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Food Science and Technology International
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Impact of Wooden Barrel Storage on the Volatile Composition and Sensorial Profile of Red Wine

G. Arfelli

Department of Food Science, University of Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy

E. Sartini

Department of Food Science, University of Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy, elisa.sartini{at}unibo.it

C. Corzani

Department of Food Science, University of Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy

A. Fabiani

Department of Food Science, University of Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy

N. Natali

Department of Food Science, University of Bologna, Piazza Goidanich 60, 47023 Cesena (FC), Italy

This study determined the influence of the kind of wood (Allier vs Limousin and Allier vs chestnut), the age (new vs 1 year old Allier oak barriques) and the volume (1000 L vs 225 L ) of Allier oak containers on sensorial profile and volatile composition of a red Sangiovese wine during 360 days of ageing. The greatest sensory differences were found between Allier oak wood and chestnut wood barriques. In chestnut barriques, wines were more fruited and tannic than in Allier where wines were less astringent, more vanilla flavoured and well-balanced. Some differences in chemical composition and sensorial profile were observed in wines aged in used containers with different capacities. The use of containers showed that migration phenomena from wood to wine were more intense in new barriques than in used ones. Therefore, wines aged in new barriques were richer in volatile wood compounds than wines aged in old barriques.

Key Words: chestnut wood • flavours • oak wood • sensorial profile • red wine

Food Science and Technology International, Vol. 13, No. 4, 293-299 (2007)
DOI: 10.1177/1082013207082388
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