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Open AccessArticle

Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile

1
LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
2
Department of Food Industries, Agrarian Higher School, Polytechnic Institute of Viseu, 3500-606 Viseu, Portugal
3
Food and Wine Chemistry Lab, Chemistry Research Centre (CQ-VR), 5000-801 Vila Real, Portugal
*
Author to whom correspondence should be addressed.
Molecules 2020, 25(5), 1236; https://doi.org/10.3390/molecules25051236
Received: 6 February 2020 / Revised: 26 February 2020 / Accepted: 4 March 2020 / Published: 9 March 2020
(This article belongs to the Special Issue Alcoholic Beverages Aging Technologies)
There is a lack of knowledge about the use of different wood species on rosé wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on rosé wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored during the rosé wines’ production. The use of wood chips during alcoholic fermentation induced a significant increase of phenolic content in rosé musts. During rosé wine maturation, the wood chip contact induced significantly higher values of colored anthocyanins, color intensity, and polymeric pigments, and significantly lower values of color hue in the corresponding rosé wines. In terms of sensory profile, a tendency for lower scores of “overall appreciation” were attributed to control rosé wine, while significantly higher scores for “color intensity” descriptor were attributed to all rosé wines matured in contact with wood chips. For the majority of phenolic parameters and individual phenolic compounds quantified, a clear and specific influence of the use of oak and cherry wood chips was not detected, except for (+)-catechin, where the rosé wines produced in contact with cherry chips showed the highest values. This study provides relevant information for winemakers about the impact of the use of wood chips on rosé wine quality. View Full-Text
Keywords: alcoholic fermentation; maturation process; phenolic compounds; rosé wines; sensory profile; wood chips alcoholic fermentation; maturation process; phenolic compounds; rosé wines; sensory profile; wood chips
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Nunes, I.; Correia, A.C.; Jordão, A.M.; M. Ricardo-da-Silva, J. Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile. Molecules 2020, 25, 1236.

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