensory characteristics, including diverse flavor profiles and regional or terroir-based variations. Finally, the bibliometric review reinforces the importance of selecting appropriate ingredients and controlling fermentation processes to improve mead quality. It also suggests exploring microbiomes, exotic honey varieties, and the use of herbs and fruits for even more distinct aromatic profiles. Full article

The ageing of wine in oak barrels enhances its sensory properties, with the toasting level and grain size of the wood significantly influencing the volatile composition of the wine. This study evaluated the impact of three toasting levels (light toasting, medium toasting, and medium long toasting) and two grain sizes (standard grain and extra fine grain) on the volatile profile of Tempranillo red wines aged in Quercus petraea barrels over 12 and 18 months. Gas chromatography–mass spectrometry was employed to quantify wine volatile compounds. The results revealed that lighter toasting combined with standard grain barrels enhanced the wine volatile concentration during shorter maturation periods, while medium long toasting with extra fine grain barrels was more effective for longer ageing periods. Toasting level was found to have a stronger influence on the wine volatile composition than grain size. These findings underscore the importance of tailoring barrel specifications to the desired maturation durations and sensory outcomes. Future studies exploring other grape varieties, wood origins, and longer ageing periods could further refine these insights and enhance winemaking practices. Full article

This study investigated the impact of different ageing containers on the volatile composition and quality of Negroamaro wine, a key variety from Apulia, Italy. Seven vessel types were evaluated: traditional Apulian amphorae (ozza), five types of oak barrels (American oak, French oak, European oak, a French + European oak and a multi-wood mix) and glass bottles as the control. The impact of the vessels was evaluated after 6 months of ageing through the characterization of phenolic, volatile and sensory profiles. Amphorae allowed a specific evolution of the wine’s primary aromas, such as fruity and floral notes, while enhancing volatile compounds like furaneol, which contributed to caramel and red fruit nuances, and also 3-methyl-2,4-nonanedione, a key compound related to anise, plum and premature ageing, depending on its concentration. This container also demonstrated effectiveness in stabilizing anthocyanin–tannin complexes, supporting color stabilization. Oak barrels allowed different outcomes to be obtained in terms of color stabilization, volatile profile, aroma and astringency. French oak exhibited the highest phenolic and tannin levels, enhancing anthocyanin stabilization and color intensity. European oak followed closely, while American oak excelled in color stabilization, with tannins less reactive to polymers. Mixed wood barrels showed lower phenolic extraction and the best astringency evolution. Full article

Wine ageing represents an important stage during wine production when the final wine composition is formed. In this study, 2020 and 2021 vintage Merlot red wines were subjected to 12-month ageing in a stainless-steel tank, Excellence oak barrels with medium, medium-plus and medium-long toasting, and a Premium oak barrel with medium toasting. The aim was to investigate the influence of different ageing vessels on the main chemical composition, element content, phenolic profile, antioxidant activity, and wine colour during ageing. The results showed that changes in ethanol, total sugars, pH, and density were minimal, mostly not significant. Slight changes in malic and lactic acid concentration occurred due to malolactic fermentation. Statistically, more changes that are significant occurred in the phenolic profile, and they affected the antioxidant activity of the wine. In both wine vintages, anthocyanin content decreased, followed by an increase in polymeric colour. Elements and individual phenolic compounds changed significantly, depending on vessel type, ageing time, wine vintage, and initial concentrations. The PCA biplots of the mentioned compounds showed that vessel type had a significant influence on wine composition, especially after 12 months of ageing. According to the CIELab parameters, a slight colour change occurred in both wine vintages, but this is not visible to the human eye. According to the obtained results, various changes in the phenolic profile of Merlot wine occurred during ageing, which strongly depended on the ageing vessel used, the ageing time, and the initial wine composition. Full article

The traditional practice of aging wines in oak barrels has long been associated with the evolution of wine aromas. However, due to rising costs, alternative approaches like aging with oak chips have gained popularity. The aging time, addition dose, and type of toasting of the oak chips are critical parameters affecting the quality of the wine’s aroma. In this study, we focus on wines from Agiorgitiko variety and explore the impact of oak chip maturation on both volatile composition and sensory profile. By analyzing volatile compounds of wine aroma using GC-MS/MS and conducting descriptive sensory analysis, we investigate the effects of three different oak chip toasting levels, three dosages, and three aging periods. Our findings reveal that almost all wines aged with oak chips exhibit higher ester concentrations compared to the control. Notably, heavily toasted oak chips contribute to the sensory attribute of smoky aroma, while medium oak chips are associated with the sensory attribute of barrel aroma. This study provides valuable data for winemakers to determine the most suitable application for their product. Full article

