Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile
2020
Inês Nunes | Ana C. Correia | António M. Jordão | Jorge M. Ricardo-da-Silva
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&rsquo: 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 &ldquo:overall appreciation&rdquo: were attributed to control rosé: wine, while significantly higher scores for &ldquo:color intensity&rdquo: 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.
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