Chemical and physical implications of the use of alternative vessels to oak barrels during the production of white wines
Author
dc.contributor.author
Gil i Cortiella, Mariona
Author
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Úbeda Aguilera, Cristina
Author
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Covarrubias Peña, José Ignacio
Author
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Laurie, V. Felipe
Author
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Peña Neira, Álvaro Iván
Admission date
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2021-12-06T14:16:04Z
Available date
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2021-12-06T14:16:04Z
Publication date
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2021
Cita de ítem
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Molecules 2021, 26, 554
es_ES
Identifier
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10.3390/molecules26030554
Identifier
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https://repositorio.uchile.cl/handle/2250/183057
Abstract
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Recently, the use of alternative vessels to oak barrels during winemaking has become
increasingly popular, but little is known about their impact on the chemical composition of the resulting
wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice
by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene
vessels, and clay jars in triplicate. Each vessel was used for alcoholic fermentation and the aging
of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the
lowest titratable acidity, most likely related to the observed release of inorganic compounds from
the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition.
Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides,
while those made using cylindrical stainless-steel tanks showed the highest content of
volatile compounds. Despite the observed differences, all of the vessels tested seem suitable for white
wine production since every wine showed chemical features that corresponded with the quality
standards of Sauvignon Blanc wines.