How does maturation vessel influence wine quality? A critical literature review
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/30118 |
Resumo: | Wine maturation consists of wine being stored in vessels after alcoholic fermentation and malolactic fermentation and before bottling. This is a key period during the wine’s evolution, with changes in the physicochemical and sensory characteristics, especially in the colour, aroma, flavour and mouthfeel. Traditionally, oak barrels have been the main vessel choice for the maturation period. However, due to new technology and increasing consumer interest, winemakers are now using different vessels which vary in material, shape and size to mature their wines. Despite this gain in popularity, there are key questions remaining regarding how exactly variations in maturation vessel physical parameters affect wine quality during maturation. This review summarises how variations to maturation vessel material, size, and shape influence wine quality, specifically regarding oxygen permeation, thermal conductivity, and the release of exogenous compounds. Overall, the vessel material and size have a significant influence over the oxygen transfer rate of the vessel, and the associated changes to colour, aroma and mouthfeel, which occur with oxygen ingress. Maturation vessels may be conceptually viewed on a scale of ‘inertness’, with more inert vessels, such as stainless-steel tanks, generally having higher thermal conductivity, lower oxygen transfer rate and less release of exogenous compounds, with the opposite being true for the more active vessels such as oak barrels. Finally, this review points out gaps in the literature such as how maturation vessel parameters influence lees-wine interaction. This review aims to lay out paths for future research needed to shed light on how maturation vessel choice affects wine quality. |
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How does maturation vessel influence wine quality? A critical literature reviewO recipiente de maturação e sua influência na qualidade do vinho: revisão bibliográfica críticawine maturationmaturation vesseloxygen permeationthermal dynamicswine qualitymaturação do vinhorecipiente de maturaçãopermeação de oxigéniodinâmica térmicaqualidade do vinhoWine maturation consists of wine being stored in vessels after alcoholic fermentation and malolactic fermentation and before bottling. This is a key period during the wine’s evolution, with changes in the physicochemical and sensory characteristics, especially in the colour, aroma, flavour and mouthfeel. Traditionally, oak barrels have been the main vessel choice for the maturation period. However, due to new technology and increasing consumer interest, winemakers are now using different vessels which vary in material, shape and size to mature their wines. Despite this gain in popularity, there are key questions remaining regarding how exactly variations in maturation vessel physical parameters affect wine quality during maturation. This review summarises how variations to maturation vessel material, size, and shape influence wine quality, specifically regarding oxygen permeation, thermal conductivity, and the release of exogenous compounds. Overall, the vessel material and size have a significant influence over the oxygen transfer rate of the vessel, and the associated changes to colour, aroma and mouthfeel, which occur with oxygen ingress. Maturation vessels may be conceptually viewed on a scale of ‘inertness’, with more inert vessels, such as stainless-steel tanks, generally having higher thermal conductivity, lower oxygen transfer rate and less release of exogenous compounds, with the opposite being true for the more active vessels such as oak barrels. Finally, this review points out gaps in the literature such as how maturation vessel parameters influence lees-wine interaction. This review aims to lay out paths for future research needed to shed light on how maturation vessel choice affects wine quality.A maturação do vinho decorre durante o período de conservação após a fermentação alcoólica e a fermentação maloláctica, até ao seu engarrafamento. Trata-se de um período chave para a evolução do vinho, em que se verificam alterações nas suas características físico-químicas e sensoriais, especialmente na cor, aroma, gosto e sensações de boca. Tradicionalmente, as barricas de carvalho têm sido o principal recipiente utilizado durante esta etapa. Contudo, a utilização de recipientes diversos em termos de material, forma e dimensão tem aumentado devido a desenvolvimentos tecnológicos e ao crescente interesse dos consumidores. Apesar da popularidade crescente de alguns recipientes alternativos, o conhecimento sobre como as variações nos parâmetros físicos dos recipientes de maturação influenciam a qualidade do vinho durante a sua maturação é insuficiente. Neste estudo são revistos os recipientes de maturação mais comuns, no que respeita a material de construção, permeação ao oxigénio, condutividade térmica, potencial de cedência de substâncias, e sua influência na qualidade do vinho. O tipo de material e a dimensão do recipiente têm uma influência significativa sobre a taxa de transferência de oxigênio e, consequentemente, em alterações na cor, aroma e sensações de boca, que