Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics

Abstract

The use of untoasted woods was not previously considered for white wine aging. Thus, this work focuses on the comparative analysis of phenolic composition, wood volatile compounds and sensory characteristics of a white wine stored for 20 days in contact with untoasted woods from oak (Quercus petraea and Quercus pyrenaica) acacia (Robinia pseudoacacia), and chestnut (Castanea sativa). The outcomes obtained demonstrated a clear differentiation between the impact of untoasted wood cubes from chestnut specie on wine characteristics compared to other wood species studied. Thus, the results showed that the wine stored in contact with chestnut cubes exhibited significantly highest values for the global phenolic parameters, browning potential index, tanning power, and individual phenolic compounds (gallic and caffeic acids, castalagin, and vescalagin), followed by an evident change in wine chromatic characteristics. However, for wood volatile compounds, an absence of clear differentiation between the wines was observed. In general, these compounds were also detected with concentrations below their level of sensory perception. The wine stored in contact with the untoasted acacia cubes showed the least changes in its chemical composition. From a sensory point of view, a higher score for “color intensity”, “woody aroma” and “body” descriptors were obtained for wines stored in contact with untoasted woods compared to control wine. Nevertheless, wine stored in contact with untoasted oak cubes from Quercus pyrenaica showed the highest score for overall appreciation. The outcomes of this research improved the knowledge of the use of untoasted wood species on white wine characteristics.