Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines

AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tann…

Influenza dei chips di quercia, di diversa origine e livello di tostatura, nella vinificazione in bianco

Influenza di parametri fermentativi sulla composizione di vini Catarratto

Vinificazione in bianco: markers di processo e profilo aromatico dei vini

Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura

Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura diversi

Some musts from Grillo grapes, a cultivar autochthonous of western Sicily, fermented with medium toasted American oak chips or with non toasted French oak chips (Classic Line – HTS enology) have been vinified. the wines were significantly different as regards the contents in volatile and non volatile compounds extracted from American and French oak chips. a slight increase in alcoholic fermentation rate and in some cases a higher content of ethyl esters and medium chain fatty acids, were observed in musts charged with chips, independently of their origin. In wines obtained from musts charged with french medium toasted oak chips, the content in furans was higher (5-methylfurfural, trans-meth…