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Oak Aging and Ultrasound Treatment for Improving the Sensory Profile of Sauvignon Blanc Wines

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Recent Advances in Technology Research and Education (Inter-Academia 2023)

Part of the book series: Lecture Notes in Networks and Systems ((LNNS,volume 939))

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Abstract

Aging and maturation with oak contacts improves color stability and gives smoothness, roundness and flavor to wine. These wines are preferred by many consumers due to their complex sensory profile but it usually have a higher price, traditional maturation being expensive. The tendency of consumers to focus on innovative products with a complex, rich, interesting sensory profile, but at reduced prices. On this line, this paper focuses on reducing maturation period and costs using ultrasounds waves (35 kHz) and different French oak fragments (with varying degrees of roasting) to improve wines sensory profile. Considering that most studies focus on the influence of wood on the quality of red wines, white wines obtained from the Sauvignon blanc variety (from Iasi-Romania) are used in this study. The results highlight a significant impact on wine sensory profile in a shorter time. A woody and spicy note was better expressed when oak chips were used. Variables such as the shape of the oak fragment (granulated vs. chips), the used dosage (1 vs. 2 gL−1) and the contact time (15 min. With ultrasounds vs. 10 and 20 days in traditional maturation) have a major effect on the quality of the wines. The results contribute to the optimization of winemaking process.

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Authors and Affiliations

  1. Ion Ionescu de la Brad Iasi University of Life Sciences, 3rd M. Sadoveanu Alley, 700490, Iași, Romania

    Camelia Elena Luchian, Elena Cornelia Focea, Elena Cristina Scutarașu, Iuliana Motrescu, Lucia Cintia Colibaba & Valeriu Cotea

  2. Research Center of Oenology, Romanian Academy, Iași Branch, 9th M. Sadoveanu Alley, 700505, Iași, Romania

    Elena Cristina Scutarașu & Valeriu Cotea

  3. Faculty of Pharmacy, Iuliu Hațieganu University of Medicine and Pharmacy, 8th Victor Babes, Street, 400012, Cluj-Napoca, Romania

    Ana Maria Vlase & Laurian Vlase

Authors
  1. Camelia Elena Luchian
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  2. Elena Cornelia Focea
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  3. Elena Cristina Scutarașu
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  4. Iuliana Motrescu
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  5. Ana Maria Vlase
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  6. Laurian Vlase
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  7. Lucia Cintia Colibaba
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  8. Valeriu Cotea
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Correspondence to Camelia Elena Luchian .

Editor information

Editors and Affiliations

  1. Research Institute of Electronics, Shizuoka University, Hamamatsu, Japan

    Yukinori Ono

  2. Graduate School of Science and Technology, Shizuoka University, Hamamatsu, Japan

    Jun Kondoh

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Luchian, C.E. et al. (2024). Oak Aging and Ultrasound Treatment for Improving the Sensory Profile of Sauvignon Blanc Wines. In: Ono, Y., Kondoh, J. (eds) Recent Advances in Technology Research and Education. Inter-Academia 2023. Lecture Notes in Networks and Systems, vol 939. Springer, Cham. https://doi.org/10.1007/978-3-031-54450-7_14

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