ocorrem na sua presença. Os recipientes de maturação podem ser classificados de acordo com a sua inerticidade, com recipientes mais inertes, como os depósitos de aço inoxidável, com maior condutividade térmica, menor taxa de transferência de oxigênio e menor libertação de substâncias exógenas, sendo o oposto verdadeiro para os recipientes mais ativos, nomeadamente as barricas de carvalho. Finalmente, esta revisão revela lacunas na literatura sobre como as características dos recipientes de maturação influenciam a interação borras-vinho. Esta revisão visa traçar caminhos para investigação futura, necessária para melhor compreensão de como a escolha do recipiente de maturação influencia a qualidade do vinho.INIAVRepositório da Universidade de LisboaWhite, WillCatarino, Sofia2024-02-14T12:03:33Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/30118engWhite, Will; Catarino, Sofia. How does maturation vessel influence wine quality? A critical literature review. Ciência Téc. Vitiv., 38 (2)(2023) p. 128-15110.1051/ctv/ctv20233802128info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-18T01:31:48Zoai:www.repository.utl.pt:10400.5/30118Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:38:42.891389Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
How does maturation vessel influence wine quality? A critical literature review O recipiente de maturação e sua influência na qualidade do vinho: revisão bibliográfica crítica |
title |
How does maturation vessel influence wine quality? A critical literature review |
spellingShingle |
How does maturation vessel influence wine quality? A critical literature review White, Will wine maturation maturation vessel oxygen permeation thermal dynamics wine quality maturação do vinho recipiente de maturação permeação de oxigénio dinâmica térmica qualidade do vinho |
title_short |
How does maturation vessel influence wine quality? A critical literature review |
title_full |
How does maturation vessel influence wine quality? A critical literature review |
title_fullStr |
How does maturation vessel influence wine quality? A critical literature review |
title_full_unstemmed |
How does maturation vessel influence wine quality? A critical literature review |
title_sort |
How does maturation vessel influence wine quality? A critical literature review |
author |
White, Will |
author_facet |
White, Will Catarino, Sofia |
author_role |
author |
author2 |
Catarino, Sofia |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
White, Will Catarino, Sofia |
dc.subject.por.fl_str_mv |
wine maturation maturation vessel oxygen permeation thermal dynamics wine quality maturação do vinho recipiente de maturação permeação de oxigénio dinâmica térmica qualidade do vinho |
topic |
wine maturation maturation vessel oxygen permeation thermal dynamics wine quality maturação do vinho recipiente de maturação permeação de oxigénio dinâmica térmica qualidade do vinho |
description |
Wine maturation consists of wine being stored in vessels after alcoholic fermentation and malolactic fermentation and before bottling. This is a key period during the wine’s evolution, with changes in the physicochemical and sensory characteristics, especially in the colour, aroma, flavour and mouthfeel. Traditionally, oak barrels have been the main vessel choice for the maturation period. However, due to new technology and increasing consumer interest, winemakers are now using different vessels which vary in material, shape and size to mature their wines. Despite this gain in popularity, there are key questions remaining regarding how exactly variations in maturation vessel physical parameters affect wine quality during maturation. This review summarises how variations to maturation vessel material, size, and shape influence wine quality, specifically regarding oxygen permeation, thermal conductivity, and the release of exogenous compounds. Overall, the vessel material and size have a significant influence over the oxygen transfer rate of the vessel, and the associated changes to colour, aroma and mouthfeel, which occur with oxygen ingress. Maturation vessels may be conceptually viewed on a scale of ‘inertness’, with more inert vessels, such as stainless-steel tanks, generally having higher thermal conductivity, lower oxygen transfer rate and less release of exogenous compounds, with the opposite being true for the more active vessels such as oak barrels. Finally, this review points out gaps in the literature such as how maturation vessel parameters influence lees-wine interaction. This review aims to lay out paths for future research needed to shed light on how maturation vessel choice affects wine quality. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023 2023-01-01T00:00:00Z 2024-02-14T12:03:33Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/30118 |
url |
http://hdl.handle.net/10400.5/30118 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
White, Will; Catarino, Sofia. How does maturation vessel influence wine quality? A critical literature review. Ciência Téc. Vitiv., 38 (2)(2023) p. 128-151 10.1051/ctv/ctv20233802128 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
INIAV |
publisher.none.fl_str_mv |
INIAV |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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