This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high β-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C₁₃-norisoprenoids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific vinification techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality. Full article

The changes produced during the aging of wines in oak barrels are strongly dependent on the oak’s geographical origin and aging time. This paper analyzes the effect of Quercus alba oak from four different geographical locations in four states in the USA, namely Missouri (Mo), Ohio (Oh), Kentucky (Kt), and Pennsylvania (Py), during 24 months of aging. Oak origin had a higher effect on the wine’s aromatic composition than the polyphenolic one. Mo and Oh barrels enhanced coconut, spicy, and sweet notes for 12 months of aging, while Kt barrels achieved higher extraction of wood-related compounds at longer aging (24 months). Py wines showed the lowest contents of most volatile compounds at both aging times, as well as hydroxycinnamic acids, flavanols, anthocyanins, flavonols, stilbenes, and ellagitannins, attributed to their higher porosity. At 12 months of aging, Kt wines showed the highest content of ellagitannins, and Mo wines had the highest content of anthocyanins, but Oh wines had the highest concentrations at 24 months. In the sensory analysis, Kt wines were preferred at both aging times. Kt and Mo wines achieved the highest punctuations for the olfactory phase at 12 months of aging and Kt wines kept it after 24 months. These findings are essential for producers to achieve the sensory characteristics of their wines through strategic barrel aging. Full article

The production of high-quality aged marc spirits includes a minimum period of six months of ageing in oak barrels. Lastly, producers are interested in alternative botanical origin wood. The present study is aimed at investigating the influence of Greek oak (Quercus trojana) and Greek chestnut (Castanea sativa) compared with French (Quercus petraia) and American oak (Quercus alba) on the chemical composition and sensorial characteristics of aged tsipouro, produced from marc from the Black Muscat variety. Gas chromatography–olfactometry–mass spectrometry (GC–O–MS) was used to identify volatile compounds of the aged tsipouro. Also, colour and polyphenol measurements were made, and an organoleptic evaluation was performed by 16 trained tasters. The findings revealed rather similar results between the tsipouro made from different wood species, especially between Greek and French oaks, and relative differentiation for that of chestnut. All the aged distillates exhibited a pleasant and rich aromatic potential, dominated by floral and fruity terpene varietal aromas as well as wood-related volatiles. Chestnut, with a high phenolic potential, gives pleasant organoleptic effects over time and can be an alternative wood for ageing spirits. This research highlights the importance of wood selection in the tsipouro ageing process and enables the use of Greek wood species in the ageing of spirits. Full article

Wood chips contain numerous active compounds that can affect the wine’s characteristics. They are commonly used in red grape wines, whisky, cherry and brandy, but in fruit wines, production is not typically utilised. The aim of this study was to compare the impact of an oak barrel ageing with the effect of the addition of chips made from various types of wood (oak, maple, cherry, apple) and with various degrees of toasting to the apple wines on their antioxidant, oenological and sensory properties. The oenological parameters, the polyphenols content, antioxidant activity and content of volatile odour-active compounds were assessed. It was shown that ageing in the presence of wood chips had a less noticeable effect on the oenological and sensory parameters of the wine than barrel ageing. Moreover, wood chips used did not significantly affect the acidity, alcohol and extract content of apple wines. Wines aged in the presence of oak chips (particularly lightly toasted) exhibited the greatest increase in polyphenols, while the polyphenol content of wines aged in the presence of other chips was not dependent on their toasting degree. The ageing of fruit wines with wood chips influences the volatile profile and the olfactory sensations, which can improve their quality. Full article

In wine technology, the on-line measurement of redox potential is a fast, accurate, and reliable measurement that provides insight into the metabolism of Saccharomyces cerevisiae, its microbial activity, and the oxidation and reduction state of wine, as well as insight into its quality and stability. The significance of the redox potential measurement and control in wine technology as well as the maintenance and regulation of fermentation redox potential using temperature and carbon dioxide fluxes are discussed. Redox potential levels from Eh 100 to 180 mV are typical for non-oxidized wine that is bottling-ready, while levels of Eh 270 to 460 mV represent oxidized wines with typical failures. The relevance of redox potential measurement during the 2-year maturation of Blau Fränkisch wine in 225 L oak barrels at six levels at a temperature 15 °C is presented. The measurement of the redox potential, expressing heterogeneity in redox layers during wine maturation in oak barrels, is represented in various oxido-reductive fermentation zones. On the contrary, the end of the maturation process is indicated by the homogeneity of redox zones, where the matured wine shows no differences in redox measurement on all levels. Using redox potential as a key scale-up criteria ensures comparable and reproducible amounts of the final product even in geometrically non-similar fermenter systems. Full article