The impact of Quercus pubescens wood chips on chemical and sensory characteristics of a Serbian Kadarka red wine during aging: A comparison with other oak species (Q. petraea, Q. alba, and Q. pyrenaica)

Authors

  • Uroš Miljić University of Novi Sad, Faculty of Technology Novi Sad, Serbia
  • Vladimir Puškaš University of Novi Sad, Faculty of Technology Novi Sad, Serbia
  • Ana C. Correia Instituto Politécnico de Viseu, Agrarian Higher School, Viseu, Portugal
  • António M. Jordão Instituto Politécnico de Viseu, Agrarian Higher School, Viseu, Portugal and Chemistry Research Centre of Vila Real (CQ-VR), Vila Real, Portugal

DOI:

https://doi.org/10.5073/vitis.2023.62.41-58

Keywords:

Kadarka wine, oak chips, phenolic composition, Quercus pubescens, sensory profile, volatile compounds

Abstract

'Kadarka' (Vitis vinifera L.) is a red grape variety considered native for the countries on the lower reaches of the Danube River (east of Europe). However, there is very limited knowledge about the evolution of the wines produced from this variety during aging in contact with oak wood. Thus, the aim of this work was to investigate under laboratory conditions the changes in phenolic, volatile, and sensory profile of a Kadarka wine during 180 days in contact with 4 different oak chip species: Q. petraea (French and Hungarian origin), Q. alba, Q. pyrenaica and Q. pubescens. In addition, there is a scarce knowledge about the use of Q. pubescens species in enology. So, another objective was to assess its impact on wine composition. Independently of the oak chip species used, the results obtained demonstrated a decrease of anthocyanin content and an increase of gallic, caffeic and p-coumaric acids during 180 aging days for all wines with oak chips contact. Significantly higher amounts of vanillin in wines aged in contact with Q. petraea from France and Q. alba chips was detected, while wine aged in contact with Q. pubescens chips showed significantly higher amounts of furan derivatives, trans-β-methyl-γ-octalactone and eugenol. From a sensorial point of view, a tendency for higher scores for overall appreciation was obtained for wines aged in contact with Q. petraea chips. The outcomes of this work improved the knowledge of the Kardaka wine characteristics and their evolution in contact with different oak chips and also expanded the knowledge about the use of Q. pubescens in enology.

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Published

2023-04-21

Issue

Vol. 62 No. 1 (2023): Vitis

Section

Article

License

Copyright (c) 2023 The Author(s)

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