Comparative analysis of the evolution of phenolic profiles during wood aging of a Carmen`ere wine using novel products or procedures aimed at re-using oak barrels

Barrel -aging is one of the most influential unitary operations in wine -making that impact on the chemical and sensorial features of wines. High commercial value and short service life of barrels have stimulated the development of alternative products that allow barrel -reuse. In this study the effects of barrel scraping, addition of "ZigZag" inserts and addition of "BarrelStave" inserts on the phenolic composition (HPLC analysis and sensory assessment) of a Carme ' ne`re wine were compared with one another. Wines aged in new barrels or in "ZigZag"fitted or in barrels inserted with "BarrelStaves" showed similar higher contents of vanillic acid, vanillin, ellagic acid and ellagitannins compared to wines aged in either used or scraped barrels. The latter two wines showed higher flavanol contents. However, the observed differences in the phenolic profiles of wines between the various treatments were attenuated or suppressed towards the end of the study. Sensorially, wines aged in new barrels stood out for differential olfactory and taste intensities. Wines aged in new barrels or in "ZigZag"-fitted used barrels were similarly preferred by tasters, thus supporting the use of alternative oak wood renewers to extend the lifespan of barrels.