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<p>In winemaking, wood products alternative to barrels are used to achieve various oenological goals, including rapid release of desirable volatile and polyphenolic compounds, color stabilization, and economic benefits. In this research study, oak wood formats (staves, cubes, and chips) were added to red Nebbiolo wines at two vinification stages: during and after alcoholic fermentation. Aromatic composition was analyzed at racking, after three and seven months of aging. Samples were analyzed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography-flame ionization detector (GC-FID). After seven months, a trained panel assessed the sensory profiles of the wines who varied significantly based on the timing of wood addition and the type of wood used. Higher levels of vanillin and furan compounds were found in wines with wood added after fermentation and in those treated with staves. Wines treated with cubes had elevated benzoic aldehyde levels, while those with chips showed higher levels of whisky lactone, a key molecule for “<i>boisé</i>” notes. Sensory analysis revealed greater intensity of vanilla and oak wood descriptors in wines treated with cubes and chips. Cubes particularly enhanced spicy aromas like cloves and pepper, offering a more balanced aroma and sensory profile compared to staves and chips.</p>

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Enhancing the volatile compounds and sensory profile of Nebbiolo wines through wood formats alternative to traditional barrels

  • 期刊论文

  • 发表日期：

    2025年1月17日

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  • Andriani Asproudi,
  • Silvia Raffaela Barera,
  • Loretta Maria Panero,
  • Maria Carla Cravero,
  • Federica Bonello,
  • Walter Mulinazzi,
  • Matteo Castagna,
  • Antoine Corpart,
  • Federico Piano,
  • Maurizio Petrozziello

摘要

In winemaking, wood products alternative to barrels are used to achieve various oenological goals, including rapid release of desirable volatile and polyphenolic compounds, color stabilization, and economic benefits. In this research study, oak wood formats (staves, cubes, and chips) were added to red Nebbiolo wines at two vinification stages: during and after alcoholic fermentation. Aromatic composition was analyzed at racking, after three and seven months of aging. Samples were analyzed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography-flame ionization detector (GC-FID). After seven months, a trained panel assessed the sensory profiles of the wines who varied significantly based on the timing of wood addition and the type of wood used. Higher levels of vanillin and furan compounds were found in wines with wood added after fermentation and in those treated with staves. Wines treated with cubes had elevated benzoic aldehyde levels, while those with chips showed higher levels of whisky lactone, a key molecule for “boisé” notes. Sensory analysis revealed greater intensity of vanilla and oak wood descriptors in wines treated with cubes and chips. Cubes particularly enhanced spicy aromas like cloves and pepper, offering a more balanced aroma and sensory profile compared to staves and chips.