Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment. The present paper reports the results of an inves...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724000749 |
| _version_ | 1827308896162676736 |
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| author | Mirella Noviello Vito Michele Paradiso Giuseppe Natrella Giuseppe Gambacorta Michele Faccia Francesco Caponio |
| author_facet | Mirella Noviello Vito Michele Paradiso Giuseppe Natrella Giuseppe Gambacorta Michele Faccia Francesco Caponio |
| author_sort | Mirella Noviello |
| collection | DOAJ |
| description | Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment. The present paper reports the results of an investigation performed on wine (cv. Primitivo). Three treatments were investigated: a) control wine untreated; b) wine with toasted vine-shoot chips (10 g/L); c) wine with toasted vine-shoot chips (10 g/L) and treated by ultrasound. Wines were analysed after 7, 14, 21, and 28 days. The application of ultrasound combined with vine-shoot chips promoted tannin evolution, thereby accelerating the ageing process of wine. The chips addition decreased the total anthocyanins content and increased the stilbenes (trans-resveratrol and trans-piceid) and wood-related aromas (i.e., furfural, 5-methylfurfural) concentration. Finally, wines added with chips were richer in woody, vanilla, oak, and chocolate notes and more preferred by the tasters. |
| first_indexed | 2024-03-07T19:42:37Z |
| format | Article |
| id | doaj.art-87759e7e00ab4d209d09279273edb345 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-24T19:19:46Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-87759e7e00ab4d209d09279273edb3452024-03-26T04:26:36ZengElsevierUltrasonics Sonochemistry1350-41772024-03-01104106826Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wineMirella Noviello0Vito Michele Paradiso1Giuseppe Natrella2Giuseppe Gambacorta3Michele Faccia4Francesco Caponio5Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Biological and Environmental Sciences and Technologies, University of Salento, S.P. 6, Lecce-Monteroni, I-73100 Lecce, Italy; Corresponding author.Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, ItalyAgeing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment. The present paper reports the results of an investigation performed on wine (cv. Primitivo). Three treatments were investigated: a) control wine untreated; b) wine with toasted vine-shoot chips (10 g/L); c) wine with toasted vine-shoot chips (10 g/L) and treated by ultrasound. Wines were analysed after 7, 14, 21, and 28 days. The application of ultrasound combined with vine-shoot chips promoted tannin evolution, thereby accelerating the ageing process of wine. The chips addition decreased the total anthocyanins content and increased the stilbenes (trans-resveratrol and trans-piceid) and wood-related aromas (i.e., furfural, 5-methylfurfural) concentration. Finally, wines added with chips were richer in woody, vanilla, oak, and chocolate notes and more preferred by the tasters.http://www.sciencedirect.com/science/article/pii/S1350417724000749Accelerated ageingViticultural wastesPrimitivo wineSensory analysis |
| spellingShingle | Mirella Noviello Vito Michele Paradiso Giuseppe Natrella Giuseppe Gambacorta Michele Faccia Francesco Caponio Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine Ultrasonics Sonochemistry Accelerated ageing Viticultural wastes Primitivo wine Sensory analysis |
| title | Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine |
| title_full | Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine |
| title_fullStr | Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine |
| title_full_unstemmed | Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine |
| title_short | Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine |
| title_sort | application of toasted vine shoot chips and ultrasound treatment in the ageing of primitivo wine |
| topic | Accelerated ageing Viticultural wastes Primitivo wine Sensory analysis |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724000749 |
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