Wine samples of Red Sangiovese wines wereaged for 3 months using three different techniques (chips,lees, and micro-oxygenation) separately or combined.Later, their evolution in bottle was monitored for 5 months.At the end of aging, the main effect on selected volatilecompounds was related to chips addition: as a matter offact, chips increased aromatic compounds derived from oak, such as vanilla and burnt/toasted aromas. Microoxygenation induced a lower amount of 4-ethyl guaiacol than in its control. The combined use of micro-oxygenation and yeast lees led to a lower amount of guaiacol and vanillin than in its control. Wine evolution in bottle was significantly affected by the up-cited aging techniques. The use of chips led to a decrease in 4-ethyl guaiacol than incontrol. Micro-oxygenation reduced guaiacol and whiskylactone decrease and the increase in 4-ethyl guaiacol. The combined use of chips, micro-oxygenation, and yeast lees reduced the decrease in whisky lactone in a not significant way, instead of all the other trials. A descriptive analysis ofwines put in evidence that micro-oxygenation combinedwith the use of chips and yeast lees reduced astringency, increased balance, and enhanced vanilla perception.[...]

Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine

ARFELLI, Giuseppe;
2011-01-01

Abstract

Wine samples of Red Sangiovese wines wereaged for 3 months using three different techniques (chips,lees, and micro-oxygenation) separately or combined.Later, their evolution in bottle was monitored for 5 months.At the end of aging, the main effect on selected volatilecompounds was related to chips addition: as a matter offact, chips increased aromatic compounds derived from oak, such as vanilla and burnt/toasted aromas. Microoxygenation induced a lower amount of 4-ethyl guaiacol than in its control. The combined use of micro-oxygenation and yeast lees led to a lower amount of guaiacol and vanillin than in its control. Wine evolution in bottle was significantly affected by the up-cited aging techniques. The use of chips led to a decrease in 4-ethyl guaiacol than incontrol. Micro-oxygenation reduced guaiacol and whiskylactone decrease and the increase in 4-ethyl guaiacol. The combined use of chips, micro-oxygenation, and yeast lees reduced the decrease in whisky lactone in a not significant way, instead of all the other trials. A descriptive analysis ofwines put in evidence that micro-oxygenation combinedwith the use of chips and yeast lees reduced astringency, increased balance, and enhanced vanilla perception.[...]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11575/7326
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