Influence of Aging Conditions on the Quality of Red Sangiovese Wine英文电子书.pdfVIP

3672 J. Agric. Food Chem. 2001, 49, 3672−3676 Influence of Aging Conditions on the Quality of Red Sangiovese Wine M. Castellari,* B. Piermattei, G. Arfelli, and A. Amati Facolta` di Agraria - Dipartimento di Scienze degli Alimenti, Universita` di Bologna, Sede di Cesena, via Ravennate, 1020 - 47023 Cesena (FC), Italy A red Sangiovese wine was stored in barrels of different woods (oak and chestnut) and types (225-L “barriques” and 1000-L barrels) at 12 and 22 °C for 320 days to evaluate the effects of different aging conditions on wine quality. Chestnut barrels led to wines richer in phenolics, and which were more tannic, colored, and fruity. Oak barrels gave wines with more monomeric phenolics, but less astringent, with higher vanilla smell, and more harmonious. The type of barrel could be used as a parameter to regulate the extraction of wood components and the polymerization of monomeric phenolics. Storage at 22 °C favored the formation of polymerized phenolics and the increase of color density and color hue. The temperature produced less pronounced effects on aroma and taste, even if wines stored at 12 °C showed more harmony. Keywords: Red wine; oak; chestnut; aging; sensorial profile; phenolics INTRODUCTION physical and chemical differences between oak and chestnut woods were put in evidence (3, 15, 16, 20, 21). Many red wines owe part of their quality to aging in However, with exception of the comparative study of wooden barrels ( 1, 2). Today there is a great interest toward wines m