title: Influence of aging conditions on the quality of red Sangiovese wine.
abstract: A red Sangiovese wine was stored in barrels of different woods (oak and chestnut) and types (225-L "barriques" and 1000-L barrels) at 12 and 22 degrees C for 320 days to evaluate the effects of different aging conditions on wine quality. Chestnut barrels led to wines richer in phenolics, and which were more tannic, colored, and fruity. Oak barrels gave wines with more monomeric phenolics, but less astringent, with higher vanilla smell, and more harmonious. The type of barrel could be used as a parameter to regulate the extraction of wood components and the polymerization of monomeric phenolics. Storage at 22 degrees C favored the formation of polymerized phenolics and the increase of color density and color hue. The temperature produced less pronounced effects on aroma and taste, even if wines stored at 12 degrees C showed more harmony.
authors.affiliation: Facoltà di Agraria - Dipartimento di Scienze degli Alimenti, Università di Bologna, Sede di Cesena, via Ravennate, 1020 - 47023 Cesena (FC), Italy. cast@foodsci.unibo.it
authors.forename: M
authors.initials: M
authors.lastname: Castellari
authors.forename: B
authors.initials: B
authors.lastname: Piermattei
authors.forename: G
authors.initials: G
authors.lastname: Arfelli
authors.forename: A
authors.initials: A
authors.lastname: Amati
mesh_terms: D000375:Aging; D003116:Color; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging; D010636:Phenols / Q000737:chemistry*; D011786:Quality Control; D013649:Taste; D013696:Temperature; D013997:Time Factors; D014920:Wine / Q000592:standards*
chemical_list: D010636:Phenols