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.com
Volume 6, Issue 4 (Suppl)
Agrotechnology, an open access journal
ISSN: 2168-9881
Agri 2017
October 02-04, 2017
allied
academies
10
th
International Conference on
AGRICULTURE & HORTICULTURE
October 02-04, 2017 London, UK
Malolactic fermentation and ageing in oak wood barrels: Impact on ellagitannin and anthocyanin
content, volatile composition and sensory profile of red wines
Kleopatra Chira
Institut des Sciences de la Vigne et du Vin, France
C
hemical composition, aromatic profile and sensory attributes of wines lie in the grape variety, winemaking procedure,
maturation and ageing. Traditional red wine production usually consists of performing both alcoholic and malolactic
fermentations in the same tank, and then, ageing in oak barrels for a variable period of time, ranging from a few months to
over a year. In an attempt to obtain particular quality wines with their own personality and a higher organoleptic complexity,
alternative production technologies, such as carrying out the malolactic fermentation (MLF) in the same oak barrels where
ageing will take place, are being introduced in the wineries in an increasingly widespread way. The present research compares
ellagitannin and anthocyanin profiles, woody volatile composition and sensory properties of wines in which malolactic
fermentation (MLF) takes place in tanks prior to 12-months ageing or in oak barrels themselves. Three different barrel toasting
(medium toast, MT; medium toast with watering, MTAA; noisette) were considered for ageing of each wine modality. Sensory
analyses (triangle and rating tests) were also performed. Two-way ANOVA of the raw experimental data revealed that the
toasting method and the container where MLF took place, as well as the interaction between both factors, have a significant
influence on ellagitannin, anthocyanin and woody volatile profiles of Cabernet Sauvignon wines. Barrel-fermented wines
generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1 and 1.2-fold greater total
proanthocyanidin and anthocyanin contents, respectively. Concerning the ellagitannin composition, barrel toasting effect
seemed to be more important than differences due to MLF-container. Certain woody and fruity volatiles varied significantly
depending on whether MLF occurred in barrels or tanks. Barrel-fermented wines were preferred in mouth, while olfactory
preference depended on barrel toasting.
kleopatra.chira@u-bordeaux.comAgrotechnology 2017, 6:4(Suppl)
DOI: 10.4172/2168-9881-C1-028