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Colour-related phenolics, volatile composition, and sensory profile of Nero di Troia wines treated with oak chips or by micro-oxygenation

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Abstract

The changes of Nero di Troia wines submitted to micro-oxygenation or treatment with oak chips were studied. Oak chips favoured polymerization reactions (SPP, LPP, I HCl, polymeric phenols, and polymeric pigments, respectively +28, +67, +44, +60, and +73 % in comparison with the untreated wines, 12 months after racking). The polymerization reactions increased colour stability (colour intensity, and % of red and blue colour of the oak-treated wines were +11, +2, and +10 % compared to the control). At the end of ageing, the oak-treated wines had the highest concentrations of alcohols, carbonyl compounds, and lactones, while the highest contents of acids and esters were detected in the micro-oxygenated wines. The sensory profile of the oak-treated wines was characterized by the attenuation of floral, fruity, and vinous attributes. Concerning the phenolic profile, micro-oxygenated wines showed the highest concentrations of anthocyanins (+23 % respect to the untreated samples and +306 % respect to the oak-treated ones) and of flavan-3-ols (+24 % respect to the untreated samples and +95 % respect to the oak-treated ones). Micro-oxygenation reduced astringency and herbaceous character and intensified spicy and fruity flavours.

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Acknowledgments

The authors thank Valentina Passalacqua winery (Apricena, Foggia, Italy), which kindly supplied the wines, and the oenologist Dr. Cristoforo Pastore, who kindly supplied the oak chips used in the experiments.

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Authors and Affiliations

  1. Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli, 25, 71122, Foggia, Italy

    Antonietta Baiano, Antonio De Gianni, Annalisa Mentana, Maurizio Quinto, Diego Centonze & Matteo Alessandro Del Nobile

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  1. Antonietta Baiano
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  2. Antonio De Gianni
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  3. Annalisa Mentana
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  6. Matteo Alessandro Del Nobile
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Correspondence to Antonietta Baiano.

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Baiano, A., De Gianni, A., Mentana, A. et al. Colour-related phenolics, volatile composition, and sensory profile of Nero di Troia wines treated with oak chips or by micro-oxygenation. Eur Food Res Technol 242, 1631–1646 (2016). https://doi.org/10.1007/s00217-016-2662-8

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