Resumen de Sensory descriptive analysis of Bobal red wines treated with oak chips at different stages of winemaking
E.G. García Carpintero, Manuel Gómez Gallego, E. Sánchez Palomo, Miguel Angel González Viñas
Background and Aims: This study compared changes in the sensory characteristics of Bobal red wines caused by adding oak chips at different stages of the fermentation process.
Methods and Results: The effect of wood, in the form of oak chips, on the sensory characteristics of Bobal wine at different stages of the fermentation process was studied using quantitative descriptive analysis. Bobal control wine was made following traditional winemaking processes, without oak chips. Oak chips were added to the rest of the wines in two dose rates (3 and 6 g/L) at different stages of the winemaking process: for 1 week during alcoholic fermentation, during malolactic fermentation (MLF) and in young, red Bobal wine. The results showed that the Bobal control wine presented a sensory profile characterised by red fruit notes, liquorice, pepper, leather, tobacco and cassis notes. Wines made with the addition of oak chips during alcoholic fermentation presented a similar sensory profile to control wines with some woody (oak) notes. Wines with oak chips added during MLF had a stronger oak character than when used after MLF had completed.
Conclusions: It was observed that the use of wood chips gives rise to a different sensorial profile of wines depending at what point of the winemaking process the chips are added. Higher intensities of woody, coconut, vanilla, toasty and toffee descriptors are obtained when a large dose rate of chips is employed.
Significance of the Study: All these treatments with oak provide a feasible alternative to traditional winemaking methods as oak chips improve and enhance the sensory profile of Bobal wines.
