Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania
Source abstract
Abstract
The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Fermentation and Sensory Analysis · Horticultural and Viticultural Research · Wine Industry and Tourism
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
National Research and Development Institute for Cryogenics and Isotopic Technologies—ICSI Ramnicu Valcea, 4th Uzinei Street, 240050 Ramnicu Valcea, Romania
Viticulture and Oenology Department, Faculty of Horticulture, Advanced Horticultural Research Institute of Transylvania, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
Department of Pharmaceutical Botany, “George Emil Palade” University of Medicine, Pharmacy, Sciences and Technology of Târgu Mureș, 38 Gheorghe Marinescu Street, Târgu Mureș, 540139 Mureș, Romania
Faculty of Chemistry and Chemical Engineering, Babeș-Bolyai University,11 Arany Janos Street, 400028 Cluj-Napoca, Romania
Department of Chemistry and Biochemistry, Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania
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