Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition
The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after ferment...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Maria Kyraleou [verfasserIn] Eleni Tzanakouli [verfasserIn] Yorgos Kotseridis [verfasserIn] Kleopatra Chira [verfasserIn] Ioannis Ligas [verfasserIn] Stamatina Kallithraka [verfasserIn] Pierre-Louis Teissedre [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: OENO One - International Viticulture and Enology Society, 2016, 50(2016), 4 |
|---|---|
| Übergeordnetes Werk: |
volume:50 ; year:2016 ; number:4 |
| Links: |
|---|
| DOI / URN: |
10.20870/oeno-one.2016.50.4.885 |
|---|
| Katalog-ID: |
DOAJ051880083 |
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| 520 | |a The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines. | ||
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10.20870/oeno-one.2016.50.4.885 doi (DE-627)DOAJ051880083 (DE-599)DOAJ38c750097e6f40dfb431cd9e2682b344 DE-627 ger DE-627 rakwb eng QK1-989 Maria Kyraleou verfasserin aut Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines. oak chips Agiorgitiko Acacia chips tannins anthocyanins ellagitannins wood derived volatiles Agriculture S Botany Eleni Tzanakouli verfasserin aut Yorgos Kotseridis verfasserin aut Kleopatra Chira verfasserin aut Ioannis Ligas verfasserin aut Stamatina Kallithraka verfasserin aut Pierre-Louis Teissedre verfasserin aut In OENO One International Viticulture and Enology Society, 2016 50(2016), 4 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:50 year:2016 number:4 https://doi.org/10.20870/oeno-one.2016.50.4.885 kostenfrei https://doaj.org/article/38c750097e6f40dfb431cd9e2682b344 kostenfrei https://oeno-one.eu/article/view/885 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 50 2016 4 |
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10.20870/oeno-one.2016.50.4.885 doi (DE-627)DOAJ051880083 (DE-599)DOAJ38c750097e6f40dfb431cd9e2682b344 DE-627 ger DE-627 rakwb eng QK1-989 Maria Kyraleou verfasserin aut Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines. oak chips Agiorgitiko Acacia chips tannins anthocyanins ellagitannins wood derived volatiles Agriculture S Botany Eleni Tzanakouli verfasserin aut Yorgos Kotseridis verfasserin aut Kleopatra Chira verfasserin aut Ioannis Ligas verfasserin aut Stamatina Kallithraka verfasserin aut Pierre-Louis Teissedre verfasserin aut In OENO One International Viticulture and Enology Society, 2016 50(2016), 4 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:50 year:2016 number:4 https://doi.org/10.20870/oeno-one.2016.50.4.885 kostenfrei https://doaj.org/article/38c750097e6f40dfb431cd9e2682b344 kostenfrei https://oeno-one.eu/article/view/885 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 50 2016 4 |
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10.20870/oeno-one.2016.50.4.885 doi (DE-627)DOAJ051880083 (DE-599)DOAJ38c750097e6f40dfb431cd9e2682b344 DE-627 ger DE-627 rakwb eng QK1-989 Maria Kyraleou verfasserin aut Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines. oak chips Agiorgitiko Acacia chips tannins anthocyanins ellagitannins wood derived volatiles Agriculture S Botany Eleni Tzanakouli verfasserin aut Yorgos Kotseridis verfasserin aut Kleopatra Chira verfasserin aut Ioannis Ligas verfasserin aut Stamatina Kallithraka verfasserin aut Pierre-Louis Teissedre verfasserin aut In OENO One International Viticulture and Enology Society, 2016 50(2016), 4 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:50 year:2016 number:4 https://doi.org/10.20870/oeno-one.2016.50.4.885 kostenfrei https://doaj.org/article/38c750097e6f40dfb431cd9e2682b344 kostenfrei https://oeno-one.eu/article/view/885 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 50 2016 4 |
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10.20870/oeno-one.2016.50.4.885 doi (DE-627)DOAJ051880083 (DE-599)DOAJ38c750097e6f40dfb431cd9e2682b344 DE-627 ger DE-627 rakwb eng QK1-989 Maria Kyraleou verfasserin aut Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines. oak chips Agiorgitiko Acacia chips tannins anthocyanins ellagitannins wood derived volatiles Agriculture S Botany Eleni Tzanakouli verfasserin aut Yorgos Kotseridis verfasserin aut Kleopatra Chira verfasserin aut Ioannis Ligas verfasserin aut Stamatina Kallithraka verfasserin aut Pierre-Louis Teissedre verfasserin aut In OENO One International Viticulture and Enology Society, 2016 50(2016), 4 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:50 year:2016 number:4 https://doi.org/10.20870/oeno-one.2016.50.4.885 kostenfrei https://doaj.org/article/38c750097e6f40dfb431cd9e2682b344 kostenfrei https://oeno-one.eu/article/view/885 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA AR 50 2016 4 |
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QK1-989 Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition oak chips Agiorgitiko Acacia chips tannins anthocyanins ellagitannins wood derived volatiles |
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misc QK1-989 misc oak chips misc Agiorgitiko misc Acacia chips misc tannins misc anthocyanins misc ellagitannins misc wood derived volatiles misc Agriculture misc S misc Botany |
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misc QK1-989 misc oak chips misc Agiorgitiko misc Acacia chips misc tannins misc anthocyanins misc ellagitannins misc wood derived volatiles misc Agriculture misc S misc Botany |
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misc QK1-989 misc oak chips misc Agiorgitiko misc Acacia chips misc tannins misc anthocyanins misc ellagitannins misc wood derived volatiles misc Agriculture misc S misc Botany |
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Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition |
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Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition |
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Maria Kyraleou |
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OENO One |
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Maria Kyraleou Eleni Tzanakouli Yorgos Kotseridis Kleopatra Chira Ioannis Ligas Stamatina Kallithraka Pierre-Louis Teissedre |
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10.20870/oeno-one.2016.50.4.885 |
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verfasserin |
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addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition |
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QK1-989 |
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Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition |
| abstract |
The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines. |
| abstractGer |
The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines. |
| abstract_unstemmed |
The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines. |
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Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition |
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https://doi.org/10.20870/oeno-one.2016.50.4.885 https://doaj.org/article/38c750097e6f40dfb431cd9e2682b344 https://oeno-one.eu/article/view/885 https://doaj.org/toc/2494-1271 |
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Eleni Tzanakouli Yorgos Kotseridis Kleopatra Chira Ioannis Ligas Stamatina Kallithraka Pierre-Louis Teissedre |
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Eleni Tzanakouli Yorgos Kotseridis Kleopatra Chira Ioannis Ligas Stamatina Kallithraka Pierre-Louis Teissedre |
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2024-07-03T22:43:21.466Z |
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