Preprint Review Version 1 This version is not peer-reviewed

New Strategies to Improve Sensorial Quality of White Wines by Wood Contact

Version 1 : Received: 31 October 2018 / Approved: 2 November 2018 / Online: 2 November 2018 (12:40:47 CET)

A peer-reviewed article of this Preprint also exists.

Alañón, M.E.; Díaz-Maroto, M.C.; Pérez-Coello, M.S. New Strategies to Improve Sensorial Quality of White Wines by Wood Contact. Beverages 2018, 4, 91. Alañón, M.E.; Díaz-Maroto, M.C.; Pérez-Coello, M.S. New Strategies to Improve Sensorial Quality of White Wines by Wood Contact. Beverages 2018, 4, 91.

Journal reference: Beverages 2018, 4, 91
DOI: 10.3390/beverages4040091

Abstract

Ageing wine is a commonly practice used in winemaking since the quality and sensory profile increase due to the extractable compounds coming from wood by means of barrels or chips. The quantitative and qualitative compounds from wood depend on the species, its origins and the treatments applied in cooperages. Traditionally, oak wood species are most often used in cooperage, specifically Quercus alba, Known as American oak and Q. robur and Q. petraea both known as French oak. However, although this stage is very common for red wines, its use is still restricted in the case of white wines. However, this topic is particularly interesting, since due to the sensorial benefits of wood contact, the option for ageing white wines in barrels or chips is increasingly and widely chosen by winemakers. This review compiles the novel strategies applied to white wines by means of wood contact in the last years with the aim to increase wine quality and sensorial features.

Subject Areas

white wine; volatile compounds; sensorial characteristics; oak; alternative woods; barrels; chips

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