Use Of Oak And Cherry Wood Chips During Alcoholic Fermentation And The Maturation Process Of Rose Wines: Impact On Phenolic Composition And Sensory Profile

There is a lack of knowledge about the use of different wood species on rose wine production. Thus, this work focused on the impact of the addition of wood chips from oak and cherry trees during the alcoholic fermentation and maturation process on rose wine characteristics. Therefore, phenolic composition and sensory characteristics were monitored during the rose wines' production. The use of wood chips during alcoholic fermentation induced a significant increase of phenolic content in rose musts. During rose wine maturation, the wood chip contact induced significantly higher values of colored anthocyanins, color intensity, and polymeric pigments, and significantly lower values of color hue in the corresponding rose wines. In terms of sensory profile, a tendency for lower scores of "overall appreciation" were attributed to control rose wine, while significantly higher scores for "color intensity" descriptor were attributed to all rose wines matured in contact with wood chips. For the majority of phenolic parameters and individual phenolic compounds quantified, a clear and specific influence of the use of oak and cherry wood chips was not detected, except for (+)-catechin, where the rose wines produced in contact with cherry chips showed the highest values. This study provides relevant information for winemakers about the impact of the use of wood chips on rose wine quality.